Description
This Baked Vegan Lemon Cheesecake features a luscious and creamy filling made with silken tofu, vegan Greek-style yogurt, and a tangy vegan lemon curd. Set on a crunchy vegan cookie crust and topped with a fluffy vegan Italian meringue, this dairy-free and egg-free dessert is perfect for special occasions and can be prepared ahead of time. The cheesecake bakes to a light golden brown with a slight jiggle, and is refrigerated overnight for the perfect set. Just before serving, the fresh meringue topping is torched for a beautiful finish.
Ingredients
Scale
Crust
- 250 g vegan cookies (e.g., Biscoff)
- 90 g vegan butter, melted
Filling
- ¾ batch vegan lemon curd (prep-ahead option, see note 1)
- 400 g soft silken tofu
- 240 g vegan Greek-style yogurt
- 120 ml single soy cream (alternatively oat cream or coconut cream)
- 125 g granulated sugar
- 2 teaspoons vanilla extract
- 40 g cornstarch
Topping
- ½ batch vegan Italian meringue (prepare fresh before serving)
- Remaining lemon curd (for topping)
Instructions
- Read Through Instructions: As this recipe has several components, read all instructions fully before beginning. The cheesecake needs to set overnight in the fridge, so plan to make it 1-2 days ahead. The meringue topping should be prepared fresh on serving day.
- Prepare Lemon Curd and Pan: Make your vegan lemon curd and refrigerate until needed. Line a 7.5 or 8-inch springform cake pan on the sides and double line the base with parchment paper.
- Preheat Oven: Place an aluminum baking sheet or tray in the middle rack of your oven. Preheat to fan-forced 160°C (320°F) or conventional 180°C (356°F).
- Make the Crust: Combine the vegan cookies and melted vegan butter in a food processor. Pulse until mixture sticks together when pressed between your fingers. Press the crust mixture into the base and up the sides of the prepared pan. Smooth with fingers or back of a spoon and refrigerate while preparing the filling.
- Blend the Filling: Combine 200 g (~½ cup) of the lemon curd and all filling ingredients (silken tofu, vegan Greek yogurt, soy cream, sugar, vanilla extract, cornstarch) in a high-speed blender. Blitz until smooth and creamy.
- Bake the Cheesecake: Pour the blended filling into the crust-lined pan. Place the pan on the preheated baking tray and bake for 65 minutes, until the top is lightly browned but the cheesecake still jiggles slightly when moved.
- Cool and Set: Turn off the oven and crack the door open slightly. Leave the cheesecake inside to cool for 1 hour. Then transfer to the refrigerator to chill for at least 8 hours or overnight for best setting.
- Prepare Lemon Curd Topping: While the cheesecake chills, gently heat the remaining lemon curd in a saucepan, stirring until spreadable. Spread this over the chilled cheesecake and return to the fridge for 30 minutes to set the topping.
- Make and Finish with Meringue: Prepare the vegan Italian meringue topping fresh according to the recipe. Spoon it on top of the cheesecake before serving. Use a kitchen blow torch to lightly toast the meringue, creating a golden, slightly crisp finish.
Notes
- The vegan lemon curd can be made ahead and refrigerated to save time on the day of baking.
- Biscoff cookies are recommended for a flavorful crust, but any vegan cookie will work.
- Vegan Greek-style yogurt adds creaminess and tang; coconut or almond-based alternatives can be used.
- Cornstarch acts as a thickening agent to help the cheesecake set properly.
- The cheesecake needs to be refrigerated overnight to firm up before adding the final toppings.
- The vegan Italian meringue should be freshly prepared on the day of serving for best texture and flavor.
- Use a kitchen blow torch carefully to toast the meringue without burning.
