Vegan Lemon Cheesecake – Vegan Switch Friday #7

Looking for a delicious and refreshing cheesecake recipe? This Vegan Lemon Cheesecake with a granola crust is all you need! It is delicious and a perfect dessert for the summer. It’s light, creamy, fresh, sweet, and sour. The recipe is vegan (dairy-free, egg-free), gluten-free, easy to make, and even soy-free! Are you looking for more vegan recipes? Give this no bake chocolate cake or these homemade bounties a try!

vegan lemon cheesecake

”Perfect for summer!”

Vegan cheesecakes are usually really easy to make and because of their make-ahead-nature they are perfect for dinner desserts, high-teas and brunches. They don’t need any preparation at the time of serving. What I like most about raw cakes is that they’re perfect for breakfast; they are nutritious and pretty filling! This cake serves about 8-10 portions, and 1 portion in combination with fresh fruits is a perfect and balanced breakfast. With the sweet and sour touch of lemon it is perfect for summer!

vegan lemon cheesecake

Vegan Lemon Cheesecake

PREP TIME 20 minutes

BAKE TIME 10 minutes

REST TIME 3-4 uur

SERVINGS  1 tart (8-12 pieces)


For the crust:

  • 150 grams of almonds
  • 50 grams of walnuts
  • 100 grams of oats
  • 100 grams of Medjool dates, soft
  • 2 tbsp. agave syrup
  • 2 tbsp. coconut oil, melted

For the filling:

  • 400 ml coconut milk
  • 100 ml lemon juice
  • Zest of 1 lemon
  • 1 tsp. agar agar
  • 5 tbsp. all purposed flour
  • 5 tbsp. almond milk
  • 50 grams of agave syrup
  • 2 tbsp. coconut sugar
  • 1 tsp. turmeric

For the toppings:

  • Strawberries
  • Blueberries
  • Lemon


For the crust:
1. Preheat the oven to 180 degrees Celsius and lightly crease a tart pan.
2. Mix the almonds, walnuts and oats in a food processor and blend to a coarse flour. Then add dates, agave syrup and coconut oil. Blend until it sticks together. If it’s too dry, add a little bit of water.
3. Transfer the mixture to the pan and divide it with your hands. Place the tart pan for 15 minutes in the oven.
4. Let it cool before adding the filling. 
For the filling:
5. Add all of the ingredients for the filling in a small sauce pan and bring to a boil, stirring constantly and reduce the heat. Let it simmer for another 2 minutes. Make sure it’s thick. 
6. Add the filling to the crust and let it cool for 1 hour on room temperature. After cooling, place the tart for at least 3 hours in the fridge, or until the filling has set. 
7. Garnish the tart with fresh blueberries, strawberries and fresh lemon! Enjoy!


Store the tart in the fridge for 2-3 days or store it in the freezer!

Did you try this recipe?

I’m very curious how it turned out for you! Share your creation with me on Instagram or leave a comment down below! Can’t wait to see your delicious food!

x Len

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