Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A light yellow slice of no-bake lemon cheesecake sitting on a white plate. It is topped with bright yellow lemon zest and white dollops of whipped cream. There is a large bite taken out of it.

Gluten-Free Lemon Cheesecake (Vegan)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Katie Stymiest
  • Total Time: 6 Hours 20 Minutes
  • Yield: 12 slices 1x
  • Diet: Gluten Free

Description

This easy no-bake gluten-free lemon cheesecake is the perfect combination of sweet and tart. Paired with a buttery graham cracker crust, it’s the perfect summer sweet treat.


Ingredients

Scale

Graham Cracker Crumb Crust

  • ½ cup (113g) vegan salted butter, melted
  • 2 ¼ cups (270g) gluten-free vegan graham cracker crumbs
  • pinch of salt

Lemon Cheesecake

  • 2 packages (400g) vegan cream cheese, room temperature
  • 1 cup (120g) icing sugar
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons lemon zest (approximately 2 lemons)
  • pinch of salt
  • ½ cup (120ml) vegan whipping cream, cold
  • optional: additional whipping cream, lemon zest, and cracker crumbs for decor

Instructions

Graham Cracker Crumb Crust

  1. In a medium mixing bowl, combine all of the crust ingredients together and mix until a sand-like texture is achieved.
  2. Pour into the spring-form or pie pan and firmly press the mixture down with a heavy-bottomed glass or measuring cup. Place in the freezer to chill while the filling is prepared.

Lemon Cheesecake

  1. In a stand mixer or large bowl with electric mixers, beat the cream cheese on high for approximately 2-3 minutes or until smooth.
  2. Add in the icing sugar, lemon juice, lemon zest, and salt and combine until smooth. Set aside.
  3. In a stand mixer or large bowl with electric mixers, beat the heavy whipping cream on high until stiff peaks form.
  4. Add the whipped cream to the lemon cream cheese mixture and gently fold it together with a spatula. Be very gentle while folding to not beat the air out of the whipped cream.
  5. Pour the cheesecake into the crust and spread evenly. Place in the fridge and allow chilling for a minimum of 6 hours, but preferably overnight.
  6. Before serving, top with dollops of whipped cream, lemon zest, and graham cracker crumbs if desired. Enjoy!
  7. Store leftovers in an airtight container in the fridge for up to 5 days or frozen for up to 6 months.

Notes

If you desire a bright yellow cheesecake, add a few drops of yellow gel food color when preparing the lemon cheesecake.

  • Prep Time: 20 Minutes
  • Cook Time: Chill: 6 Hours+
  • Category: Cake
  • Method: Baking
  • Cuisine: American