A creamy, tangy vegan cheesecake topped with fluffy vegan meringue. This dessert combines the bright flavor of lemon with a rich cheesecake filling and a light, toasted meringue topping.
Ingredients
For the Crust
- 1 ½ cups (150g) vegan graham cracker crumbs
- ⅓ cup (75g) melted vegan butter
- 2 tbsp maple syrup
For the Lemon Cheesecake Filling
- 2 cups (300g) raw cashews, soaked 4–6 hours and drained
- 1 cup (240ml) full-fat coconut cream
- ½ cup (120ml) fresh lemon juice
- 2 tbsp lemon zest
- ½ cup (120ml) maple syrup
- 1 tsp vanilla extract
- ¼ cup (30g) cornstarch
For the Vegan Meringue
- ½ cup (120ml) aquafaba (liquid from a can of chickpeas)
- ¼ tsp cream of tartar
- ½ cup (100g) sugar
- 1 tsp vanilla extract
Instructions
Step 1: Prepare the Crust
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, melted vegan butter, and maple syrup.
- Press firmly into the bottom of an 8-inch (20cm) springform pan.
- Bake for 8–10 minutes, then cool completely.
Step 2: Make the Cheesecake Filling
- Add soaked cashews, coconut cream, lemon juice, lemon zest, maple syrup, vanilla, and cornstarch to a blender.
- Blend until completely smooth and creamy.
- Pour the mixture over the cooled crust.
- Bake for 40–45 minutes until the edges are set.
- Cool to room temperature, then refrigerate for at least 6 hours or overnight.
Step 3: Prepare the Meringue
- In a clean bowl, whip aquafaba and cream of tartar until soft peaks form.
- Gradually add sugar while whipping.
- Continue beating until stiff, glossy peaks form.
- Mix in vanilla extract.
Step 4: Assemble
- Spread or pipe the vegan meringue over the chilled cheesecake.
- Lightly toast the meringue using a kitchen torch or place briefly under a broiler while watching carefully.
- Chill for 30 minutes before serving.
Nutrition Facts
Per Slice (1/12 of cheesecake)
| Nutrient | Amount |
|---|---|
| Calories | 365 |
| Protein | 6g |
| Carbohydrates | 29g |
| Fiber | 2g |
| Sugars | 16g |
| Fat | 26g |
| Saturated Fat | 10g |
| Sodium | 180mg |
Values are approximate and may vary depending on ingredients used.
Benefits
- 100% dairy-free and vegan
- Rich in healthy fats from cashews
- Bright lemon flavor provides vitamin C
- Aquafaba creates a light, egg-free meringue
- Great make-ahead dessert for parties and holidays
Tips for Success
- Soak cashews thoroughly for the smoothest texture.
- Use freshly squeezed lemon juice for the best flavor.
- Chill overnight for cleaner slices.
- Wipe the knife clean between cuts for bakery-style presentation.
- Store covered in the refrigerator for up to 5 days.
Prep Time
25 minutes
Cook Time
55 minutes
Chill Time
6 hours
Total Time
7 hours 20 minutes
Servings
12 slices
This vegan lemon meringue cheesecake is creamy, refreshing, and elegant enough for special occasions while being completely plant-based. 🍋✨