No Bake Vegan Lemon Cheesecake
Lots of vegan cheesecake recipes start with a bowl of soaked cashews. This one doesn't. It's made with Nudairy's Cream Cheese, which won Gold at the 2026 NZ Vegan Cheese Awards and is free from dairy, nuts, soy and gluten. It's smooth, tangy and sets overnight in the fridge, so it's an easy make ahead dessert.
Serves: 10. Prep: 25 minutes. Setting time: at least 6 hours, or overnight.
Ingredients
Base
250g plain biscuits that are dairy free (check the label, and use gluten free biscuits if you need to)
100g dairy free spread, melted
Filling
2 tubs (400g) Nudairy's Cream Cheese, at room temperature
1 can (400ml) coconut cream
1 tsp agar agar powder
3/4 cup icing sugar
Zest and juice of 2 lemons
1 tsp vanilla extract
To serve: fresh berries or passionfruit
Method
Line the base of a 22cm springform tin with baking paper.
Crush the biscuits to fine crumbs in a food processor, or in a bag with a rolling pin. Mix in the melted spread, press firmly into the tin and chill while you make the filling.
Pour the coconut cream into a pot, whisk in the agar agar and bring to the boil, stirring. Simmer for 2 minutes, then take it off the heat.
Beat the cream cheese, icing sugar, lemon zest, lemon juice and vanilla until smooth.
Pour in the hot coconut cream and beat quickly until fully combined.
Pour over the base, smooth the top and chill for at least 6 hours, or overnight, until set.
Run a knife around the edge, release the tin and top with berries or passionfruit.
Tips
Room temperature cream cheese gives the smoothest filling with no lumps.
Agar agar is a plant based setting agent from seaweed. You'll find it in most supermarkets near the baking aisle.
Keeps in the fridge, covered, for up to 3 days.
Made with: Nudairy's Dairy Free Cream Cheese. More ideas: 7 Ways with Nudairy's Cream Cheese.
