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recipe image Vegan Lemon Cheesecake

Vegan Lemon Cheesecake

Vegan Lemon Cheesecake

  • Prep time
    30 minutes
  • Ready in
    6 hour 30 minutes
  • Servings
  • Difficulty


  • 250 grams vegan digestive biscuit or vanilla biscuits
  • 125 grams vegan butter
  • 600 grams vegan cream cheese
  • 4 lemons zested and the juice of 2
  • 200 grams icing sugar
  • 270 ml Elmlea Plant Double
  • Candied lemon slices or sprinkles for decoration
  • You will need an 8-inch springform You will need an 8-inch springform cake tincake tin

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. First bash the biscuits to a fine crumb either in a food processor or in a bag with a rolling pin and add to mixing bowl. Pour in the melted vegan butter and give it a good stir to coat all the biscuit. Press into your cake tin and pat down firmly with the bottom of a glass to ensure the base sits well in the base of the tin. Pop in the fridge to harden for about an hour
  2. Next beat the cream cheese in a large bowl until fluffy. Add the lemon zest and juice along with the icing sugar and beat again.
  3. In a separate bowl, whip Elmlea Plant Double until stiff peaks form and gently fold this into your lemony cream cheese mixture
  4. Being careful not to knock any air out of the mix, carefully pour into the cake tin over your base and level off the top. Place back in the fridge for 6 hours or overnight to set firm.
  5. Add decorations around the edge before cutting into slices to serve.