Vegan Lemon Cheesecake
Prep time
Cook time
Total time
This is a great make-ahead dessert as it benefits from time to cool and chill. Please note that the Prep time is hands-on time only.
Recipe type: Dessert
Cuisine: American
Serves: 1 (9-inch) cheesecake or 10 slices
  • 1 (14-ounce) package firm silken tofu
  • 1 (8-ounce) package dairy-free cream cheese alternative (Nicole uses Tofutti)
  • ⅔ cup sugar
  • ¼ cup lemon juice
  • ½ teaspoon almond extract
  • 2 tablespoons non-GMO cornstarch
  • 1 (9-inch) dairy-free pie crust (can use a gluten-free crust, if needed)
  1. Preheat your oven to 350ºF.
  2. Place the silken tofu and dairy-free cream cheese in your food processor, and process for 1 minute. Add the sugar, and process until smooth and no sugar granules remain, about 3 to 5 minutes.
  3. In a small bowl, whisk together the lemon juice and almond extract. Whisk in the cornstarch, until dissolved. Pour the mixture into your food processor, and process until very smooth.
  4. Scrape the mixture into your prepared crust.
  5. Bake the vegan cheesecake for 45 minutes.
  6. Allow it to cool at room temperature for 2 hours, and then refrigerate it overnight.
Nutrition Information
Serving size: ⅛ cake Calories: 244 Fat: 10.1g Carbohydrates: 34.2g Sugar: 19.2g Sodium: 196mg Fiber: .3g Protein: 4.7g
Recipe by Go Dairy Free at