BBC Vegan Lemon Cheesecake Recipe: Easy & Delicious Dessert

There’s something utterly irresistible about the bright, zesty flavor of lemon cheesecake. When you make it vegan, you unlock a whole new world of creamy, plant-based delight that everyone can enjoy—no eggs, no dairy, just pure, tangy indulgence.

Inspired by the beloved BBC vegan lemon cheesecake recipe, this dessert is perfect for impressing guests, satisfying your sweet tooth, or adding a splash of sunshine to your table. Whether you’re a seasoned vegan or just exploring plant-based baking, this recipe is easy to follow, uses accessible ingredients, and delivers that classic cheesecake texture and flavor—without compromise.

It’s a wonderful way to experience the magic of lemon, the silkiness of vegan cream cheese, and the crunch of a biscuit base, all in one luscious slice.

Why You’ll Love This Recipe

• Bright, Fresh Flavor: Bursting with real lemon zest and juice for a truly refreshing treat.
• Creamy & Decadent: The filling is luxuriously smooth, thanks to vegan cream cheese and coconut cream.
• Easy to Make: No complicated steps, minimal hands-on time, and no baking required!
• Allergy-Friendly: Completely dairy-free, egg-free, and can easily be made gluten-free.
• Perfect for Any Occasion: Ideal for birthdays, holidays, dinner parties, or just because.
• Make-Ahead Friendly: Sets beautifully in the fridge and is even better the next day.

Ingredients

Equipment

• 20cm (8-inch) springform cake tin
• Baking parchment
• Mixing bowls (2-3)
• Electric hand mixer or balloon whisk
• Food processor or rolling pin (for crushing biscuits)
• Rubber spatula
• Zester or fine grater
• Juicer or reamer
• Measuring spoons and scales
• Refrigerator

Instructions

1. Prepare the tin:

   Line the base of your springform tin with baking parchment to ensure easy removal.

2. Make the biscuit base:

   Using a food processor, blitz the digestive biscuits into fine crumbs. If you don’t have a processor, pop the biscuits in a zip-lock bag and bash with a rolling pin until crushed.

   Melt the vegan butter and mix with the biscuit crumbs until evenly coated. The mixture should look like wet sand.

   Tip into the prepared tin and press down firmly with the back of a spoon to create an even layer. Chill in the fridge while you prepare the filling.

3. Prepare the creamy lemon filling:

   In a large bowl, beat together the vegan cream cheese, coconut cream, and icing sugar until smooth and creamy. An electric hand mixer works best, but a sturdy whisk will do.

   Add the lemon zest and lemon juice, beating again until fully incorporated.

   Sift in the cornflour and beat for a further minute. The mixture should be thick, smooth, and glossy.

4. Assemble the cheesecake:

   Pour the lemon filling over the chilled biscuit base. Use a spatula to smooth the top.

   Tap the tin gently on the counter to release any air bubbles.

5. Chill:

   Cover the cheesecake with cling film or foil and refrigerate for at least 6 hours (overnight is best) until fully set.

   Tip: The cheesecake will slice more cleanly and hold its shape better if fully chilled. Don’t rush this step!

6. Remove from the tin:

   Run a thin knife around the edge of the tin to loosen, then carefully unclasp the springform ring and lift away.

7. Decorate & serve:

   Top with fresh berries and an extra sprinkle of lemon zest for color and zing. Slice and enjoy your vegan lemon cheesecake chilled!

Tips & Variations

• Make it gluten-free: Swap digestive biscuits for gluten-free vegan cookies—ensure your butter is gluten-free too!
• Sugar swap: Use maple syrup or agave in place of icing sugar, adjusting for sweetness and texture.
• Customize the crust: Try ginger nuts, oat biscuits, or even chocolate cookies for a twist.
• Go nutty: Add 1/4 cup of finely chopped toasted almonds or pistachios to the base for extra crunch.
• Boost the citrus: Mix in a little orange zest or a dash of limoncello (if not strictly vegan for your event) to the filling.
• Other toppings: Instead of berries, try a drizzle of vegan lemon curd or a scatter of edible flowers.
• Storage: Leftovers keep well, tightly covered, in the fridge for up to 4 days.
• Freezing: You can freeze slices individually for up to 1 month. Thaw in the fridge overnight.
• Inspired by BBC: This recipe draws from classic BBC vegan cheesecake techniques—simple, reliable, and delicious!

Pro Tip: For the creamiest filling, make sure all your ingredients are at room temperature before mixing!

Nutrition Facts

Please note: Nutrition values are approximate and will vary based on exact ingredients and brands used.

Serving Suggestions

• Berries & Herbs: Serve with a handful of fresh berries and a few mint leaves for an extra pop of color and flavor.
• Vegan Whipped Cream: Add a swirl of coconut or soy-based whipped cream on each slice.
• Lemon Curd: For a truly zesty finish, drizzle with homemade or store-bought vegan lemon curd.
• On a Dessert Platter: Pair with other vegan treats like Lazy Cookie Cake or Kodiak Banana Muffins for a show-stopping spread.
• Afternoon Tea: Enjoy alongside a cup of Green Goodness Juice for a refreshing vegan afternoon tea experience.

Conclusion

This BBC-inspired vegan lemon cheesecake really proves you don’t need dairy or eggs to create a dessert that’s creamy, tangy, and utterly irresistible. With just a few simple swaps and a bit of patience while it sets, you’ll have a show-stopping centerpiece ready for any occasion.

It’s the kind of recipe that wows vegans and non-vegans alike—zesty, indulgent, and easy to fall in love with.

Whether you’re serving it after a family dinner, bringing it to a potluck, or simply treating yourself on a sunny afternoon, this cheesecake brings joy with every bite. If you enjoyed this recipe, be sure to check out other sweet favorites like Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce or a batch of Glazed Twist Donuts for more plant-based baking inspiration.

Happy baking!

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