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This vegan lemon cheesecake is a perfect combination of sweet and lemon. I personally love a cheesecake because it’s light and airy, compared to a normal cake made with flour.

This cheesecake takes 15 minutes to make and doesn’t even need to bake at all!

I made this for my dad’s birthday and he loved it!

I hope you enjoy!!!



🍰115g vegan digestive biscuits

🍰45g dairy free butter/margarine

🍰250g dairy free cream cheese

🍰275ml dairy free whippable double cream

🍰90g golden caster sugar

🍰Juice of 2 lemons

🍰Zest of 1 lemon

To decorate:

🍰5 slices of lemon

🍰70ml dairy free whippable double cream


🍋 Crush the digestive biscuits and melt the butter in the microwave

🍋 Mix together the crushed biscuits and melted butter

🍋 Line the base of a circular tin (18 or 20cm) and transfer the base to the tin

🍋Refrigerate while you make the topping

🍋Whip the cream to stiff peaks using an electric mixer

🍋Add the cream cheese, lemon juice, lemon zest and caster sugar

🍋Mix together until combined

🍋Remove the tin from the fridge and add the lemon mixture, smoothing it down with a palette knife

🍋Refrigerate the cheesecake for at least 3 hours

To decorate:

🍋 Whisk the double cream to stiff peaks

🍋Transfer to a piping bag and pipe small swirls around the circumference of the cake

🍋Add a sector of lemon on top of the swirls

🍋 Enjoy!

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