Vegan Lemon Cheesecake 2


My lemon cheesecake recipe is simple, delicious, versatile, easy to make and all of the ingredients can be found in Coles. Yay! If you’ve tried my Vegan Chocolate Cheesecake recipe, then you know what I’m talking about. If not, you can find it here. I promise, this recipe will not disappoint and will get the approval of your dairy-loving friends too.


  • 1 ½ cups biscuit crumbs (Arnott’s Nice biscuits)
  • ¼ cup vegan margarine, melted (Nuttelex)
  • 3 tbsp. brown sugar
  • 3 tubs Tofutti Better Than Cream Cheese
  • 1 cup white sugar
  • the equivalent of 3 eggs using egg replacer powder
  • 1 tsp. vanilla extract
  • zest of one lemon
  • ⅓ to ½ cup lemon juice (to taste)


Preheat oven to 180°C.

Mix together the biscuit crumbs, margarine and brown sugar. Press into a greased 9 inch spring form cake pan (If you don’t use spring form it may prove very tricky to remove). Set aside.

To make the filling, beat the cream cheese and sugar together. Add the egg replacer mixture and beat again. Next, add the lemon zest, juice and vanilla and mix until smooth. Pour the mixture over the crust.

Bake for 40 – 50 minutes (fan forced). Once cooked, run a knife around the edge of the cheesecake, and let cool. Refrigerate for at least 4 hours. Enjoy!

Note: If you don’t like the look of the “skin” the cheesecake forms after cooking (it tastes just fine), I suggest removing it gently once out of the oven, while it is still rising.

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