6-Ingredient No-Bake Honey Lemon Cheese Cake (vegan option)

/

What is it like?

- Lemon-y aroma

- Ultra-creamy

- Thick graham cracker crust (optional)

6-Ingredient No-Bake Honey Lemon Cheese Cake vegan gluten free dairy free recipe
 

Recipe

6 Servings, Prep 15 min, chilling time is 1 hour for individual servings

Because this cheesecake is not baked, it is ultra-creamy. And without a crust it takes about 5 minutes to whip together. If you would like an extra thick crust, like the one photographed above, double the crust recipe.

Crust, Optional (You can make a beautiful cheesecake without a crust)
2/3 cup Gluten free graham cracker crumbs (or Lavender Oat Cookie crumbs - you can leave out the lavender if you prefer)
2 tbsp butter
1 tbsp sugar, or more to taste (optional)

Filling
1 lb vegan cream cheese spread, 453g
1/3 cup vegan butter or butter, 92g
1/3 cup honey (or agave for vegan), warmed 120g
Zest of one large lemon (1 tbsp lemon juice, optional)

Optional: If you would like a more full lemon flavor (but slightly softer filling) add 1 tbsp lemon juice


Directions:

  1. Crust: If you are making a crust, place the graham cracker pieces in the food processor and pulse until crumbs begin to form. Measure 3/4 cup and reserve the rest for another use. Add the 3/4 cup crumbs, melted butter, and sugar to the food processor and pulse a few more times, until there are uniform crumbs. Divide and press the crust into the bottoms of six small ramekins (3 in / 7 cm in diameter). If you do not have ramekins, any small bowl or cups will do! Or if you prefer one dish, you can use a small bread pan.

  2. For the filling: Open the cream cheese. If there is any liquid on top, pour it off. Whip the cream cheese on low until it is homogenous and there are no lumps. Be careful not to over-mix. Add the warmed honey and stir. Next add the melted butter and stir in the zest. If you want to use the lemon juice as I do, it will make the cheesecake softer, but it will give it a fuller flavor. Personally, I don’t mind that it is softer, because as a no-bake cheesecake you get a softer, creamier texture than baked cheesecake anyway. However, if you’re going for a “harder” cheesecake, omit the juice and just use zest.

  3. Pour the filling into six individual ramekins or into a small bread pan. Place it in the fridge until it is cold. Overnight is best but two hours is generally enough time.

  4. Serve cold. The cheesecake is delicious with fresh, in season fruit.


Notes:

  • For the ingredients I used: Trader Joes Vegan Cream Cheese Spread and Miyoko’s Organic Cultured Vegan Butter, also available at Trader Joe’s.

  • What is most important for the crust is that you use crumbs from cookies that are crispy or crunchy. Ginger snaps should also produce a nice crust in place of graham crackers, although I have not tested them (yet!).

  • If you’d like to make a larger recipe, without the individual serving tins, double the recipe and use a springform cake pan. Allow for 4 hours of chill time in the fridge.

  • These cheesecakes are served in the ramekins for a simpler preparation. However, if you’d like them be able to pop out of the dishes you’ll have to use small individual cake rings.