Home ยป No-Baked Lemon Cheesecake

No-Baked Lemon Cheesecake

This is a paid partnership with Natures Charm.

This is THE BEST No-Bake Lemon cheesecake you’ll ever try, with homemade zesty lemon curd swirled throughout and topped with whipped cream swirls and fresh lemon zest.

Watch me make this cheesecake here!

I am so excited to share my recipe for the most delicious and citrus-y cheesecake. Bursting the lemon and creaminess, this cheesecake will become a staple at any dinner party, special occasion or if you’re just craving a fresh and fruity dessert!

This recipe gets it’s sublime lemon flavour from homemade lemon curd!

Lemon curd is a fruit spread, usually made with citrus fruit. The main and most popular curd being lemon!

This curd is:

  • Thick
  • Gooey
  • Bursting the tangy lemon
  • Easy to make
  • Perfect for adding into desserts 


How to make the most delicious vegan lemon curd?

Store-bought lemon curd has NOTHING on homemade! This ‘made from scratch’ lemon curd is creamy, tangy and zesty. It is the most perfect curd for this cheesecake!

1. First you’ll want Vegan condensed milk.  

I am so excited to have partnered with my favourites, Natures Charm for this recipe! For more information about product placement and partnerships, check out my Disclosure Policy).

Their Coconut Condensed Milk is the best vegan condensed milk for this curd! It’s thick and creamy and makes for a silky smooth and gooey lemon curd!

2. You’ll want the condensed milk along with the juice & zest of fresh lemons, caster sugar, dairy-free butter, cornflour, water and turmeric. The turmeric isn’t necessary but does give the curd a lovely, classic yellow colour. Put everything into a saucepan and allow it to simmer until thick, that’s it! It couldn’t be more simple! 


Natures Charm make my all-time favourite coconut-based products, including:

  • Condensed Coconut Milk
  • Coconut Caramel Sauce
  • Chocolate Fudge Sauce
  • Butterscotch Sauce
  • Evaporated Coconut Milk
  • Matcha Sauce
  • Pure Coconut Water
  • Coconut Whipping Cream

I love the Nature’s Charm story and how a young girl with a passion for delicious dairy-free alternatives developed a company that produces some of the best tasting and versatile condensed milk on the market. This was the first in a line of other amazing coconut-based products which you can check out on their website.

To buy the Condensed Milk here- click here.

Check out Natures Charms whole range of products here.

Looking for more Lemon recipes? Look no further.

Check out my popular Lemon Loaf and Lemon Cupcakes here:

The Best Lemon Loaf

Lemon Meringue Cupcakes


Cashew nuts- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts! This makes them softer, which creates a grain-free and smooth cheesecake filling.

Cream cheese- To be honest, any dairy-free cream cheese will work perfectly in this recipe. My favourites to use are: ‘Violife cream original’, Sainsbury’s own Free From cream cheese’. Any soft, and creamy cream cheese is great!

Coconut cream- Chill a can of coconut milk in the fridge overnight, turn it upside down and open. Pour out the liquid and use the thick, white cream. 

Whipping cream- My favourite whipping cream is Elmlea plant based cream alternative. Great for piping onto of desserts.

Preparation: Overnight
Serves: 10
Chilling time: Overnight
Level: Easy


Ingredients for the lemon curd

  • 100g of dairy-free butter/margarine
  • 100g of caster sugar
  • 170ml of lemon juice
  • 3 small unwaxed lemons (Zest)
  • 3 tablespoons of corn flour + 2 tablespoons of water
  • 100g of Natures Charm Condensed Coconut Milk
  • Pinch of turmeric

Ingredients for the base

  • 250g of plain biscuits (I use vegan digestives)
  • 130g of dairy-free butter/margarine

Ingredients for the cheesecake filling

  • 300g of cashew nuts (see notes*)
  • 500g of dairy-free cream cheese (see notes*)
  • 100g of icing sugar
  • 2 teaspoons of vanilla extract 
  • 150g of coconut cream (see notes*)


  • Fresh lemons
  • Dairy-free whipping cream (se notes*)


Method (lemon curd)

1. In a small bowl, add in the corn flour and water. Stir together into thick paste.

Add the cornflour paste, dairy-free butter, sugar, lemon juice, lemon zest, condensed milk and a pinch of turmeric into a medium sized saucepan.

2. Place the saucepan on the hob and heat over low to medium, stirring constantly, preferablywith a whisk. After around 5-8 minutes the lemon curd will thicken. If the curd isn’t thickening, turn up the heat and constantly whisk.

Pour curd into a heat proof jar or bowl, cover and place aside to cool down. 

You can either put it in the fridge or keep it at room temperature to cool. Before you use it, give it a good stir as it will thicken.

Method (base)

1.  Line an 8” loose base/push up cake tin with greaseproof paper.

2. Place the biscuits into a food processor/blender and whizz up until crumbly, but not too fine.

3. Melt the dairy-free butter/margarine in a small saucepan over the hob.

4. In a bowl, add in the crumbled biscuits and pour over the melted butter, mix until like wet sand. You want it to hold its shape.

Press the mixture into the lined cake tin, making sure to compact it in using a spoon or clean hands. The more compact it is, the less likely it will crumble.

Place into the freezer or fridge whilst you make the filling.

Method (cheesecake)

1. Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, vanilla extract and coconut cream. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed.

I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible.

You might need to stop the mixer and scrape down the sides a few times to make sure everything is incorporated. 

2. Spread a thin layer of lemon curd, then a thin layer of the cheesecake filling over the base, spoon some of the cooled lemon curd onto the filling and swirl around with a tooth pick or anything with a pointed edge. This will create the lemon ripple effect throughout the cheesecake.

Repeat until you’ve used up all the cheesecake filling. Only use 3/4 of the lemon curd as you’ll want the other 1/4 for spreading over the top of the cheesecake.

Place the cheesecake in the fridge to set. Allow the cheesecake to set fully before removing from the cake tin. This will take around 4-6 hours (I leave mine to set overnight). 

3. When the cheesecake feels firm to the touch, pour the lemon curd over the top and level off with an off set spatula. 

TIP: If your curd has set or feels too thick, you can re-heat it with little water until its pourable consistency.

Decorate by whipping up some dairy-free cream, add it into a piping bag with a star tip nozzle and pope rosettes around the top edge of the cheesecake. Top with fresh lemon zest and fresh lemon slices.

To store:

As this cheesecake contains cream cheese, it’s best stored in a sealed container in the fridge. Best enjoyed within 4 days of making.

Shop the whole ‘Natures Charm’ range here.

 A huge thank you to Natures Charm for collabing on this recipe with me!

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  1. Alice
    May 18, 2021 / 5:16 am

    This looks delicious! I got fresh organic lemons and I will definitely try this over the weekend! I just have few questions. Will it work fine if I bake only the base first (like 20 minutes)? Do you think I can substitute the cream cheese with either silken tofu or overnight drained soya plain yogurt? As I can't find vegan cream cheese where I live. Also, will the cake be firm enough? I see you don't use agar agar.

  2. Llu
    July 14, 2021 / 9:54 am

    Did you try with tofu and agar-agar? How it is the result?

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