The Vegan Lemon Meringue Cheesecake is a tasty cheesecake. This contains 310 kcal per serving. You can make this in 16 hours. It will take this much time because you will chill it at different steps. Serve your Vegan Lemon Meringue Cheesecake for birthdays, occasions, parties, events, celebrations, family or guest gatherings, or a sweet treat for yourself. Also, pair this cheesecake with raspberries, strawberries, berry sauce, lemon drizzle, black coffee, or iced lemon tea. Here, we will use vegan graham cracker crumbs, melted vegan butter, granulated sugar, soaked cashews, coconut cream, lemon zest, cornstarch, sugar, aquafaba, vanilla extract, and creme of tartar to make it. Keep this cheesecake chilled for 4 days only.
STATS:
- Preparation duration: 25 minutes
- Final setting time: 2 hours
- Servings: 8 slices
- Chilling time: 12 hours
- Total time: 16 hours
- Serving size: 1 slice
- Number of calories: 310 kcal
- Cuisine: European
- Cooking time: 60 minutes
- Cooling time: 3 hours
- Diet: Vegan
- Course: Dessert
EQUIPMENT:
- Spatula
- Saucepan
- Kitchen torch
- Deep tray
- Hand mixer
- Blender
- Mixing bowls
- Springform pan 9 inches
INGREDIENTS:
CRUST:
- Half a cup of melted vegan butter
- 1/4 cup granulated sugar
- Two cups of graham cracker crumbs (vegan)
CHEESECAKE FILLING:
- One tsp vanilla extract
- 3/4 cup granulated sugar
- 2 cups soaked cashews (4 hours)
- One cup coconut cream
- 1/2 cup vegan yogurt
- Two tbsp cornstarch
- 2 tsp lemon zest
- Quarter cup lemon juice
LEMON CURD LAYER:
- Half cup lemon juice
- 2 tsp lemon zest
- Half cup sugar
- 2 tbsp cornstarch
- 1/2 cup water
- Two tbsp vegan butter
VEGAN MERINGUE:
- Quarter teaspoon cream of tartar
- Half cup aquafaba
- 1 cup sugar
- One tsp vanilla extract
INGREDIENT NOTES:
VEGAN BUTTER:
- This will combine the crumbs and make the crust of your dessert. Your crust will become rich by adding it. Use coconut oil for an alternative if you like.
CASHEWS:
- You will add them to water for a minimum of 4 hours and blend them to make the creamy cheesecake filling. You may also use soaked almonds for substitution.
COCONUT CREAM:
- Your cheesecake will get a smooth texture if you use this. Other ideas for you to add can be oat cream or soy cream.
VEGAN YOGURT:
- Adding vegan yogurt to your cheesecake filling will give it its classic tangy flavor. Use silken tofu if you need another choice.
CORNSTARCH:
- You need to add cornstarch, so your cheesecake filling gets set, or you may use arrowroot powder.
VEGAN GRAHAM CRACKER CRUMBS:
- Here, we will use these vegan crackers for your dessert. These will also make the basic structure of your cheesecake, or you may use vegan digestive biscuits for an alternative.
LEMON JUICE:
- Use lemon juice in your cheesecake so it gives a fresh taste. You will also get a tangy flavor in your dessert. Use lime juice if you need something else.
LEMON ZEST:
- For the strong citrus smell, use lemon zest in your dessert. This will boost the lemon feeling in your cheesecake as well. Or you can add orange zest as an alternative as well.
SUGAR:
- It will include sweetness in your dessert, and it will also help stabilize your vegan meringue. You can use caster sugar in your recipe if you prefer an alternative.
AQUAFABA:
- We need this to make the vegan meringue because we cannot use eggs in this recipe. Another choice for your use can be vegan whipped cream topping.
CREAM OF TARTAR:
- Your vegan meringue will become stable if you add this to it. Generally, this ingredient is a vegan option, so it’s fine to use it in your recipe. Or you may utilize vinegar in your dessert as well.
INSTRUCTIONS:
CRUST:
- Warm your oven to 160°C.
- Then mix sugar, melted vegan butter, and crumbs, and press this mix into your pan.
- Now bake it for ten minutes and cool it down for 20 minutes.
FILLING:
- Take the cashews & coconut cream and include them to a clean blender.
- Blend both of them so they make a smooth mixture.
- Next, include vanilla extract, lemon juice, lemon zest, cornstarch, vegan yogurt, and sugar.
- Blend all of these again to make the mixture creamy, and then add it over the crust.
- Then take your pan and add it to the water bath in a deep tray.
- Bake it like this for 60 minutes at 160°C.
- Open your oven and rest the baked cheesecake for an hour.
- Then leave it at a normal temperature for 60 minutes more.
- Now you will refrigerate it for 12 hours for it to settle.
LEMON CURD:
- Take a saucepan and place it over medium heat.
- Now add water, cornstarch, sugar, lemon zest, and lemon juice to cook for thickness.
- Now you will add vegan butter in it and cool it properly.
- Spread this mixture on your chilled cheesecake and then chill it for 2 more hours.
MERINGUE:
- You will use a bowl to whip aquafaba in it to make it foamy.
- Next, add cream of tartar in the bowl with the gradual addition of sugar as well.
- Beat this mixture so you make a stiff peak on it.
- Next, include vanilla extract in it and spread it on the cheesecake.
- Also, make small swirls of this mix on top while you spread it for decoration.
- Now use a kitchen torch to toast the meringue and finish your recipe.
SERVING SUGGESTIONS:
FRUITS:
- Strawberries
- Raspberries
DRINKS:
- Green tea
- Black coffee
TIPS:
- You need to cool your crust and then add the cheesecake filling to it.
- Also, it’s important that you cool your cheesecake in the open oven as well.
STORAGE INFORMATION:
FRIDGE:
- Include this in a container to chill it for a maximum of 4 days.
FREEZER:
- You can store this cheesecake for only a month without the meringue.
FAQs:
Why does my cheesecake need this much time to get ready?
- Because your dessert needs time to settle and make clean slices at the end.
Should I chill my dessert for less time?
- No, you need to chill it for the right time, or it will not settle properly.
NUTRITIONAL INFORMATION:
Protein: 6 grams
Net carbs: 24 g
Iron: 2 mg
Calories: 310
Sodium: 170 mg
Total carbs: 28 grams
Fiber: 4 g
Potassium: 210 milligrams
Calcium: 70 milligrams
Vitamin A: 110 IU
