Vegan Lemon Cheesecake with Pecan Oat Crust

Vegan Lemon Cheesecake with Pecan Oat Crust

They’ll never know it’s vegan!

There is just something about the freshness of lemons I can’t get enough of and this recipe is no exception! One bite of this and I was **swoon** over the moon excited that I put it together! A simple oat and pecan crust with an even easier lemon filling and voula! Magic! If you are looking for the creature comfort of your fave lemon dessert, look no further and you’ll still be the family favourite at the next potluck, all the while eliminating the wheat, dairy and sugar of conventional lemon desserts and they’ll never guess it’s vegan!

  • Gluten free
  • Dairy free
  • Vegan/Vegetarian


For the Crust:

  • 3/4 cups rolled oats (ensure certified gluten free if celiac)
  • 1 cup pecans (could substitute walnuts)
  • 1/4 tsp sea salt
  • 1/2 cup packed mejool dates, pitted
  • 3 tbsp melted coconut oil
  • 1 tsp vanilla extract


  • 1 cup cashews (soaked at least 1 hour or overnight), then rinsed
  • Generous tbsp lemon zest
  • 1/2 cup fresh lemon juice (about 2 large or 3 medium lemons) * note : zest the rind and then squeeze the lemon and it should be just what you need!
  • 1 tsp vanilla
  • 1/3 cup coconut sugar
  • 1 cup canned coconut milk (scoop the full fat off the top of the coconut milk and then top up the measuring cup with the lighter liquid, you want all the cream from the top for this recipe)
  • 2 tbsp corn starch or arrowroot powder


For the Crust:

  • Preheat oven to 375F and grease a pie plate with coconut oil.
  • Melt the coconut oil and whisk in the vanilla, keeping temperature on low.
  • Place oats in a blender and pulse about 5 times.
  • Add pecans and salt and pulse about 5 times.
  • Add dates and pulse about 10 times or until mixture is uniform and starting to be sticky.
  • Add the coconut blendinto the blender and pulse until well combined and the dough sticks together when you press it between your fingers.
  • Press the dough into your pie pan evenly and up the sides.
  • Bake in oven for 15 minutes then remove to cool while you finish the cheesecake.


  • While the crust is pre-cooking add all other ingredients to a high speed blender and blend until smooth and creamy with no chunks of cashews remaining.
  • Pour filling into pie plate and level with a spatula.
  • Bake in oven for 20 minutes or until spongy.
  • Let cool and then place in the fridge for at least 2 hours or up to over night before serving.

*Note: You could also turn these into Lemon Cheesecake Squares by simply following all the same directions but placing in a 9×9 baking pan and cutting into squares after it has set in the fridge.

For more on the health benefits of oats, check out my Whole Grain Oats post. Oats are a simple replacement in gluten free recipes and can be a healthy start to your day, like my breakfast Oat Blend. Or try my Pumpkin Oat Muffins for a healthier morning muffin option!

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Inner Vision Health and Wellness Karyn Lawson RMT INHC