Vegan cheesecake with confit lemons

Delicately tangy and effortlessly creamy, this vegan cheesecake is made with silken tofu and bright lemons. Topped with syrupy confit slices and light herbs, it’s a refreshing, elegant finish to any meal.

By Philip Khoury
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

This vegan dessert earns a Nutri-score of B – balancing creamy, plant-based ingredients like silken tofu with a lower saturated fat profile and the natural citrus boost of lemons.

Ingredients

For the confit lemons

• 200g caster sugar
• 1 vanilla pod, seeds scraped
• 1 small bunch lemon thyme
• 3 lemons, thinly sliced

For the cheesecake base

• 200g digestive biscuits
• 20g caster sugar
• 50g coconut oil, melted
• Pinch of salt
• Pinch of ground cinnamon

For the cheesecake filling

• 700g silken tofu
• 180g caster sugar
• 40ml lemon juice
• Zest of 1 lemon
• 1 vanilla pod, seeds scraped
• 50g cornflour
• 14g plain flour
• 160g vegan cream, whipped

To garnish

• 1 bunch lemon verbena

Method

1. Make confit lemons: In a saucepan, combine sugar, 200ml water, vanilla, and lemon thyme. Warm until sugar dissolves, then add lemon slices. Cover and let infuse off heat for a few hours to soften.
2. Prepare cheesecake base: Preheat oven to 150C/130C Fan/Gas 2. Line a 23cm springform tin. Blitz biscuits, sugar, coconut oil, salt and cinnamon in a food processor until combined. Press mixture into the tin and wrap outside in a double layer of foil.
3. Make the filling: Blend tofu, sugar, lemon juice and zest, vanilla seeds, cornflour, and plain flour in a food processor until smooth. Transfer to a chilled bowl over ice and gently fold in whipped vegan cream.
4. Bake the cheesecake: Pour filling over the base and set tin in a bain marie (a deep roasting tray filled with hot water). Bake for 35 minutes, then turn oven off and leave cheesecake in for 10 minutes. Let cool completely, then refrigerate until set.
5. Serve: Top chilled cheesecake with confit lemon slices and finish with lemon verbena leaves.

What can you serve with this

1. Berry compote: Adds tartness and juicy texture that complements the lemon base.
2. Roasted almonds: Adds crunch and toasty contrast to the soft creamy filling.
3. Shortbread biscuits: For an extra layer of buttery crumb to accompany the vegan cheesecake base.
4. Earl Grey tea: The citrusy floral notes match the lemon verbena and vanilla subtly.
5. Coconut yoghurt: Serves as an optional dollop alongside for extra richness and acidity.

FAQs for Vegan Cheesecake with Confit Lemons

• Does this vegan cheesecake set like a traditional one? Yes, the cornflour and tofu combination sets beautifully after baking and chilling.
• Can I make this without a bain marie? It’s not essential, but it helps to prevent cracking and ensures even baking.
• Is there a substitution for silken tofu? Unsweetened vegan cream cheese could work, but it will alter the texture and flavour.
• How far in advance can I make this? You can make the cheesecake 1–2 days before and store it in the fridge.
• What’s the purpose of whipped vegan cream? It lightens the texture for a mousse-like finish—don’t skip it.
• Can I use bottled lemon juice? Fresh lemon juice and zest are strongly recommended for their bright, natural flavour.

Nutri-score Health Check

The vegan cheesecake rates a Nutri-score of B for its plant-based ingredients, low saturated fat and dairy-free base with balanced sugar content.

Positive Factors

• Silken tofu – High in protein, contains calcium and iron.
• Lemon – Naturally rich in vitamin C and adds flavour without fat or calories.
• Coconut oil – Used moderately in the base, offers plant-based fats.

Negative Factors

• Sugar – Added in both filling and syrup, used mindfully.
• Processed biscuits – Offer crunch but are less nutrient-dense.

Nutri-score is automatically calculated based on ingredient profile and intended portion size. It is a helpful general tool but not a personalised nutritional rating.