Vegan Lemon and Chocolate Cheesecake

A creamy vegan cheesecake is the most pleasant way to show your love to themselves and the others and to remind the spring smell during the cold season. I prepared this recipe for a person I really care for, so I wanted to make our day special.

The main ingredient to achieve a perfect dessert is surely love. This cheesecake looks the tastiest thing in the world, just because I made it with love and a chocolate topping which makes everything tastier.

Prep 15 mins | Cook 15 mins | Total 30 mins | Seves 6-8


For the base

  • 110 g vegan cookies
  • 45 ml melted coconut butter
  • 3-4 Medjoul dates

For the stuffing

  • 440 g spreadable cheese (Vialife)
  • 190 ml plant based milk
  • 125 g coconut sugar
  • ½ lemon juice
  • 2 tea spoon agar-agar

Per il Topping

  • 150 g bitter chocolate
  • ½ lemon zest


  1. With the help of a food processor, finely chop up cookies and the dates to reduce them to a pulp.
  2. Add the melted coconut butter and stir until you get an easy to shape mixture.
  3. Pour the mixture in a baking pan covered with baking paper, spreading it well, then let it rest in the fridge for 30 minutes. (I used a round 18 cm diameter baking pan)
  4. Meanwhile, in a bowl combine the cheese with some sugar and lemon juice, then stir all well.
  5. Heat the cheese in a double boiler for about 5 minutes or until it gets warmer.
  6. In a saucepan, pour the milk and the agar-agar syrup, stir for about 6-7 minutes.
  7. Combine cheese and milk, stir all the ingredients together and then put it on the cake base.
  8. Make it rest in the fridge for about 1 hour.
  9. Meanwhile, melt the chocolate in a double boiler.
  10. Pour the chocolate over the surface of the cake, then let it rest in the refrigerator for 3 hours or more.
  11. Garnish the surface with grated lemon zest, then serve.

My advice

  • You can garnish with fresh seasonal fruit.
  • You can replace coconut sugar with another sugar
  • You can replace the layer of chocolate with strawberry jam.

Italian Blog

Written by

Vegan Food Blogger, Recipe Developer, Food photographer, Plant Based Private chef based in London and available worldwide