This quick and easy no-bake lemon curd layered dessert recipe tastes as delicious as classic cheesecake in a jar, but is made healthier and vegan! Layered with crunchy granola, vegan yogurt, lemon curd pudding and fresh berries, it’s a perfect refreshing dessert for spring and summer!
Healthy Vegan Lemon Cheesecake in a jar
If you are looking for an easy-to-make, refreshing treat for spring and summer then this No Bake Lemon Cheesecake Dessert is perfect for you. This dessert jar is bursting with sweet and tangy flavors and an addicting blend of creamy and crunchy textures. The lemon curd is rich and creamy without having to use eggs or dairy!
These layered single-serve, easy-to-carry goodies are ideal to serve on your next family get-together! You can also modify the recipe any way you like by trying other types of granola or yogurt. Or combine it with other vegan desserts in a jar, like semolina pudding with raspberries, vegan chocolate mousse, mango mousse or red fruit jelly with vanilla sauce, so you have quite a selection!
Ingredients for Vegan Lemon Cheesecake Dessert
- Plant milk: you can use any type you like like almond, soy, coconut, or cashew. This will be the base of the creamy lemon custard.
- Cornstarch: this will make the dairy-free milk mixture thicken as it cooks, giving it a pudding or custard-like consistency. You can also use tapioca or arrowroot starch as a substitute.
- Vanilla extract: adds a delicate flavor and aroma to the custard mixture.
- Lemon juice and zest: use freshly squeezed organic lemon to provide a robust and refreshing citrus flavor and fragrance.
- Raw cane sugar: gives the custard a touch of sweetness to balance the acidity of the lemon. It is also needed for the custard to have structure, so do not omit this. You can use other types of sugar you prefer.
- Turmeric: this is optional, but a pinch will go a long way in giving the custard mixture an appetizing yellow color.
- Vegan yogurt: you can use natural, coconut, or vanilla.
- Granola: provides a crunchy layer of texture as an alternative to traditional cookie crust of no-bake cheesecakes. If you are not a fan of granola, you can also use crushed cookies or chopped nuts as alternatives.
- Garnishes: I used blueberries, blackberries, and mint in this recipe. However, feel free to use your favorite berries, fresh fruits, or other toppings!
How to make Lemon Cheesecake Dessert
As always, I recommend checking out this step-by-step instruction and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Cook Vegan Lemon Curd
Start by pouring a few tablespoons of the plant milk into a cup and dissolve the cornstarch and vanilla in it. Add the remaining plant milk, lemon juice, lemon zest, raw cane sugar and optional pinch of turmeric to a pot and bring to a boil.
Reduce the heat, whisk in the cornstarch mixture, then bring to boil again, stirring constantly, until you have a thick creamy lemon custard. Then remove from heat.
Step 2: Layer your dessert
Layer the dessert glasses alternately with granola, vegan yogurt and lemon curd custard and finally garnish with blueberries, blackberries and mint as desired. Enjoy!
Tips when Making this vegan dessert
- I recommend not to use oat milk, otherwise the custard may not thicken.
- Make sure to stir the vegan lemon curd mixture consistently as it heats. This is to make sure that lumps do not form and the bottom does not burn.
- Take the lemon curd off the heat as soon as it is well thickened.
- To prevent the custard from forming a skin, you can cover the surface airtight with plastic wrap immediately after cooking.
- Sterilize your jars beforehand by rinsing them with hot water and then letting them air dry. This will help keep your lemon cheesecake dessert fresh in the jar longer! However, make sure the jars are heat-proof.
Make-Ahead and Storing Notes
Make it quicker to assemble by making the lemon curd a few days ahead of time, so it will be ready when you want to layer your dessert. You can store it in an airtight container and refrigerate it for up to 2 weeks. Once assembled, these dessert jars are best consumed right away or the granola will soften.
However, leftover layered desserts can still be stored in the refrigerator for a few days.
This No-Bake Lemon Cheesecake Dessert in a Jar is:
- Healthier than the classic
- Quick and easy to make
- Dairy-free (lactose-free)
- Can be made gluten-free
- Deliciously tart and sweet at the same time
- Creamy and crunchy
- Layered to perfection!
- So delicious!
- The perfect dessert for family gatherings, parties with friends or just for any other day!
- Can be also served for breakfast!
More refreshing lemon dessert recipes to try
- Lemon Tart with Strawberries
- Lemon Poppy Seed Layer Cake
- Vegan Lemon Cheesecake
- The Best Vegan Lemon Cake
- Lemon Poppy Seed Cake
- Strawberry Lemon Cake
- Lemon Blueberry Cake
- Blueberry Bundt Bake
- Easy Vegan Lemon Bars
- Vegan Key Lime Pie
- Blue Moon Lime Tart
If you try this Vegan Lemon Cheesecake Dessert, feel free to leave me a comment and a star rating! And if you take a photo of your yummy treat and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy! 🙂
Vegan Lemon Cheesecake in a Jar (No-Bake Dessert)Author:
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For garnish (optional)
*Note: Check out the recipe video + step-by-step instructions above!
- Pour about 3-4 tablespoons of the plant milk into a cup and dissolve the cornstarch and vanilla in it.
- Add the remaining plant milk, lemon juice, lemon zest, raw cane sugar and optional pinch of turmeric to a pot and bring to a boil. Reduce the heat, whisk in the cornstarch mixture, then bring to boil again, stirring constantly, until you have a thick creamy lemon custard. Then remove from heat.
Layer the Dessert
- Layer the dessert glasses alternately with granola, vegan yogurt and lemon curd custard and finally garnish with blueberries, blackberries and mint as desired.
- More information about the recipe, including storing notes, are mentioned in the post above!
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