Vegan Lemon Cheesecake


  • 150g FREEE Organic Porridge Oats
  • 75g coconut oil
  • 75g sugar
  • 1 tsp vanilla extract
  • pinch of salt
  • 500g dairy free cream cheese
  • 2 lemons, grated rind and juice
  • 1 tsp vanilla extract
  • 50g icing sugar
  • 1 thin lemon slice


Biscuit Base

  1. Pre heat the oven and line a 18cm/7” round dish or loose-bottomed tin with parchment.
  2. Put the oats, oil, sugar, vanilla, and salt into a kitchen blender and pulse until the mixture starts to hold together.
  3. Tip the mixture into the prepared dish and smooth the top.
  4. Cook for 20 minutes then allow to cool completely.


  1. Put the cream cheese, grated lemon rind and juice, and vanilla into a bowl and beat well.
  2. Sieve the icing sugar into the bowl and stir to combine.
  3. Tip the mixture onto the prepared base and spread the top smooth.
  4. Chill for at least a couple of hours before serving.
  5. Cut the thinly lemon slice into 8 small triangles and place these in a circle on the top of the cheesecake.