vegan, low-sugar, gluten-free, keto lemon cheesecake on plate by Pyure

Vegan Lemon Cheesecake

There's a lot to celebrate in the spring: new beginnings, warmer weather, the first blooms of the year. Winter is finally in the rearview mirror, and we've come out the other side ready to welcome the sun! And what better way to celebrate than with a bright and zesty Vegan Lemon Cheesecake with all of the sweetness and flavor of spring? This dairy-free cheesecake is a fusion of tangy lemon goodness and creamy decadence, offset by the best low-sugar graham cracker crust you could imagine.

It can definitely be challenging to choose a dessert recipe that will make everyone happy. Some people may be on a sugar-free or low-sugar diet, and others may be gluten free, vegan, organic, or keto. Most cheesecakes would have to be avoided by anyone with a specific diet- but not this one! Made with wholesome ingredients and sweetened with Pyure's Organic Granulated and Brown Sweeteners (the best sugar substitutes if we do say so ourselves), this dessert is sure to impress vegans and non-vegans alike. And depending on which graham crackers you choose, it can be completely sugar-free or keto as well! Plus, with its sunny citrus profile, it's the ideal dessert to brighten up your Spring or Easter table and leave everyone feeling satisfied and refreshed. 


vegan, low-sugar, gluten-free, keto lemon cheesecake recipe with Pyure organic sweeteners


For the crust:


1 ½ cups graham cracker crumbs (gluten-free if you like)

2 tablespoons Pyure Granulated Sweetener

1 tablespoon Pyure Brown Sweetener

6 tablespoons vegan butter, melted

For the cheesecake:


16 oz vegan cream cheese room temperature

2/3 cup Pyure Granulated Sweetener

2 tablespoon cornstarch can use tapioca starch or arrowroot starch

3 tablespoon dairy-free milk of choice

1 tablespoon lemon juice

1 teaspoon vanilla extract

For the vegan lemon curd:


1 cup dairy-free milk of choice

1 tablespoon cornstarch

¼ cup Pyure Granulated Sweetener

2 tablespoons lemon juice 

Pinch of turmeric for color


  1. Prepare the crust: In a medium-sized bowl, use a fork to mix together graham cracker crumbs, granulated sweeter, and brown sweetener.
  2. Add melted butter and mix everything together until all the crumbs are moistened. Press crumbs evenly into the bottom and up the sides of a springform pan. Let refrigerate while you prepare your cheesecake filling.
  3. Prepare the cheesecake: Preheat oven to 350F.
  4. In a large mixing bowl, add your softened cream cheese with sweetener and beat on low, until smooth and creamy. 
  5. While still on low, add in the cornstarch, milk, lemon juice, and vanilla extract. Continue beating on low until combined. Once combined, turn up to high and continue beating, until smooth.
  6. Transfer your cheesecake into the prepared pie crust. Bake the cheesecake for 40-45 minutes. Let cool for 20 minutes with the oven door slightly open, then cover and refrigerate while you make your curd.
  7. Prepare the curd: Add all ingredients to a medium-sized saucepan and whisk to dissolve the cornstarch. Place the saucepan over medium heat and stir constantly for 5 minutes or until the mixture thickens. The curd will thicken more when it cools down.
  8. Remove the cheesecake from the cake pan, pour or spread your lemon curd on top and serve! Decorate with vegan whipped cream, more lemon, or edible flowers.
This recipe was created for Pyure by Julia Alfano. For more great recipes by Julia, visit her blog at 
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