If you are craving a dessert that dazzles with bright citrus flavor and creamy textures yet remains completely plant-based, this Vegan Lemon Lush Recipe will quickly become your new favorite. This delightful layered treat balances a crumbly, buttery vegan cookie crust, luscious lemon cream cheese filling, tangy lemon curd, and light coconut whipped topping. Every bite bursts with fresh lemon zing and silky richness, making it a perfect showstopper for gatherings or a lovely indulgence any day of the week. Trust me, once you take a forkful of this cheerful, dairy-free dessert, you’ll want to make the Vegan Lemon Lush Recipe again and again.
Ingredients You’ll Need
This recipe calls for surprisingly simple yet essential ingredients that combine to build layers of flavor and texture. Each component plays a crucial role, from the golden Oreos forming a buttery crust to the fresh lemon zest brightening every bite.
- Golden Oreos (200g): These vegan cookies provide the perfect sweet, crunchy base for the dessert.
- Sea salt (¼ teaspoon): Just a pinch enhances the flavors and balances the sweetness.
- Vegan butter (210g total, room temperature): Used in the crust, lemon curd, and cream layers to add richness and help bind ingredients.
- Vegan cream cheese (400g): Creates a smooth, tangy, and luscious lemon cream cheese layer.
- Sweetened condensed coconut milk (100g + 220g): Adds creaminess and sweet depth to both the cream cheese layer and the lemon curd.
- Lemon zest (4 tablespoons total, freshly grated): Bursts of lemon zest infuse the whole dessert with bright citrus aroma and flavor.
- Powdered sugar (50g): Sweetens the creamy lemon layer softly without graininess.
- Cornstarch (60g): The secret to thickening the lemon curd to a smooth, velvety consistency.
- Lemon juice (236ml, freshly squeezed): The star ingredient delivering that sharp, fresh lemon punch.
- Coconut whipping cream (500g): For the fluffy, dreamy topping that ties all the layers together beautifully.
How to Make Vegan Lemon Lush Recipe
Step 1: Prepare the Cookie Crust
Begin by lightly greasing an 8×8 inch baking dish, then blitz the golden Oreos and sea salt in a food processor until finely ground. Add in the vegan butter and pulse again until the mixture sticks together when pressed. This crumbly, buttery crust will be the delicious foundation of your Vegan Lemon Lush Recipe. Press it firmly into the pan to ensure a compact base, then pop it in the fridge to chill while you prepare the next layer.
Step 2: Whisk Up the Lemon Cream Cheese Layer
In a large bowl, whisk together the softened vegan butter and cream cheese until combined, even if it seems a little split at first—keep going! Incorporate the sweetened condensed coconut milk, fresh lemon zest, and powdered sugar, whisking until the mixture is smooth and creamy. Transfer to a blender and pulse on low, scraping down the sides frequently, until the texture turns into a thick, fluffy marshmallow-like consistency. This luscious layer is your middle note of tangy sweetness. Spread it with a spoon or pipe it evenly over the chilled crust, then return the dish to the fridge to set for an hour.
Step 3: Cook Up the Tangy Lemon Curd
In a saucepan, whisk together the cornstarch and fresh lemon juice until smooth. Add the additional lemon zest and sweetened condensed coconut milk, then place over medium-high heat. Keep stirring constantly—switching between a whisk and a spatula—until the mixture thickens nicely and coats the back of the spatula. Remove from heat, stir in the vegan butter for a velvety finish, and let the curd cool to room temperature. Once cooled, gently spread or pipe it over the lemon cream cheese layer and chill again for another hour.
Step 4: Top with Light Coconut Whipped Cream
Whip the coconut cream in a large bowl until light and fluffy, creating a cloud-like topping to crown your lemon layers. Spoon or pipe this dreamy layer on top of the set lemon curd and smooth it out to cover completely. Chill your assembled Vegan Lemon Lush Recipe for 1-2 hours, or better yet, overnight to let all the flavors meld wonderfully before serving.
Step 5: Add Finishing Touches and Serve
Right before serving, sprinkle crushed golden cookies and a fresh dusting of lemon zest over the whipped topping for added texture and zesty aroma. Let your lemon lush sit at room temperature for about an hour to soften the layers and enhance the creamy, fluffy experience that makes this dessert so irresistible.
How to Serve Vegan Lemon Lush Recipe
Garnishes
A simple sprinkle of crushed Oreos paired with some refreshing grated lemon zest immediately elevates the beauty and flavor profile of the dessert. These finishing touches not only add a little crunch and aroma but also visually highlight the bright, cheerful vibe of the lemon layers.
Side Dishes
This Vegan Lemon Lush Recipe pairs wonderfully with fresh berries or a light mint-infused fruit salad. A cup of hot herbal tea or chilled sparkling water with lemon complements the dessert’s brightness without overpowering those delicate citrus notes.
Creative Ways to Present
For a playful twist, serve individual portions in clear glasses showing off all the glorious layers. You could also transform this dish into parfaits by layering the components with fresh sliced fruit or toasted coconut flakes. Either way, the vivid layers make for an eye-catching dessert that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them covered in the refrigerator for up to 3-4 days. Use an airtight container or wrap the dish tightly with plastic wrap to prevent the flavors from absorbing surrounding odors. Try to avoid stacking pieces on top of each other to maintain the distinct layers and textures.
Freezing
Freezing this dessert is not recommended as the delicate lemon curd and whipped coconut cream layers may separate or become watery upon thawing, which might affect the overall texture and appearance quite a bit.
Reheating
Because this is a chilled, no-bake dessert, reheating is unnecessary. Instead, simply let it sit out at room temperature for about an hour before serving so the layers soften, enhancing the luscious, fluffy mouthfeel that makes this Vegan Lemon Lush Recipe so fantastic.
FAQs
Is this Vegan Lemon Lush Recipe completely dairy-free?
Yes! All the ingredients used, including vegan butter, vegan cream cheese, and coconut-based products, are completely dairy-free to keep this dessert 100% plant-based.
Can I use regular Oreos if I can’t find golden ones?
While golden Oreos are preferred for their neutral flavor and color, you can substitute regular Oreos if needed. Just keep in mind that the crust will have a darker color and slightly different taste.
What can I substitute for coconut whipping cream?
If coconut whipping cream is unavailable, chilled aquafaba whipped to stiff peaks can be a light vegan alternative. However, the coconut cream adds richness and stability that’s hard to replicate perfectly.
How tart is the lemon flavor in this dessert?
This Vegan Lemon Lush Recipe strikes a wonderful balance between bright citrus tang and sweet creaminess, thanks to the fresh lemon juice and zest paired with sweetened condensed coconut milk. It’s refreshingly tart without being too sharp.
Can I prepare this recipe for a large gathering?
Absolutely! The recipe yields about 12 servings and can be doubled or made in larger pans as needed. Just be sure to keep baking times in mind and to chill the layers thoroughly for that perfect texture.
Final Thoughts
Making this Vegan Lemon Lush Recipe is like gifting yourself a burst of sunshine on a plate. Its bright, tangy lemon flavors balanced by creamy and crunchy layers will become a treasured dessert for any occasion. Whether you’re new to vegan baking or a longtime enthusiast, I wholeheartedly encourage you to dive into this recipe and share it with loved ones—you won’t regret it.
Print
Vegan Lemon Lush Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes (plus chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
Lemon Lush is a decadent vegan no-bake dessert featuring a crispy cookie crust, a smooth and fluffy lemon cream cheese layer, topped with tangy lemon curd and light coconut whipped cream. This refreshing treat is perfect for lemon lovers and makes a delightful, dairy-free option for gatherings or a sweet indulgence at home.
Ingredients
Crust
- 200 g golden Oreos (or other vegan cookies)
- ¼ teaspoon sea salt
- 60 g vegan butter (room temperature)
Lemon Cream Cheese Layer
- 100 g vegan butter (room temperature)
- 400 g vegan cream cheese
- 100 g sweetened condensed coconut milk
- 2 tablespoons lemon zest (freshly grated)
- 50 g powdered sugar (icing sugar)
Lemon Curd
- 60 g cornstarch (cornflour)
- 236 ml lemon juice (freshly squeezed)
- 220 g sweetened condensed coconut milk
- 2 tablespoons lemon zest (freshly grated)
- 50 g vegan butter (room temperature)
Topping
- 500 g coconut whipping cream
Instructions
- Make the crust: Lightly grease the bottom and sides of an 8×8″ dish with some oil. Add the cookies and sea salt to your food processor, and blitz for about 30 seconds until finely ground. Add the 60 g vegan butter and blend again until the mixture sticks together when pressed between your fingers.
- Press crust into pan: Press the cookie mixture firmly into the base of the pan and smooth it out with the back of a spoon to create an even, compact layer. Chill in the fridge while preparing the next layer.
- Prepare lemon cream cheese: In a large bowl, whisk the 100 g vegan butter and vegan cream cheese together for 2-3 minutes until combined. Add in the sweetened condensed coconut milk, lemon zest, and powdered sugar and whisk again until the mixture is smooth.
- Blend cream cheese layer: Transfer the lemon cream cheese mixture to a high-speed blender and blend on low. Stop occasionally to scrape down the sides. The mixture will initially appear split but will thicken into a smooth, marshmallow-fluff like consistency.
- Layer cream cheese on crust: Spoon or pipe the lemon cream cheese mixture over the cookie crust. Smooth with the back of a spoon and refrigerate for 1 hour to set.
- Make lemon curd: In a saucepan, whisk together cornstarch and lemon juice until smooth. Add lemon zest and sweetened condensed coconut milk, whisking to combine.
- Cook lemon curd: Place the saucepan over medium-high heat and bring to a simmer. Reduce heat to maintain a gentle simmer and cook for 8-10 minutes, stirring constantly with a whisk and rubber spatula to prevent sticking. The curd will thicken and coat the back of the spatula.
- Add butter and cool curd: Remove from heat, stir in 50 g vegan butter until fully incorporated and smooth. Let cool to room temperature for 20 minutes.
- Layer lemon curd: Pipe or spoon the cooled lemon curd on top of the cream cheese layer. Smooth the surface and return to the fridge for 1 hour to set.
- Prepare topping: Whisk the coconut whipping cream in a large bowl for 1-2 minutes until light and fluffy.
- Add topping and chill: Spread the whipped coconut cream evenly over the lemon curd layer. Refrigerate for 1-2 hours or overnight for best firmness and flavor.
- Serve: Sprinkle crushed cookies and additional lemon zest on top. Slice into 12 portions. For best texture, let the dessert sit at room temperature for about an hour before serving to allow layers to soften and become fluffy.
- Storage: Store covered in the refrigerator for up to 3-4 days. Avoid stacking slices to maintain the layered structure.
Notes
- Use golden Oreos or any vegan cookie for the crust to keep it dairy-free.
- Ensure vegan butter and vegan cream cheese are softened to room temperature for smooth mixing.
- The lemon curd requires constant stirring to prevent lumps and burning.
- For a firmer texture, chill overnight before serving.
- If storing multiple slices, avoid stacking to prevent layers from compressing.
- Letting the dessert sit at room temperature before serving improves the texture and flavor.
