The Best-Ever Lemon Poppy Seed Cheesecake

I totally love lemon – Mmmmm, the twist that it creates on the buds is in itself so mouth-watering – and when it dances with little sweet other things, it creates the perfect balance of taste, and then all your buds just sing together.  This Lemon Poppy Seed Cheesecake is a celebration of what’s to come in the New Year 2012.   May you enjoy it, and may you be blessed with all the good your heart desires.  Creamy, rich – and yet smooth – let the first bite do the talking.  It’s easy to make too ! Finally, I have decorated my cheesecake with kiwi, because it’s inner seeds are akin to poppy seeds in texture, and lemon and kiwifruit are a perfect match – the one compliments the other so well – and because it’s such an eye-catcher.


  • 17 vegan Digestive biscuits (You may use any plain, sweetened wholemeal biscuits that are vegan, if you are unable to find vegan Digestives if you are in the States or Canada and can’t find digestives, you may use graham crackers instead)
  • ½ cup walnuts
  • ½ cup vegan butter, or coconut oil melted
  • zest of a lemon
  • juice of half a lemon
  • a pinch of salt


So, first grease an 8 inch tin, and line the base with greaseproof paper.  Then break the digestive biscuits into a processor, and process until crumbs are formed.  Add the melted vegan butter or coconut oil to the biscuit crumbs, and process for a half a minute. Next, add the walnuts and process until chopped into small bits.  Add the lemon zest and lemon juice, and process again for a few seconds.  Your base is now ready. Spoon the mixture into your lined container, and flatten evenly with your fingers and the palms of your hands, and place in the fridge for an hour or so, until cooled.  Now it’s time to make your filling.


  • 1 packet (349g) Firm Silken Tofu
  • 1 heaped tsp poppy seeds
  • 2 tbsp agave syrup
  • 1 tbsp icing sugar, or confectioner’s sugar
  • ½ cup of soya cream or other vegan thin cream
  • 3 tablespoons of cornflower with ¾ cup water or vegan milk
  • the juice of a large lemon
  • sliced kiwifruit for decoration


Place the tofu into your processor, and add the poppy seeds, agave syrup, icing sugar and soya cream. Process gently for a minute or so, until the ingredients are blended and smooth.

Next, make up a paste with the cornflour, lemon juice and water, then stir on a low heat until thick.  Allow to cool for 10 minutes, then add the cornflour paste to the tofu mix in the food processor, and process for a few seconds until blended – but don’t over-process.

Spoon the lemon filling onto the biscuit base with a plastic spatula, and even out as best you can.  Now add the sliced kiwifruit on top, to decorate.

Cover with foil and place in the refrigerator overnight.

TIP : I served mine from the tin with the greaseproof paper, which remains intact.  The advantage of this is that the tin doesn’t get scratched, and no paper gets stuck on the biscuit base.

All recipes, content & design © Miriam Sorrell 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !



  1. This looks so good, Miriam ! I think we will have this New Year’s day….thank you !!

  2. Oh wow this looks fantastic I can’t wait to make it thanks Miriam

  3. Diane Hi there, great to have you here. Am delighted to hear you will be making this for New Year’s Day, I hope the zest and freshness of the lemon taste brings you and your loved ones all the best for the Year ahead 2012. Do drop by again and let me know how it all went. Thanks & Cheers to you !

  4. Enisa Hi there and thanks for dropping by – I hope you enjoy it and by all means drop by and let me have your feedback as and when. Meantime, Happy New Year to you 2012 & your loved ones too ! Cheers !

  5. this looks great!
    need to make it oneday!

  6. Hi there Christian, thanks for dropping by. Look forward to your future comments, and all the best for 2012.

  7. I just wanted to say that I made this last night and took it to the New Year’s Eve party I went to (as it was a bring a plate party) and everyone loved it. Thank you so much for this recepie and all the other amazing ones you post 🙂

  8. Chris Hi there, welcome to my site and thanks so much for dropping by with your comment & compliment. How wonderful that everybody loved it too ! It’s comments like yours that make the whole thing worthwhile – Cheers to you ! & Happy New Year 2012 to you and your loved ones.

  9. Ruth Brunotte-Tsavousis

    Will make this cheese cake soon again for Theo,s upcoming b-day on the 8tt. I loved it and again it was easy to make. Thnks

  10. Cheers to a healthy start for 2012 Miriam! The best to you & yours dear xox

  11. How good of you ! Thanks Food Lovers International, and same to you and yours too !

  12. Ruth Hi there, thanks for popping by and am happy to hear that you will make this for Theo’s Birthday, I do hope he loves it as you did. Cheers to you !

  13. Hi! can you suggest an alternative for vegan cream, I dont think there is anything like it in Spain… would it work with out it? I’ve done you chocolate one, it was amazing!

  14. Lucila Hi there and welcome here. Thanks for dropping by. Instead of vegan cream make your own using 1/4 cup of blanched/white almonds and 1/2 a cup of water – blend until thick and creamy – there you have some nice cream to use instead, homemade and delicious – do add a few drops of vanilla essence and half a teaspoon of agar – these are optional additions. Enjoy, and let me know how it all goes. Cheers.

  15. Hello Miriam! This cake looks delicious! What are digestives biscuits? I don’t know what wholemeal biscuits are either. I am not sure where you are, I am in California…is there a website where I can find these? or is there a replacement I can use?

  16. Hi there Angie and welcome here. Thanks for your comment, this recipe is delicious. There is a recipe for digestives on here, but you can use graham biscuits for this, I believe they are widely sold in the States. Best to you Angie, and drop by again with feedback on this recipe and others as and when. Cheers !

  17. Hi Miriam! Thank you so much for all your delicious recipes! They really are inspiring! I wonder if you would be interested in taking part in a fund-raising Vegan & Raw food recipe book. I live in Melbourne, Australia & own a vegetarian/vegan cafe & fair-trade gift shop. We support a farm animal rescue called “Edgars Mission Farm Sanctuary” Pam, who runs the Mission relies totally on donations & the help of volunteers. My vision is to create a recipe book with input from chefs all over the world, & their story about why they have chosen to be vegan/vegetarian. We would love you to join us! Full credit will be given to all chefs/cooks with links to their websites/blogs etc. We look forward to hearing from you. My mission is to raise people’s awareness around ‘cruelty free’ food & all the health benefits of a ‘plant-based’ diet.
    Blessings <3

  18. Hi. Could you use Coconut cream instead of Soy cream? Need to reduce Soy in my diet. Also don’t know if I can get Vegan cream in Australia. Def. looks mouthwatering:).

  19. Hi Maraika, thanks for your comment. So long as you still use the cornstarch to thicken, it should be fine, you may need a tad more of it though, as it depends on how thick the coconut cream is. I say try it as it may work well. I have made a coconut one, but it’s for my book and it’s delicious. Let me know how it goes and Cheers to you !

  20. Eike Hi there and thanks for dropping by with your comment and the information you have sent me. I think the idea is awesome. What I will need from you would be more details, what you have in mind with quantity etc. Message me on my FB page please. Best to you you, Miriam.

  21. Thats fantastic Miriam! will get back to you very soon with more of an outline of the recipe book! Thanks in advance for your generosity!

  22. Would love to try this recipe but I am allergic to tree nuts, what could be an alternative to walnuts for crust? Also do you have any nutritional information on this recipes?

  23. This looks so good , I am going to use it for our Regina Vegan Society Gathering in March!
    Thanks 🙂

  24. Looks delish! I will construct as soon as I get the biscuits! Thanks.

  25. Thank you Miriam, it turned out heavenly! I have also done the chocolate one, brilliant! Your recipies are amazing! I’d love to have your book ! 🙂

  26. Lucila Hi there and thanks for coming back with your comment – am delighted that you loved both this recipe and my Chocoholic’s Cheesecake too, that’s awesome news. Do pop by again when you have tried something else, will be great to have your feedback. Cheers & Best to you ! P.S. will let you know when my book is about to be out for sale Lucila. Thanks for your interest.

  27. Deb Hi there and welcome here. Thanks for dropping by and I look forward to your feedback on my recipe. Thanks and Cheers to you !

  28. Lori Hi there and welcome here. Thanks for dropping by with your comment. Do let me know how it goes in March and in the meantime I look forward to your comments on my blog. Cheers and Best to you !

  29. Nora Hi there and welcome to my site. Thanks for your comment and dropping by. For the crust, I suggest you use biscuits only and may be a little zest – I suggest adding an extra biscuit to make up for the ‘nut bulk’ – I think this should work well – let me know how it goes and enjoy. Best & Cheers to you for now.

  30. Sure thing Eike. Cheers !

  31. this looks delish, i’ve never been able to get cheesecake right but i’ll definitely be giving it a go this weekend! 🙂

  32. hi there Lizi and welcome to my site. Thank you for popping by here and I hope you enjoy this very tasty cheesecake. The best textured vegan cheesecake I have ever tasted is my Chocoholic’s Cheesecake you may wish to try at some point too. Let me know how this goes and look forward to your future comments on my blog. Best to you in the meantime.

  33. This looks fabulous and classy, my parents would love this 🙂 Beautiful photos as usual too

  34. Hi there Rennie, welcome here and thanks for popping by with your comment & compliment. I sure hope your folks love this and will look forward to your feedback on it. Do make a day in advance if possible as it sets a lot better overnight. Enjoy and Cheers to you !

  35. Hi Miriam,
    I was wondering if you ever plan to put all or your recipes in a cookbook and publish it in full color? I would buy it in a heartbeat! Please let me know how and when I can get all of your recipes in book form. You are such a blessing and I really appreciate your bringing such an interest to the “Vegan” world. Thank you for all that you do. Have a blessed day. Wanda

  36. Hi there Wanda and welcome here – many thanks for dropping by with your wonderful comment – I shall send you an e-mail with details. I appreciate your very kind compliment too. All the best and I look forward to your future comments on my blog.

  37. Hi Miriam, i tried the recipe and it worked so well! 🙂 will definitely be making this again

  38. Lizi Hi there and thanks for your comment – I am delighted that this recipe worked well for you and that you will be making it again. I hope you enjoy my other recipes too – and I look forward to your future comments on my blog. Meantime Cheers and Best to you.

  39. Hello Miriam

    Love your receipes. I made valentine kofta Masala last night, and it was absolutely delish!
    I would like to attempt the Lemon & Poppy Seed Cheescake next. Can you recommend which brand of agave syrup to use?

    Kind regards,

    Heidi Pegg

  40. Hi there Heidi and welcome here – thanks for your comment. I am delighted to hear that you loved the Kofta Masala dish so much ! Now, with regards to the Lemon and Poppy Seed Cheesecake remember to try and make it a day in advance so that it has time to set well. In terms of an agave syrup, I use the Suma Organic brand – it’s awesome. That said I am not sure what brand/s are sold where you live. Let me know how it all goes. I look forward to your future comments on my blog. Cheers to you !

  41. Hi Miriam,

    This is just awesome! I made it for my Mum for Mother’s Day (today in the UK) and she really enjoyed it! She’s rather vegan-skeptic, so having such a great recipe from a trusted website was much appreciated (I’ve used and commented on a few of your recipes).

    Your chocolate cake has become a standard recipe for me, and my non-vegan colleagues even request it on occasion! Thanks so much 🙂

    Sarah Pain

  42. Sarah Hi there and thanks so much for taking the time to drop by with your wonderful comment. I must say I am delighted with your feedback and most of all I feel elated when I hear that non-vegans enjoy my recipes and actually request them – a win-win situation. Best to you Sarah and I look forward to all your future comments here on my site.

  43. what do I use if my recipe calls for stiff egg white’s. Please help,thanks in advance for any help u can offer. I’am looking forward in trying your cheese cake.

  44. looking forward in trying your chees cake.

  45. Welcome here Johanna and hope you enjoy this recipe. Best.

  46. Johanna Hi there and here is a link that might help you. The answer to your question appears to be flax seed, but read on. I have not made anything that requires stiff whites, but hope this helps you. Cheers to you.

  47. Pingback: Vegan Tasty | Pearltrees

  48. Hi there thanks for your comment – graham biscuits I have been told should do the job also in the absence of digestives. Thanks for the mention. Cheers !

  49. Hi Miriam,
    I just found your website and can’t wait to try your recipes. They all look delicious! Do you have a substitute for Tofu? I am battling breast cancer and cannot have any soy products due to the estrogen. Also, can you give me a heads up as to when your cookbook is going to be available. Can’t wait to get it. Thank you!

  50. Hi there Aleta, welcome here and many thanks for dropping by with your comment. Cashew nuts processed can be replaced for tofu in many recipes. I have not tried this yet with this recipe, but 3 cups of soaked cashews (discard water after soaking), place in your processor and process until totally smooth, then use that instead of the tofu and soya cream, continue to follow the recipe (for a healthier option please use 3/4 of a cup of agave instead of white sugar please). Off the back of this I am going to at some point soon make you a tofu free cheesecake with nuts instead and see how it turns out. If you beat me to it with my suggestion, then please let me know how it goes. Please also go to my other FB page, just type in Vegan Rejuvenation for some great tips on other healthy food/lifestyle, ‘like’ the page for updates. I am also a nutritionist and if I can help you in anyway let me know Aleta. Very best to you and I look forward to your future comments on my blog. Cheers !

  51. Pingback: Ughhhh- 5 lbs on! « The 1940's Experiment

  52. Hi there and welcome here, thanks for dropping by here and thanks for the link back to my recipe, and glad you enjoyed it too ! Cheers to you in the meantime.

  53. Pingback: Frugal & Greenish » Blog Archive » Lemon and Poppy Seed Vegan Cheesecake

  54. Thanks for the link !

  55. This looks truly amazing!! Is the icing sugar an absolute or can it be left out? I can not have sugar. Or would rice syrup be an alternative?

  56. Carolyn Hi there and welcome here. If you cannot have sugar then the biscuit base will also present a problem, unless you make a mixture with crushed nuts etc. The icing sugar can be omitted, but in that case add half the amount of cream that I recommended and add 1 TBs of agave extra (taste for sweetness), or better still stevia ? The consistency with cheesecakes, in particular vegan ones can be a little touch and go when making substitutions to the filling, so it’ll be a bit of a risk that may just be worth taking – so you have to see whether you feel like trying to experiment with it. Let me know how it goes in that case, oh and an after thought – add a little more cornstarch, say a teaspoon more, that will help with the thickening process too ! Enjoy !

  57. This is the first time EVER I have commented on a food post. Not only the first time ever, but I dont even really like sweet things, but this….wow! I cannot wait to try this!!!!!

  58. Marrisa Hi there and welcome here. I do hope you make and enjoy this cheesecake, it’s actually a great one for people who don’t have much of a ‘sweet tooth’ as it being tangy it will go down well after a light dinner. Let me know how it goes as and when you try it. Best wishes your way in the meantime !

  59. This looks fabulous! I am in a group that has a tea party each season and I am planning to make this for Spring. This is perfect for the theme, looks fabulous, and is also visibly gorgeous. Thank you! M

  60. Hi Michelle – a cheesecake for a party is always ideal. It’s just a question of whether people prefer chocolate or lemon – see also my chocoholic’s cheesecake which has gone down fabulously with everybody ! Enjoy this one too ! Cheers to you !

  61. This looks lovely but when you say half a cup of butter melted, do you mean half a cup after the butter has melted or half a cup before you melt, sorry in advance for thicko question. Just I’m not used to working in up measurements. last time I tried to do a base for cheesecake it was too thin and it sort of put me off trying again, but you make it seem so simple I want to try again.

  62. Hi there Karen, thanks for your comment. When I say half a cup, I mean measuring it unmelted 1st – then melt it afterwards, I think your question is a reasonable enough one to ask, so no worries and I hope you enjoy this cheesecake ! I hope that my cheesecake will be a great one for you, let me know how it goes. Best to you !

  63. Hi Miriam, for the vegan thin style cream for filling, could you use coconut cream? Or toffuti cream cheese (might be a bit too think)
    . Its difficult to get these in my area

  64. Hi there Matthew and welcome here. I think it’s fine to use the tofutti cream as when you mix it, it breaks down into a thinner version of what it is in the carton. Otherwise you can make your own with 2 CUPS raw cashew nuts (soaked in water and drained after 3-4 hours), enough water to just cover the cashews in the blender and a teaspoon of sweetener, place in a processor and process until all the nuts turn into a cream (having added water), you may need to add a little more water so that it is still thick but not one huge stodge. Hope this helps.

  65. Hi I guess I’ll make this tomorrow. I must try the tip re your last reply. Also when flattening the biscuit base I use a spoon cos it flattens and presses better too.

  66. Hi there Joe – good thinking on your part. Enjoy !

  67. Hi Miriam, I REALLY wanted to make this – but I live in a country area of Western Australia, where vegan supplies are limited 🙁 so I can’t get hold of vegan cream. Do you think vegan cream-cheese or another product could be substituted?

  68. Sherylie Hi there and welcome here. I hope you can order some vegan supplies online (ebay, amazon) nutritional yeast, agar agar are important pantry ingredients. Now with regards to cream :- use 1 cup of raw cashews, soak them overnight (in water) or for a few hours then drain the water and process the nuts with 1 cup of water and a little sweetener of your choice – process until thick and use that as cream. It must be smooth so it may take some minutes to process until it reaches thick cream consistency. Hope this helps. Best wishes your way.

  69. Hello Miriam well not be a cook and new to vegan I have decided to make this and its so easy! I am still in the process and waiting for the paste to cool down.
    I have tried the rest of it haha and it all is very nice.
    But instead of using corn flour ( as forgot to get some) i used plain flour and also used an orange. The paste got a bit to thick so used the rest of the orange to thin it out and all seems good at this point! Can not wait to try it so can’t see it being in my fridge over night maybe till the evening haha. Thank you for making this so easy. P,S Also I used cauldron tofu as couldn’t get the silken. some shops sell it and some don’t.

  70. Kerry Hi there and welcome here. Well done for making this – and glad you love the taste. I would be interested to see how it turned out for you with what you have used. Let me know how it all goes later. Best wishes your way and next time you may wish to try out my chocoholic’s cheesecake – it’s a little easier to make and the result is great every time. I look forward to your future comments on my blog ! Best wishes your way and kudos to you for attempting this recipe and others too and for choosing a vegan lifestyle – well done !

  71. I wish I could “pin” this…please add Pinterest to your delectable website!

  72. Shannon Hi there, I registered with Pinterest but never actually pinned anything – I just found that other people did it for me. Here are a few links for you to see – I am not very familiar with the system yet, so any tips pass them by. I do hope you enjoy my recipes at some point and best wishes your way in the meantime. I am starting off a new monthly newsletter next month if you wish to be added to it for new recipes and a few tips (nothing lengthy) just let me know. Cheers !

  73. Hello again and thank you 🙂 It turned out really well but think i might have put too make juice in the paste as not sure if it set right or not it was firm but not over firm. I also forgot i left the poppy seeds out too. my son loved it so did I and my parents did as well and my partner. So it went down very well and think it will be on the Christmas table. And to be honest you couldn’t really taste the difference from this one to a normal one. I don’t like Chocolate haha. but next time i make one i will put lemon in it and get the cornflour and see what the difference is and will let you know. thank you again

  74. What in the world are digestive biscuits? I”m in the US and there is nothing called that here.

  75. Hi Miriam! It’s me again… I am planning to make this for the holidays! I can find only Silken Tofu or Firm Tofu here in Clearwater, FL, US. Which would be best to use for this cheesecake? Thank you!

  76. Also, can I use my VitaMix for this as my food processor does not necessarily process things to be free of lumps. Thanks!

  77. Mary Hi there, forgive me but I am going to have to say I don’t know the exact outcome if you use a vitamix as we don’t have them here. If you do use it make sure that you add the agar to this and also the poppy seeds go in at the very end, as you don’t want or need to process those. Good luck.

  78. Hi Mary, firm tofu should be fine for this recipe. Tip:- freeze the recipe of half an hour before serving so that there is no risk of it breaking down – I say this because I am not sure what appliance you will ultimately use to make it, and if you go through the trouble of making it and you enjoy the taste it might be an idea to serve it in good sliced portions – just a thought !

  79. Bonnie Hi there. Here is a little info about digestive biscuits they originated in the UK, therefore people in the States and Canada don’t seem to have heard of them. Graham crackers are the closest you can get to them I am told, so feel free to use them – other people in the States have tried this recipe with graham crackers and loved it. Hope you too enjoy it – let me know how it goes and best wishes your way !

  80. Kerry Hi there – I honestly think from what you have said that it actually worked out well – so I wouldn’t tamper with the recipe. What I would do however is remember to add the poppy seeds to the recipe next time. Now, if you are making this for Christmas, then why not make some cashew cream (very easy) to top it all up with ? 1 cup of raw cashews pre-soaked in water and then drained. Place the cashews with 1 cup of cold water and 1 teaspoon of agave or other sweetener of your choice – whisk in a blender until totally smooth – add a little more water if you want a thiner consistency. It will add to the smoothness of the dessert and make it that more special. Enjoy !

  81. I’m usually a disaster with puddings but I really wanted to try this one because I used to love cheesecake in my previous, non vegan life … I could not find the silken tofu at short notice but I used a soft, normal one and it came out extremely well, I just needed to process it a bit longer! and again, I had to replace nuts with almonds because of my allergies, but no one seemed to notice!

  82. Hi Isabella and welcome here. Many thanks for your comment and feedback on this cheesecake. Don’t over process your tofu, you did well with a soft one and that it set well given it was a soft tofu. Hope you enjoy my other chocoholic’s cheesecake too at some point. Cheers to you !

  83. Hi Miriam had to go to a party last weekend and wanted to take a dessert I could eat so made this … It was enjoyed by vegans and non-vegans alike. Truly wonderful x. Just put your book on pre-order.

  84. Catherine Hi there and welcome here. I am delighted that you prepared this cheesecake for the party and that it was enjoyed by both vegans and non-vegans alike – always a win-win when that happens ! Thanks for your interest in my upcoming book and also for pre-ordering. Meantime, if you haven’t already join our new upcoming monthly newsletter due out a few weeks from now, all you have to do is let me know so that I can add you if so. Best wishes your way and I look forward to your future comments on my blog !

  85. Already subscribed, you have been very helpful with my change in diet while on my crusade against cancer. Not sure if there is a way to actually join this blog so that you don’t need to keep asking me.

  86. Sorry Catherine for asking again – I have somebody who is working on the newsletter names and on a widget for me for the names. Best wishes your way 🙂

  87. made this with chi seeds love it

  88. That’s great to know P. Hope you enjoy many more recipes from here ! 🙂

  89. Will it be ok to replace the agave with maple syrup in this recipe? Hoping to make it for my mum´s birthday tomorrow 🙂


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