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Lemon Cheesecake

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Melanie Underwood

This can be made as 1 - 10 inch cheesecake baked in a springform pan or 24 individual baked in muffins tins (make sure to use liners). The recipe can easily be divided in half to make 1 - 6 inch or 12 individual.

In my family, we celebrate both Passover and Easter. This lemon cheesecake works for both. It is light, refreshing, and easy to make dairy-free by using non-dairy cream cheese and butter. I use Violife Orginal Cream Cheese and Earths Balance Vegan Butter. What I love most is you can turn leftovers into cheesecake truffles. Freeze any leftovers, scoop and roll into 2-inch round balls and then roll in toasted almonds or coconut.

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Lemon Cheesecake

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