While I always make Chocolate Covered Toffee Matzos for passover (because, uh, tasty!!) I felt like I should think of something different. Passover and Easter collide today in this #SundaySupper and I made a lemon cheesecake.
This afternoon we’re going to a Seder, a first for an Easter tradition to be sure, but this cheesecake had to be made in advance so it might have disappeared before today (hey, Pesach is 7Â days!). We went last year and have such an awesome group of friends that I’m honestly pretty excited to celebrate. Â For Easter we generally hang out around the house, eat chocolate and chill out with video games. But today if going to be a blast! I made this cheesecake for vegans who need passover options. The crust is a mix of matzo meal and almond meal. You could make your own almond meal and throw in some matzo crackers if you have everything whole in the food processor. However, the recipe calls for the easy way.
The batter is easy as well and quite thick so there isn’t really much of a chance of sinking if you leave it in the oven when it cools down quite a bit. I generally leave it a half hour (as written) or so to cool but I kind of forgot about this one and it sat for an hour, no harm done. It has a very light lemon and vanilla flavour so it is primed for your favourite toppings if you don’t want to eat it plain. Add some cherries or strawberries for a beautiful spring dessert. I served it plain and got no complaints, so go ahead and indulge this passover season!
Passover Vegan Lemon Cheesecake Recipe #SundaySupper
Ingredients
For The Crust
- 2/3 cup almond meal
- 2/3 cup sugar
- 2/3 cup matzo cake meal
- 1/4 teaspoon salt
- 1 stick margarine melted and cooled slightly
For The Filling
- 3/4 cup granulated sugar
- 3/4 cup plain non-dairy yogurt
- 1 Tbsp cornstarch dissolved in 2 Tbsp soy milk or rice milk.
- 1 1/2 tsp lemon juice
- 2 tsp grated lemon zest
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 8-oz packages vegan cream cheese, softened
Instructions
- Preheat oven to 350°F with rack in middle.
- Mix the almond meal, sugar, matzo cake meal, and salt. Stir in margarine until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.
- Reduce oven temperature to 325°F.
- Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add non-dairy yogurt, cornstarch mixture,lemon juice, mixing until incorporated. Mix in zest and vanilla.
- Pour filling into cooled crust. Bake until filling is set 1 1/2 inches from edge but center is wobbly, about an hour (filling will continue to set as it cools). Once done, turn the oven off and leave it to sit in the oven for another 1/2 hour. Transfer cake in pan to a rack and immediately run a knife around edge, then remove side of pan. Cool completely, 2 to 3 hours.
Sunday Supper Recipes!
Breakfast/Brunch
- Colomba Muffins from Manu’s Menu
- Strawberry Amaretto Coffee Cake from Savvy Eats
- Strawberry Lemon and Ginger Scones from The Wimpy Vegetarian
- Spinach Bacon Breakfast Cups from Runner’s Tales
Appetizers:
- Smoked Salmon Dip with Greek Yogurt and Capers from Shockingly Delicious
- Colorful Delicious Deviled Easter Eggs from Hot Momma’s Kitchen Chaos
- Butter-Braised Easter Egg Radishes from Culinary Adventures with Camilla
- Egg Salad Deviled Eggs from Noshing With The Nolands
Savory and Sweet Breads:
- Healthier Hot Cross Buns from A Kitchen Hoor’s Adventures
- Whole Wheat Croissants from What Smells so Good?
- Hot Cross Pretzels from Jane’s Adventures in Dinner
- Italian Easter Bread from Curious Cuisiniere
- Greek Easter Bread from Hip Foodie Mom
- Garlic and Cheddar Swirled Brioche Rolls from Neighborfood
- Paska Bread from Seduction in the Kitchen
Sides and Salads:
- Aunt Ruthie Mashed Potatoes from Melanie Makes
- Vegetarian Cornbread Stuffing from Pescetarian Journal
- Mixed Greens with Hot Bacon Dressing from Cindy’s Recipes and Writings
- Passover Kugel: Veggie-Style from Take A Bite Out of Boca
- Syrnyk–Ukranian Sweet Easter Cheese from Cupcakes & Kale Chips
Main Dishes:
- Pan Seared Lamb Chops from The Foodie Army Wife
- Roast Leg of Lamb with Parsley Walnut Pesto from The Texan New Yorker
- Italian Easter Torta from La Bella Vita Cucina
Desserts:
- Passover Vegan Lemon Cheesecake from Killer Bunnies, Inc.
- Easter Basket Cupcakes from MealDiva
- Strawberry Crostata with Sweet Almond Glaze from Kudos Kitchen by Renee
- Layered Chocolate Mousse Cake from That Skinny Chick Can Bake
- Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen
- Rhubarb Meringue Cake {Rhabarberkuchen} from The Not So Cheesy Kitchen
- Lemon Blueberry Basil Cupcakes from Brunch with Joy
- Banana Carrot Cake Bread from Peanut Butter and Peppers
- Individual Cakes with Peanut Butter Whipped Frosting from Momma’s Meals
- Gluten Free Easter Cupcakes from Gluten Free Crumbley
- Lemon Coconut Bars from Magnolia Days
- Lemon Icebox “Pie” from girlichef
- Easter Basket Cupcakes from The Ninja Baker
- Carrot Cake Sandwich Cookies from Pies and Plots
- Carrot Bundt Cake with Cream Cheese Swirl from Alida’s Kitchen
- Passover Chocolate Chip Cookie Bars from Food Lust People Love
- Strawberry Filled Crepes from Try Anything Once Culinary
- Rhubarb Almond Streusel Muffins from Confessions of A Culinary Diva
- Best Wines for Easter/Passover Feast from ENOFYLZ Wine Blog
I just adore your blog name. It makes me smile when I think of it. I also love that your recipe is vegan. I’m putting this on my list to try. Happy holiday!
I would never guess that this is vegan. It looks so good and just like a “cream cheese” cheesecake 🙂 Yummy!!! Great job!
Lemon and vanilla sounds excellent to me!
Dorothy at Shockingly Delicious recently posted…Pollo en Crema and a New Pepper Cookbook
Such a beautiful cheesecake! I cannot believe it’s vegan!
Laura Dembowski recently posted…Carrot Cake Sandwich Cookies #SundaySupper
Ohh how I wish I had this recipe for our seder last week! I love how you adapted the crust to be kosher for Passover. And I agree about that chocolate toffee matzoh..we had those for dessert (along with my homemade macaroons), and I think I ate my weight in them!
Shaina recently posted…Passover Kugel: Veggie Style #SundaySupper
Cheesecake’s a great classic for Easter
What a delicious looking dessert, thank you for sharing!!
Another keeper recipe from Killer Bunnies! Thank you for sharing, Shannon. Happy Holidays =)
Matzo and almond meal together is new to me. Great cake idea!
Mmmm. Cheesecake is a deathbed food for me and yours looks fabulous!
I’ve attempted to make vegan cheese cake a few times & it never looks this good! Mouthwatering! Can’t wait to try your recipe!
This looks amazing! Lemon is one of my favorites!
I have always wanted to make a vegan cheesecake but I never knew where to start or look for a recipe. I don’t do well with dairy so I was very excited to see this in the Sunday Supper dessert line up! This is perfect timing. I am putting this on my culinary bucket list.
This Passover lemon cheesecake recipe was phenomenal! Both my children have egg allergies and I was looking for a dessert we could all share at our first Passover together. My children have multiple food allergies in addition to egg so we couldn’t do a true vegan version (we used dairy- milk, cream cheese, butter). But this recipe was the hit of the evening! Thank you so much for sharing