Passover Vegan Lemon Cheesecake Recipe #SundaySupper

Passover Vegan Lemon CheesecakeWhile 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.

Passover Vegan Lemon Cheesecake-4This 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 7 days!). We went last year and have such an awesome group of friends that I’m honestly pretty excited to celebrate.  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.

Passover Vegan Lemon Cheesecake-3The 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

5 from 1 vote


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


  • 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.

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About The Author


I'm Shannon and I love to bake, hike, play video games and have fun. I currently live in the Bay Area with my husband and cat.


  1. 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!

  2. Pingback: Vegetarian Cornbread Stuffing for #SundaySupper
  3. 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.

  4. 5 stars
    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

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