I make this cheesecake for Easter every few years & it is always a smash hit! It’s light & lemony delicious! Enjoy! I have to apologize that in all of the commotion & excitement on Easter, I never took a picture of the cheesecake, but it is so very delicious!! It will not disappoint!!
1 1/4 cups crushed g-free graham crackers
3/4 cup plus 1 Tbspn. sugar, divided
3 Tbspns. Earth Balance butter, melted
4 packages (8 oz.each) Tofutti cream cheese, softened*
2 Tbspns. g-free flour
2 Tbspns. almond milk
1 cup Tofutti sour cream*
2 packages g-free lemon flavor instant pudding & pie filling
1 cup rice whip whipped topping* & white chocolate curls-for top
- Preheat oven to 325°F. Mix wafer, cookie crumbs or graham crumbs, 1 Tbspn. of sugar and butter; press firmly onto bottom of 9″ Springform pan. Bake for 10 min.
- Beat cream cheese, remaining 3/4 cup sugar, flour, and milk in large bowl with electric mixture on medium speed until just blended. Add sour cream; beat until just blended. Add eggs, one at a time, mixing on low speed after each addition until just blended. Stir in dry pudding mixes until just blended.
- Bake for 1 hour & 5 min – 1 hour & 15 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool completely. Refrigerate overnight. Remove side of pan. Top cheesecake with whipped topping & white chocolate curls, just before serving. Make sure to store leftover cheesecake in refrigerator.
*You can use the dairy versions of these, if you wish, instead of the vegan versions.