If you’re dairy-free, cheesecake can stay on the holiday menu with this dairy-free cheesecake from The Spruce Eats. The secret is soy-based cream cheese. Vegans, too, can enjoy this classic dessert, as it uses a plant-based egg replacer instead of chicken eggs.
For individual portions of creamy goodness, make this recipe in six 4-inch springform pans. Then add to the impressive presentation with a topping of sliced fruit or chocolate sauce.
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