Recently I’ve had an obsession with No Bake Cheesecake. It’s so easy to make with a grain free crust and I even like to eat the filling without a crust. Yum! I’ve mentioned this before, but I am so ready for Spring to be in full effect with warmer weather, spring veggies, and lots of bright flavors. One of my favorite flavors this time of year is lemon so naturally I had to pair it with cheesecake. It’s a lovely balance of sweet and sour and perfect for spring.
If you happen to have any extra lemon filling you can always use it for Lemon Meringue Cookies. Another great Springtime dessert!
