This week for Clean Dinners, I made a Meyer lemon and chocolate version of my vegan cheesecake. All it took was a little extra lemon juice, squeeze one Meyer Lemon in addition to the appx 2 lemons in the Basic Recipe, and about a 1/2 of a cup of dark fair trade cacao powder in addition to the Basic Recipe.
These were in regular rotation for my restaurant Clean Dinners in downtown Los Angeles. They sold quick and let me tell you, I licked the bowl every time.
I always made these in little muffin trays for easy portions, I highly recommend it, as well as topping with a little Meyer lemon zest!