Best Parve Cheese Cake Recipes

Non-Dairy (Pareve) Cheesecake image

Provided by Devora

Categories Cheesecake

Time 35m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

2 (16 ounce) containers soy cream cheese (Toffuti brand)
1 (12 ounce) container tofutti sour cream (non-dairy)
2 eggs, beaten
1 tablespoon lemon juice
1 teaspoon vanilla
3/4 cup sugar
1 graham cracker pie crust

Steps:

Preheat oven to 350 degrees.
Put everything in a saucepan and cook over low heat, stirring constantly, for 5 minutes. Will get thick and gloppy.
Pour into graham cracker crust and bake for half an hour.
Can top with swirls of non-dairy chocolate syrup, cherry pie filling, or a topping of your choice.
Let chill in the refrigerator until cold and enjoy!

Amazingly Parve Cheesecake image

Provided by Mirj2338

Categories Cheesecake

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 9

3/4 package petit beurre biscuits
50 (1/2 packet) g margarine
1 dash cinnamon
2 containers tofutti better-than-cream-cheese
1 container tofutti sour supreme natural flavor
4 eggs
1 cup sugar
1 tablespoon cornstarch
1 packet instant vanilla pudding

Steps:

Crush the biscuits in a food processor.
Melt the margarine and pour over the crushed cookies.
Add the cinnamon.
Press into the bottom and slightly up the sides of a springform pan.
Set aside.
Mix all the filling ingredients together with an electric mixer until well blended.
Pour into cookie crust.
Bake in a preheated oven at 250 degrees Celsius (400 degrees Fahrenheit) for 10 minutes.
Turn the heat down to 150 degrees Celsius and bake for an additional 60 minutes.
Do not open the oven door at peek at the cake during this time.
Turn off the oven and leave the cheesecake in the oven for an additional hour or more.
Place in the refrigerator for several hours before serving.
Variation: use brown sugar for a caramel cheesecake.
This cake may be topped with your favorite pie filling.