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Mini Pareve Cheesecake Parfaits


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Mini Pareve Cheesecake Parfaits


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Mini Pareve Cheesecake Parfaits

130 calories per parfait, when making this recipe with graham cracker crumbs, egg whites, and sugar substitute, and topping with both blueberries and 1 tablespoon whipped topping.


  • Ready Time : 0 min




    For filling:

    • 2 (8-ounce) containers Tofutti cream cheese
    • 2 tablespoons vanilla extract
    • 2 eggs or 3 egg whites
    • ¾ cup sugar, Splenda, or Truvia
    • 2 teaspoons fresh lemon juice

    For base:

    • ¾ cup graham cracker crumbs, chopped nuts, or dried cake crumbs (such as sponge)

    For topping

    • 1 cup fresh fruit (sliced strawberries or blueberries), or a small container of pareve whipped cream (whipped or ready-made), or a can of fruit or custard pie filling (can be sugar free)


    Preheat oven to 350°F. Spray 12 oven safe glasses or ramekins or 1 (12-inch) round pie pan with cooking spray.

    For filling: Mix together Tofutti, vanilla, eggs, sugar, and lemon juice.

    If you are making the mini cups:
    Layer 1 tablespoon graham cracker crumbs in glasses. Top with 1 to 2 tablespoons filling (pressed down).
    Bake about 20 minutes, until top is firm to the touch and a toothpick inserted comes out clean. Top with 1 tablespoon fruit or whipped cream.

    If you are making a pie:
    Press ¾ cup graham cracker crumbs into the bottom of the prepared pie pan. Spoon filling on top. Bake about 25 to 30 minutes, until top is firm to the touch and a toothpick inserted comes out clean. Top with fruit or whipped cream.

    Note: The parfaits freeze well. Serve parfaits with a variety of topping combinations.

    Yields: 12 parfaits or 1 (12-inch) pie





    One Response to Mini Pareve Cheesecake Parfaits

    1. Made this past shabbos with brownie instead of graham crackers, they were a hit!

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