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Parve
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This cheesecake is so creamy, you’ll never believe it’s pareve and egg free.
1 and 1/2 cups crumbs of vanilla gluten free cookies (I used Made Good vanilla cookies)
6 tablespoons margarine, melted
16 ounces pareve whipping cream, divided
2 containers pareve cream cheese (I used Wayfare)
10 ounces large marshmallows, such as Gefen
6 ounces Glicks Chocolate Chips, melted
chocolate curls, for garnish
Mix crust ingredients and press into an eight-inch springform pan.
Melt marshmallows with one cup whipping cream and set aside to cool.
Whip up remaining whipping cream until stiff. Add cream cheese and mix.
Combine cheese mixture with marshmallow mixture and mix well.
Divide batter in half.
Add melted chocolate chips to one half of batter.
Pour both batters into pan and marbleize.
Refrigerate overnight.
Top with chocolate curls.
Freeze until ready to serve. Before serving, remove from freezer for approximately two hours.
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