Parve Mini Pumpkin Cheesecakes

Delicious parve (non-dairy) cheesecake minis with an unusual twist. Creamy pumpkin pie filling atop a chocolate cookie crumb base, topped off with a dollop of whipped topping. Yum! And best of all, you can serve this dessert after a meat meal! If you’re looking for a dairy cheesecake, try these amaretto cheesecake bites by Rivky Kleiman.

Directions

Prepare the Cheesecakes

1. Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Line 12 muffin cups with paper liners.

2. Place one chocolate sandwich cookie in the bottom of each prepared muffin cup.

3. Beat non-dairy cream cheese, pumpkin, sugar, cinnamon, and vanilla till smooth. Add one egg at a time and mix till well blended.

4. Divide mixture evenly among the 12 muffin cups, filling almost to the top. Bake 25 minutes.

5. Meanwhile, combine the ingredients for the topping.

6. Remove the mini cheesecakes from the oven. Smear one teaspoon of the topping mixture on top of each mini cheesecake. Return to the oven and bake an additional five minutes.

Credits

Photography: Moshe Wulliger

Recipe tags

Cheese cakes Cheesecakes Dairy free Mini Non-dairy desserts Pareve Parve Pumpkin Shavuos Topping

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Basya

1 month ago

Hi, i have a few questions about this recipe:

I am unclear if I should use a standard muffin tin or a mini muffin tin. It seems to me like a sandwich cookie would not fit in a mini muffin tin. Can you clarify?
Can I use vanilla cookies instead of chocolate?
Can I freeze them?

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Avigael Admin

Admin

Reply to Basya

1 month ago

Hi Basya,

Best to use mini muffin tins for this recipe- sandwich cookies are pretty small so should fit. You can also buy mini sandwich cookies or crumble them up to fit in the muffin tin.
For sure
Yes and yes 😀 You can also serve them cold (frozen cheesecake is delicious)