Parve Mini Pumpkin Cheesecakes

 

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• Cooking and Prep: 45 m
• Serves: 12
• Contains:

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. 

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Ingredients (10)

Main ingredients

• 12 chocolate sandwich cookies

• 1 8-ounce container non-dairy cream cheese, (use soy-free if needed), room temperature

• 1 cup canned pumpkin puree

• 1/2 cup sugar

• 1 teaspoon cinnamon

• 1 teaspoon Gefen Vanilla Extract

  X

  

  Gefen Pure Vanilla Extract

• 2 eggs

Topping

• 1/4 cup non-dairy sour cream (use soy-free if needed)

• 1/2 teaspoon sugar

• 1/4 teaspoon Gefen Vanilla Extract

  X

  

  Gefen Pure Vanilla Extract

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Start Cooking

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