Parve Mini Pumpkin Cheesecakes

Rivky Kleiman Rivky Kleiman
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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.

45m 12
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg

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

Description:

Photography: Moshe Wulliger

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cheese cakes cheesecakes dairy free mini non-dairy desserts pareve parve pumpkin Shavuos topping
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1 Comment

Basya •

Hi, i have a few questions about this recipe:

  1. 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?
  2. Can I use vanilla cookies instead of chocolate?
  3. Can I freeze them?
Avigael Levi Kosher.com Team •
Reply to Basya

Hi Basya,

  1. 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.
  2. For sure
  3. Yes and yes :D You can also serve them cold (frozen cheesecake is delicious)