Recipe by Esther Ottensoser

Parve Cheesecake

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Parve Parve
Medium Medium
18 Servings

Though I have made a large variety of cakes for simchahs over the years, I’ve received by far the most recipe requests for this one. It’s a cake worth every calorie! For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.



  • 18 chocolate sandwich cookies, crushed

  • 1/3 stick margarine (2 and 1/2 tablespoons), melted


  • 5 (8-oz./226-g.) containers plain Tofutti cream cheese

  • 4 eggs

  • 1 and 3/4 cups sugar

  • 1 tablespoon vanilla sugar

  • 1 bar Rosemarie chocolate, melted

  • 1 cup ground filberts or almonds



Prepare Cheesecake


Combine crushed sandwich cookies and melted margarine and press into a 10-inch (25-centimeter) round disposable pan. Set aside.


Place the cream cheese, eggs, sugar, and vanilla sugar in the bowl of a mixer and mix until smooth.


Divide the cheese mixture into three parts, two cups each. Add the melted Rosemarie chocolate to one part and mix well. Add the ground nuts to another part and mix well. The last part will remain plain.


Pour the chocolate mixture over the cookie crust and freeze for a couple of hours until solid. Place the other two mixtures in the fridge. Once the chocolate mixture is frozen, pour the nut mixture on top of it and freeze until solid. Pour the last cheese mixture over the frozen nut layer and freeze until solid.


Fill a 9×13-inch (23×33-centimeter) baking pan halfway with water. Place the cheesecake in the pan and bake at 350 degrees Fahrenheit (180 degrees Celsius) for two hours. Remove the cheesecake from the oven and allow to cool in the water.


Combine your topping ingredients and pour over the cheesecake. Decorate with chocolate curls.


Freeze the baked cheesecake again till solid. Using your kitchen shears, snip the top of the pan every inch and then pull down to remove cake.

Parve Cheesecake

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shuly berkowitz
shuly berkowitz
6 years ago

Filberts? Can I skip the nuts?

Mark your comment as a question
1 year ago

After the final freeze , should the cheesecake be stored in the freezer or in the fridge?

Malka Kellerman
Malka Kellerman
1 year ago

Delicious recipe! Beautiful presentation! A great recipe for making a special ‘cheesecake ‘ for those who can’t eat dairy!

de Si
de Si
3 years ago

Not sure what I did wrong, but my topping didn’t come out right…the melted chocolate turned to pieces when I poured it into the whipped topping!?

Reply to  de Si
3 years ago

It could be chocolate was too hot and the whip was straight out of the fridge- the combination of very hot and cold can sometimes make the chocolate curdle.