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Parve
Medium
12 Servings
Allergens 
4 Hours
Diets
When I served these to my guests and family, nobody believed that they were parve. The photographer and stylist had a field day with them! They are simply superb. A mocha brownie base followed by a creamy filling and topped with a heavenly crispy topping. They cut and present beautifully too. Thanks, Rikki M. For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.
6 tablespoons margarine
6 ounces (170 grams) Glicks Chocolate Chips
1/2-1 teaspoon coffee granules
1/4 cup Gefen Cocoa
3/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
2 eggs
2 teaspoons Gefen Vanilla Extract
16 ounces (450 grams) non-dairy cream cheese
2 eggs
1/3 cup sugar (full)
2 tablespoons flour
2 tablespoons oat milk
1 teaspoon Gefen Vanilla Extract
1 cup peanut butter
1 cup Glicks Chocolate Chips
1/2 cup hazelnut chocolate spread or nougat cream
3 cups Rice Crispies
Line a 9×13-inch baking pan with Gefen Parchment Paper and spray with cooking spray.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Place margarine, chocolate chips, coffee, and cocoa in a bowl and microwave at 30-second intervals until melted.
Mix until smooth.
In another bowl whisk together flour, baking powder, and salt.
Put sugar, eggs, and vanilla in a mixing bowl and beat on medium speed until pale in color, around four minutes.
Add chocolate mixture; beat until combined.
Add flour mixture and combine.
Pour into prepared pan, and smooth out with rubber spatula.
Bake for 15 minutes. (You don’t want it to be ready yet).
Remove from oven, and cool.
Place cheesecake ingredients in a mixing bowl and beat for three minutes or until smooth.
Pour over semi-baked brownies and smooth top with rubber spatula.
Bake for another 15–20 minutes, and then cool completely.
In a large pot, combine peanut butter, chocolate chips, and hazelnut spread.
Cook over low heat, stirring occasionally, until all melted and combined.
Stir in Rice Crispies and make sure all the cereal is coated.
Spread cereal mixture over cream cheese layer and refrigerate for a few hours.
Cut into pieces and serve.
Garnish with dried rosebuds, if desired.
Photography: Daniel Lailah Styling: Amit Farber
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Directions say to combine the cheesecake ingredients, but the ingredient list doesn’t specify which ingredients are for the cheesecake. the ingredient list is very confusing with the same items listed twice but not specifying which ingredients are for which part of the recipe. please clarify. tThanks!
Brownie
6 tablespoons margarine
6 ounces (170 grams) chocolate chips
1/2-1 teaspoon coffee granules
1/4 cup Gefen Cocoa
3/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
2 eggs
2 teaspoons Gefen Vanilla Extract
Cheesecake Layer
16 ounces (450 grams) non-dairy cream cheese
2 eggs
1/3 cup sugar (full)
2 tablespoons flour
2 tablespoons Gefen Soy Milk
1 teaspoon Gefen Vanilla Extract
Rice Crispie Layer
1 cup peanut butter
1 cup Glicks Chocolate Chips
1/2 cup hazelnut chocolate spread or nougat cream
3 cups Rice Crispies
Non dairy cream cheese What is non dairy cream cheese? Can it be done myself?
Non-Dairy cream cheese is a ‘fake’ version of cream cheese beacuse it is parve. It that can be found in supermarkets. A popular brand is Tofutti.
This sounds great for my dairy allergic son , but he’s also allergic to peanuts. Would almond or cashew butter work?
Of course! Any nut butter would work 🙂
it came out beautiful and delicious!!!!!!!!!
definitely will use it again
dairy i made it in a dairy version by using the real stuff (cream cheese milk…) and found it to be too heavy and dense. keep it parave!
Interesting to note! hanks Devorah!