I have so many friends who are now off of dairy products, and as Shavuot approaches, I figured I’d share with you a non-dairy cheesecake recipe, which is a big hit around here. This non-dairy cheesecake will fool anyone who loves the real deal, and satisfy even the pickiest eaters (me?). It is light and super delicious. Oh, and you make two at once — talk about efficiency! Freeze the one you’re not going to use, and serve it later! Plus, even though it is a custom to eat dairy foods on Shavuot, the halacha (Jewish law) on Yom Tov (Holiday) is to eat a meat meal. SO, this would be the perfect Pareve Dessert to add to your menu. *Traditionally people eat the dairy meal after synagogue and listening to the Ten Commandments, and then one hour later start serving the Holiday (Meat) Meal. Email me or click on Ask Yael if you have questions on this. In the mean time, I hope you get to try, and enjoy, this amazing non-dairy cheese cake.
Makes two pies
2 graham crusts
1 cup flour
3 Tbs corn starch
2 Tsp vanilla extract
1 cup of Rich Whip (or any pareve whipped cream) already beat
2 packages of Tofutti Cream Cheese
Optional: 1 cup chocolate chips (pareve)
Pre-heat oven to 350 F
Dilute the corn starch in about 2 TBS water, or however much you need to dilute it a bit.
Beat the Whipped Cream in electric mixer.
Add all the ingredients and beat until its all creamy and smooth.
Add 1 cup of chocolate chips, if you want.
Pour into two graham cracker crusts.
Bake for 45-50 minutes, until golden on top.
Thank you to my friend Joyce who gave me this recipe years ago when I first moved to Houston, and now I’ve passed it along, as well as gifted these cheesecakes too many times to remember.
Related Post: Meringue Cake for Shavuot
All Pictures by Yael for Jewish Latin Princess
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