Pareve Blueberry Cheesecake

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1-1/2 cups graham cracker crumbs
1/3 cup margarine, melted
3 (8-ounce) packages tofutti cream cheese
1-1/4 cups sugar
3 tablespoons flour
4 eggs
1 cup tofutti sour cream
1 teaspoon vanilla
1-1/2 cups blueberries
1 cup pareve whip
2 teaspoons sugar
2 tablespoons tofutti sour cream
Extra blueberries for garnish

Preheat oven to 350 degrees. Mix together graham cracker crumbs and melted margarine and press into bottom and slightly up sides of a 9-inch spring form pan. Bake for 8 to 10 minutes. Cool on wire rack. Reduce oven to 300 degrees. Beat together tofutti cream cheese and sugar until fluffy. Beat in flour, then eggs, one at a time. Add tofutti sour cream and vanilla. Gently stir in blueberries. Pour batter into crust and bake for about 1 hour an 10 minutes. Remove from oven and set on wire rack. Cool for after 30 minutes; run knife around sides to loosen. Cool completely, cover and chill for at least 8 hours.

Beat pareve whip until stiff peaks form, gradually adding the 2 teaspoons sugar. Fold in the 2 tablespoons tofutti sour cream and spoon over cheesecake. Garnish with blueberries, if desired.

One thought on “Pareve Blueberry Cheesecake

  1. Sounds absoulutely yummy! Thank you so much for cutting back on the amount of artificial ingredients – which is always a challenge with creamy pareve desserts. Can’t wait to try this (it is meant to be – just bought blueberries today!)

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