14 May 2018 Lotus Cheese Pie (Parve)
This recipe is an ode to the widespread custom to eat dairy on Shavuos. However, not everyone eats dairy meals on Shavuos (and let’s be honest, not everyone eats dairy in general!). For a great, fun and delicious dessert which can be served after meat meals, here is a parve version of one the most popular and favorite dairy desserts: cheesecake.
Because this is parve, we call it “Cheese Pie” (not to be confused with authentic dairy Cheese Cake). It’s really easy to make, serves a crowd, and freezes well too. It’s a hit with adults and kids and perfect for any meal!
Lotus Cheese Pie
Pre heat the oven to 350*. Prepare the cookie crunch topping for the top of the cheese pies:
In a bowl, combine 3 Tbsp cold margarine and 12 lotus cookies, crushed. Mix by hand till you have coarse crumbs. Set the topping aside.
In the bowl of an electric mixer, fitted with the paddle attachment, combine:
2 containers (8 oz each) Tofutti cream cheese, plain flavor
1 1/2 c. sugar
1 jar (400 g) Lotus Biscoff Biscuit Spread
Beat all together on medium speed for about 5 minutes.
Add: 1 container Tofutti Sour Cream (12 oz)
Beat till sour cream is incorporated.
Add in 4 eggs, one at a time, mixing after each addition. To the batter add in:
1 1/2 tsp. pure vanilla extract and 1 tsp. lemon juice
Beat till smooth and the batter resembles a mouse-like texture, scraping down the sides of the bowl as necessary.
To the cheese pie batter, add in 12 lotus cookies, coarsely crushed. Mix the cookie pieces into the batter on low speed (or by hand, with a spatula).
Divide the batter evenly between 3 prepared graham cracker pie crusts (6 oz each). Sprinkle the Lotus Cookie Crumb topping on top of the cheese pies, dividing the topping evenly between the 3 pies.
Bake on 350* for 45-50 minutes. Remove the pies from the oven, and allow to cool. Refrigerate and serve cold, with a scoop of vanilla ice cream on the side, if desired (and some fruit if you want to make dessert a bit healthy!).
Note: This dessert is best when baked a day or two in advance, and left in the fridge before serving (or freeze for prolonged storage).
Happy baking, b’tay’avon, and enjoy!
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