“I Can’t Believe It’s Not Dairy” Cheesecake

CRUST

16 graham crackers, finely crumbled
½ cup sugar
¼ lb. margarine, melted

BOTTOM LAYER

2 cartons plain Tofutti Cream Cheese
¼ tsp. vanilla
½ cup sugar
2 eggs
3 tsp crushed pineapple

TOP LAYER

3/8 cup sugar
1 carton Tofutti Sour Cream
9 ½” pie pan*, greased and floured

Preheat oven to 350°.
In a bowl, mix together the ingredients for the graham cracker crust and spread into the pie pan.
Beat the ingredients for the bottom layer and pour into the graham cracker crust. Bake approximately 20 minutes, or until the layer is somewhat firm to the touch. Cool for 5 minutes.
Increase oven temperature to 425°.
In another bowl, beat the top layer ingredients and gently pour on top of the bottom layer, being careful not to puncture the bottom layer. (If the pan is getting too full, you don’t need to use all of the top layer.) Bake approximately 10-15 minutes, or until it looks set. Cool and refrigerate.
For best results, make a day ahead of time, as the layers take a while to harden.

*If you use a smaller pie pan, reduce the amount of each layer when you pour them in.

No-Bake Chocolate Covered Cheesecake Bites

These cheesecake bites don’t require any baking, though they do require a smidge of planning since they will need to chill in the fridge for 6-8 hours or overnight before slicing.

Note: If the cheesecake is still a bit soft, pop the tray into the freezer before slicing. You can also try running a sharp knife under hot water between slices to get a clean cut. If you prefer you can use milk chocolate, but the dark chocolate creates a nice contrast to the sweetness of the creamy cheesecake filling.

For the crust:

10 full graham crackers
10 Tbsp unsalted butter, melted
Pinch salt

 For the filling:

  • 3 8-oz packages cream cheese, left at room temperature
  • 2 Tbsp granulated sugar
  • 1 14-oz can condensed milk
  • 1 tsp vanilla
  • Juice of ½ lemon plus zest

For the topping:

  • 2 cups dark or semi-sweet chocolate chips (can also use chocolate melts)
  • 2 tsp vegetable oil
  • Sprinkles (optional)
  • 1 cup white chocolate chips + 1 tsp vegetable oil (optional)

Directions:

  1. Line an 8×8 square baking pan with parchment paper.
  2. Place graham crackers in a food processor fitted with blade attachment. Pulse until crumbs form.
  3. Add crumbs, melted butter and pinch of salt in a mixing bowl. Combine well.
  4. Spread crumbs in bottom of pan and press down evenly.
  5. In a large bowl mix cream cheese using hand mixer until smooth. Add sugar and beat.
  6. Add vanilla and lemon juice and beat again. Add condensed milk. Spread evenly on top of crust.
  7. Chill covered for 6 hours or overnight. You can also freeze for 2 hours.
  8. Remove cheesecake from pan and cut into even squares.
  9. Melt chocolate and oil in a microwave safe bowl in 30 second intervals until completely smooth.
  10. Dip each square of cheesecake in chocolate. Top with sprinkles or drizzle melted white chocolate on top.