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Parve
Easy
6 Servings
Allergens 
1 Hour
Diets
There is one dessert that I make, a strawberry cheesecake ice cream, that is a perennial favorite (I make it either dairy or pareve). We always try to steal extra cheesecake chunks out of the ice cream (much like cookie dough balls in cookie dough ice cream). So, I thought, since we love these frozen chunks of cheesecake, why not make a (pareve) cheesecake that’s designed to be enjoyed frozen? This is perfect and refreshing. Sure, you can make it pareve or dairy. It slices neatly into little chunks or squares, and the blueberries are like bites of ices (I washed and checked fresh blueberries, but you can use frozen too). The walnut nibs add great crunch and flavor to the crust. Only serve this version of cheesecake frozen.
1 sleeve graham crackers
1/4 cup sugar
2/3 cup chopped walnuts or walnut nibs
1 stick margarine, melted
2 (8-ounce) containers pareve cream cheese
1/4 cup sugar
1/4 cup Gefen Honey
2 tablespoons Gefen Lemon Juice
2 eggs
1 and 1/2 cups blueberries
1/2 sleeve graham crackers
3-4 tablespoons Glicks Flour
4 tablespoons margarine, at room temperature
Prepare the crust. Preheat oven to 350 degrees Fahrenheit. Process graham crackers into crumbs. Combine crust ingredients and press into a 9×13-inch (I used Pyrex). Bake for seven to eight minutes. Let cool.
Combine filling ingredients except for blueberries in mixer. Pour over cooled crust. Top with blueberries.
For the topping, process graham crackers into crumbs. Combine topping ingredients in a bowl. Knead together to form crumbs. Sprinkle on top of blueberries. Bake for 35 minutes. Let cool and freeze. Serve frozen.
Photo by Chana Rivky Klein
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