Mosh, I made a marble pareve “cheesecake” (my own recipe, btw) that NO ONE could believe was not milchig. It was THAT good! I ended up not making real cheesecake, because my oven died and I didn’t want to make the pareve toaster oven milchig. I promise you, had I not told everyone it was Tofutti, they would not have known. The following recipe was used to make two pies, one plain and one marble.
3 containers tofutti cream “cheese”
1/2 cup Tufutti pareve sour cream
1 Tbs. vanilla extract
1 tsp. lemon juice
4 eggs
1 cup sugar (I may have used an additional 1/4-1/2 cups)
2 graham cracker piecrusts
about 6 oz. chocolate chips melted and slightly cooled, but still stirrable. This will be added to the marble cheesecake batter. A can of any flavor fruit pie filling is used to top the second pie.
Mix everything but chocolate or pie filling together. Pour equal portions into each pie crust then pour the chocolate into one batter and swirl to marbleize. Bake at preheated 350 degrees until top is pale golden, but center is still jiggly. Cool in oven then refrigerate for several hours or overnight(I freeze it until the start of the meal, then take it out and leave it out until dessert time). This is so good.
Bake the plain pie until the top is pale golden and jiggly in the center. Let cool thoroughly, then top with fruit pie filling and refrigerate or freeze until needed.