Mini Pareve Cheesecake Parfaits

2 8-ounce containers Tofutti cream cheese
2 tablespoons vanilla extract
2 eggs or 3 egg whites
¾ cup sugar Splenda, or Truvia
2 teaspoons fresh lemon juice
¾ cup graham cracker crumbs chopped nuts, or dried cake crumbs (such as sponge)
1 cup fresh fruit sliced strawberries or blueberries, or a small container of pareve whipped cream (whipped or ready-made), or a can of fruit or custard pie filling (can be sugar free)

Preheat oven to 350°F. Spray 12 oven safe glasses or ramekins or 1 (12-inch) round pie pan with cooking spray.
For filling: Mix together Tofutti, vanilla, eggs, sugar, and lemon juice.
If you are making the mini cups: Layer 1 tablespoon graham cracker crumbs in glasses. Top with 1 to 2 tablespoons filling (pressed down). Bake about 20 minutes, until top is firm to the touch and a toothpick inserted comes out clean. Top with 1 tablespoon fruit or whipped cream.
If you are making a pie: Press ¾ cup graham cracker crumbs into the bottom of the prepared pie pan. Spoon filling on top. Bake about 25 to 30 minutes, until top is firm to the touch and a toothpick inserted comes out clean. Top with fruit or whipped cream.
Note: The parfaits freeze well. Serve parfaits with a variety of topping combinations.
Yields: 12 parfaits or 1 (12-inch) pie