> Holidays > Shavuot > Recipes

A Snickers Shavuot

June 2, 2011 | by Jamie Geller

Have I got a Shavuot menu for you!

Have I got a menu for you! It’s not all cheesecake, unfortunately, but I will start with that. I know you are not supposed to start with dessert, but in my family, it’s our solemn tradition. No really – my mother always ate her chocolate mousse first because she was worried she wouldn’t have room for it at the end of the meal. Smart lady, that momma of mine; why should I tamper with her genius?


Snickers Cheesecake
Jamie Geller shares her recipe for Snickers Cheesecake

  • Prep time: 15 minutes
  • Servings: 12


  • 1 1/3 cups crushed chocolate graham crackers
  • 1/3 cup Granulated sugar
  • Pinch kosher salt
  • 5 tablespoons margarine, melted and cooled
  • 2 (8-ounce) containers Tofutti cream cheese alternative
  • 1 (14-ounce) package silken tofu, drained
  • 1 cup powdered sugar
  • 1/2 cup Corn starch
  • 1/3 cup plain soy milk
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/4 cup chocolate sauce
  • 1/4 cup caramel sauce
  • 1/3 cup roasted peanuts, coarsely chopped


  1. Preheat oven to 350 F. Grease the bottom and sides of a 12-inch spring form pan.
  2. In a medium bowl, combine crackers, sugar, salt and margarine and stir until mixture comes together. Press into an even layer in the pan and bake for 10 minutes. Cool completely. Reduce oven to 325 F.
  3. In the bowl of a stand mixer fitted with a paddle attachment mix together cream cheese alternative and tofu until combined. Add sugar, corn starch and soy milk and beat well. Add eggs and vanilla and mix until smooth and combined.
  4. Pour over cooled crust and bake 1 hour and 30 minutes or until cheesecake is golden brown and set in the middle. Cool completely before unmolding from pan and refrigerate for at least 6 hours or overnight.
  5. To serve, drizzle with chocolate and caramel sauce and sprinkle with peanuts. Cut into 12 slices and serve.

Creamy Polenta

  • Prep time: 5 mins
  • Cook time: 25 mins
  • Ready time: 30 min
  • Servings: 8


  • 1 cup cornmeal or polenta
  • 1 cup grated gruyere or Swiss cheese
  • 8 ounce crème fraiche or sour cream
  • 1 teaspoon kosher salt
  • freshly ground black pepper


In a medium saucepan, bring 3 cups of water to a boil. Whisk in polenta, stirring constantly to avoid lumps. Cook for 20 to 25 minutes or until thickened and soft. Remove from heat and stir in cheese, crème fraiche, salt and pepper. Transfer to a serving bowl and serve immediately.

Sundried Tomato and Brie Stuffed Mushrooms

  • Prep time: 15 mins
  • Cook time: 5
  • Ready time: 20 min
  • Servings: 6


  • 6 large portabella mushrooms, cleaned
  • 1/3 cup bread crumbs
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • 1 1/2 cups brie cheese, rind cut off and cubed
  • 1/2 cup sundried tomatoes, chopped
  • Freshly ground black pepper
  • 3 tablespoons olive oil
  • 1/2 cup balsamic vinegar
  • 2 tablespoons granulated sugar
  • 3 tablespoons fresh basil, chopped


Remove stems from mushrooms and carefully scrape out brown gills with a spoon. Place mushroom caps on a greased sheet pan, scooped side up.

Preheat broiler.

In a small bowl, combine bread crumbs, salt and oregano, mix and set aside.

Divide brie evenly between mushrooms, placing several cubes all around inside of each cap. Sprinkle mushrooms with chopped tomatoes and breadcrumb mixture. Season with pepper and drizzle with olive oil.

Broil for 3 to 5 minutes or until lightly browned and cheese is bubbly.

Meanwhile, in a small saucepan over medium high heat combine vinegar and sugar and simmer until reduced and thickened.

To serve, plate each mushroom, drizzle with balsamic glaze and garnish with fresh basil.

Wilted Spinach with Crispy Garlic

  • Prep time: 5 mins
  • Cook time: 12 mins
  • Ready time: 17 min
  • Servings: 6


  • 8 cloves garlic, peeled and thinly sliced
  • 1/2 cup olive oil plus 2 tablespoons, divided
  • 3 (6-ounce) bags baby spinach
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper


Place sliced garlic and olive oil in a small saucepan and bring to a simmer over medium high heat. Once bubbling reduce to medium low and cook 5 to 8 minutes or until garlic is lightly browned and crispy. Remove garlic with a fork or slotted spoon and place on paper towel to drain.

Heat 2 tablespoons olive oil in a large sauté pan over medium high heat. Add spinach and cook for 2 to 4 minutes, stirring constantly, until wilted and warm. Season with salt and pepper.

Transfer spinach to a serving plate and garnish with crispy garlic slices.

Four Cheese Flatbread with Basil

  • Prep time: 10 mins
  • Cook time: 12 mins
  • Ready time: 22 min
  • Servings: 6


  • 1 (9-ounce) pizza dough, at room temperature for 30 minutes
  • 1 tablespoon olive oil
  • 1/3 cup shredded cheddar
  • 4 slices fresh mozzarella (about 6-ounces)
  • 3 ounce crumbled goat cheese
  • 3 tablespoons grated parmesan
  • 3 tablespoons fresh basil (or 1 teaspoon dried basil)


Preheat oven to 450 F.

On a lightly floured surface, roll out dough into an oval shape, about 15-inches long and 1/3-inch thick. Prick all over with a fork and brush with olive oil. Transfer to a lightly floured baking sheet. Top with cheddar, mozzarella, goat cheese and parmesan leaving ½-inch around the edge for crust.

Bake 12 to 15 minutes or until crust is golden brown and cheese is bubbly. Remove and top with basil. Slice into 6 large pieces and serve immediately.

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