> Holidays > Shavuot > Recipes

Cheese Cakes Galore

May 26, 2016 | by Gitta Bixenspanner

This Shavuot, impress your guests with this dazzling array of cheesecakes to suit every palate.

Zesty Summer Cheese Pie

Zesty Summer Cheese Pie

Take a bite of this lemony, Zesty Summer Cheese Pie that gets its smooth, light texture from whipped cottage cheese and added taste from its cherry and nut topping! Simple and delicious!


  • 1 (16-ounce) container low-fat cottage cheese
  • 1/2 cup sugar
  • 1 tsp lemon zest
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 (9-inch) graham cracker pie crust
  • 3 Tbs cherry pie filling
  • 1 Tbs blanched almonds, chopped


  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, with an electric mixer, combine cottage cheese, sugar, lemon zest, eggs, and vanilla. Pour the mixture into the pie crust.
  3. Bake 7 minutes; reduce the oven temperature to 325 degrees F. and bake the pie an additional 55 to 65 minutes, until the center is set.
  4. Remove from the oven and let cool. Refrigerate until ready to serve.
  5. When ready to serve, spread cherry pie filling over the top, then sprinkle with the chopped almonds.

Preparation 20 minutes
Serves 8

Lemon Blueberry Cheese Bars

Lemon Blueberry Cheese BarsIngredients

  • Butter, for greasing
  • 2 Tbs sugar
  • ⅛ tsp ground cinnamon
  • 9 graham crackers
  • ½ stick unsalted butter, melted

For the filling

  • 16 oz cream cheese, room temperature
  • 2 eggs
  • 2 lemons, zested and juiced
  • 3/4 cup sugar
  • 1 ½ cups fresh blueberries
  • Powdered sugar, for dusting


For the base

Place parchment paper in a 9 by 9-inch baking pan pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.

For the filling

Preheat oven to 325ºF.

Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.

Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.

Preparation 15 minutes
Makes 10 bars

Vanilla Blueberry Cupcakes

Vanilla Blueberry CupcakesKids love these finger food cupcakes they are easy to serve and taste delicious.


  • 1 ⅔ cups all-purpose flour
  • 1 cup sugar
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • ¾ cup cream cheese
  • 3 egg whites well beaten
  • 3 tsp vanilla extract
  • ½ cup plain Greek yogurt
  • ½ cup milk
  • 1 cup fresh or frozen blueberries

Vanilla Icing

  • ½ cup butter
  • 2 cups powdered sugar
  • 2 Tbsp milk
  • 1 tsp vanilla extract


Preheat oven to 350ºF.

Beat eggs whites until soft peaks form. Add butter, yogurt and milk and mix on very slow speed just until smooth. Do not over mix.

Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl add to egg white mixture.

Fill the cupcake liners a little bit more than halfway.

Bake for 18-20 minutes.

Allow them to to cool.

Vanilla Icing

Mix icing ingredients until smooth then put it into a piping bag.

Top your cupcakes with the desired amount of icing and enjoy!

Preparation 15 minutes
Serves 12

Classic Strawberry Shortcake

Classic Strawberry ShortcakeStrawberry shortcake is a crowd-pleaser & this recipe is much easier to make than it appears. Try out this delicious classic today! If need be, prepare all components the day before and assemble just before serving.



  • ¼ cup sugar
  • 1 1/2 packages (16 ounces each) fresh or frozen strawberries,
  • 2 cups heavy cream or sour cream
  • 1 tsp vanilla extract


  • 10 tablespoons chilled unsalted butter, cut into small pieces plus more for oiling pans.
  • 3 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 Tbs baking powder
  • 1 Tsp baking soda
  • ¼ tsp salt
  • 1 3/4 cups heavy cream/or sour cream


Preheat oven to 375°F. Generously butter 3 (8-inch) round pie cake pans. Set aside.

Combine flour, sugar, baking powder, baking soda and salt in bowl of a food processor or large bowl. Add butter and pulse in food processor or cut in with a pastry blender until mixture resembles coarse crumbs. Gradually add heavy cream/sour cream and pulse in food processor. Add dry ingredients to wet ones in food processor and pulse until just moistened (do not over mix). Knead a few more minutes until a smooth dough forms. Sprinkle with flour for easy handling.

Divide dough into 3 equal portions and with hands, press each piece of dough into a prepared cake pie pan, spreading to edges and making as smooth as possible.

Bake about 25 minutes or until top is golden. Let cool 5 minutes in pans on wire rack.

Directions for Filling

Combine heavy cream and vanilla extract in a mixing bowl and beat with an electric mixer on high until soft peaks form. Gradually add sugar while beating until stiff peaks form. Keep refrigerated until ready to use


To serve, place first cake layer on serving plate and top with about 1/3 quartered strawberries in a single layer. Top with about 1/3 whipped cream and spread until even. Top with second cake layer and repeat with 1/3 quartered strawberries and 1/3 whipped cream. Top with final cake layer and spread remaining whipped cream in an even layer, leaving about 1-inch border around. Top with remaining quartered strawberries in a mound. Serve immediately.


Feel free to substitute your favorite summer fruit such as 4 cups of sliced fresh peaches/ kiwis/tangerines for the strawberries in this scrumptious shortcake.

Preparation time 30 minutes
Serves 8

Click here for more delicious Shavuot recipes.

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