> Holidays > Shavuot > Recipes

Cheesecake Galore!

June 2, 2019 | by Elizabeth Kurtz

Oreo Cookie, Ooey Gooey Caramel Toffee Cheesecake, Chocolate Mousse Cheesecake, and a few other treats like Brookies, Raspberry Coconut Bars and Strawberry Semi-Freddo.

Here you go! Oreo Cookie, Ooey Gooey Caramel Toffee Cheesecake, Chocolate Mousse Cheesecake, and a few other treats like Brookies, Raspberry Coconut Bars and Strawberry Semi-Freddo too. On Shavuot, I tend to make extra special dairy desserts like these that are a bit richer and more decadent than usual. These are fan favorites that I know you will enjoy too.

Oreo Cookie Cheesecake

Photo by

Serves 16

This is an all-time reader favorite and admittedly one of mine too. It’s big and rich and super delicious. Feel free to use any brand of sandwich cookie or even Lotus cookies and a swirl of cookie butter too.

  • 2 cups Oreo cookie crumbs (about 20 cookies)
  • 2 tablespoons butter, melted
  • ¼ cup brown sugar
  • 2 lbs. cream cheese, softened
  • 1¼ cups sugar
  • ⅓ cup whipping cream
  • 2 tablespoons flour
  • 1 teaspoon vanilla
  • 4 eggs
  • 2 cups coarsely crumbled Oreos
  • 1 pound sour cream
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • ⅓ cup whipping cream
  • 1¼ cups semisweet chocolate chips

Preheat oven to 325°F. In a medium bowl, mix cookie crumbs, melted butter and brown sugar. Press mixture in bottom and up sides of a 10-inch springform pan. Bake for 10 minutes and then set aside.

In an electric mixer, beat cream cheese until creamy, about 3 minutes. Gradually add sugar and beat well. Add whipping cream, flour and vanilla. Mix well. Add eggs one at time, beating well after every addition. Pour 3½ cups of this batter into prepared crust. Top with crumbled cookies. Pour remaining batter over cookies.

Bake for 1 hour and 15 minutes.

Combine sour cream, remaining ¼ cup sugar and vanilla. Spread over cheesecake. Bake for 7 more minutes. Turn oven off and leave cheesecake in with door closed for 45 minutes. Remove from oven and cool completely on a wire rack.

Cover and chill 8 hours. Remove sides of pan. Combine remaining ⅓ cup whip with chocolate chips in a small saucepan. Stir over low heat until chocolate melts. Carefully spread mixture over cheesecake allowing it to drip down the sides. Chill.

Ooey Gooey Caramel Fudge Toffee Crunch Cheesecake

Photo by sprinklesomesugar

Serves 12 - 16

This semi-homemade cheesecake is easy and looks totally homemade. Cheesecake, caramel, fudge, toffee, need I say more? This is extra sweet, extra rich and super delicious. It freezes well. Defrost in the refrigerator and be careful to freeze first, without covering it to make sure the toppings are set. Then cover loosely.

  • 2 (8 ounce) bars cream cheese
  • 2 eggs, at room temperature
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1 store-bought graham cracker crust
  • Caramel sauce topping
  • Hot fudge sauce topping
  • 2 Toffee Bar bars(Heath Bar or Skors bar) some broken in triangular pieces with a pizza cutter and the remainder chopped in small pieces

Preheat oven to 350°F.

In an electric mixer, beat cream cheese until smooth, about 3 minutes. Add eggs and mix well. Slowly add sugar then vanilla and mix well.

Pour into graham crust. Sprinkle on 1 crumbled toffee bar allowing it to slightly settle into the batter.

Bake for 30 - 40 minutes until just set.

When cool, drizzle hot fudge sauce and caramel in pretty design over the top. Decorate with toffee pieces pushed slightly into cake. Refrigerate until ready to use.

Raspberry Coconut Bars

Makes 15 - 20 bars, pareve

A twist on the ubiquitous lemon bar, this recipe is a breezy way to finish a picnic or light sunny day meal. Because the topping is quite sweet, I like to use a tangy, low-sugar jam for the filling. Besides raspberry, apricot and blueberry jams also sing beautifully under the golden coconut crust.


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup margarine, softened
  • 1 egg, beaten
  • 1 teaspoon non-dairy creamer


  • 1 cup raspberry or apricot jam, preferably a low-sugar version


  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 ½ cups coconut
  • 3 tablespoons margarine
  • 1 egg, beaten

Preheat oven to 350°F.

For the crust: In a medium bowl, mix together the flour, baking powder, margarine, egg and non-dairy creamer. Press into the bottom of a 11” x 7” or 8” x 8” baking pan or Pyrex dish, allowing dough to climb up sides a bit.

Spread dough evenly with jam.

For the topping: In the same bowl, combine sugar, vanilla, coconut, remaining margarine and egg and blend with your fingers (don’t worry if it is sticky). Drop the topping evenly over the jam filling.

Bake for about 30 minutes, or until the topping is lightly golden. Cool completely before cutting into squares. The bars will keep in an airtight container for up to 2 days.

Brookie Bars

Makes 18 cupcake size

I’m excited, one decision is not so tough anymore, a delicious classic chocolate chip cookie, or a rich and chocolaty brownie. Here is a classic Brookie recipe. Feel free to get creative, add a bit of mint extract to the brownie batter, or almond extract to the cookie batter. I sometimes add coconut and pecans or macadamia nuts to the cookie batter and raspberry jam to the brownie batter, or the berry jam to the chocolate, and some peanut butter to the cookie batter and make a PB&J Brookie. Some many options, email me your favorites!

Cookie Layer:

  • 1/2 cup butter or margarine, softened
  • 1/2 cup light brown sugar
  • 1/4 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup semisweet chocolate chips

Brownie Layer:

  • 1 cup white sugar
  • 1/2 cup butter or margarine, melted
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/3 cup cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt

Preheat oven to 350°F. Grease standard muffin cups (this will make about 18, so use 2 trays or 1 tray of 12 and 6 others).

For the cookie layer: In an electric mixer, beat softened butter/margarine, light brown sugar, white sugar, and vanilla extract together in a large bowl until creamy. Add 1 egg; beat until light and creamy, about 2 minutes.

Whisk flour, salt, and baking soda together in a bowl. Gradually stir flour mixture into butter/margarine mixture until dough is combined. Stir chocolate chips into dough. Pour 2 tablespoons of the cookie batter in muffin tins.

For the brownie layer: In an electric mixer stir sugar, melted butter/margarine, and vanilla extract together in a bowl; add eggs and beat well. Mix cocoa powder into butter mixture until well-combined. Stir 1/2 cup flour, baking powder, and 1/8 teaspoon salt into cocoa mixture until batter is combined. Pour another 2 tablespoons of brownie batter over cookie dough and spread to cover completely.

Bake 16-22 minutes, until a toothpick inserted into the center of the brookies come out with moist crumbs.

A few notes:

These can be made with the brownie on the bottom as pictured, but I like to make them with the cookie on the bottom to use the same pan for the batters so I always make the cookie on the bottom. Either way is fine and the recipe will work.

Also, these can be made in a 9 x 13 inch baking dish. Grease the dish. Spread the batters, again cookie or brownie on bottom and the other on top. Bake in a 350°F oven for 18 – 25 minutes.

For minis, use 1-2 teaspoons of each batter and cook for 12 – 14 minutes.

Chocolate Mousse Cheesecake

Photo by Time to Bake

Serves 12 - 16

This is chocolate obsession overloaded. It’s for chocolate and cheesecake lovers and I’d say a sliver is all you need but might not be all you want 😉


  • 1 ½ cups vanilla wafer crumbs or chocolate sandwich cookie crumbs
  • ½ cup powdered sugar
  • ⅓ cup cocoa
  • ⅓ cup melted butter or margarine
  • Filling:
  • 2 cups semisweet chocolate chips
  • 3 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 4 eggs
  • 2 teaspoons vanilla
  • 3 thick chocolate bars, cut into large chunks

Preheat oven to 300°F.

In a medium bowl, stir together wafer crumbs, powdered sugar, cocoa, and melted butter. Press into the bottom of a 9-inch springform pan. Refrigerate for 15 minutes while preparing the filling.

Bake crust for 8 minutes. Cool.

In a medium saucepan, melt chocolate chips by stirring until smooth.

In an electric mixer beat cream cheese until fluffy. Beat in sweetened condensed milk, then melted chocolate. Add eggs one at a time and then vanilla. Pour into prepared crust and bake for about 65 minutes. Cool on wire rack. Run knife around edges and remove sides. Top rustically with chocolate bars. Keep refrigerated until ready to serve.

Strawberry Semi-Freddo

Photo by BonAppetit

Serves 8

I tried this recipe from Bon Appetit magazine and it’s not only gorgeous and chic but creamy, sweet and delicious. Omit the black sesame seeds if they are too strange for you or serve with shaved chocolate and extra chopped strawberries.

  • 1 pound strawberries, hulled, quartered
  • ⅓ cup sugar
  • 1 tablespoon white wine vinegar
  • 3 tablespoons black sesame seeds OR shaved chocolate
  • 2 cups heavy cream
  • Pinch of kosher salt
  • ⅔ cup sweetened condensed milk
  • ½ cup plain whole-milk Greek yogurt

In a medium pot, cook strawberries and sugar over medium heat, stirring occasionally, until strawberries have broken down into a thick, chunky jam, 10–15 minutes. Stir in vinegar; let cool.

Meanwhile, toast black sesame seeds, if using, in a dry small skillet over medium heat until fragrant, about 2 minutes. Let cool.

In an electric mixer whip cream and salt until cream holds a medium-stiff peak. Gently whisk in sweetened condensed milk and yogurt until completely blended. Gently fold in half of strawberry jam, just enough to create streaks, then gently fold in remaining jam (mixture should look marbled).

Transfer to a medium bowl or loaf pan and freeze until firm, at least 4 hours and up to 3 days.

Either slice or scoop semifreddo topped with toasted sesame seeds or shaved chocolate.


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