Thursday, May 26, 2011

Miniature Cheesecake Trifles - Shavuot Miniature Desserts

Just the other day, I  stopped at the dollar store to pick up a couple of things, and came across the cutest mini stemmed cups and mini spoons.  I just know I had to figure out something go do with them for Shavuot.   I decided to use no-bake cheesecake filling to make a simple, easy yet very presentable dessert.
I made a milk chocolate and a plain cheesecake mixture and made different combination using different toppings I had on hand.  Do feel free to try your own favorite topping.

Milk Chocolate Cheese Filling
  • 1/2 cup whipping cream
  • 7 oz. good quality milk chocolate (plain without and filling) - melted and cooled
  • 7 oz. cream cheese

Whip the whip cream till peaks form.  fold in melted chocolate.  In a separate bowl, whip cream cheese till creamy.  Fold cream cheese into chocolate mixture.

No-bake Cheesecake Filling
  • 16 oz. cream cheese
  • 5 Tbs + 1 tsp. sugar
  • 2/3 tsp. vanilla
  • 1 cup whipped cream

Mix cream cheese, sugar, and vanilla together till smooth.  Fold in whip cream.

Chocolate Peanut Butter Crunch

Choc. art, blueberry, and choc. curl

Topping Ideas:
  • fresh fruit (I used blueberries)
  • grated chocolate or chocolate curls
  • chocolate "art" : melt chocolate chips.  Can draw any shape by placing in sandwich bag.  Make a small at the tip of the bag and pipe design onto wax paper.  Place into freezer to harden.
  • chocolate-peanut butter crunch (recipe follows)
Chocolate Peanut Butter Crunch
  • 3 1/2 oz. chocolate chips - melted
  • 1/3 cup peanut butter (can use crunch or smooth)
  • 1 1/3 rice crispies

Mix melted chocolate and peanut butter together, until completely combined.  Stir in rice crispies.  Press onto baking pan and place in freezer for 10 -15 minutes to harden.  Crumble and use as topping.  (I placed this on bottom, in middle and on top of my trifle)



  1. how many does your recipe make?

  2. Depends on how big your cups are. I was able to make apx. 2 dz when making one batch each of the chocolate and the vanilla cheesecake batter.

  3. can u make this the day before and leave it in teh freezer?

  4. It should be fine in the refrigerator if it's for a day or 2. It should probably be fine in the freezer, although I've never tried it. I plan on making a batch for Shavuot on Tuesday and keeping it in the refrigerator.

  5. Sounds Great! You're using blocks of cream cheese, not whipped, right? Also what kind of cream should I be using?

  6. I always use boxed cream cheese unless specifically written. You can use either dairy whip cream or non-dairy dessert topping.