Two-Tone Lotus Cheesecake

Two-Tone Lotus Cheesecake


Crumb mixture:

½ cup Bakers Choice lotus crunchies
1 Tbsp. butter
1 tsp. brown sugar

Cream cheese layer:

8 oz. whipped cream cheese
1 egg
1 Tbsp. flour
1 tsp Bakers Choice vanilla extract
1/2 cup sugar

Lotus cheese layer:

8 oz. whipped cream cheese
1 egg
½ cup Bakers Choice lotus cream
⅓ cup +1 Tbsp sugar
1 tsp. Bakers Choice vanilla extract
1½ tsp flour

Lotus glaze:

1 1/4 cup Bakers Choice lotus chips
4 Tbsp. milk
2 Tbsp. corn syrup


8 oz. whipped cream cheese
1 1/2 cups confection sugar
1 tsp. Bakers Choice vanilla extract


Mix all ingredients in an 8” round tin foil and flatten.

Cream cheese layer:
Blend with a hand blender and pour batter over crust. Sprinkle a handful of lotus chips and freeze for 2 hours.

Lotus cheese layer:
Blend ingredients and pour batter over first layer. Keep at room temp. for 30 minutes before inserting in the oven (to defrost the first layer). Preheat oven 350°. Insert cheesecake in a bath of water and bake for 40 minutes. Reduce heat to 325° and bake for an additional 30-40 minutes. Allow to cool in closed oven. When cooled place in freezer until solid frozen.

In a double boiler mix all ingredients until melted.
Pour over cheese cake and allowing it drip down over the sides.

Mix ingredients by hand. With a piping bag decorate cheese cake with cream cheese mixture, lotus chips and melted white chocolate.

Chocolate Chip Sandwich Cheese Cake

Chocolate Chip Sandwich Cheese Cake

Cookie dough:

3 sticks margarine or butter
1 cup sugar
1 cup brown sugar
1 Tbsp. vanilla sugar
3 eggs
3 ½ cups flour
1 tsp. baking powder
¾ tsp. baking soda
1 ½ cup Bakers Choice dairy chocolate chips

Cheesecake Layer:

1 lb. farmer cheese
12 oz. whipped cream cheese
8 oz. sour cream
1 cup sugar
3 eggs
1 tbsp. vanilla sugar
1 cup milk
2 tbsp. corn starch

Chocolate Cream:

1 Bakers Choice dairy white chocolate cream


Cookie Dough layer: Beat margarine with sugar until fluffy. Add eggs one at a time, mix in rest of ingredients.
Press 1-inch layer of cookie dough into a 9-inch pan. (Set aside remaining dough for second layer.)

Cheesecake layer: Combine all ingredients for cheesecake and mix well. Pour over cookie dough and bake at 350° for 1 hour. Allow to cool in the oven.

Cookie: Press the rest of the cookie dough in a 10-inch fluted tart pan or a 10-inch disposable pan. Bake for 20-25 minutes (Until cookie is dry to touch).

Assemble: Cream top of cooled cheesecake with dairy white chocolate cream.
Place 10-inch cookie on top of white chocolate cream.

Cheese Blintzes

Cheese Blintzes

Are you making Cheese Blintzes to break the fast on? Well then, here’s a recipe with a yummy twist. Add our dairy chocolate chips to the crepes and cuz that’s not enough ?, we’ve added white chocolate cream to the cheese filling to give it a smooth chocolatey flavor

Cheese Blintzes Recipe:

4 eggs
1 Tbsp. sugar
1 tsp. Bakers Choice vanilla sugar
1 cup flour
1 cup milk
2 Tbsp. oil
3 Tbsp. water
pinch salt
1/2 cup Bakers Choice Dairy Chocolate Chips

Cheese filling:

1 lb farmer cheese
1/4 cup sugar
4 tsp. Bakers Choice Dairy White Chocolate Cream

Beat eggs and sugars. Gradually add rest ingredients (except choc. chips). Mix in the chocolate chips by hand. Heat oil in the frying pan. Pour some batter into hot oil. Fry on each side. Repeat with the rest of batter.

Mix all ingredients with a hand blender until smooth. Spread two tablespoons of mixture in center of each crepe and fold up.

Drizzle with our caramel shpritz or chocolate caramel shpritz.

Cheesecake Bars

Cheesecake Bars

1 Bakers Choice Chocolate crunchies
2 Tbsps. Butter
1/3 cup Dairy Chocolate chips
1/4 cup sugar

Cheesecake layer:
2 8 oz. whipped cream cheese
2 eggs
1 tbsp vanilla sugar
3/4 cup sugar
1 cup Bakers Choice Dairy Chocolate chip


Combine all ingredients in a 9×13 aluminum pan and place in oven at 350 for 5 min to melt, mix it together and let it cool. Press it into the pan.

Cheesecake layer:
Blend all ingredients except for chocolate chips until smooth, then add in the chocolate chips. Pour batter over the crust. Bake at 350 for 20 min. Then lower the oven to 300 and continue baking for 1 hr and 30 min.
Let cool in oven.

Cookies ‘n Cream Bites

Cookies 'n Cream Bites

1 (8 oz) whipped cream cheese (room temp.)
1/2 cup whipped butter (room temp.)
3/4 cup sugar
1/2 tsp vanilla sugar
1 cup flour
1 cup Bakers Choice chocolate crunchies

Mix all ingredients (except for chocolate crunchies) with an immersion blender until smooth. Add chocolate crunchies and mix until incorporated. Cover the dough and chill for 1 hour.

Preheat oven to 350

Form balls with dough and place onto lined parchment paper. Bake for 15-18 minutes or until edges are lightly golden.

Vanilla Chocolate Mousse

Vanilla Chocolate Mousse

Vanilla chocolate mousse! Smooth, creamy and simply delicious!

1/2 cup whipping cream
1/2 cup Bakers Choice white dairy chocolate cream
4 oz. cream cheese
2 tbsp. confection sugar
1/2 tsp. vanilla extract
Pinch of salt

1) In a medium bowl, beat the whipping cream at a high speed until stiff peaks form. Set aside.
2) In another bowl, beat the cream cheese and and confection sugar until light and fluffy.
3) Beat in the white chocolate cream, vanilla extract and salt on medium speed until combined.
4) Fold in the whipped cream.
5) Serve immediately or refrigerate 1-2 hours for a firmer version.
Recipe adapted from mybakeingaddiction

Dairy Mini Brownie Cakes

Dairy mini brownie cakes

Here’s another delicious recipe for Shavuos! Dairy mini brownie cakes filled with white chocolate cream. It’s a quick and easy recipe that you guys are gonna love!

Cake :

1 1/2 cup flour
1 cup sugar
1/4 cup Bakers Choice dutch cocoa
1 tsp. baking powder
1 cup milk
3/4 cup oil
1 tsp. vanilla sugar
4 heaping Tbsp. Bakers Choice white chocolate cream


Bakers Choice Dairy white chocolate cream
Bakers Choice Dairy caramel cream
Dairy White chocolate

Directions :

Preheat oven to 350°
Mix all ingredients until smooth. Pour batter into silicone mold or in cupcake holders to 1/4  full. Then put a heaping spoon of white chocolate cream in the center and fill rest of molds or cupcakes holders to 3/4 full with the mixture.
Bake for 15-20 minutes or until done
Melt white chocolate and drizzle over cooled cakes. Pipe caramel and cut small pieces of chocolate for garnish.

Cheese Pops

cheese pops

These cheese pops are so creamy and deliciously flavored with our white chocolate cream and lotus crunchies! It’s a great dessert to add to you Shavuos menu!

Ingredients :

2 8oz. whipped cream cheese
2 eggs
¾ c sugar
¼ cup Bakers Choice Dairy White Chocolate Cream
4 Tbsp Bakers Choice Flavored Lotus Crunchies or
Bakers Choice Chocolate Crunchies
Dairy milk chocolate bars for dipping
Dairy white chocolate bar for drizzling

Directions :

· Preheat oven to 350°
· Mix the first 3 ingredients until smooth.
· Bake for 45 minutes and mix it every 15 minutes.
· Remove from oven, add white chocolate cream
and lotus crunchies, and mix until combined.
· Refrigerate mixture for 3 hours.
· Scoop 1” balls.
· Stick 3 balls into a skewer, repeat with others.
· Freeze for 1-2 hour.
· Dip the cheese balls in melted dark chocolate and
drizzle with melted white chocolate.
Refrigerate until ready to serve.

Chocolate Nougat Mousse

Chocolate Nougat Mousse

Chocolate crunch:

2 cups Bakers Choice chocolate crunch

6 Tbsp. Bakers Choice nougat powder

1 stick butter melted

Nougat mousse:

2- 8 oz. cream cheese

2 Normans plain Greek yogurt

1 Tbsp. Bakers Choice nougat powder

2 cups confection sugar

3 Tbsp. instant vanilla pudding

Klick chocolate balls or Bakers Choice nougat chips

1 pkg mousse cups

1 pkg small forks

Directions :


Combine chocolate crunch and nougat powder. Stir in melted butter.

nougat mousse

Combine and blend well cream cheese, Greek yogurt and confectioners sugar.

Divide mixture in half. Add instant vanilla pudding to one half and the other instant chocolate pudding.mix well until smooth.

To assemble

Chocolate crunch, Nougat mousse, Klick balls or nougat chips, Repeat.

Tip: use decorating bag to fill nougat mousse.

yields approx. 12-15 mousse cups

Dairy Nougat Trougat

Dairy Nougat Trougat

I love treating my child’s teachers. Comes Rosh Chodesh and I’m always on the lookout for something special and different for the teachers, and of course dairy! Dairy just speaks to me. Whenever we come across a recipe my family specializes in converting it to milchig. Margarine to butter, whip to heavy cream, chocolate to milchig chocolate, and… you get the picture! Delicious dairy delights that’s us! So enjoy another one of our yummy milchig creations. Try it. It pays!


1 1/3 cup Baker’s Choice nougat chips
1 stick butter
4 eggs
1/8 tsp. salt
1 tsp. vanilla extract
1 1/3 cup flour
2 T. cocoa
2 c. sugar
½ tsp. baking powder


2 yolks
1 stick butter
¼ c. sugar
½ T. vanilla sugar
¼ cup water
8 oz. white dairy chocolate
2.5 oz. whip or heavy cream


Melt nougat chips and butter. In separate bowl beat eggs and sugar until light and foamy. Add melted
ingredients. Mix. Add rest and combine. Put onto cookie sheet and bake on 350 degrees for 25-30 minutes.

Beat first two ingredients. Melt the next four ingredients. Then combine everything in the mixer.

Pour the cream onto the cake. Freeze for 1 hour. Cut 2-inch strips. Then layer one on top of the other
(two layers as shown). Cut into two by two inch squares. Cut every square in half to create a triangle.
Stand it up sideways and spritz with Baker’s Choice Dairy Caramel Cream.

Chocolate Ball Cheese Cake

Chocolate Ball Cheese Cake


22 chocolate sandwich cookies-crushed
6 Tbsp. melted butter
¾ bottle Bakers Choice dairy vanilla chocolate balls

Cheese mixture:

4- 8 oz. cream cheese
4 eggs
3.5 oz. Bakers Choice nougat powder
¾ cup sugar
¼ cup brown sugar
4 Tbsp. flours
¼ cup heavy cream
1 tsp. Bakers Choice vanilla extract


1 cup heavy cream
½ cup confection sugar
Remaining nougat powder – for sprinkling


3 oz. dairy chocolate bar- melted
Bakers Choice dairy chocolate and vanilla balls
Nougat chips (option 2)

Directions :

Mix together all ingredients and press into a 9×13 baking pan

Cheese mixture
Blend together all ingredients until smooth (with food processor or immersion blender). Pour over
crumbs. Place in preheated oven over a pan of water and bake for 1 hour and 15 minutes on 300, or
until firm when you shake the pan slightly. Keep the cheese cake in a closed oven for 2 hours, then
refrigerate overnight or until cool.

Beat heavy cream until stiff, slowly add confectioners sugar. Spread evenly over cheese cake,
Sprinkles nougat powder over topping. Refrigerate for approx. 2 hours
Cut into 1 ½ inch squares.
Yields approx. 20 squares

Place melted chocolate into bag. Cut of the tip of the bag and pipe one inch squares of chocolate on
parchment paper. add chocolate and vanilla chocolate balls over the chocolate squares. Place a
toothpick in the corner of each chocolate square and freezer for 5 minutes. Then place chocolate into
the center of the cheese square.
Option 2
Freeze nougat chips. Crush nougat chips in food processor with an “s” blade. sprinkles crushed nougat
chips and decorate with chocolate and vanilla balls.

Caramel and White Chocolate Roll

Caramel and White Chocolate Roll

How beautiful is this roll cake using our NEW whites chocolate cream?!? It’s the perfect addition for your Shavuos menu!


6 eggs separated
1 cup sugar
⅓ cup oil
⅓ cup Bakers Choice Dutch Cocoa
⅓ cup orange juice
1 cup flour (great with vita white spelt flour, if using, add additional ¼ cup)
¾ tsp. Bakers Choice Baking Powder

Vanilla Chocolate Cream:

2-8oz. Normans dairy original cream cheese (room temperature)
1-12 oz. Bakers Choice white chocolate cream
½ cup confection sugaring
1 tsp. vanilla sugar

Caramel Glaze:

Bakers Choice caramel cream dairy
Bakers Choice Vanilla and chocolate balls
¼ cup Bakers Choice white chocolate cream

Directions :

Beat egg white until stiff. Gradually add sugar and
rest of the ingredients, alternating dry and liquid.
Pour into lines cookie sheet and bake for 25 minutes
or until done.
Combine all ingredients and mix well until smooth.
(set aside 1/4 cup cream for decoration)
Spread cream over cooled cake. Roll cake tightly in
jelly roll style. Decorate with caramel and / or vanilla
cream as desired. Refrigerate overnight.