Sweet, creamy cheesecake – in popcorn form!
These little cups of deliciousness are a terrific snack for both kids and adults.
After the success of Rosh Hashanah’s apple and honey popcorn, I decided to create cheesecake popcorn for Shavuot. Everyone loves popcorn, right? Well, my daughter Kipper does, and she’s my main target audience for sweet things.
She also loves cheesecake, so I was fairly confident that these would go over well.
Cute cups of corn!
The cheesecake popcorn didn’t disappoint. I scooped it into cute little cups for serving, as the mixture was quite sticky, so it naturally formed clusters. It’s also quite sweet and rich so a small cupful was just about the right size serving – both kids and adults agreed on this.
The cheesecake mixture does take away some of the natural ‘crunch’ of the popcorn, but it made up for it with delicious flavour. However you do need to eat these within about 24 hours, otherwise they go a bit too soggy. Still, eating them up quickly is unlikely to be a major problem.
I flavoured these with vanilla and cinnamon, but you could also add lemon zest, nutmeg, or whatever flavourings you associate with cheesecake. I’m sure the popcorn would still be lovely.
Now I need to spend the summer concocting a popcorn recipe for Succot…
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Cheesecake Popcorn Cups
- 75 g popcorn kernels (approx. ½ cup, or use approx. 7 cups of readymade plain popcorn and skip step 1 below)
- 125 g sugar (½ cup + 1 tbsp)
- 35 g butter (scant ¼ cup)
- 65 ml milk (¼ cup + 1 tbsp)
- 150 g cream cheese (⅔ cup)
- Few drops vanilla essence
- Pinch cinnamon
- Pop the popcorn kernels using an air popper or your preferred method. Set aside.
- Place the sugar, butter and milk in a saucepan and heat on a medium flame until melted. Bring to the boil and cook, stirring constantly for 3 minutes. Remove from the heat.
- Beat in the cream cheese, vanilla and cinnamon, and mix well to give a smooth mixture. Allow to cool slightly for a few minutes.
- Pour over the prepared popcorn and mix well to coat.
- Divide the popcorn between 8 paper cases or ramekins. Place in the fridge to cool fully and set, for 1-2 hours.
- Eat straightaway, or within 24 hours.
If you’re after more Shavuot recipe ideas, take a look at this list of the best prepare-ahead recipes for easy Shavuot entertaining.
Savoury Shavuot recipes include: Smoked salmon dauphinoise, parsley-crusted salmon, cheese & herb scones, smoked mackerel and avocado pate, and tagliatelle with garden herb pesto.
Sweet recipes include: Mini berry cheesecakes, blueberry & sweet cheese lokshen kugel, raspberry cheesecake mousse, inside-out cheesecake cookies, ice-cream puffs, strawberry mascarpone tarts, and biscoff cheesecake dip.
I’m linking this recipe up with the following food blog events:
Treat Petite (hosted by Cakeyboi and co-organised by The Baking Explorer) which is on the theme of ‘fit for a Queen’. Love Cake is after no-bake treats, so these popcorn cups definitely qualify.
As they’re made for Shavuot, I’m adding them to the Food Year Link Up.
And last but not least CookBlogShare, TastyTuesdays, Recipe of the Week, and Brilliant Blog Posts. Phew!