After the success of Rosh Hashanah’s apple and honey popcorn, I was inspired to create cheesecake popcorn for Shavuot. Everyone loves popcorn, right? Well, Kipper does, anyway, 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.
They didn’t disappoint. I scooped the cheesecake popcorn into these cute little cups for serving, as the mixture was quite sticky, so it naturally formed clusters. It’s also pretty 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 in delicious flavour. However you do need to eat these within about 24 hours of making them, 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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- 75g popcorn kernels (or use readymade plain popcorn and skip step 1 below)
- 125g sugar
- 35g butter
- 65ml milk
- 150g cream cheese
- 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.
PPS If you’re after other Shavuot recipe ideas, try these:
Savoury: Smoked salmon dauphinoise, parsley-crusted salmon, cheese & herb scones, smoked mackerel and avocado pate, olive focaccia, tagliatelle with garden herb pesto.
Sweet: Mini berry cheesecakes, blueberry & sweet cheese lokshen kugel, raspberry cheesecake mousse, inside-out cheesecake cookies, ice-cream puffs, fresh peach ice-cream, strawberry mascarpone tarts.
I’m linking this recipe up with the following food blog events:
Since I’m sure Her Maj would love these little cups of deliciousness (and will doubtless add them to the Royal garden party menu), I’m joining in with 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!