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Cheesecake Petit Fours

Cheesecake Petit Fours

Now here’s something sweet and small that is not your usual boring cookie cake.


1 container / 250 grams of soft white Tnuva 5% cheese
6 oz. of bisquitim cookies – you’d have to actually weigh them before you crush them
**once it is crushed, it comes out to 1 & 1/2 cups of crumbs, loosely packed
1/2 cup sugar
1 packet vanilla sugar
A few drops of any sweet white wine; a few drops is less than a half a capful


Weigh the cookies first; then crush them into crumbs. Place the crumbs in a bowl.
Add all the rest of the ingredients and mix together by hand until completely incorporated.
Refrigerate for one hour.
The ‘dough’ should be firm enough to roll balls. If it seems too loose to you, add a bit more crumbs.

Form small balls from this cookie ‘dough’ and line them up on a tray to freeze until solid. Leave them in the freezer while you go on to the next step.


You can now choose to dip and/ or roll the petit fours in a variety of different ways.

To dip them into melted chocolate, and here we will use a good quality MILCHIGS chocolate since they are milchigs anyways (!!) leave the tray in the freezer and only remove about 5 or so petit fours at a time for dipping.

Lay a sheet of fresh baking paper on another tray and then using a toothpick, dip the petit fours one at a time into the chocolate, let it drip off a bit, then gently release it onto the clean baking paper.
Keep doing this until you have dipped as many as you want to.

For a different effect, melt some white chocolate also. Or drizzle lines of opposite chocolate colors onto the petit fours.

If you want to dip them into sprinkles, set up a small bowl nearby with colored or chocolate sprinkles and dip them in while still wet.

Other topping ideas

You can roll them, without chocolate, into:
Grated chocolate
Grated nuts
Crushed cookie crumbs

Or you can even leave them plain!


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