Kraftfoodservice.com
Caramel-Apple Cheesecake Parfait

Sweet on the Seasons

Minimize labor and maximize temptation with these one-of-a-kind desserts

Entice your diners with desserts that sell—without adding intricate builds that require serious kitchen labor. Does that sound too good to be true? It is—until you discover Philadelphia Cheesecake Batter. The chefs at Kraft Foodservice rely on this ready-to-bake and ready-to-pour product for quick, sumptuous seasonal desserts. "We add that fan-favorite cheesecake flavor to a variety of desserts," says Aliza Katz, corporate executive chef for Kraft Foodservice. "From no-bake parfaits with fall and winter flavors to easy-to-assemble mini desserts." Endlessly customizable with that authentic Philly flavor, Philadelphia Cheesecake Batter offers a great solution for your busy kitchen.

Quick & Delicious Parfaits

Parfaits are easy to assemble and perform well as dessert, snack or brunch items. These recipes elevate the eating experience with a rich and satisfying cheesecake flavor. They also deliver on flavors perfect for both fall and winter. "Seasonality, from our perspective, is less of a trend and more of a necessity at this point," says Benjamin Stanley, co-founder of Chicago-based Food Genius, Inc.

Fig & Greek Yogurt Parfait Fig & Greek Yogurt Parfait

Other idea: replace fig with dried fruits like apricot and cherry

Caramel-Apple Cheesecake Parfait Caramel-Apple Cheesecake Parfait

Other seasonal idea: switch out apple for poached pear

Turtle Cheesecake Parfait Turtle Cheesecake Parfait

Other idea: Replace the turtle ingredients with any classic candy shop mix-ins

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Marvelous Minis

According to Datassential MenuTrends, 33% more dessert menus feature a miniature dessert option than just four years ago. "We called this out in our trends article—minis answer the call for 'feel-good food,'" says Chef Katz.

Creamy Orange Cheesecake Spoon Creamy Orange Cheesecake Spoon

Holiday twist: give it a gingerbread kick with allspice, nutmeg, cinnamon and a garnish of crushed gingersnap

Festive Cheesecake Lollipops Festive Cheesecake Lollipops

Alternate profile: turn them into cheesecake truffles by leaving the sticks off

Philly Mini-Cheesecake Cones Philly Mini-Cheesecake Cones

Alternate idea: instead of a cone as a carrier, sandwich between waffles

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Twists on Cheesecake

Cheesecake lands in the top three of dessert menu mentions across all segments.¹ Here, our chefs make the prep work easy by using Philadelphia Cheesecake Batter—and then they turn the idea of a cheesecake on its head with memorable results.

Gooey Butter Cake Cheesecake Gooey Butter Cake Cheesecake

Other cake profile: substitute red velvet cake mix or devil's food cake mix

Cheesecake Flan Cheesecake Flan

Other profile: make them mini by using mini soufflé cups and add them as a component to a dessert

Cheesecake Banana Brûlée Cheesecake Banana Brûlée

Other idea: hide a pineapple coulis under the batter

Chef Notes on Philly Cheesecake Batter
Let Philadelphia Cheesecake Batter stand at room temp for 1 hour before baking—I usually pull it out of the cooler and let it sit while I make the crust.
Make sure to knead the bag, or pour it into a bowl and whisk until creamy.
When making cheesecakes with the batter, I rotate them once or twice during baking to give a more uniform appearance.
One 3-pound (48-ounce) container makes a standard 9-inch cheesecake, a slightly lower 10-inch cheesecake, or two 6-inch cheesecakes.
Use water bath for best result.
Use conventional oven.
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Fall and Winter Desserts