20 Delicious Shavuot Recipes for Festive Celebrations

Shavuot is a time for joy, tradition, and, of course, mouthwatering meals! Whether you’re hosting a festive gathering or looking for delicious ways to celebrate at home, our roundup of 20 Delicious Shavuot Recipes has something for everyone. From creamy cheesecakes to savory blintzes, these dishes are sure to bring comfort and delight to your table. Let’s dive into these festive favorites that promise to make your celebration unforgettable!

Cheese Blintzes with Berry Compote

These Cheese Blintzes with Berry Compote are a delightful treat that combines creamy cheese filling with a sweet and tangy berry topping, perfect for a leisurely weekend breakfast or brunch.

Ingredients

• 1 cup all-purpose flour
• 1 cup milk
• 2 large eggs
• 1/4 tsp salt
• 1 tbsp unsalted butter, melted
• 1 cup ricotta cheese
• 1/4 cup cream cheese, softened
• 2 tbsp sugar
• 1/2 tsp vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tbsp sugar
• 1 tbsp lemon juice

Instructions

1. In a blender, combine 1 cup all-purpose flour, 1 cup milk, 2 large eggs, 1/4 tsp salt, and 1 tbsp melted unsalted butter. Blend until smooth. Let the batter rest for 10 minutes.
2. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet, swirling to coat the bottom. Cook for about 1 minute until the edges lift, then flip and cook for another 30 seconds. Repeat with remaining batter.
3. In a bowl, mix 1 cup ricotta cheese, 1/4 cup cream cheese, 2 tbsp sugar, and 1/2 tsp vanilla extract until smooth. Spread 2 tbsp of the mixture onto each blintz, then fold into envelopes.
4. For the compote, combine 1 cup mixed berries, 2 tbsp sugar, and 1 tbsp lemon juice in a saucepan. Cook over medium heat for 5 minutes until berries break down and sauce thickens slightly.
5. Serve the blintzes warm with the berry compote drizzled on top.

The contrast between the soft, creamy blintzes and the vibrant berry compote makes this dish a visually stunning and tasty option for any table.

Tip: For an extra touch of elegance, dust the blintzes with powdered sugar before serving.

Spinach and Ricotta Stuffed Shells

These Spinach and Ricotta Stuffed Shells are a creamy, cheesy delight that’s perfect for a cozy family dinner or impressing guests at your next gathering.

Ingredients

• 12 oz jumbo pasta shells
• 15 oz ricotta cheese
• 10 oz frozen spinach, thawed and drained
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 24 oz marinara sauce
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. Cook the pasta shells according to package instructions until al dente, then drain and set aside.
3. In a large bowl, mix together ricotta cheese, spinach, mozzarella, Parmesan, egg, garlic, salt, and pepper until well combined.
4. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
5. Fill each pasta shell with the ricotta mixture and arrange them in the dish. Pour the remaining marinara sauce over the top.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and slightly golden.

The combination of creamy ricotta and vibrant spinach tucked inside tender pasta shells, all smothered in rich marinara, makes this dish a comforting yet elegant choice.

Tip: For an extra crispy top, broil the stuffed shells for the last 2-3 minutes of baking.

Classic Cheese Lasagna

Nothing beats the comforting layers of a Classic Cheese Lasagna, perfect for a cozy family dinner or a hearty meal prep solution.

Ingredients

• 9 lasagna noodles
• 15 oz ricotta cheese
• 3 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 large egg
• 24 oz marinara sauce
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1 tsp dried oregano

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package instructions, then drain and set aside.
2. In a bowl, mix 15 oz ricotta cheese, 1 large egg, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried basil, and 1 tsp dried oregano until well combined.
3. Spread 1 tbsp olive oil on the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles, half of the ricotta mixture, 1 cup mozzarella, 1/3 cup Parmesan, and 1/3 of the marinara sauce. Repeat layers, ending with noodles, remaining sauce, and cheeses.
4. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until bubbly and golden.
5. Let stand for 10 minutes before serving. The layers set beautifully, making each slice a perfect stack of cheesy goodness.

Tip: For an extra crispy top, broil the lasagna for the last 2-3 minutes of baking.

Decadent Chocolate Cheesecake

Indulge in the ultimate dessert experience with this Decadent Chocolate Cheesecake, combining rich chocolate and creamy cheesecake for a show-stopping treat.

Ingredients

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips, melted
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 325°F. Mix chocolate cookie crumbs with melted butter and press firmly into the bottom of a 9-inch springform pan.
2. In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then stir in vanilla extract.
3. Fold in melted chocolate chips until fully incorporated, then pour the mixture over the crust.
4. Bake for 45-50 minutes until the center is almost set. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
5. Chill in the refrigerator for at least 4 hours. Before serving, warm heavy cream and drizzle over the cheesecake for a glossy finish.

The magic of this cheesecake lies in its velvety texture, achieved by the careful blending of melted chocolate into the cream cheese base, ensuring every bite is as smooth as it is rich.

Tip: For an extra chocolatey layer, sprinkle chocolate shavings on top after drizzling with cream.

Homemade Challah Bread

There’s something truly special about pulling a golden, braided challah from your own oven. This recipe simplifies the process, making it accessible for bakers of all levels.

Ingredients

• 1 cup warm water (110°F)
• 2 1/4 tsp active dry yeast
• 1/4 cup honey
• 1/4 cup vegetable oil
• 2 large eggs
• 1 1/2 tsp salt
• 4 cups all-purpose flour
• 1 egg yolk (for glaze)
• 1 tbsp water (for glaze)

Instructions

1. In a large bowl, combine 1 cup warm water, 2 1/4 tsp active dry yeast, and 1/4 cup honey. Let sit for 5 minutes until frothy.
2. Stir in 1/4 cup vegetable oil, 2 large eggs, and 1 1/2 tsp salt. Gradually add 4 cups all-purpose flour, mixing until a dough forms.
3. Knead the dough on a floured surface for 6-8 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. Divide the dough into 3 equal parts. Roll each into a 16-inch rope and braid together. Place on a baking sheet, cover, and let rise for 30 minutes.
5. Preheat oven to 375°F. Whisk together 1 egg yolk and 1 tbsp water, then brush over the braid. Bake for 25-30 minutes until golden brown.

The honey in this challah gives it a subtly sweet flavor and a beautifully soft texture, making it perfect for tearing and sharing at the table.

Tip: For an extra shiny crust, brush the loaf with the egg wash a second time halfway through baking.

Creamy Mushroom and Cheese Quiche

Nothing says comfort like a slice of this creamy mushroom and cheese quiche, perfect for brunch or a cozy dinner.

Ingredients

• 1 9-inch pie crust, unbaked
• 1 tbsp olive oil
• 8 oz mushrooms, sliced
• 1/2 cup onion, diced
• 1 cup heavy cream
• 3 large eggs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded Swiss cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. Place the unbaked pie crust in a 9-inch pie dish and set aside.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add 8 oz sliced mushrooms and 1/2 cup diced onion, sautéing until soft, about 5 minutes.
3. In a bowl, whisk together 1 cup heavy cream, 3 large eggs, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
4. Spread the sautéed mushrooms and onion over the pie crust. Sprinkle 1 cup shredded Swiss cheese evenly on top.
5. Pour the cream and egg mixture over the cheese. Sprinkle 1/4 cup grated Parmesan cheese on top.
6. Bake at 375°F for 35-40 minutes, until the center is set and the top is golden brown.

The combination of Swiss and Parmesan cheeses gives this quiche a rich depth of flavor, while the creamy custard ensures every bite is luxuriously smooth.

Tip: Let the quiche sit for 5 minutes before slicing to ensure clean cuts.

Sweet Noodle Kugel with Raisins

Sweet Noodle Kugel with Raisins is a comforting, creamy dish that’s perfect for bringing a touch of sweetness to your table. It’s a beloved classic that combines tender noodles with a rich, custardy filling, dotted with plump raisins for a burst of flavor in every bite.

Ingredients

• 8 oz wide egg noodles
• 4 large eggs
• 1 cup sour cream
• 1 cup cottage cheese
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup raisins

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Cook the egg noodles according to package instructions until al dente, then drain and set aside.
3. In a large bowl, whisk together the eggs, sour cream, cottage cheese, sugar, melted butter, vanilla extract, cinnamon, and salt until well combined.
4. Stir in the cooked noodles and raisins, ensuring everything is evenly coated with the custard mixture.
5. Pour the mixture into the prepared baking dish and spread it out evenly.
6. Bake for 45-50 minutes, or until the top is golden brown and the center is set.
7. Let the kugel cool for about 10 minutes before serving to allow it to firm up slightly.

This Sweet Noodle Kugel stands out with its perfect balance of creamy and chewy textures, thanks to the combination of sour cream and cottage cheese in the custard. The raisins add little pockets of sweetness that complement the cinnamon-spiced noodles beautifully.

Tip: For an extra crunchy topping, sprinkle a mixture of crushed cornflakes and a bit of sugar over the kugel before baking.

Savory Cheese and Herb Scones

These Savory Cheese and Herb Scones are the perfect blend of flaky, buttery texture with a punch of herby goodness and sharp cheese. Ideal for brunch or as a side to your favorite soup!

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup sharp cheddar cheese, grated
• 2 tbsp fresh chives, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 3/4 cup whole milk

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the grated cheddar cheese, chives, and rosemary until evenly distributed.
5. Gradually add the milk, stirring until just combined. Be careful not to overmix.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. Cut into 8 wedges.
7. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.

The secret to these scones’ irresistible texture is the cold butter, which creates pockets of steam during baking for that perfect flakiness.

Tip: For an extra cheesy top, sprinkle a little extra grated cheddar on the scones before baking.

Traditional Israeli Cheese Bourekas

These Traditional Israeli Cheese Bourekas are flaky, cheesy, and utterly irresistible, making them the perfect bite-sized treat for any gathering.

Ingredients

• 1 package (17.5 oz) frozen puff pastry, thawed
• 1 cup feta cheese, crumbled
• 1 cup ricotta cheese
• 1 large egg, beaten
• 1 tbsp fresh dill, chopped
• 1/2 tsp black pepper
• 1 egg yolk, for brushing
• 1 tbsp sesame seeds

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the feta cheese, ricotta cheese, beaten egg, fresh dill, and black pepper until well combined.
3. Roll out the puff pastry on a lightly floured surface and cut into 3-inch squares.
4. Place a tablespoon of the cheese mixture in the center of each square. Fold the pastry over the filling to form a triangle, pressing the edges to seal.
5. Transfer the bourekas to the prepared baking sheet. Brush the tops with egg yolk and sprinkle with sesame seeds.
6. Bake for 20-25 minutes, until the bourekas are puffed and golden brown.

The combination of creamy feta and ricotta with the crisp, buttery pastry creates a delightful contrast that’s hard to resist. Perfect for serving warm right out of the oven.

Tip: For an extra flavor boost, add a pinch of za’atar to the cheese mixture before filling the pastry.

Light and Fluffy Cheese Soufflé

Whisk your way to a show-stopping brunch with this Light and Fluffy Cheese Soufflé, a dish that’s as delightful to make as it is to devour.

Ingredients

• 3 tablespoons unsalted butter, plus extra for greasing
• 3 tablespoons all-purpose flour
• 1 cup whole milk, warmed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 4 large eggs, separated
• 1 cup grated Gruyère cheese
• 1/8 teaspoon cream of tartar

Instructions

1. Preheat your oven to 375°F. Generously butter a 6-cup soufflé dish.
2. In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons flour until smooth. Gradually add 1 cup warm milk, whisking constantly until the mixture thickens, about 2 minutes. Remove from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon nutmeg.
3. Beat in the egg yolks one at a time, then fold in the Gruyère cheese.
4. In a clean bowl, beat the egg whites with 1/8 teaspoon cream of tartar until stiff peaks form. Gently fold into the cheese mixture.
5. Pour into the prepared dish and bake for 25-30 minutes until puffed and golden. Serve immediately.

The magic of this soufflé lies in its airy texture and the rich, nutty flavor of Gruyère, making it a perfect centerpiece for any special breakfast or lunch.

Tip: For the best rise, make sure your egg whites are at room temperature before beating.

Rich and Creamy Tiramisu

There’s nothing quite like the luxurious layers of a homemade tiramisu to end a dinner party on a high note. This version is rich, creamy, and just the right amount of boozy.

Ingredients

• 6 large egg yolks
• 3/4 cup granulated sugar
• 2/3 cup milk
• 1 1/4 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1 pound mascarpone cheese, room temperature
• 1 3/4 cups strong brewed coffee, cooled
• 2 tablespoons rum
• 24-30 ladyfingers
• 2 tablespoons unsweetened cocoa powder

Instructions

1. In a medium saucepan, whisk together 6 large egg yolks and 3/4 cup granulated sugar until well blended. Whisk in 2/3 cup milk and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
2. Remove from heat and let cool slightly. Cover and chill in the refrigerator for 1 hour.
3. In a large bowl, beat 1 1/4 cups heavy cream and 1/2 teaspoon vanilla extract until stiff peaks form.
4. In another bowl, beat 1 pound mascarpone cheese until smooth. Fold the whipped cream into the mascarpone until well combined.
5. In a shallow dish, mix 1 3/4 cups strong brewed coffee and 2 tablespoons rum. Quickly dip each ladyfinger into the coffee mixture and layer them in the bottom of a 9×13-inch dish.
6. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
7. Cover and refrigerate for at least 4 hours, or overnight. Before serving, dust the top with 2 tablespoons unsweetened cocoa powder.

The magic of this tiramisu lies in the balance of textures—silky mascarpone cream against the delicate bite of coffee-soaked ladyfingers.

Tip: For a non-alcoholic version, simply omit the rum and add a teaspoon of vanilla extract to the coffee instead.

Herbed Goat Cheese and Spinach Tart

This Herbed Goat Cheese and Spinach Tart is a showstopper that’s surprisingly simple to make, blending creamy goat cheese with fresh spinach and herbs in a flaky crust.

Ingredients

• 1 pre-made pie crust (9-inch)
• 4 oz goat cheese, softened
• 1 cup fresh spinach, chopped
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs
• 1/2 cup heavy cream
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Unroll the pie crust into a 9-inch tart pan, pressing it into the edges. Prick the bottom with a fork and bake for 10 minutes, then let it cool slightly.
2. In a bowl, mix the softened goat cheese, chopped spinach, basil, thyme, salt, and black pepper until well combined. Spread this mixture evenly over the pre-baked crust.
3. In another bowl, whisk together the eggs and heavy cream. Pour this over the goat cheese and spinach layer.
4. Drizzle the olive oil over the top. Bake at 375°F for 25-30 minutes, until the filling is set and the edges are golden.

The tart’s creamy interior with the herby, slightly tangy goat cheese pairs perfectly with the crisp crust, making it a versatile dish for brunch or a light dinner.

Tip: For an extra flavor boost, sprinkle some grated Parmesan on top before baking.

Baked Ziti with Three Cheeses

Nothing says comfort like a bubbling dish of baked ziti, especially when it’s loaded with three kinds of cheese for that perfect melt-in-your-mouth experience.

Ingredients

• 1 pound ziti pasta
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with the olive oil.
2. Cook the ziti according to package instructions until al dente, then drain and return to the pot.
3. Stir in the marinara sauce, ricotta cheese, garlic powder, dried basil, salt, and black pepper until the pasta is evenly coated.
4. Transfer half of the pasta mixture to the prepared baking dish, then sprinkle with half of the mozzarella and Parmesan cheeses. Repeat the layers with the remaining pasta and cheeses.
5. Bake for 25 minutes, or until the cheese is melted and the edges are slightly crispy.

The trio of cheeses creates a luxurious texture that’s creamy, stretchy, and slightly crispy on top—a surefire way to win over any cheese lover.

Tip: For an extra golden top, broil the baked ziti for the last 2-3 minutes of cooking.

Fresh Strawberry and Cream Cheese Tart

Nothing says summer like a Fresh Strawberry and Cream Cheese Tart, with its buttery crust, creamy filling, and juicy berries. It’s a showstopper that’s surprisingly simple to make at home.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 lb fresh strawberries, hulled and sliced
• 2 tablespoons apricot jam, warmed

Instructions

1. Preheat your oven to 350°F. In a food processor, combine 1 1/4 cups all-purpose flour, 1/2 cup unsalted butter, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Pulse until the mixture resembles coarse crumbs.
2. Press the dough into a 9-inch tart pan with a removable bottom, ensuring an even layer on the bottom and up the sides. Bake for 15 minutes, or until lightly golden. Let cool completely.
3. In a medium bowl, beat 8 oz cream cheese, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until smooth. Spread over the cooled crust.
4. Arrange 1 lb fresh strawberries on top of the cream cheese layer. Brush with 2 tablespoons warmed apricot jam for a glossy finish.
5. Chill the tart for at least 1 hour before serving to set the filling. The contrast between the crisp crust, smooth cream cheese, and fresh strawberries makes every bite a delight.

Tip: For an extra touch of elegance, pipe the cream cheese mixture into the crust before adding the strawberries.

Garlic and Herb Cream Cheese Spread

Whip up this creamy Garlic and Herb Cream Cheese Spread in just minutes for a flavorful addition to your morning bagel or afternoon crackers.

Ingredients

• 8 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium bowl, combine the softened cream cheese and butter until smooth and well blended.
2. Add the minced garlic, fresh parsley, fresh dill, salt, and black pepper to the cream cheese mixture. Stir until all ingredients are evenly distributed.
3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
4. Before serving, give the spread a quick stir to ensure it’s creamy and uniform in texture.

The fresh herbs and garlic in this spread create a bright, aromatic flavor that’s perfectly balanced with the richness of the cream cheese.

Tip: For an extra kick, add a pinch of red pepper flakes to the mixture before chilling.

Blueberry and Cream Cheese Danish

There’s nothing quite like the sweet tang of blueberries paired with creamy cheese in a flaky pastry to start your morning right. This Blueberry and Cream Cheese Danish is a breeze to whip up and sure to impress.

Ingredients

• 1 sheet puff pastry, thawed
• 4 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1 cup fresh blueberries
• 1 egg, beaten
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a 10×10 inch square, then cut into 4 smaller squares.
3. In a bowl, mix the cream cheese, granulated sugar, and vanilla extract until smooth.
4. Spread 2 tablespoons of the cream cheese mixture onto the center of each pastry square, leaving a 1-inch border.
5. Top each with 1/4 cup of blueberries, then fold the corners of the pastry over the filling, pressing lightly to seal.
6. Brush the pastries with the beaten egg and sprinkle with turbinado sugar.
7. Bake for 18-20 minutes until the pastry is golden and puffed.

The contrast between the juicy blueberries and the rich cream cheese filling, all wrapped in a buttery, flaky crust, makes this danish a standout. It’s the perfect balance of sweet and tangy with a delightful crunch from the sugar topping.

Tip: For an extra glossy finish, brush the baked danishes with a simple syrup made of equal parts sugar and water, heated until dissolved.

Parmesan and Thyme Crackers

These Parmesan and Thyme Crackers are the perfect blend of savory and crisp, making them an irresistible snack or a sophisticated addition to your cheese board.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon fresh thyme leaves
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup unsalted butter, cold and cubed
• 2 tablespoons ice water

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a food processor, combine 1 cup all-purpose flour, 1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/2 teaspoon fresh thyme leaves, and 1/4 teaspoon freshly ground black pepper. Pulse a few times to mix.
3. Add 1/2 cup cold, cubed unsalted butter to the food processor and pulse until the mixture resembles coarse crumbs.
4. With the processor running, slowly add 2 tablespoons ice water until the dough just comes together.
5. Turn the dough out onto a lightly floured surface, roll it into a log about 1 1/2 inches in diameter, and wrap in plastic. Chill for at least 30 minutes.
6. Slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet. Bake for 15-20 minutes, or until the edges are golden brown.

The magic of these crackers lies in their buttery texture and the way the thyme’s earthiness complements the sharpness of the Parmesan. They’re a testament to how simple ingredients can create something extraordinary.

Tip: For an extra flavor boost, sprinkle a little extra Parmesan on top of the crackers before baking.

Roasted Red Pepper and Feta Dip

This Roasted Red Pepper and Feta Dip is a creamy, tangy delight that’s perfect for your next gathering or a cozy night in. It’s incredibly easy to make and packed with flavors that complement everything from crunchy veggies to warm pita bread.

Ingredients

• 2 large red bell peppers, roasted and peeled
• 1 cup crumbled feta cheese
• 1/4 cup plain Greek yogurt
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat your oven to 450°F. Place the red bell peppers on a baking sheet and roast for 25 minutes, turning once, until the skins are charred and blistered. Let them cool, then peel off the skins and remove the seeds.
2. In a food processor, combine the roasted red peppers, feta cheese, Greek yogurt, olive oil, minced garlic, smoked paprika, salt, black pepper, and lemon juice. Blend until smooth and creamy.
3. Transfer the dip to a serving bowl and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.

The smoky sweetness of the roasted peppers paired with the salty tang of feta creates a dip that’s irresistibly flavorful and velvety smooth.

Tip: For an extra smoky flavor, you can roast the peppers over an open flame on your stovetop until charred, then proceed with the recipe.

Mozzarella and Tomato Salad with Basil

Nothing beats the simplicity and freshness of a Mozzarella and Tomato Salad with Basil, especially when you’re looking for a light, flavorful dish that comes together in minutes.

Ingredients

• 2 large ripe tomatoes, sliced into 1/4-inch thick rounds
• 8 ounces fresh mozzarella cheese, sliced into 1/4-inch thick rounds
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Arrange the tomato and mozzarella slices alternately on a large serving platter.
2. Scatter the torn basil leaves evenly over the arranged slices.
3. Drizzle the extra virgin olive oil and balsamic vinegar over the salad.
4. Sprinkle the salt and freshly ground black pepper evenly across the top.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

The beauty of this salad lies in the harmony of juicy tomatoes, creamy mozzarella, and aromatic basil, all brought together with a simple yet vibrant dressing.

Tip: For an extra burst of flavor, try using heirloom tomatoes in a variety of colors.

Cinnamon Swirl Cheesecake Bars

These Cinnamon Swirl Cheesecake Bars combine the creamy richness of cheesecake with the warm spice of cinnamon in a dessert that’s as easy to make as it is irresistible.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 2 tbsp ground cinnamon
• 1/4 cup brown sugar

Instructions

1. Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
3. In a large bowl, beat 16 oz cream cheese and 1/2 cup granulated sugar until smooth. Add 2 eggs, one at a time, then mix in 1 tsp vanilla extract and 1/4 cup sour cream until just combined.
4. Pour the cheesecake mixture over the cooled crust. In a small bowl, mix 2 tbsp ground cinnamon and 1/4 cup brown sugar. Drop spoonfuls of the cinnamon mixture over the cheesecake layer, then use a knife to swirl it into the batter.
5. Bake for 25-30 minutes, or until the edges are set but the center still jiggles slightly. Let cool to room temperature, then refrigerate for at least 4 hours before slicing into bars.

The magic of these bars lies in the contrast between the tangy cheesecake and the sweet, spicy cinnamon swirl—each bite is a perfect balance. For cleaner slices, dip your knife in hot water and wipe it clean between cuts.

Tip: For an extra crunch, sprinkle the top with chopped pecans before baking.

Conclusion

We hope this roundup of 20 Delicious Shavuot Recipes inspires your festive celebrations! From creamy cheesecakes to savory blintzes, there’s something for every home cook to enjoy. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest for your next Shavuot feast. Happy cooking!

George Moore

George Moore, co-founder of Wine Flavor Guru, is a charismatic entrepreneur with a rich background in California’s wine industry. Alongside Sylvia, he transformed a Sonoma County vineyard into a source of premium wines. George’s expertise in sourcing exceptional grapes and his approachable style make wine appreciation both accessible and engaging.