Stock Up The Freezer With These Shavuot Recipes!

Shavuot season is here and we’re getting a head start on our holiday cooking! The best way to do that? Cook and freeze ahead! It might seem unnecessary and overwhelming to start cooking a few weeks before the holiday, but if you think about it, cooking and freezing ahead can make your holiday a total breeze. Simply cook one dish every other day or so, and before you know it, you’ll have your holiday menu complete and ready to reheat! The trick is to start now before you’re in a time crunch!

Here are some of our favorite freeze-ahead Shavuot recipes. You can thank us later.

Sweet:

Strawberry Shortcake Ice Cream Cake by Leah Leora
The combination of cookie crust, vanilla ice cream, and strawberry-flavored cookie crumble makes this an ideal dessert. The best part? It’s really easy to put together!
Double Nut Freezer Cake from the Nitra Cookbook
The bottom layer of this cake is fudgy and decadent, the top is fluffy and moist. Finish it off with a simple chocolate glaze and the end result is fabulous. Eating this cake cold is absolutely delicious, but it’s great at room temperate too.
Cinnamon Buns (Big Batch) by Chaya Ruchie Schwartz
Nothing beats the aroma of cinnamon buns baking in the oven.
Lemon Coconut Pie by The Peppermill
A light, brightly flavored dessert!
Easy Lotus-Caramel Fudge by Gitty Friedman
Fudge is an amazing cross between candy and cake and combines the best of the two. This chewy, decadent treat is a great addition to any sweet table.
Coffee Fudge Ice Cream Pie by Brynie Greisman
Calling all coffee lovers to enjoy a sweet, rich, and decadent dessert lekavod Yom Tov! It starts with a coffee cookie base, topped with a store-bought or easy homemade vanilla ice cream, and garnished with a fudge sauce with a creamy velvety texture that’s irresistibly delicious.
Sour Cream Twists from the Nitra Cookbook
A yeasted dairy pastry with cinnamon sugar filling and simple glaze.
Dulce de Leche Mini Bundt Cakes by The Peppermill
Deep caramel flavor makes these bundt cakes hard to refuse!
Caramel Crisps by Brynie Greisman
A welcome change from typical chocolate chip cookies. Chewy, crispy, and very tempting. Delicious straight from the freezer. You can’t stop at one!
Strawberry Daiquiri Mousse by Chavi Feldman
Who doesn’t love all things strawberry? An easy and refreshingly light dessert, this mousse was devoured by all of my testers, adults and kids alike. Spiking the strawberry puree topping with rum adds that subtle twist that takes it from ordinary to extraordinary.
Cinnamon-Roll Cookies with Maple-Butter Frosting by Faigy Grossman
These cookies are absolutely divine. Maple and cinnamon pair so well together, and the cookie dough is irresistible! I’ll have to add this recipe to my Shavuos repertoire. The problem is, as the “repertoire” grows, so will I!
Best-Ever New York Style Cheesecake by Rivky Kleiman
A unique brownie/blondie crust and creamy decadent center topped with a shiny chocolate ganache make this cheesecake an absolute showstopper.
Easy Ice Cream Sandwiches from the Nitra Cookbook
Super easy and fast to prepare, this is sure to become a family favorite! Kids absolutely love these ice cream sandwiches, with the soft tea biscuits and creamy vanilla ice cream filling. These will disappear quickly, so make sure to hide one for yourself!
No-Churn Tahini Ice Cream by Rosa Seidenwar
Craving rich, decadent ice cream, but don’t have an ice cream machine? This no-churn Tahini Ice Cream is the perfect solution!
Decadent Halvah Ice Cream Cake by Estee Kafra
Caramel Crunch Ice Box Cake by Esty Wolbe
Esty Wolbe is back with another amazing, easy dessert!Watch Esty put together this ice cream ice box cake in minutes. Layered with rich caramel, chocolate, and nutty Viennese crunch, this will look beautiful on your table.
Cookie Crunch Ice Cream Pie from the Dining In Cookbook
This frozen dessert has cookie crunch on the bottom, Viennese crunch on the top, and homemade ice cream in the middle. And good news – since the recipe makes two pies, you may even have enough for seconds!
Honey Sour Cream Pound Cake by Miriam (Pascal) Cohen
Some people think of honey cake as something to bake once a year, just for Rosh Hashanah. But the flavor of honey is excellent in cakes, and this one has the most amazing, dense, and moist texture that it’s important to let go of this notion and put this delicious and easy cake into your regular rotation of family favorites.
The Classy Cheesecake by Renee Muller
Let me present to you this delicious cake, made with farmer cheese (read: not as fattening) and yet so creamy and good. I received this fantastic recipe from my sister-in-law; she received it from her friend Leah, who grew up in Antwerp. The recipe is her mother’s, so thank you, Mrs. Debby Zimmer, for sharing this delicious treat with me.
Chocolate Pudding Pie with Nutty Chocolate Crunch by Brynie Greisman
A creamy chocolate filling nestled between a chocolate chip cookie crust and a nutty chocolaty crunch. Delicious!
Strawberry Cheesecake Ice Cream by Victoria Dwek and Leah Schapira
I first prepared this dessert in the summertime, and I made it over and over that year. During the winter, I moved on to try new recipes. After a few months without strawberry cheesecake ice cream, though, my family complained. Now, it’s on the winter menu too. (We also enjoy the parve version after meat meals.)
Peanut Butter Popsicles by Rachel Goodman, RD CDN
These popsicles are creamy, high in protein and healthy fats, and make a great ready to go snack, dessert, and even breakfast!
Cherry Ice Pops by Temi Philip
Cherry ice pops with a touch of white chocolate.… What a cool idea!
Sub”Lime” Pistachio Cheesecake from the Dining In Cookbook
This unbelievably delicious, beautiful recipe requires effort – but if you love to create, or need something special for an occasion, go for it!
Crunch Ice Cream Cake by Leah Schapira
The Crunch Bar made by Nestle isn’t exactly an Israeli innovation, but until local stores began importing Nestle’s Israel ice cream to the US, the only place to eat chalav Yisrael crunch bars was in Israel. If you haven’t had an ice cream crunch bar, you haven’t eaten ice cream. Ok, I’m kidding. All ice cream is good, regardless if it’s Nestle’s or Klein’s. But it never fails, every time we land in Israel, one of the first requests my children have is to go out and buy the Crunch Bar. (Let’s not mention that today they sell it in my local grocery.)
Oreo Ice Cream Pie from the Dining In Cookbook
Crushed sandwich cookies form the base for a creamy homemade non-dairy ice cream pie. This dessert is always a crowd-pleaser!
Chocolate Chip Caramel Danish by Brynie Greisman
Decadent and divine. The caramel syrup makes them gooey and delicious. Both the dairy and pareve versions are amazing. Start with two because one is never enough!
Caramel Vanilla Cheesecake by Paula Shoyer

Savory:

Quinoa Kani Cakes by Esty Wolbe
Silan French Roast by Sina Mizrahi
Don’t be fooled by the short ingredient list. This roast is the ultimate in simplicity and deliciousness. I love how the silan contributes a hint of sweetness in a pool of savoriness. Double up and freeze a batch because this warrants a repeat.
Mini Onion Tarts by Chana Stern
I love the combination of caramelized onions and cheese in a classic French onion soup but I wanted something easier to serve to a crowd. These mini tarts have that same great flavor and are great for a party.
Broccoli Quiche by Faigy Murray
Every time I make quiche, I’m nervous that my family won’t eat it. And every time, my kids say, “Yum! Ma, how come you don’t make this more often?”
Zucchini Bread by Shaindy Siff
Toast a slice, and smear with butter—amazing!
Flounder Fish Patties from the Nitra Cookbook
Imitation Pepperoni Pizza by Brynie Greisman
I started with a light soft dough, topped it with pizza sauce, then added cubes of turkey pastrami and shredded sweet potato in lieu of cheese. The sweet and piquant drizzle is the perfect balance of flavor for the turkey. It’s not your typical pizza, but you’re going to love it. Can be used as an appetizer or side.
Creamy Potato Bundt with Mushroom Filling by Chavi Feldman
I don’t know about you, but I’m always on the lookout for a new way to serve the humble potato. I was so excited about the fun way to use my bundt pan, which automatically lends itself to a beautiful presentation, transforming boring into wow! If you want to take it up a notch, use a disposable tube pan to keep your bundt pan parve and add six ounces of thinly sliced and sautéed pastrami bits into the potato mixture with the onions.
Classic Cheese Blintzes by Faigy Grossmann
Although I always feel like blintz making is so daunting, my grandmother would whip up fresh batches for us for breakfast, lunch, or dinner. I was fortunate enough to learn many cooking tips and techniques from my Bubby Maierovits, and she shared with me the secret ingredient to delicious cheese-filled blintzes — it’s as simple as some fresh lemon zest, which adds such depth of flavor to the humble cheese filling. Making these blintzes takes about an hour from start to finish, and the results speak for themselves.
Savory Potato Blintz Soufflé by Esty Wolbe
Made with pre-made potato blintzes, this savory blintz souffle is filling and delicious. Trust us, you’ll want to try this one! Watch Esty create this dairy dish on Easy Does It.
Pizza Quiche by Chayie Schlisselfeld
Who says being a grown-up means you can never eat pizza? Enjoy this delicious “crossover” dish guilt-free, as it is also low in fat.
Easy Spinach Artichoke Quiche by Danielle Renov
Looking for the perfect simple, delicious dinner recipe? Danielle’s got it! This crust has just 4 ingredients and can be filled with whatever you have handy. Danielle’s favorite is Spinach and Artichoke!
Onion Cheese Quiche by Brynie Greisman
One simple recipe with two equally delicious variations. I love that there is no hard cheese in it whatsoever and no heavy cream. Low fat, healthful, tasty, filling, and easy. Literally, everything you want in a recipe. And it freezes well too.
Cheesy Orzo Mac and Cheese by Norene Gilletz
Mac and cheese is the hallmark of comfort food. I’ve put a bit of a spin on this cheesy favorite by using orzo instead of elbow noodles, making it almost like a risotto-inspired mac and cheese. These little rice-shaped noodles give the dish a creamier texture.
Fruit Soup Smoothie by Chaia Frishman
This is such a popular menu item in the business my husband and I run that we decided to share it with you! You’re welcome. It’s nice to have an addition to your Yom Tov meal that is so simple to make and so good for you, too. (It yields a lot, so feel free to freeze some for the summer.)
Tomato-Parmesan Quiche by Marilyn Ayalon
The quiche uses a classic pie crust, called pâte brisée, which has a melt-in-your-mouth texture. Since the dough freezes well, I always make a double recipe: one for immediate use, and the other to put in the freezer, already rolled out and wrapped well in plastic wrap.
Noodle Kugel with Fruit and Crumb Topping by Brynie Greisman
An old-time favorite with a new twist. This kugel, crowned with alternate stripes of crumbs and a variety of fruit pie filling, makes a striking presentation. I prepared one for the photo shoot and had to make another one because everyone who was in the house or happened to pop into the house took “just a sliver” and that was the end of it all too quickly. Freezes beautifully and cuts like a charm.
Italian Focaccia by Clara Fatal
Focaccia is a light and airy Italian bread. The fried vegetables add a pretty and colorful topping. Welcome to Italy!
Empanadas with Eggplant and Feta Cheese Filling by Clara Fatal
These empanadas have a spectacular filling of roasted eggplant and cheese. You’ll enjoy every blissful bite.
Gluten Free Pineapple Noodle Kugel by Brynie Greisman
This kugel is not overly sweet, yet it satisfies that need for a somewhat sweet side dish to serve alongside our festive meat and chicken dishes. The blended fruit adds a creaminess that precludes the need to use lots of oil. Freezes well.
Spinach Rolls by Esther Ottensoser
These rolls make a delicious side. The creamed spinach filling can also be served on its own without the pasta.
Apricot ’n Apple Streusel Kugel by Brynie Greisman
Take advantage of the short apricot season and make a few of these delicious kugels, for now and later. The combo of tart apricots and sweet apples is amazing, and the crumbs are fabulous. This is not as heavy as a noodle kugel and isn’t loaded with oil or sugar either. I love that it tastes equally good served warm, cold, or room temperature. Feel free to adjust sweetness to your taste. Freezes well.
Creamy Tomato Soup with Grilled Cheese Croutons by Sara and Yossi Goldstein
This is one of my favorite easy suppers, a really creamy delicious tomato soup. The grilled cheese croutons are perfect on top.
Restaurant-Style Eggplant Parmesan from the Nitra Cookbook
Making Eggplant Parmesan the right way takes a little more time in the kitchen, but the results are deliciously worth it! Breading and frying the eggplant renders it tender on the inside and crispy on the outside. The eggplant slices are then slathered in marinara sauce and mozzarella cheese. Recipe courtesy of Jerusalem Plaza, Monsey New York.
Dairy or Parve Mushroom Quiche by Brynie Greisman
I generally use only fresh mushrooms in cooking, but the idea here was for a quiche that is quick to prepare, using ingredients you have in your pantry. Hence, I relented and present you with this version. Enjoy it pareve or dairy (see note). My family voted it 100 percent scrumptious!
Pistachio Crusted Salmon by Naomi Nachman
I am stopped all over the world by people telling me how much they love this quick, easy, and incredibly delicious fish. The salty nuts, the sweetness of the sugar, and the kick of the horseradish make this recipe a perfect combination.
Spinach Cheese Bites by Norene Gilletz
These delicious cheese balls are packed with flavor and iron-rich greens, and they pair with just about everything. A cheesy alternative to toast, serve these with eggs for breakfast. They also make a hearty addition to tossed salads at lunch and are a delicious side dish for fish dinners.
Vegetable Lasagna by Brynie Greisman
This recipe is a joint creation of my daughter Malka and me. Thankfully, she enjoys cooking and experimenting with food, and we have a lot of fun together in the kitchen. This lasagna is sooo good that when I offered a piece to both the photographer and the stylist, they ate it cold, before I had a chance to warm it up! It’s a real favorite in our house too.
Mediterranean-Style Sea Bass by Kim Kushner
The assertive flavors of capers, garlic, and sun-dried tomatoes make this 15-minute dish an ideal choice if you’re craving the sunny flavors of the Mediterranean. If you want to add a little heat, sprinkle a few crushed red pepper flakes into the food processor before blending the ingredients together.
Mushroom-Feta Stuffed Shells by Chanie Nayman
I love the idea of adding feta to my pasta. It may sound redundant when you’ve got the rest of the cheese, but it’s actually a lot saltier, more pungent, and doesn’t melt completely like mozzarella does. After you taste this, I bet you’ll start adding feta to all things dairy!
Classic Potato Leek Soup by Elizabeth Kurtz
This hearty soup can be made dairy or parve. To make it parve, use margarine in place of the butter and use non-dairy sour cream. It can be made a few days ahead of time. Keep it chilled in the refrigerator until ready to serve.