So what do you do when you have a dinner party and there is too much dessert left over? It seems that you are doomed to either keep eating or you have to throw it into the trash to avoid the excess calories. Yes, you could freeze it for another time but that really doesn’t preserve the quality, and it’s a shame to waste all the hard work you put into making something so perfect. Making a dogie-bag for your guests is another great option but only if people are willing to take some home with them. You could take some to the office, or give some to the neighbors, but that’s not so attractive when it’s a half eaten cake or pie.
With all our commitment to re-purposing products in an effort to save waste, it dawned on me recently when looking over a leftover cheesecake that the same principles can be applied to desserts. Let’s be clear, I am not talking about leftover desserts from people’s plates, or ones that are a week old and stale, I am referring to the untouched fresh pieces remaining on the serving dish! Even if your office pals are fine with eating a half desolated cake, perhaps you can use this method when you have two events/potlucks in the same week and don’t have time to make two separate items from scratch (or can’t afford the extra expense!). Likewise, if you decide to eat the dessert leftovers with your family over the next day or two, this could help change things up so it doesn’t feel like the exact same flavour profile. (We do this with turkey after Thanksgiving so why not with our cherry or pumpkin pies?)
We had some friends over for dinner and I made a Raspberry White Chocolate Cheesecake. Once the evening was at an end, I knew I was in trouble! I have found the most incredible new york cheesecake recipe but in doing so, I am now almost powerless in resisting a bite whenever we have some in the house. (It is another form of cheese after all so no one should be surprised!) It was at this point that I saw the extra tube of crescent roll dough and decided to re-purpose my cheesecake into a dessert that can be given away. Although I have outlined the guidelines for this specific idea, I have since thought of many different options such as:
Cheesecake balls– get your cheesecake really cold by placing it in the freezer for about 20 minutes and then scoop out little balls with a large melon baller. Place them back in the freezer for at least an hour and then you can reshape them into perfect balls with your hands. Enrobe with melted chocolate and dust with coloured sugar crystals. The great thing about this is you can also use the crumb base for added genuine cheesecake flavour. After all the beauty of this dessert is the salty, creamy and sweet combination
Cake Balls– these are made from mixing cake crumbs with icing so why not just use your leftover cake? Place remaining cake into the food processor and just lightly blitz until well mixed. (you can always add a little extra frosting or simple syrup to keep your cake balls moist if they appear on the dry side). Shape into balls and place in the freezer for an hour. Cover in melted chocolate and decorate as desired. You could make these into pops but I can’t be sure the ‘structure’ will hold as well.
Chocolates/Candy: Why not mix up cheesecake into a small pastry bag and pipe into a chocolate mold (see my post from December 2011 called Chocolate Time).
Mini Pies. This one is a little more challenging but you could always scoop out the filling from your pie to make mini ones by placing them in crescent rolls. Or place spoonfuls of fruit pie filling into little phyllo shells and crumble some of the crust on top.
Once you start thinking about all the various options, the possibilities seem endless and rather exciting. I would love to hear your suggestions and ideas in the comments below 🙂
Cheesecake Crescent Rolls
Take your remaining cheesecake
this is my White Chocolate Raspberry Cheesecake
I love the dense texture of this cheesecake
and gently mix with a fork.
Feel free to remove some of the crust according to your preferences.
Open up the crescent roll dough into triangles. Place about a tablespoon of cheesecake onto the larger end and roll up as usual. (For my international friends who don’t have crescent roll dough, you can just use puff pastry and cut it into about 10 cm triangles)
Follow the crescent roll instructions for baking times.
You can always drizzle some melted chocolate over the top for added flair!