Freezer-friendly recipes that simplify Passover prep
Passover desserts are often treated as an afterthought, pushed to the end of long prep lists and late nights. Yet dessert is also the easiest place to plan ahead and reduce pressure. When it is already made and waiting, the holiday meals feel steadier and less rushed.
Many classic Passover desserts freeze well when they are built on eggs, oil, nut flours, and potato starch. These ingredients hold moisture and structure even after thawing. With a little foresight, dessert can be finished days or even weeks before the first Seder.
Advance preparation for Passover is allowed when done properly. Food should be prepared with Passover-designated utensils and cookware, using ingredients that are kosher for Passover, and stored carefully to avoid contact with chametz. Because Passover cooking halachot are detailed, it is wise to review them before you begin cooking or consult your rabbi with any questions you may have.
The recipes below are designed for advance preparation and freezing. They are practical, reliable, and easy to portion for guests.
Chocolate Chip Passover Loaf Cake
Dairy or Pareve
Yields: 2 loaves, 20 slices
Serves 16 to 20
Ingredients
- 6 large eggs
- 1 1/4 cups sugar
- 1/2 cup oil
- 3/4 cup potato starch
- 1/2 cup finely ground blanched almonds
- 1/4 cup unsweetened cocoa powder
- 1 cup Passover chocolate chips, dairy or pareve as needed
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F. Line two loaf pans with parchment paper.
- Beat eggs and sugar until pale and thick, about 5 minutes.
- Slowly add oil while mixing.
- Fold in potato starch, ground almonds, cocoa powder, and salt.
- Fold in chocolate chips.
- Divide batter evenly between pans.
- Bake 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely before slicing, wrapping, or freezing.
Baked Passover Cheesecake
with Almond Crust
Dairy
Yields: 2 nine-inch cakes, 24 slices
Serves 20 to 24
Ingredients
- Filling
- 2 pounds cream cheese, room temperature
- 1 1/4 cups sugar
- 5 large eggs
- 1 cup sour cream
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Crust
- 2 cups finely ground blanched almonds
- 1/4 cup sugar
- 4 tbsp butter, melted
Instructions
- Preheat oven to 325°F.
- Combine crust ingredients and press firmly into the bottoms of two parchment-lined
springform pans. - Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each addition.
- Mix in sour cream, lemon juice, and vanilla.
- Pour filling over crusts.
- Bake in a water bath for 65 to 75 minutes, until centers are just set.
- Cool completely, then refrigerate before freezing.
Lemon Almond Sponge Cake
Pareve
Yields: 1 ten-inch cake, 12 slices
Serves 10 to 12
Ingredients
- 8 large eggs, separated
- 1 cup sugar
- 1/2 cup oil
- Zest of 2 lemons
- Juice of 2 lemons
- 3/4 cup finely ground blanched almonds
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F.
- Beat egg yolks and sugar until thick and pale.
- Mix in oil, lemon zest, and lemon juice.
- Stir in ground almonds.
- Whip egg whites with salt until stiff peaks form.
- Gently fold whites into the batter.
- Pour into an ungreased tube pan.
- Bake 45 minutes, until the top springs back when lightly touched.
- Cool completely before removing from pan and freezing.
Chocolate Walnut Passover Squares
Dairy or Pareve
Yields: 1 nine by thirteen pan, 24 squares
Serves 20 to 30
Ingredients
- 10 ounces dark chocolate, dairy or pareve as needed
- 1 cup oil
- 1 1/4 cups sugar
- 6 large eggs
- 1 cup potato starch
- 1/2 tsp salt
- 1 1/2 cups chopped walnuts
Instructions
- Preheat oven to 350°F. Line pan with parchment paper.
- Melt chocolate and oil together until smooth. Let cool slightly.
- Whisk in sugar.
- Add eggs one at a time, mixing after each addition.
- Fold in potato starch and salt.
- Stir in walnuts.
- Spread batter evenly in the prepared pan.
- Bake 28 to 32 minutes, until set but still soft in the center.
- Cool completely before cutting, wrapping, or freezing.
