June 4, 2018 |

Eli’s Cheesecake Company of Chicago: Good Things Come in Small Packages

By Press Release

Eli’s Cheesecake of Chicago Debuts Desserts for One at the NRA Show 2018

Eli's Cheesecake Company, logoThe Eli’s Cheesecake Company of Chicago introduced six new individual desserts at this year’s NRA show: single serve Vegan Belgian Chocolate Cheesecake, a 2018 FABI award-winning Florentine Honey Almond Bar, a certified gluten-free Double Marshmallow Crispy Bar, a Pumpkin Tart, a retro Chocolate Lava Cake and a Gooey Butter Cake.

Vegan Belgian Chocolate CheesecakeVegan Belgian Chocolate Cheesecake: An individually-wrapped single serve slice of our rich chocolate cheesecake made with semi-sweet Belgian chocolate, silken tofu and vegan cream cheese, baked on a layer of old-fashioned cocoa cake. Dairy free, plant-based, and certified vegan. Zero cholesterol.

Double Marshmallow Crispy BarDouble Marshmallow Crispy Bar: A soft and chewy crispy rice cereal bar made with dark brown sugar, studded with mini marshmallows. Certified gluten-free. Individually-wrapped.

Gooey Butter CakeGooey Butter Cake: Eli’s riff on this St. Louis classic: Rich, gooey, buttery cake baked to a golden brown, with a custardy inside and a crackly sugar crust on top. It began as a happy accident in the 1930s when a baker switched the ratios of flour and butter in his recipe. Rather than throw it away, he baked it anyway – and the rest is history!

Chocolate Lava CakeChocolate Lava Cake: Eli’s version of this blast from the past molten chocolate cake: Moist, old-fashioned chocolate cake, oozing with rich bittersweet chocolate ganache filling. It was invented by accident in the 1990s, when a baker pulled his chocolate cake from the oven before it was done and found that the center was still deliciously gooey and warm.

Pumpkin TartPumpkin Tart: Custardy, lightly-spiced pumpkin pie filling in our all-butter housemade pâte sucrée crust. Made with real Illinois pumpkins.

Florentine Honey Almond BarFlorentine Honey Almond Bar: Sliced almonds drenched in housemade honey glaze, on a tender shortbread crust; made with wildflower honey harvested by students from the Chicago High School for Agricultural Sciences. Winner of the FABI 2018 Award presented by the National Restaurant Association Restaurant, Hotel-Motel Show®, FABI Awards recognize innovation in food and beverage products that make an impact on the restaurant industry.

If you have any questions, please call 800-999-8300, email sales@elicheesecake.com, or visit http://foodservice.elicheesecake.com.