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Breakfast & Dessert

Breakfast & Dessert

All day any day!


Pairing the luxury of dessert and the tasty snap of beer is so sweet and so simple! Our beer jelly goes great with pancakes and waffles, or add a spoon onto the top of vanilla ice cream for a delicious surprise. For a truly awe-inspiring taste, use your favourite jelly as a topping on a baked cheesecake. 


Square Nail, Henry's Irish Ale, O'Leerie Stout Beer, KLB Raspberry Wheat or Hazelnut Coffee Stout

Photo by Chad Montano on Unsplash

Breakfast & Dessert Recipe
Easy Hazelnut Coffee Cheesecake
Cheesecake slice, New York style classical cheese cake on white plate on wooden background
Easy No Bake Hazelnut Coffee Stout Cheesecake

By Jus-Jellin


  • 1/2 jar of Hazelnut Stout Beer Jelly

  • 1 8oz package of cream cheese, softened

  • 1L Cool Whip, softened

  • 1 Graham pie shell



Cream, cream cheese, add beer jelly, stir until mixed.

Add Cool Whip, stir until mixed. Don’t over-mix.

Pour into a Graham pie shell and dust with Cocoa Powder.  Refrigerate for one hour.  Enjoy!


Hazelnut Coffee Stout Beer Jelly

Jus-Jellin Easy 3-Step Cheesecake Recipe
Jus-Jellin Easy 3-Step Cheesecake

By Jus-Jellin


Prep Time: 10 min



  • Jus-Jellin Beer Jelly

  • 2 packages (250g) cream cheese, softened

  • 1/2 cup sugar

  • 1/2 tsp vanilla

  • 2 eggs

  • 1 graham cracker crumb crust (9 in/23 cm)


  1. Mix cream cheese, sugar and vanilla with electric mixer at medium speed until well blended.  Add eggs, mix until blended.

  2. Pour into crust.

  3. Bake at 350°F (180°C) 40 min or until centre is almost set.  Cool. Refrigerate 3 hours or overnight. 

Top with your favourite Jus-Jellin Beer Jelly, fruit and enjoy!


KLB Raspberry Wheat Beer Jelly or Hazelnut Coffee Stout

Photo by Dilyara Garifullina on Unsplash

Jus-Jellin Million Dollar Cheesecake

By Jus-Jellin



  • 1 jar of Jus-Jellin Beer Jelly

  • 1 1/2 cups all-purpose flour

  • 1/2 tsp grated lemon peel

  • 4 egg yolks

  • 4 8oz. packages cream cheese

  • 1/4 cup heavy whipping cream

  • sugar

  • 1/2 cup butter

  • vanilla extract

  • 1 cup finely shredded Balderson cheddar cheese

  • 1/4 cup Publican House beer

  • 1/2 tsp grated orange peel


In a medium bowl ... combine flour and 6 tbsp sugar; cut butter into the flour mixture with a pastry blender until the mixture is a coarse crumb; with a fork, stir in two egg yolks and 1/2 tsp vanilla to form a stiff dough; chill dough for 30 minutes; preheat oven to 425°F.

Press 1/3 of dough evenly into the bottom of a 9 inch springform pan. Bake 8 to 10 minutes until golden; cool. Press rest of dough around side of pan to within 1 inch of top; do not bake.

In a large bowl, with a mixer at high speed, beat cream cheese until smooth; gradually add cheddar cheese, beat until well blended, about five minutes, occasionally scraping bowl with spatula. 

At medium speed, gradually beat in 1/2 tsp grated lemon peel; 1/2 tsp vanilla; 1 3/4 cups sugar; two egg yolks; and remaining ingredients until blended, about 5 minutes, occasionally scraping bowl.

Pour mixture into crust; bake 10 minutes at 425°F; reduce oven temperature to 300°F and bake 75 minutes longer, or until top is firm when lightly pressed with a finger. Cool in pan on wire rack; cake will sink in centre leaving cracks around the crust; with spatula, loosen and remove pan side; loosen cake from pan bottom and slide onto a plate; chill.

Just before serving, spread a generous layer of Jus-Jellin Beer Jelly on top of the cake.


KLB Raspberry Wheat Beer Jelly or Hazelnut Coffee Stout

Jus-Jellin Million Dollar Cheesecake
Jus-Jellin Million Dollar Jelly Roll

By Chef Brian Henry



  • 1 jar Jus-Jellin Beer Jelly of choice (3/4 cup)

  • 4 eggs, room temperature & separated

  • 1/4 cup icing sugar

  • 1 tsp vanilla extract

  • Pinch of salt

  • 2 tbsp granulated sugar

  • 3/4 cup cake flour


Heat oven to 350°F. Line the bottom of a 15 x 10 inch pan with parchment paper. Using the whip attachment on a stand mixer, mix the egg yolks and icing sugar until doubled in volume and whip will hold a ribbon when lifted. Mix in the vanilla.

In another bowl, whip the egg whites with salt until foamy and then increase mixing speed, pour in the granulated sugar and continue mixing until the whites hold a medium peak.

Sift half the flour into the egg yolk mixture using a whisk and then fold in half of the whites. Repeat with remaining flour and whites until evenly incorporated. Spread the batter into the pan and level.


Bake the cake for about 12 minutes and allow to cool for 2 minutes. Loosen cake sides with spatula and sift a layer of icing sugar over the cake surface, then cover with a clean tea towel and invert the cake. Place another pan or plate over the tea towel and invert the cake. Remove the parchment paper and dust the cake with icing sugar. Roll the cake up from the 10 inch side with the towel and cool completely.

Unroll the cake, cover with Jus-Jellin Beer Jelly and roll back up again. Dust the surface with icing sugar. Cover and store at room temperature until ready to serve.


KLB Raspberry Wheat Beer Jelly or Hazelnut Coffee Stout

More Breakfast & Dessert Recipes
Jus-Jellin Million Dollar Hazelnut Stout Spice Cake

By Jus-Jellin



  • 1 jar of Jus-Jellin Beer Jelly

  • 1 cup butter melted

  • 2 cups all-purpose flour

  • 1 tsp baking powder

  • 1 tsp ground cinnamon

  • 1/2 tsp ground cardamon

  • 1 tbsp fresh ginger

  • 1/2 tsp salt

  • 3/4 cup brown sugar

  • 3 eggs

  • 1 cup Publican House Hazelnut Coffee Stout Beer (the rest for the cook)

  • 1 cup molasses (see *Note)

  • 1/4 - 1/3 cup of coarsely chopped ginger
    in syrup or crystallized ginger


Preheat oven to 350°F. Melt butter and set aside. Line a 9' springform pan with parchment paper and butter or use cooking spray on sides of the pan. Sift flour, baking powder, cinnamon, cardamon and salt and set aside.

In a mixer, combine brown sugar and melted butter by mixing for 2 minutes. Add eggs. Add beer, molasses and grated ginger and mix well for 2 minutes. Add dry ingredients. Mix at slow speed until combined. Stir in chopped ginger, stopping to scrape down the sides of the mixing bowl if necessary. Pour into springform pan and bake for 50 to 60 minutes - test by using a knife that when inserted into the centre comes out clean.

Let cool. Now for the good stuff! Make an icing using one package of cream cheese, 2 cups of Greek yogurt and a jar of Jus-Jellin Beer Jelly. First, add the cream cheese and yogurt to a blender and mix well. Add the jar of beer jelly and pulse until it is mixed with the yogurt and cheese mixture but not fully blended.


Slice the cake and dress with a large dollop of Jus-Jellin Yogurt Beer Jelly Icing.

*Note: use Fancy, Table, Molasses or Cooking (Blackstrap) Molasses for a more intense flavour. Best to make 2 days ahead to let the flavour develop.


Hazelnut Coffee Stout

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