Hungry for cheesecake but don’t have the time to bake? I’ve got you covered with the Israeli Really Simple No Bake Cheesecake Recipe. This cheesecake is creamy and rich, yet light and refreshing at the same time. Trust me, this is one recipe you’ll want to keep on hand for any occasion!
As an Israeli chef, I love creating new takes on traditional Middle Eastern desserts. While no-bake cheesecakes are popular worldwide, this recipe has a distinct Israeli twist that sets it apart. The key ingredients are plain yogurt and cream cheese spread, which combine to create a velvety smooth filling that’s irresistible.
Whether it’s a special holiday like Shavuot or just a weeknight dessert, this recipe is so quick and easy to make that it will become your go-to when you’re short on time or energy. All you need are a few basic ingredients and 15 minutes of prep time.
So grab your mixer and let’s get started on this indulgent yet effortless cheesecake!
Why You’ll Love This Recipe
Picture this: you want to impress your guests with a delicious and decadent dessert, but you don’t want to spend hours in the kitchen slaving away over the oven. Well, my friends, have no fear! I have the perfect recipe for you – an Israeli Really Simple No Bake Cheesecake.
First off, let’s talk about its simplicity. This cheesecake recipe is so easy that even a novice baker can pull it off without any hiccups. All you need is cream cheese spread, sour cream, plain yogurt, instant vanilla pudding mix, milk, and sugar. Combine these ingredients, pour them into a crust made with Israeli biscuits or petit beurre cookies, and refrigerate for a few hours. Voila! You have yourself a delicious and impressive dessert that took minimal effort.
But don’t let its ease fool you; this no-bake cheesecake is every bit as luxurious and indulgent as a traditional baked cheesecake. The creamy filling melts in your mouth while the crumbly biscuit base provides the perfect textural contrast. And the best part? You can customize it to your liking by adding different toppings such as whipped cream, fresh berries or even melted chocolate.
Not only is this dessert simple and scrumptious, but it’s also versatile enough to be served on any occasion – from Shavuot celebrations to casual dinner parties or even weeknight family dinners. Plus, its individual bake option makes it perfect for hosting events where guests can serve themselves with ease.
In summary, this Israeli Really Simple No Bake Cheesecake Recipe is everything you could want in a dessert – simple yet sophisticated, versatile yet customized-looking. So what are you waiting for? Give it a try and see how impressed everyone will be!
Time to start preparing our really simple no bake cheesecake! The following ingredient list includes everything you will need to create an Israeli-style bake delight.
For the crust:
- 250g (about 2 cups) of petit beurre biscuits
- 100g (1/2 cup) of unsalted butter melted
For the cheesecake filling:
- 500g (16oz) of plain cream cheese spread at room temperature
- 1 cup of sour cream
- 1 cup of plain yogurt
- 1 package (3.4oz or 96 gr) of instant vanilla pudding mix
- 2 cups of milk
For the topping:
- Whipped cream (for serving)
- Fresh fruit, chocolate shavings or any toppings you prefer
Optional: You can add 1 cup of sugar to sweeten the filling.
The ingredients listed above make enough for about 10 servings. If you want to make individual bake cheesecakes, use equivalent portions and adjust the baking time and measurements accordingly.
The Recipe How-To
Step 1: Crush the biscuits
Take 500g of Israeli biscuit (Petit Beurre) and crush them until they form fine crumbs. You can do this easily by placing them in a plastic bag and crushing them with a rolling pin or use a food processor.
Step 2: Prepare the Cheesecake Filling
In a bowl, mix together 750g cream cheese spread, 2 cups of plain yogurt and 1 cup of sour cream. Beat the mixture with a hand whisk until it is completely smooth. Then add 1 cup of sugar, two teaspoons of vanilla sugar, and a packet of instant vanilla pudding mix, mixing until all ingredients are well incorporated.
Step 3: Add milk mixture to cheesecake filling
In another bowl, mix together 1 tray/12 packets (150g) instant vanilla pudding with 500ml milk. Whisk for 2 minutes until pudding starts to thicken.
Afterward, slowly add the pudding mixture into the cheesecake filling while continuously mixing with the hand whisk until all ingredients are well combined.
Step 4: Add whipped topping mixed with biscuit crumbs
In another bowl, whisk together 250ml whipping cream and two tablespoons of sugar using an electric mixer. Once light and fluffy, fold this whipped cream mixture into the cheesecake filling.
Now we will add the crushed biscuits to the cheesecake mixture bit by bit while continuously stirring until well combined.
Step 5: Pour into Casings
Finally, you can pour this delicious No-Bake Cheesecake filling into small cheesecake cups or individual decorative jars. If you prefer a cake form instead, pour it over an 11-inch springform cake pan lined with parchment paper and let it set for about 4 hours before serving.
This really simple bake Israeli-style cheesecake recipe takes approximately 20-30 minutes to prepare, making it perfect for dessert recipes during Shavuot or holiday gatherings.
Substitutions and Variations
Sometimes, you’re missing one ingredient that’s keeping you from making your favorite cheesecake. Or maybe you’re just looking for ways to mix things up in the kitchen. Either way, substitutions and variations can be a great way to give a new twist to a traditional dish like the Israeli Really Simple No Bake Cheesecake Recipe.
Let’s start with the cheese. Instead of using cream cheese spread, you can try white cheese, which is a popular substitute in Israel. The texture is firmer than cream cheese, but it makes for an excellent base for this recipe.
If you’re looking for something less dense, then try substituting some of the cream cheese with plain yogurt or sour cream. This gives the cheesecake more tang and freshness.
For those who love petit beurre biscuits, feel free to use any other brand of dry sweet biscuits or graham crackers as a crust base. However, keep in mind that different brands have different sweetness levels and textures so you might need to adjust the quantity of sugar added.
Going vegan? Swap out the milk products and whipping cream for plant-based alternatives. Coconut whipping cream is an excellent dairy-free substitute that lends itself well for topping your cheesecake cups. As for the filling, replace everything dairy-related with plain coconut yogurt and some coconut milk instead of regular milk.
If you’re feeling adventurous and want to add some extra flavor and crunch, consider adding chopped nuts or chocolate chips into your crust base or freezing small pieces of fresh fruit inside the cheesecake cups.
Remember that experimentation can lead to exceptional culinary creations! Try out a few of these substitutions and variations to see what flavor suits your taste buds best.
Serving and Pairing
Once you have prepared the Israeli Really Simple No Bake Cheesecake, it’s time to indulge in its creamy goodness. This cheesecake is incredibly versatile and can be served in various ways. You can slice it into pieces and serve it on its own or pair it with some fresh fruit such as raspberries, strawberries or blueberries, which will beautifully complement the creamy texture of the cheesecake.
If you want to take this easy bake dessert up a notch, you can top it with some whipped cream or drizzle some melted chocolate over it for an added indulgent touch. The possibilities are endless when pairing this dish with other complementary flavors.
For a more festive affair or during the Jewish holiday of Shavuot (traditionally dedicated to eating dairy foods), serve individual bake cheesecake cups instead of a full cake for a cute and convenient twist.
Lastly, if you’re looking for the perfect beverage pairing with your israeli style cheesecake, go for a refreshing iced tea, coffee or hot cocoa, which would contrast perfectly with the sweet and tangy flavors of this no bake cheesecake recipe.
No matter how you decide to serve it, this Israeli Really Simple No Bake Cheesecake recipe is sure to be a crowd-pleaser and leave your guests wanting more!
Make-Ahead, Storing and Reheating
Making ahead and storing cheesecake is a great strategy to make meal prep a breeze. After all, this Israeli Really Simple No Bake Cheesecake Recipe makes enough for a crowd! Whether you want to prepare it days in advance or keep the leftovers, here’s what you need to know.
To make it ahead, you can prepare the cheesecake filling up to two days in advance and refrigerate it in an airtight container. If you’re using individual bake cups, you can also combine the cheesecake crumb and filling ahead of time and refrigerate them separately.
If you’re storing leftover cheesecake, be sure to wrap it tightly with plastic wrap or store it in an airtight container. You can keep it in the fridge for up to three days, or in the freezer for up to three months. When freezing, remember that freezing may affect the texture of your cheesecake.
To reheat leftover cheesecake, let it come to room temperature first. Then you can warm it in the oven at 300°F for about 10 minutes or microwave on medium heat for about 30 seconds. Reheating too quickly can result in rubbery texture, so be sure to reheat gently.
This Make-Ahead, Storing and Reheating section will help you navigate your way around preparing this Israeli Really Simple No Bake Cheesecake Recipe. With these tips, you’ll always have a slice of cheesecake ready whenever your sweet tooth calls!
Tips for Perfect Results
To get the perfect result with this Israeli Really Simple No Bake Cheesecake recipe, it is essential to learn some tips and tricks that would guarantee a smooth process and a delicious outcome. As someone who has made this recipe numerous times, I can say that these tips will surely be of use.
Firstly, make sure all of your ingredients are at room temperature before you begin. This means taking out the cream cheese spread, sour cream, plain yogurt, milk, and any other ingredients that need to be soft for the recipe to succeed from the fridge beforehand.
It will save you time and ensure that everything blends together smoothly without any lumps or bumps getting in the way. You won’t have to fight against the mixing bowl, and in return, you’ll end up with a silky smooth cheesecake filling.
Secondly, don’t rush when making this Israeli Really Simple No Bake Cheesecake recipe. Follow each step carefully – from measuring ingredients to letting the cheesecake set in the refrigerator. Be patient! The cheesecake needs at least six hours to set up properly. If you had only just tried making it a few hours before serving time, you might end up with a liquid mess on your hands instead of something resembling dessert.
Thirdly, consider adding extra flavors or toppings to your cheesecake. Although this bake is delicious as it is because it’s such an easy recipe; adding different flavors can give it a unique twist. Some delightful variations include chopped strawberries mixed into the filling or drizzling some chocolate on top.
Finally, do not attempt to cut into your cheesecake until it has had ample time to chill and set up. Even better; leave it overnight for maximum setting potential so that when you dig in later, slices come out clean with no cratering tops or runny too-soft middles inside.
In conclusion, following these straightforward tips will help anyone achieve superb results with this Israeli Really Simple No Bake Cheesecake recipe every time they make it. Not only will it look mouth-wateringly delicious like an online photo but also taste amazing while being simple enough even for novice decorators or bakers.
As we near the end of this recipe article, let’s take a moment to address some frequently asked questions about making this Israeli really simple no bake cheesecake recipe. These tips may save you time, money or disappointment when making your cheesecake. So, grab your cup of tea and let’s jump right into answering these questions.
What can I substitute for Gvina Levana?
In case Gevina Levana is unavailable at your nearby market, you can easily swap it out for an equal amount of quark or even cream cheese.
How do you keep a no-bake cheesecake firm?
Achieving a perfectly firm cheesecake filling necessitates keeping it in the refrigerator for at least 6 to 8 hours. Avoiding this process will result in the texture resembling that of a mousse.
What is no-bake cheesecake filling made of?
For the delicious recipe, you will need some cream cheese softened to room temperature, a ready-made graham cracker crust, sour cream, powdered sugar, vanilla extract, lemon juice, and whipped topping such as Cool Whip. Additionally, you may include your preferred toppings to elevate the flavors to the next level.
Is no-bake cheesecake as good as baked cheesecake?
When it comes to cheesecakes, the way you prepare them can significantly alter their texture. Baked cheesecakes typically have a delicious and indulgent texture that cannot be achieved with a no-bake recipe.
Now that you have all the ingredients and instructions to make this delightful Israeli Really Simple No Bake Cheesecake, I urge you to go and prepare it. Trust me, this easy-bake cheesecake recipe will be a hit with everyone who tries it!
This dessert is perfect for any occasion, from a casual family gathering to a fancy dinner party. The creamy filling combined with the crunchy biscuit base will leave even the most demanding sweet tooth satisfied.
The recipe is so simple that there’s no way you can go wrong with it. And if you’re feeling adventurous, feel free to experiment with different toppings and flavors.
In conclusion, this Israeli really simple no bake cheesecake recipe is a must-try for anyone who loves dessert recipes. It’s perfect for beginners or experienced bakers looking for an easy yet delicious cheesecake recipe.
So, make sure to bookmark this recipe on your list of favorites and give it a try soon! You won’t regret it!
Israeli Really Simple No Bake Cheesecake Recipe
- 1/2 cup milk
- 2 (500 g) packages cassata or petit burre biscuits
- 500 g white cheese (9%)
- 230 ml plain yogurt
- 250 ml sour cream
- 1 (250 ml) container whipping cream or (250 ml) container full fat cream cheese spread
- 12 tablespoons instant vanilla pudding (2 80g packages)
- 1 (230 ml) container plain yogurt
- Put the milk in a shallow dish.
- Dip cookies in milk and line bottom and sides of pan.
- Mix all filling ingredients in a bowl.
- Spread half of the mixture evenly over cookies.
- Dip more cookies in milk to cover cheese mixture.
- Spread the rest of the cheese mixture on top of cookie layer.
- Dip and lay a third layer of cookies.
- Spread the last container of yogurt evenly over the final layer of cookies.
- Crumble more biscuits over the topping.
- Place in refrigerator or freezer for at least 2 hours.
- Remove ahead of time if frozen.