Israeli Really Simple No Bake Cheesecake Recipes
ISRAELI REALLY SIMPLE NO BAKE CHEESECAKE
Every Israeli mother makes this when in a hurry or lazy. Great for parties or the Shavuot holiday. You can make it as small or as large as you need. There are also many ways to make it less rich to cut down calories but the taste will be affected. I often drizzle flavors on the top and between layers like maple syrup, silan (date honey), fig honey, dulce de leche or chocolate sauce.
Provided by Rikal
Categories Cheesecake
Time 20m
Yield 1 medium cake pan, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 640.1, Fat 39, SaturatedFat 16.9, Cholesterol 67.9, Sodium 791.8, Carbohydrate 60.8, Fiber 1.9, Sugar 6.4, Protein 12.4
BEST NO-BAKE CHEESECAKE
Make and share this Best No-bake Cheesecake recipe from Food.com.
Provided by w.moya
Categories Cheesecake
Time 10m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese and sugar together until smooth.
- Add sour cream and vanilla.
- CAREFULLY beat in cool whip (if you aren't careful, you may end up decorating your kitchen with the filling!).
- Pour into crust and invert top plastic cover of crust.
- Chill 3-4 hours OR freeze 15-30 minutes depending on your freezer.
- Top with pie cherries.
Nutrition Facts : Calories 413.3, Fat 27.2, SaturatedFat 15.8, Cholesterol 39, Sodium 248.8, Carbohydrate 39.5, Fiber 0.8, Sugar 30.2, Protein 4.4
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ISRAELI STYLE NO BAKE CHEESE CAKE - JAMIE GELLER
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Servings 10Total Time 30 minsCategory Desserts
- 1 Crush cookies (I use a food processor, but an old fashion rolling pin or a glass bowl and cup work too)2 Line a 26cm (10-inch) springform pan with parchment paper.3 Melt the butter and mix in a bowl with half the nes cafe powder (1 teaspoon), ⅓ cup sugar, ⅔ of the crumbs (250 g).
- 4 In a stand mixer (or large bowl and hand mixer) whip the heavy cream (2 cups) with the instant pudding (2 heaping tablespoons) and the remaining sugar (⅔ cup) until stiff whipped cream consistency.
- 5 Mix in the gvina levana (750g) and the sour cream (400g).6 Pour the cheese mix over the crumb crust spread evenly.7 Mix the remaining crumbs (125g) with the remaining nes cafe (1teaspoon) and sprinkle evenly over the cheese filling.8 Cover with plastic wrap and refrigerate overnight (or place in freezer if you have less time to let it sit)9 Enjoy!.
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