Israeli Really Simple No-Bake Cheesecake: A Crown Jewel of Last-Minute Desserts

There’s a certain magic that happens in Israeli kitchens when unexpected guests arrive or a craving strikes with an urgency that demands immediate satisfaction. It’s in those moments that the humble “Really Simple No-Bake Cheesecake” emerges as a true culinary hero. I remember one particularly blustery Friday afternoon, my Aunt Miriam, who possessed a legendary knack for impromptu entertaining, was bustling about. A call came through – a cousin and his family were passing through town, arriving within the hour. Without a hint of panic, she glided into the kitchen, and within what felt like minutes, this very cheesecake began to take shape. The aroma of sweet, creamy filling mingled with the subtle scent of biscuits, promising a delightful treat that required no oven time, just a bit of assembly and a patient wait in the fridge. It was a testament to resourcefulness and the inherent deliciousness of simple, quality ingredients.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 0 minutes (No Bake)
• Total Time: 2 hours (minimum chilling)
• Servings: 8-10
• Yield: 1 medium cake pan
• Dietary Type: Dairy

Ingredients

This no-bake cheesecake is a masterclass in elegant simplicity, relying on a few pantry staples to create something truly special.

For the Crust:

• 1/2 cup milk
• 2 packages (500g total) cassata or petit beurre biscuits

For the Filling:

• 500g white cheese (9% fat)
• 230 ml plain yogurt
• 250 ml sour cream
• 1 container (250 ml) whipping cream OR 1 container (250 ml) full-fat cream cheese spread
• 12 tablespoons instant vanilla pudding (from 2 x 80g packages)

For the Topping:

• 1 container (230 ml) plain yogurt

Equipment Needed

You won’t need a culinary arsenal for this dessert, just a few essentials:

• A medium-sized mixing bowl
• A shallow dish for dipping biscuits
• A whisk or electric mixer (handheld or stand)
• A spatula or large spoon for spreading
• A medium cake pan (approximately 9-10 inches in diameter)

Instructions

The beauty of this cheesecake lies in its straightforward assembly. Follow these steps for a perfect no-bake creation:

1. Begin by preparing the milk for dipping. Pour the 1/2 cup of milk into a shallow dish.
2. Take your cassata or petit beurre biscuits and dip each one briefly into the milk. You want them to be moistened, but not soggy or falling apart. Arrange these dipped biscuits in a single layer to line the bottom of your cake pan. Once the bottom is covered, use more dipped biscuits to line the sides of the pan, creating a sturdy biscuit crust.
3. In a medium mixing bowl, combine all the filling ingredients: the 500g of white cheese, 230 ml of plain yogurt, 250 ml of sour cream, the 250 ml container of whipping cream (or full-fat cream cheese spread), and the 12 tablespoons of instant vanilla pudding.
4. Mix these ingredients together thoroughly. You can use a whisk for a slightly lighter texture, or an electric mixer on low speed for a smoother, more homogenous filling. Ensure the instant vanilla pudding is fully incorporated and no dry pockets remain.
5. Carefully spread half of the filling mixture evenly over the layer of biscuits at the bottom of the pan. Use your spatula or spoon to create a smooth surface.
6. Now, it’s time for another layer of biscuits. Dip more cassata or petit beurre biscuits in the milk, just as you did before, and arrange them in a layer to cover the cheese mixture.
7. Once the biscuit layer is complete, spread the remaining half of the cheese mixture evenly on top of this new biscuit layer. Again, ensure it’s smooth and level.
8. For the final biscuit layer, dip and lay a third layer of cassata or petit beurre biscuits over the cheese mixture.
9. Finally, take the 230 ml container of plain yogurt and spread it evenly over the very top layer of biscuits. This creates a beautiful, creamy finish.
10. Optionally, if you desire a bit of texture on top, you can crumble a few extra biscuits over the yogurt topping.
11. Place the assembled cheesecake in the refrigerator or freezer for at least 2 hours. This chilling time is crucial for the cheesecake to set and firm up. If you are freezing it, remove it from the freezer ahead of time before serving to allow it to soften slightly.

Expert Tips & Tricks

This cheesecake is forgiving, but a few insights can elevate it from good to spectacular.

• Biscuit Choice: While cassata and petit beurre biscuits are traditional, you can experiment with other plain, relatively dry biscuits. Avoid anything too sweet or with strong flavor profiles that might clash with the creamy filling.
• Dipping Technique: The key to a good no-bake crust is the perfect biscuit moisture. You want them pliable enough to shape, but not so wet that they disintegrate. A quick dunk is usually sufficient.
• Filling Consistency: If your filling seems too loose, don’t be alarmed. The instant vanilla pudding will continue to absorb moisture and thicken the mixture as it chills. However, if it feels excessively runny, you can add an extra tablespoon or two of pudding mix and stir vigorously.
• Cream Options: The choice between whipping cream and full-fat cream cheese spread in the filling offers a subtle variation. Whipping cream will yield a lighter, airier texture, while cream cheese spread will result in a denser, tangier profile. Both are delicious!
• Make-Ahead Marvel: This cheesecake is a true make-ahead champion. It can be prepared a day or two in advance and kept chilled in the refrigerator, making it perfect for entertaining.

Serving & Storage Suggestions

This no-bake cheesecake is best served cold, straight from the refrigerator. To serve, carefully unmold it if you used a springform pan, or simply slice it directly from the cake pan. A small drizzle of your favorite topping – perhaps silan (date honey), maple syrup, or a good quality chocolate sauce – can add an extra touch of elegance and flavor.

Leftovers can be stored, covered tightly with plastic wrap or in an airtight container, in the refrigerator for up to 3-4 days. If you choose to freeze it, it will keep well for up to a month, but remember to thaw it in the refrigerator for several hours or overnight before enjoying.

Nutritional Information

This is an estimate and will vary based on specific ingredient brands and quantities used.

Nutrient	Amount per Serving	% Daily Value
Calories	640.1 kcal
Calories from Fat	351 kcal
Total Fat	39 g	60%
Saturated Fat	16.9 g	84%
Cholesterol	67.9 mg	22%
Sodium	791.8 mg	32%
Total Carbohydrate	60.8 g	20%
Dietary Fiber	1.9 g	7%
Sugars	6.4 g	25%
Protein	12.4 g	24%

Variations & Substitutions

While the classic recipe is divine, feel free to put your own spin on it:

• Crust Variations: For a gluten-free option, use gluten-free biscuits. You could also create a simple graham cracker or digestive biscuit crust by crushing them with melted butter and pressing it into the pan.
• Flavor Boosts: Incorporate a teaspoon of vanilla extract or a hint of lemon zest into the filling for added depth of flavor.
• Fruity Additions: Layer sliced fresh fruit, such as berries or peaches, between the biscuit layers for a burst of freshness.
• Topping Adventures: Beyond plain yogurt, consider a fruit compote, whipped cream, or even a sprinkle of toasted nuts for your topping.

FAQs

Q: Can I use a different type of biscuit for the crust?
A: Yes, as long as the biscuits are relatively plain and sturdy, you can substitute other types like digestive biscuits or even ladyfingers.

Q: My filling seems a bit too soft. What can I do?
A: Ensure you’ve used the full amount of instant pudding and allow ample chilling time. The pudding will continue to set the filling as it refrigerates.

Q: How long does this cheesecake need to chill before serving?
A: It needs a minimum of 2 hours to firm up sufficiently, but chilling it longer, even overnight, will result in a firmer texture.

Q: Can I make this cheesecake dairy-free?
A: This recipe heavily relies on dairy. Significant substitutions would be needed for a dairy-free version, likely requiring a different base and filling approach.

Q: Is it possible to add eggs to this recipe?
A: No, this is a no-bake cheesecake and does not contain eggs. The setting is achieved through chilling and the properties of the pudding mix.

Final Thoughts

The Israeli Really Simple No-Bake Cheesecake is more than just a dessert; it’s a testament to the power of uncomplicated ingredients and thoughtful preparation. It’s the dessert that saves the day, the crowd-pleaser that requires minimal fuss, and the sweet finale that leaves everyone feeling satisfied. Whether you’re a seasoned baker or a kitchen novice, this recipe is an absolute must-try. Whip it up for your next gathering, or simply indulge yourself on a quiet afternoon – you won’t be disappointed. Pair it with a refreshing glass of iced mint tea, or for something a little richer, a small shot of a good quality espresso. Enjoy the ease and the exquisite taste!