Refreshing Berries + Creamy No-Bake Cheesecake. Prepare It Now and Pull Efrat’s Easiest Cheesecake Dessert from the Freezer on Yom Tov
Cups Filled with Berries and Cheese Serves: 12 cups
  • Berry Sauce:
  • 1 cup blended raspberries (use strawberries or blueberries if unavailable with a hechsher)
  • ½ cup strawberries, blended
  • ½ cup sugar
  • 3 ½ ounces (100 grams) white chocolate, chopped
  • 3 ½ ounces (100 grams or 7 tablespoons) butter, cubed
  • Cheese filling:
  • 1 (approx. 8 ounce) container 9% Quark soft cheese
  • 1 8 oz sour cream
  • ½ cup sugar
  • 1 ½ cups heavy cream
  • 1 cup whole milk
  1. Prepare the sauce. In a saucepan, combine pureed berries and sugar. Bring to a boil. Place butter and white chocolate in a tall vessel or glass. Pour berry mixture over it. Using an immersion blender, blend to combine.
  2. Pour ½-1 inch of berry sauce into individual cups. Place in freezer to set for 30 minutes.
  3. Meanwhile, prepare the cheese mixture. In a large bowl, combine Quark cheese, sour cream, and sugar.
  4. In a saucepan, bring heavy cream and milk to a boil. Pour over cheese mixture. Using an immersion blender, blend until smooth. Add a layer of the cheese mixture over the berry mixture in each cup. Let set in the refrigerator for 1 hour
  5. Once set, you can pipe additional cheese mixture on top as a garnish. These cups can be frozen for up to one month. Serve semi frozen or very cold.
Recipe by Between Carpools at