Want a no-bake, fluffy, smooth, refreshing cheesecake? This is the one! Add this one to the Shavuos menu and it’ll be part of your Yom Tov memories forever.
My mother-in-law used to make this cheesecake, and I remember always loving it. So light and airy, almost like whipped cream…it was so different that the typical thick North American cheesecake. The lightness and creaminess was always really perfect for a hot Shavuos day. A few years ago, I asked my mother-in-law for the recipe, but she had lost it. Then, just last year, she called me up, all excited…she had found the recipe! It’s everything that I remember.
- 3 ½ cups flour
- ¾ cup (1 ½ sticks) margarine or butter
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 2 egg yolks
- 1 whole egg
- 1 (8-ounce) container whipped topping or heavy cream
- 1 cup milk
- 1 box instant vanilla pudding
- ¾ cup sugar
- 2 8.8 ounce containers Quark 9% Soft Cheese
- Prepare the crumble. Preheat oven to 350⁰F.
- In a bowl, combine all ingredients and knead with your hands to form a crumble. Set aside ⅓ of the dough. Spread remaining crumble in a 9- x 13-inch baking pan. Don’t press the crumbs down too hard. Bake until light brown, about 20-25 minutes. Place the remaining ⅓ crumble in a separate baking pan and bake just a few minutes less. Set aside.
- Prepare the filling. In the bowl of an electric mixer, beat whipped topping until stiff. Slowly add in milk while the mixer is running, then add pudding and sugar. Turn the mixer off and stir in the cheese using a spoon.
- Add the cheese filling on top of the first dough. Crumble the second dough and sprinkle it onto the cheese. Refrigerate for 4 hours. Slice into squares when ready to serve.