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.
Estie says
Looks yum! By instruction #2 it says to bake until light brown, about X minutes. Can you replace that with a number?! Thanks.
Shaindy Menzer says
Updated! Thanks for pointing it out.
A says
Is there a sub for the quark cheese?
Leah Schapira says
No, I’m sorry, this needs Tnuva Israeli cheese. You can search other cheesecakes on our site.
SL says
what would the cups/tablespoons measure for the pudding
Shaindy Menzer says
One box is 2.8 oz
Mia says
My mother makes a similar recipe, but for the filling she uses sour cream instead of quark cheese, and it comes out AMAZING! Looks similar to the picture shown too.
C says
Mia, could you share your mother’s recipe? Thanks!
Esti V says
Can this be frozen?
Shaindy Menzer says
Yes!
D M says
Will 3% Quark cheese also good?
Shaindy Menzer says
5% would be better, but 3% should be fine as well.
Carol says
Will 5% tnuva quark cheese be ok. I can’t find the 9%. If not I’ll keep looking. Thanks
Shaindy Menzer says
Yes it should be fine.
Carol says
I made your cheesecake for Shavuot, excellent, a new favorite. Thank you
Darzee says
Hi,
I really want to make this cheeseball.
I checked out all my local groceries, and could only find tnuva labaneh, low fat sour cheese spread, 5%.
Do you think it could work?
Thanks!
Darzee says
Autocorrect argh!
Cheesecake, not cheeseball!
Shaindy Menzer says
It should work!
Mindy says
Quark cheese is impossible to find in Lakewood. No stores carry it, and if they happen to carry it they might only have a 3%.
Yehoudit says
Hey, what’s quark cheese in hebrew please?
Devorah says
Gevina levana