The most popular and delicious Israeli style cheesecake is a breeze to make and no-bake! Guys, wow it is so easy..and creamy! Golden milk-dipped biscuits layered with sweet billowy cream cheese. Pop it in the fridge and enjoy!
No-bake cheesecakes are wonderful because? Uhm, they don’t need to be baked?! LOL. No cracks, no water baths, no oven timing, just mix and layer. Thats it! My favorite brand of biscuits to use is Petit-Bar(specifically the Rami Levi brand because they are extra crunchy). Choose your favorite biscuit and all we need to do is give them a quick dip in milk to soften them up just a tad, and layer them on.
The second layer is made of Israeli cream cheese- 5% cream cheese, which is soft and looks a bit like yogurt(as opposed to block cream cheese). Benefits? Israeli cheese is so cheap! I just love seeing the cost of making such a delicious no-bake dessert. In addition, we will be using sour cream, freshly squeezed lemon juice for an extra tang, whipping cream, vanilla sugar, and sugar.
First beat the whipping cream to stiff peaks. Stiff peaks are when you stop the machine and pull the whisk out and the cream stays in its shape, coming off the whisk in an elf-hat shape and staying there.
Next, we will very simply mix all of the cream ingredients in a large bowl(I like to use a whisk here) till there are no clumps of cream cheese. Now, you’ve got to fold the whipped cream in to the cheese batter, very gently so as not to deflate the whipping cream. If you give it too rough of a mix, the cake will still be delicious but be a bit more wobbly and hold its shape less once cut.
Love Dessert? Try these:
Then comes the biscuit dipping, something my kids always pop out of the woodwork to do for me(this really means dipping and eating for them and me trying to salvage whole biscuits for my precious cake).
How many layers in an Israeli Style Cheesecake?
6! Biscuit, cheese, biscuit, cheese, biscuit, cheese. Use a third of the cheese batter for each layer and you will come out with a lovely even layered cheesecake. For the top layer, just swirl the cheese in a nice pattern, as that will be the part showing. Now, cover the whole thing with plastic wrap or aluminium foil, and pop it in the fridge! Oh my doesn’t it look so light and yummy?!
How long will a biscuit cheesecake last?
About three days in the fridge. I can’t tell you for sure after that, because it has never lasted any longer in my house, this biscuit cake recipe is just so yum!
I hope you love this Israeli Biscuit Cake like we do! A huge thanks to my sister in law Sarah, for this recipe <3 (you are the best!) Remember to leave a review in the comment section below- I love hearing what recipes are your favourites and what is the “matzav” in your kitchen. For fun and behind-the-scenes, come and join the fam on Instagram!
Lots of love, Estee
No-Bake Israeli Biscuit Cheesecake
Sweet Cream Layer
- 250 ml sweet whipping cream(one small container) (shamenet mituka in Israel)
- 750 grams 5 % cream cheese(the soft kind) (Gvina levana in israel)
- juice of one lemon
- 1 package of vanilla pudding mix
- 1 packet of vanilla sugar
- 200 grams sour cream(one small container) (shamenet chamutza in Israel)
- 1 cup White sugar
- 1/4-1/2 cup milk
- package biscuits
Sweet Cream Layer
- In the bowl of a stand mixer or using an electric whisk, whip the whipping cream till stiff peaks form. In a seperate bowl, mix together the cream cheese, lemon juice, vanilla pudding, vanilla sugar, sour cream, and sugar. Very gently, fold the whipped cream into the bowl with the cream mix. Be VERY GENTLE- you don't want to deflate the whipped cream. Line a 9'13 inch pan with a piece of baking paper.
- Place the milk in a bowl small bowl. One at a time, dip the biscuits in the milk and arrange them in the bottom of the pan in a single layer. For the corners, cut a biscuit in half so they fit snugly together. On top of the biscuit layer, spoon about a third of the cream mixture and spread it over evenly. On top of the cream, add another layer of dipped biscuits. You should have six layers- 3 of biscuits and 3 of cream, the top being cream. Gently cover the cheesecake with plastic wrap and place it in the fridge until ready to serve. Enjoy!