By: Robin Kurss

Shavuot is next week, and I’m already thinking about cheesecake! Israeli no-bake cheesecake recipes seem to be everywhere lately, and this one is especially easy—it comes together in just a few minutes and disappears even faster. Enjoy!

Makes 10 servings

Ingredients:
For the crust
• 5 Tablespoons Butter, melted
• 1 ½ Cups Graham Cracker crumbs
• 3 Tablespoons Sugar

For the cheese filling
• 1 Cup Cream cheese at room temperature
• 1 Cup Plain Greek yogurt at room temperature
• 2 Cups Heavy cream, very cold
• 1 Tablespoon Vanilla bean paste
• 2/3 Cup Powdered sugar
• 1/4 Cup Vanilla instant pudding

Directions:

Making the crust

1. Preheat oven to 350F (180C).
2. Mix all crust ingredients in a bowl to combine. Spread the mixture evenly into the bottom of a 9” springform pan and bake for 8-10 minutes until golden. Cool.

Make the filling

1. Whip the cream cheese and Greek yogurt until fully incorporated.
2. Pour in the heavy cream and vanilla bean paste, then sift over the powdered sugar and instant pudding.
3. Whip the mixture until it reaches stiff peaks, and you have a smooth mixture.

Assembling

1. Once the crust has cooled, top it with the cream filling and use an offset spatula to smooth it.
2. Refrigerate for 5 hours or overnight before serving. It can be frozen and lasts in fridge for up to 5 days!