If you’re TRULY a cheesecake lover, then you know there is nothing quite like the creamy deliciousness of the Israeli-style crumble cheesecake.

Much different then the baked sweet sleek smoothness of a New York-style cheesecake, the Israeli version is not too sweet and full of crumbly texture with every smooth, delicious, creamy bite.

It’s legit terrific.

But what I love even more about this version of cheesecake is it’s an absolute NO BAKE method. And when I say no bake, I truly mean no bake. I have seen versions of this recipe where you bake the crust… and I’m like, “What?” Not my version.

Before I give you this recipe though, I must forewarn, you really need to find quark cheese, either the 9% or the 5%. This is what the Israelis call white cheese (gevina levana) and is a cross between mascarpone and sour cream.

I don’t know of a good substitute. I’m sorry.

Recipe:

For the Crust:

4 packages of tea biscuits (vanilla or original flavor)

2 sticks of butter, melted

For the Filling:

16 ounces heavy cream

1 package instant vanilla pudding

1/4 cup confectioners’ sugar

3 tablespoons vanilla sugar

1 teaspoon vanilla extract

2 containers (500 grams) 9% quark soft cheese

1 cup sour cream

1 cup whipped cream cheese

1/2 cup sugar

Directions:

For the Crust:

1. Process the biscuits with the melted butter in a food processor till you have a sand-like mixture.

2. Set aside half of the crumbs to use for the topping. Use the other half as the crust.

3. In a 9×13-inch baking dish, press the crumb mixture down well into the bottom of the pan to form a crust. Stick that in the freezer for 15 minutes while you make your filling.

For the Filling:

1. In a large bowl, add the heavy cream.

2. Using a hand whisk or a mixer, slowly whip the cream for about 2-3 minutes. It shouldn’t be whipped entirely but just getting thicker.

3. Slowly add the rest of the ingredients one at a time as you consistently mix with the mixer.

4. Once everything is in the bowl and you’ve mixed till combined, you should have a very thick yet very whipped-like mixture that is still airy.

To Assemble:

1. Pour the filling into the crust and spread out till even.

2. Then garnish the top entirely with the rest of the crumb mixture you set aside.

3. Cover the cheesecake and let it set in the fridge overnight or for at least 5-6 hours.

Then serve and eat!