Easy No-bake Cheesecakes
2 ½ cups / 500 grams soft white cream cheese (the Gveena l’vana 5% for Israel)
1 cup sour cream (for Israel, use one container Shamenet)
1 cup sugar
¼ cup powdered vanilla pudding ; this is about a half container of one of those boxes of powdered pudding mixes
1 small Rich’s whip
¼ cup cocoa
Plain cookies, ie, tea biscuits – some in plain vanilla, some in plain chocolate, to be able to make the contrasting colors
3 T. cocoa, reserved
To make the ‘batter’, mix as follows:
Add together the soft cream cheese, sour cream, sugar, pudding powder and mix together well until it’s smooth.
In a separate bowl, whip up the whip and then fold that in as well.
Take out two disposable aluminum baking pans, something a tad smaller than a 9×13.
If you plan to make both colors on one day, you will need to double the cheese batter recipe, if you want to have two full 9×13 pans’ worth of each color.
Now simply layer the ‘cakes’.
Put down a thin layer of cheese on the bottom of the pan to keep the cookies from sliding around.
Layer on one layer of cookies, and then a thick layer of cheese mix.
Keep doing this until you end off with a top layer of cookies.
For the vanilla cheesecake, you can then melt 100 grams / about 4 oz. dark milchigs chocolate and using a spoon, just drizzle it all over on top of the cake.
Another topping idea:
Take some of the cheese mixture, and mix in by hand the cocoa listed above.
Then, after it is smooth, simply smear it all over the top of the cake.
It will turn into ‘frosting’!
Let the cake sit in the fridge, covered, overnight.
By the next day, the cheeses and cookies will have soaked into each other, thereby creating a real cheesecake texture. And best of all, no worrying about a milchigs oven!
Here’s a topping for the finished “cake” EVERYONE is sure to love – buy a packet of chocolate/white candies, like “Clicks” and put them on all over the cake or adding some to the top of each square as you cut them. Really fun and delicious!