Israeli Biscuit Cheesecake

Name: Israeli Biscuit Cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 8
Ingredients: whip topping; powdered sugar; gvina levana; vanilla; tea cookies; coffee; hot chocolate powder; hot boiled water; cocoa powder

30 mins prepServes 8

This delicious Israeli Biscuit Cheesecake is an easy no-bake cake that your kids can help make! It's perfect for shabbat breakfast or as a dessert. The cake features a fresh taste, not too sweet, and pairs wonderfully with coffee and fruit. You can make it non-dairy by omitting the gvina levana, although it adds a lovely tartness. Layered with tea cookies soaked in coffee and topped with cocoa powder, this cake requires refrigeration for the best flavor.

8 servings

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Instructions

1: In a large mixing bowl combine whip topping and powdered sugar. Whip using an electric whisk. Fold in gvina levana and vanilla. Set aside.

2: Mix together coffee, hot chocolate powder and water in a small bowl.

3: Prepare a baking dish (use a 2.6L pyrex). Start dipping cookies one by one in the coffee mixture and placing them in a single layer in your dish. Layer cream and repeat process until no more cream.

4: Sprinkle cocoa on top.

5: Refrigerate for at least a few hours or overnight. Enjoy with a cup of coffee and fresh berries.

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Israeli Biscuit Cheesecake

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