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No Bake Cheesecake with Chocolate and Halva Recipe

Prep Time 25 minutes
4 hours
Total Time 4 hours 25 minutes

Dress up this easy no bake cheesecake with some favorite new flavors.

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Cheesecake is one of life's greatest pleasures, but there are many different ways to make this classic dessert.

In America, the two most popular kinds of cheesecake are New York style, an extremely rich and smooth version made from cream cheese, heavy cream and egg yolks, usually baked in a graham cracker crust; and Chicago-style, which has a firm outside and light, creamy interior due to sour cream added to the cream cheese batter, and typically baked in a shortbread cookie crust. Then there is no-bake cheesecake, which are mostly made from cream cheese and leave out the eggs.

Classic cheesecake with all the cream and eggs is really delicious, but sometimes you want a dessert that doesn't need to use oven space. No-bake cheesecake to the rescue! Truthfully lots of people prefer this kind of cheesecake, not only is it easy but you can make them with all your favorite flavors.

Did you know that in Jewish thinking the family dinner table actually has the status of the altar in the ancient Temple and that the food that we serve on it is likened to the offerings that were once made there? Get more Jewish food thoughts here. 

 

This version of no-bake cheesecake is infused with the flavors of my favorite Israeli dessert, halva. Two of my favorite things, quick and halvah!

Ingredients

Servings 8 servings

Crust

  • 2 cups finely ground chocolate cookies crumbs about 30 cookies
  • 4 ounces melted unsalted butter
  • Pinch sea salt

Cheesecake

  • 1 pound cream cheese room temperature
  • 14- ounce can condensed milk
  • 2 teaspoons vanilla extract
  • 12 ounces marbled chocolate halvah roughly chopped
  • Garnish: additional halvah crumbled as a topping
Instructions

Nutritional Facts

Nutrition Facts
No Bake Cheesecake with Chocolate and Halva
Amount per Serving
Calories
900
% Daily Value*
Fat
 
66
g
102
%
Saturated Fat
 
27
g
169
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
13
g
Monounsaturated Fat
 
21
g
Cholesterol
 
105
mg
35
%
Sodium
 
413
mg
18
%
Potassium
 
553
mg
16
%
Carbohydrates
 
68
g
23
%
Fiber
 
3
g
13
%
Sugar
 
46
g
51
%
Protein
 
17
g
34
%
Vitamin A
 
1277
IU
26
%
Vitamin C
 
3
mg
4
%
Calcium
 
268
mg
27
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.

Instructions

Crust:

  • Stir crumbs, butter and salt together. Press crumbs into the bottom and about 1-inch up the sides of an 8-inch spring form pan (I use a small glass to help get into the edges of the pan).
  • Refrigerate for 15 minutes.

Cheesecake:

  • Beat cream cheese, on low, with a paddle attachment of a mixer until smooth and creamy. Add condensed milk and vanilla and beat until incorporated.
  • Mix in halvah by hand to keep from breaking it up too much.
  • Pour into chilled crust. Refrigerate for at least 4 hours or until firm.
  • Run a spatula around the edge to loosen it from the pan.
  • Remove from pan. Garnish with halvah crumbs.

 

 

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