No-Bake Israeli Crumb Cheesecake Recipe

Israeli crumb cheesecake, often called Ogat Gvina Perurim (עוגת גבינה), is a lighter, more delicate cheesecake than its dense New York–style cousin. It features a tender shortbread base and a cloud-like, whipped filling topped with crunchy shortbread crumbs. The result is an elegant dessert that feels refined yet comforting—silky filling, buttery crust and a satisfying crumb topping make each slice memorable and easy to enjoy any time of year.

This cake is especially popular for Shavuot in Jewish tradition, when dairy desserts are commonly served, but its light texture and classic flavors make it a favorite year-round for gatherings, brunches and casual desserts.

The Ingredients I Chose And Why

After testing and adapting the family recipe for ingredients available outside Israel, I settled on a combination that preserves the traditional character while avoiding artificial flavors and improving stability for a no-bake filling.

• The shortbread dough: A classic shortbread enriched with an egg yolk for a tender texture that bakes into an easy-to-slice crust and yields crisp crumbs for the topping.
• Cream cheese and plain Greek yogurt: I use full-fat cream cheese combined with full-fat plain Greek yogurt at room temperature. Traditional Israeli white cheese (gvina levana) can be hard to find; Greek yogurt is a practical substitute that keeps the filling light and silky. Full-fat sour cream is an acceptable alternative if you prefer it.
• Powdered sugar and a small amount of instant vanilla pudding: Powdered sugar contains cornstarch, which helps stabilize the filling. Many recipes call for an entire package of instant pudding, which can introduce an artificial taste; I reduced the pudding amount to just enough to help the filling set and rely on powdered sugar for smooth sweetness and stability.

How to Make No-Bake Israeli Cheesecake

This cake has two main components: the shortbread dough (used for both the crust and the crumb topping) and the whipped cream-based filling. The dough can be prepared a few days ahead; the filling is best made the night before or the morning of serving. Plan ahead so the crust can bake and chill before assembly, and so the completed cake has ample chill time to set.

• The dough: make, divide and bake—two-thirds pressed into the pan for the base and one-third rolled and baked into a thin disk that will be broken into crumbs.
• The filling: whip the cream cheese and yogurt until smooth, then fold in whipped heavy cream and the powdered sugar/pudding mixture. Chill well so the filling firms without becoming heavy.

Prepare the Cheesecake Filling

• Make sure the cream cheese and Greek yogurt are at room temperature so they whip evenly without lumps. The heavy cream should be very cold to achieve the best volume when whipped.
• When incorporating the whipped cream into the cream cheese mixture, fold gently and avoid over-whipping. The filling will firm further as it chills.

Assemble

Storage and Yields

• Storage: Keep the cheesecake covered in the refrigerator for up to 5 days. Cover loosely with plastic wrap or place under a cake dome to protect the crumbs and prevent drying.
• Freezing: Freeze for up to 2 months if necessary. Wrap the cake tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving; note the crumb topping may soften slightly after freezing.
• Yields: The recipe makes one 8- or 9-inch cheesecake, about 8–10 slices depending on portion size.