No-Bake Alfajores Cheesecake

Yield: 12 servings
Prep Time: 40 minutes
Level: Medium

Ingredients:

Cookie layer:

• 36 tea biscuits
• ¾ cup Tnuva Zees chocolate waffle with hazelnuts spread
• ¾ cup unsweetened grated coconut
• ½ cup milk

Cheese layer:

• 1 8-ounce container heavy cream
• 2 containers Tnuva Quark Soft Creamy Cheese 9%
• ½ cup milk
• 4 tablespoons instant vanilla pudding
• ½ cup Tnuva Zees chocolate waffle with hazelnuts spread

Icing:

• 3.5 ounces dark chocolate, chopped
• 2 ounces milk chocolate, chopped
• 2/3 cup heavy cream
• 2 tablespoons Tnuva Zees chocolate waffle with hazelnuts spread

Instructions:

1. Dip each tea biscuit into the milk and arrange in a pan so that you have room for 12 biscuits (4 rows of 3).
2. Heat the Zees spread for a couple of seconds in the microwave so that it is soft, and spread over the biscuits. Sprinkle coconut on top.
3. Prepare the cheese layer: Put all the ingredients in a mixer bowl and beat slowly at first. Gradually increase speed until you have a thick cream. Spread half of the mixture on top of the coconut.
4. Prepare the next layer in the same way: Dip 12 biscuits in milk, and then top with Zees spread, coconut and the remaining cheese mixture. End with a third layer of 12 biscuits dipped in milk.
5. Wrap the cake well and put in the fridge for at least 3 hours.
6. Prepare the icing: Heat the cream in a saucepan until almost boiling. Add the chopped chocolate and let stand for a minute. Add the Zees spread and whisk until smooth. Pour the mixture over the cooled cake.
7. Garnish with coconut if desired.