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Dairy
Easy
6 Servings
Allergens 
1 Hour
Diets
This cake was especially designed for those who don’t have a dairy oven option for Pesach baking. The crust has to be baked, but you can always use margarine if you prefer to keep the crust parve and then add the filling afterwards.
2 ounces butter or margarine
1/2 cup sugar
1 cup Gefen Ground Filberts or ground almonds
1 tablespoon clear unflavored gelatin, dissolved in 1 and 1/2 tablespoons hot water
2 (8-ounce) containers whipped (reduced fat) cream cheese
1/4 cup vanilla Greek yogurt
2/3 cup Gefen Confectioners’ Sugar
1 tablespoon freshly squeezed lemon juice
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Combine the melted butter, sugar, and nuts in a bowl. Pour into a nine-inch round pan and flatten with a back of a spoon to form a crust. Bake for 10 minutes.
In a small bowl, dissolve the gelatin in the hot water. Let cool for about five minutes. (It should still be liquid but not too hot.)
Mix the remaining ingredients together in a bowl and whisk until smooth. Add the dissolved gelatin and pour into the baked crust. Let set for at least two hours in the fridge.
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