Russian Friday – Vanilla Paskha

We, Russians, like to take our time with everything (I can see my husband nodding here). This year it includes Easter celebrations.  Russian Orthodox Easter is on the 5th of May. Naturally, I’m taking my time to publish this traditional recipe. Last year I was a bit unprepared, and paskha didn’t look anything like it supposed to; but I’m well equipped now.  If you like cheesecake kind of substances, here is a delicious no-bake dessert!


Vanilla Paskha

From While Chasing Kids | Desserts | Russian

Another traditional Russian Easter dish, a symbol of joy and blissful eternity.


cal Calories 138kcal

fat Total Fat 7g

sat fat Saturated Fat 4g

chol Cholesterol 21mg

sodium Sodium 242mg

carbs Total Carbohydrate 13g

Serving size 43g Calories from fat 63kcal Fiber 0g Protein 6g Sugar 11g
20 servings


  • 300 g low-fat farmers cheese
  • 300 g low-fat sour cream
  • 150 g sugar
  • 100 g raisins
  • 1 tsp vanilla bean paste


  1. Mash fresh dry farmers cheese through a strainer. Add sour cream and mix to incorporate. Fold a cheese cloth 2-3 times and place the farmers cheese mixture in the center. Make a bundle and tie it above the sink or a deep dish for 12 hours.
  2. After the whey is strained, add the remaining ingredients. Mix to incorporate.
  3. Line the paskha mold with a thin layer of fresh cheese cloth. Fill it in with the farmers cheese mixture. Press a weight on top of the mold and refrigerate for about 30 minutes.
  4. Carefully remove the mold and peel off the cheese cloth. Garnish with fresh berries, raisins, chocolate or caramel. Traditionally a candle would be placed on top of paskha.


  • To add some zing to the flavor, soak raisins in rum for about 30 minutes. Drain before adding the raisins to paskha.


Христос Воскресе!


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  1. Ola says:

    In Poland we also make pashka but never in my family ( we mostly bake “babka”). I’d love to try this dessert.
    Happy Easter:)

  2. eva maria Kent says:

    amazing mould ! where did you bougth it ? I got the old mould from my husbands babuschka but yours is really very nice
    happy eastern Eva Kent / Istanbul

    • Anastasia says:

      ;-) Our Russian Easter brunches also have a tendency to run long!.. I can understand the long nap ;-)

  3. gageier says:

    Liebste Anastasia das sind ja wieder so leckere Rezepte ,schade dasOstern schon vorbei ist da hätte ich sicher was ausprobieren können ich danke dir für die schönen Rezepte und die viele Arbeit das alles so toll zu dokumentieren Ganz viele liebe Grüse Klaus

  4. Anonymous says:

    This looks delicious! I want to make this for my Russian club! Do you think I could use a coffee filter or a pillow case instead of a cheese cloth to strain it?

    • Anastasia says:

      Thank you! Not sure about a coffee filter; unless its made out of fabric; and you need a pretty big one too. May be a very thin cloth bag?

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