No Bake Cottage Cheese Cheesecake
This recipe is also a great answer to the question of what to make with cottage cheese when you want something sweet instead of savory.
Equipment
- Blender or Food Processor
- Mixing bowls (2–3)
- Hand mixer or stand mixer
- 9-inch springform pan
- Rubber spatula
- Measuring cups and spoons
- Food processor (for crust, optional but handy)
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 6 tbsp melted butter
- 2 tbsp sugar
For the cheesecake filling:
- 2 cups cottage cheese
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 cup heavy whipping cream
Optional topping:
- Fresh berries
- Honey or fruit sauce
- Chocolate drizzle
Instructions
Step 1: Prepare the crust
- Start by crushing your graham crackers until they look like fine, sandy crumbs. You can do this in a food processor or place them in a zip bag and roll over them with a rolling pin.
- In a bowl, mix the crumbs with melted butter and sugar until everything looks evenly coated and slightly damp.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat glass to really pack it down so it holds together well.
- Pro tip: Press the crust tightly and evenly—this helps it stay firm when slicing later.
- Place the crust in the fridge while you prepare the filling.
Step 2: Blend the cottage cheese mixture
- Add the cottage cheese to a blender or food processor. Blend until completely smooth and creamy with no lumps.
- Once smooth, add the softened cream cheese, powdered sugar, vanilla extract, and lemon juice. Blend again until everything is fully combined and silky.
- Pro tip: Take your time blending here. The smoother the mixture, the creamier your cheesecake will taste—no grainy texture allowed.
- Set the mixture aside.
Step 3: Whip the cream
- In a separate bowl, pour in the cold heavy whipping cream.
- Using a hand mixer or stand mixer, whip until stiff peaks form. This usually takes a few minutes, so don’t rush it.
- You’ll know it’s ready when the cream holds its shape and looks fluffy.
- Pro tip: Chill your bowl and beaters for 10 minutes before whipping—it helps the cream whip faster and hold better.
Step 4: Combine everything
- Gently fold the whipped cream into the blended cottage cheese mixture.
- Do this slowly using a spatula, turning the bowl as you go. The goal is to keep the mixture light and airy.
- Keep folding until no streaks remain and everything looks smooth and fluffy.
- Pro tip: Don’t stir aggressively—folding keeps the cheesecake filling soft and mousse-like.
Step 5: Assemble and chill
- Pour the filling over your chilled crust and spread it evenly with a spatula.
- Tap the pan lightly on the counter to remove any air bubbles and smooth the top.
- Cover and refrigerate for at least 6 hours, but overnight is best for a firm, sliceable texture.
- Pro tip: Patience is key here—the longer it chills, the better it sets and the cleaner your slices will be.
Step 6: Serve and decorate
- Once fully set, carefully remove the cheesecake from the springform pan.
- Top with fresh berries, a drizzle of honey, or chocolate sauce if you like.
- Slice, serve, and enjoy chilled for the best texture and flavor.
Notes
Nutritional Value (Per Slice – Approximate)
- Calories: 280–360 kcal
- Protein: 10–14g
- Carbohydrates: 20–28g
- Fat: 18–24g
- Sugar: 14–20g
- Fiber: 0–1g
- Calcium: Moderate to high