Description
This no bake cottage cheese cheesecake is a creamy, protein-packed twist on a classic dessert. Made with wholesome cottage cheese instead of traditional cream cheese, it’s naturally lighter, lower in sugar, and perfect for anyone seeking a quick, healthier cheesecake option—with no oven required.
Ingredients
Units
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 2 cups cottage cheese (full fat or low fat)
- 1/2 cup plain Greek yogurt
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 envelope (about 2 1/4 teaspoons) unflavored gelatin
- 1/4 cup water (for blooming gelatin)
Optional Topping
- Fresh berries
- Berry compote or fruit sauce
- Extra whipped cream
Instructions
- Prepare the Crust: Mix graham cracker crumbs and sugar in a medium bowl. Add melted butter and stir until the mixture resembles wet sand. Press the mixture firmly into the base of a springform pan (8 or 9-inch). Place in the freezer while you make the filling.
- Bloom Gelatin: Sprinkle gelatin over 1/4 cup cold water in a small bowl. Let it sit for 5 minutes to allow it to bloom and soften.
- Blend the Filling: In a blender or food processor, combine cottage cheese, Greek yogurt, powdered sugar, lemon juice, and vanilla extract. Blend until completely smooth and creamy—pause once or twice to scrape down the sides as needed.
- Add Gelatin to Filling: Microwave the bloomed gelatin for 15-20 seconds until melted (do not boil). With the blender running, pour the melted gelatin into the cheese mixture and blend to combine thoroughly.
- Assemble the Cheesecake: Pour the smooth filling onto the chilled crust. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or until firm and set.
- Serve: Run a thin knife along the edge, release the springform, and transfer to a plate. Top with your favorite berries or compote before slicing and serving.
Notes
- Use a high-powered blender for the smoothest filling texture.
- Be sure the gelatin is completely dissolved before adding to the filling.
- This cake is best enjoyed chilled and will hold up well for up to 3 days in the refrigerator.
- You can swap Greek yogurt for sour cream if desired.
- For a gluten-free version, use gluten-free graham crackers.
Nutrition
- Serving Size: 1 slice (1/8th of cake)
- Calories: 210
- Sugar: 9g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 27mg
