No-Bake Cottage Cheese Cheesecake

This No-Bake Cottage Cheese Cheesecake delivers classic creamy flavor with a lighter, protein-rich twist. Perfect for summer or anytime you want a refreshing, no-oven dessert.

Course Dessert

Cuisine No-Bake

Keyword cottage cheese dessert, easy summer dessert, high protein cheesecake, no-bake cheesecake

Prep Time 15

Total Time 15

Servings slices

Calories 210kcal

Author Ellie

Cost 4

Equipment

springform pan or jars
blender or food processor
mixing bowl
rubber spatula
measuring cups and spoons

Ingredients

2 cups full-fat cottage cheese
1/2 cup plain Greek yogurt
1/3 cup honey or maple syrup
1 tsp pure vanilla extract
2 tsp powdered gelatin (or 1/2 cup soaked cashews)
1 cup graham cracker crumbs (or nuts and dates for crust)
3 tbsp melted butter

Instructions

Combine graham cracker crumbs and melted butter in a bowl. Mix well, then press into the bottom of a springform pan or jars. Chill to set.
In a blender, combine cottage cheese, Greek yogurt, sweetener, and vanilla. Add bloomed gelatin or soaked cashews. Blend until smooth and lump-free.
Pour the filling over the crust and tap gently to remove air bubbles. Refrigerate for 4–6 hours or overnight.
Once firm, release from pan or serve from jars. Slice and top with berries, chocolate, or compote as desired.

Notes

Use gelatin for structure or soaked cashews for a vegan option. Top with berries, compote, or dark chocolate. Keeps in the fridge for 5 days or freezer for longer. Make in a springform pan or jars.

Nutrition