No-Bake Cookie & Cottage Cheese Cheesecake

The most delicious, light and simple, for the holiday table! No-bake cheesecake with cookies and cottage cheese is simply amazing. Moreover, even an inexperienced cook can prepare it. This incredibly tender, flavorful, refreshing summer treat comes together quickly, minus the cooling time.
cook time: 4h
Maya Lindell
No-Bake Cookie & Cottage Cheese Cheesecake

Nutrition Facts (per serving)

348
Calories
24g
Fat
23g
Carbs
7g
Protein

Ingredients (8 portions)

Korzh:

Cookies Cracker 250 g
Butter 150 g

Filling:

Cottage cheese 300 g
Cream 200 g
Powdered sugar 60 g
Vanilla sugar 1 tbsp
Lemon juice 1 tsp

Decoration:

Raspberries 100 g
Mint to taste

Recipe instructions

Step 1

Step 1
How to make cheesecake from cookies and cottage cheese without baking? Measure out the ingredients from the list. You will need a cracker, preferably with sesame seeds. You can replace it with any shortbread cookies. For example, oatmeal, regular square with the aroma of baked milk, sugar. Take cream with 33% fat content, cottage cheese — soft or curd cream cheese. Berries — raspberries, butter — high quality.

Step 2

Step 2
Grind the crackers into shortbread crumbs using a blender. If you donʼt have a blender, put it in a ziplock bag and run a rolling pin over it.

Step 3

Step 3
Remove the butter from the refrigerator. Cut it into small cubes.

Step 4

Step 4
Pour the cookie crumbs into a container and add slices of butter. Rub with your hands. You should end up with a loose, moist crumb.

Step 5

Step 5
What kind of cake container can I use? Take a springform round pan with a diameter of 20-22 cm. There is no need to cover it with cling film. You can also use an enamel bowl, silicone or plastic mold, or place the dessert in portioned bowls. Place the crumbs in it, spread over the bottom and sides, compact well with your hands or a spoon. Place in the freezer for 10-15 minutes.

Step 6

Step 6
Prepare the cream. If you are using soft cottage cheese, beat it with a blender until smooth. Curd cream cheese, no need to grind, it already has a smooth structure. Transfer it to a container, combine with powdered sugar and vanilla sugar. Pour in lemon juice and stir until smooth. Vanilla sugar can be replaced with vanillin (at the tip of a knife). It is important to remember that if you overdo it with the amount of vanillin, the taste of the dessert will be bitter.

Step 7

Step 7
Add cold heavy cream to the cream. Beat everything with a mixer until fluffy. You should get a homogeneous mass, the consistency of thick sour cream.

Step 8

Step 8
Spread the filling onto the freezer-chilled crust. Level the surface with a silicone spatula. Place the cheesecake in the refrigerator for 3-4 hours. After which you can put it in the freezer for 25 minutes.

Step 9

Step 9
Before serving, decorate the cheesecake with fresh, beautiful raspberries (or any other berries of your choice) and mint leaves.

Additional rubrics

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