No-Bake Cottage Cheese Cheesecake with Cookies and Gelatin

Light, beautiful, melts in your mouth, incredibly delicious! No-bake cheesecake with cottage cheese, cookies and gelatin does not need to be baked. It is not quick to prepare, but the result is worth it. You can also additionally decorate the cake with fruit slices: oranges, kiwi, strawberries, raspberries, or pour glaze over it.
cook time: 3h 30 min
Chloe Benton
No-Bake Cottage Cheese Cheesecake with Cookies and Gelatin

Nutrition Facts (per serving)

261
Calories
16g
Fat
21g
Carbs
7g
Protein

Ingredients (6 portions)

For the base:

Cookie 200 g
Butter 100 g

For the mousse:

Cottage cheese 200 g
Sour cream 200 g
Sugar 4 tbsp
Gelatin 30 g
Water 220 ml

For filling:

Juice 100 ml

Recipe instructions

Step 1

Step 1
How to make no-bake cheesecake with cottage cheese? First make the base. Choose the simplest cookies for her, according to your taste. I took the baked milk flavor. Grind it into crumbs in a blender or with a rolling pin, placing it in a bag.

Step 2

Step 2
Place the crumbs in a bowl and add the melted butter. Mix everything thoroughly until smooth.

Step 3

Step 3
Place the crumbs into a round baking dish like a crust. Take it well. If the mold is not detachable, like mine, then cover it with cling film to make it easier to remove the finished cheesecake. Place the cake in the freezer for 30 minutes.

Step 4

Step 4
Pre-soak the gelatin in 100 ml of cold water (about 0.5 cup) for 30 minutes. Just as the cake sits, it will swell.

Step 5

Step 5
For the mousse, mix cottage cheese in a deep bowl (it is better to take cottage cheese that is not dry, not grainy, soft, not too wet, with a fat content of 5-9% or homemade, from the market), sour cream and sugar. Blend them with an immersion blender into a homogeneous airy mass.

Step 6

Step 6
Dissolve 2/3 of the swollen gelatin in 120 ml of hot water.

Step 7

Step 7
Pour the warm gelatin mass into the curd mixture and stir.

Step 8

Step 8
Remove the frozen crust from the freezer. Pour curd mousse onto it.

Step 9

Step 9
Cover the cheesecake with cling film and refrigerate for 1.5 hours to set.

Step 10

Step 10
For pouring juice, take a rich color: cherry, orange, pomegranate. I had an apple one, which wasn’t very bright, so I added some mild strawberry jam without berries to it. Heat the juice until it is hot and dilute the remaining gelatin in it

Step 11

Step 11
Pour the juice over the frozen mousse and place in the refrigerator for 1 hour.

Step 12

Step 12
Remove the cheesecake with cookies and gelatin from the mold, first separating it from the walls with a knife. Decorate the top as you wish.

Additional rubrics

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