This no-bake cottage cheese cheesecake is silky, lightly sweet and wonderfully easy: a buttery shortbread crust, a smooth cottage cheese and condensed milk filling, and a few hours in the fridge to set. No oven, no fuss — just a cool, creamy dessert that looks beautiful and tastes even better.
For more sweet ideas, try our No-Bake Strawberry Banana Yogurt Dessert and our Quick Lavash Breakfast Pie for another easy, creamy treat.
Ingredients
- 500 g (2 cups) cottage cheese
- 1 can (400 g) condensed milk
- 250 g (9 oz) shortbread cookies
- 100 g (7 tbsp) butter, melted
- 10 g (1 tbsp) gelatin
- 150 ml (2/3 cup) milk
Instructions
- Blend the cottage cheese with the condensed milk until silky. Soak the gelatin in milk for 10 minutes, then dissolve over a water bath. Whisk into the cheese mixture until uniform.
- Crush the cookies and mix with melted butter. Press into a pan to form the crust.
- Pour in the cheese filling, cover with plastic wrap, and chill 3 hours to set.
Tips
- Blend the cottage cheese until completely smooth for the silkiest texture.
- Chill the cheesecake for the full 3 hours so it slices cleanly.
- For more no-bake dessert inspiration, visit Allrecipes, and for dairy guidance see USDA.
Nutrition: per 100 g: 110 kcal, protein 7 g, fat 2 g, carbs 14 g.