Can you use cottage cheese in a no bake cheesecake?

Yes, cottage cheese works beautifully in no bake cheesecakes. When blended with ingredients like cashews, it creates a creamy, smooth filling that rivals traditional cream cheese. It also adds a protein boost and a slight tang, making it perfect for a healthier twist on the classic.

Can I use cottage cheese instead of cream cheese for cheesecake?

Definitely and in this no bake cottage cheesecake, cottage cheese takes center stage. Full-fat versions blend up silky and rich, especially when paired with soaked cashews. It's a great swap that keeps the dessert creamy without sacrificing flavor or texture.

What are common no bake cheesecake mistakes?

The biggest mistake is not allowing enough time for the cheesecake to set. It needs a full 4 hours in the freezer overnight is best. Another issue is gritty filling, usually from under-blended cashews. Always use a high-speed blender and soak or boil the cashews first for a smooth finish.

How to make simple cheesecake no bake?

Start with a crust made from blended nuts and dates (or graham crackers for a shortcut). Blend cottage cheese, soaked cashews, and sweeteners like maple syrup for the filling. Pour over the crust, freeze, and you’re done. It’s as easy as blend, pour, chill, and serve.

No Bake Cottage Cheesecake Recipe – 5‑Step Easy, Protein‑Rich Treat No Bake Cottage Cheesecake

Description

This no bake cottage cheesecake is creamy, protein-packed, and made without cream cheese. With a nutty date crust and a smooth, tangy filling, it’s a refreshing dessert that requires no oven just chill, slice, and enjoy.

Ingredients

Scale

For the crust:

½ cup walnuts

½ cup almonds

½ cup pitted dates

2 tablespoon maple syrup

¼ teaspoon salt

For the cheesecake:

1 ¼ cups cottage cheese

1 ¼ cups raw cashews (soaked or boiled)

2 tablespoon oat milk (or milk of choice)

2 tablespoon lemon juice

½ cup maple syrup

1 tablespoon vanilla extract

⅛ teaspoon salt

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Instructions

1. Spray an 8-inch springform pan with nonstick spray along the bottom and sides; set aside.

2. Add walnuts and almonds to a food processor; pulse until finely chopped. Add dates and blend again until well combined.

3. Drizzle in maple syrup and salt; process until mixture holds together when pressed.

4. Press crust mixture into an even layer in the prepared pan. Freeze while making the filling.

5. In a high-speed blender, combine cottage cheese, soaked cashews, oat milk, lemon juice, maple syrup, vanilla, and salt. Blend until completely smooth.

6. Pour the filling over the crust, smooth the top, and freeze for at least 4 hours (or overnight).

7. Before serving, let thaw for 5–10 minutes. Slice and enjoy.

Notes

To soak cashews quickly, boil for 20 minutes, then drain and rinse.

Use full-fat cottage cheese for the richest, creamiest result.

Top with fresh berries, fruit compote, or whipped cream just before serving.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: No Bake Desserts
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 276
Sugar: 19g
Sodium: 176mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 8g
Cholesterol: 4mg