Cheesecake with Cottage Cheese
This creamy, delicious Cheesecake with Cottage Cheese offers a healthier twist on the classic dessert. Using cottage cheese as the main ingredient, this cheesecake is light yet indulgent, making it perfect for those looking to enjoy a guilt-free treat. Topped with a vibrant fruit compote, this no-bake cheesecake combines tangy flavors with the smoothness of the cheese, creating a perfect harmony of taste and texture. Whether you're serving it for a special occasion or as a sweet weeknight indulgence, this cheesecake will impress every dessert lover.
Ingredients
- 1 ½ cups of graham cracker crumbs for crust
- ¼ cup of melted butter for crust
- 2 cups of cottage cheese
- 1 cup of Greek yogurt
- 1 cup of powdered sugar or a sugar substitute for a lighter option
- 1 teaspoon of vanilla extract
- 1 tablespoon of lemon juice
- 1 tablespoon of unflavored gelatin optional, for added firmness
- 2 tablespoons of water to dissolve gelatin
- 1 cup of berry compote blueberries, raspberries, or strawberries
- Fresh mint leaves optional, for garnish
Instructions
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a springform pan to create an even crust layer. Place the crust in the refrigerator while preparing the filling.
- Prepare the Filling:
- In a blender or food processor, blend the cottage cheese and Greek yogurt until smooth and creamy. Add the powdered sugar, vanilla extract, and lemon juice. Blend until well combined. For a firmer cheesecake, dissolve the gelatin in two tablespoons of warm water and stir it into the filling mixture.
- Assemble the Cheesecake:
- Pour the cottage cheese filling over the prepared crust and smooth out the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until fully set.
- Add the Topping:
- Once the cheesecake is firm, spread the berry compote evenly over the top. You can use fresh or canned compote for a sweet and tangy topping.
- Serve:
- Remove the cheesecake from the springform pan and slice it into wedges. Garnish with fresh mint leaves if desired. Serve chilled and enjoy!
Notes
- You can substitute the graham cracker crust with a nut-based crust for a gluten-free option.
- Try different fruit toppings such as mango, cherries, or blackberries for variety.
- This cheesecake stores well in the refrigerator for up to 3 days, making it a perfect make-ahead dessert.