No-Bake Cottage Cheese Cheesecake with Gelatin

Name: No-Bake Cottage Cheese Cheesecake with Gelatin
Prep time: 30 min
Cook time: 5 min
Total time: 425 min
Yield: 10 slices
Cuisine: European inspired
Ingredients: 200 g plain crisp biscuits, crushed; 100 g butter, melted; 500 g smooth cottage cheese, drained; 200 ml cold whipping cream; 150 g sour cream; 100 g icing sugar; 10 g vanilla sugar; 10 g unflavoured gelatin; 50 ml cold water; 1 tbsp lemon juice; 150 g fresh berries for topping

A pressed biscuit base supports a soft layer of blended cottage cheese, sour cream and whipped cream.

By Savva LoginovUpdated October 2, 2026

Total 7 hr 5 minMakes 10 slices

Jump to Recipe

A pressed biscuit base supports a soft layer of blended cottage cheese, sour cream and whipped cream. The smooth dairy filling sets with bloomed gelatin and a long refrigerator chill. Warm only the gelatin mixture, never the whole filling, and temper it with a spoon of cheese mixture before blending it in. Drain any watery curds to keep the cake sliceable. Line a 23 cm springform pan; mix biscuit crumbs and melted butter, press firmly into base and chill 30 minutes. Sprinkle gelatin over cold water and let bloom 10 minutes; warm gently just until dissolved without boiling. Blend drained cottage cheese, sour cream, icing sugar, vanilla sugar and lemon juice until smooth.

No-Bake Cottage Cheese Cheesecake with Gelatin

How to tell when it is ready

Spoon filling over cold base, cover and refrigerate at least 6 hours until firm; top with berries just before serving.

Tips

Line a 23 cm springform pan.
Sprinkle gelatin over cold water and let bloom 10 minutes.
Blend drained cottage cheese, sour cream, icing sugar, vanilla sugar and lemon juice until smooth.
Whip cold cream to soft peaks.

Troubleshooting

If filling is lumpy, blend curds before adding gelatin.
If it will not slice, chill longer and verify gelatin dissolved.

Substitutions

Use plain digestive biscuits for Maria biscuits.
Use a similarly thick fresh cottage cheese, draining it first.

Variations

Use blueberries instead of mixed berries.
Top with a thin fruit compote once cold.

Serving suggestions

Serve cold with raspberries.
Top with sliced strawberries.
Add a little lemon zest.
Offer with a cup of coffee.

Make ahead

Prepare the measured ingredients in advance. Keep covered in the refrigerator up to 3 days; do not leave the dairy filling at room temperature.

Storage

Keep covered in the refrigerator up to 3 days; do not leave the dairy filling at room temperature.

Food safety

Refrigerate the unbaked dairy dessert promptly; use gelatin, since agar follows a different boiling method.

Frequently asked questions

How do I know no-bake cottage cheese cheesecake is ready?

Spoon filling over cold base, cover and refrigerate at least 6 hours until firm; top with berries just before serving.

How should I store no-bake cottage cheese cheesecake?

Keep covered in the refrigerator up to 3 days; do not leave the dairy filling at room temperature.

Serve cold with raspberries. Keep covered in the refrigerator up to 3 days; do not leave the dairy filling at room temperature.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

No-Bake Cottage Cheese Cheesecake with Gelatin