No Bake Cottage Cheese Cheesecake Recipe in Whisky Glasses

This no bake cottage cheese cheesecake recipe is made in whisky glasses: a buttery digestive base, a smooth cottage cheese topping, and blueberries and lemon zest on top. There's no oven and no gelatine. I made it ahead for friends coming to dinner, covered the glasses with cling film, and after a couple of hours in the fridge it had firmed up nicely.

Why Cottage Cheese in a Cheesecake

Blend cottage cheese and it turns smooth and creamy. Mine came from Mercadona: Hacendado classic cottage cheese, 4g fat per 100g. Cottage cheese adds protein, but this is still a pudding. There's double cream and butter in it too, so I wouldn't call it light.

Whisky Glasses

I used three whisky glasses of about 200 ml each, for the presentation. The layers show through the glass and the blueberries sit on top. Any small glasses or pots of a similar size will do.

No Bake Cottage Cheese Cheesecake Recipe – Ingredients

Makes 3 glasses

The Base

• 6 digestive biscuits
• 3 tbsp melted butter
• 3 tsp honey

The Topping

• 360g cottage cheese
• 6 tbsp double cream (I used Hacendado Nata Doble, about 48% fat)
• 6 tbsp Greek yoghurt (I used Danone Greek Natural)
• 3 tsp honey
• Lemon zest or a tiny squeeze of lemon juice, optional

To Finish

• Blueberries
• Lemon zest
• A drizzle of honey, optional

Method

1. Make the base. Crush the digestives to crumbs. Stir in the melted butter and honey.
2. Fill the glasses. Divide the base between three glasses and press down lightly. Put them in the fridge while you make the topping.
3. Blend the cottage cheese. Blend it until completely smooth.
4. Finish the topping. Add the cream, Greek yoghurt and honey. Blend until silky and spoonable. Taste it and adjust the sweetness.
5. Fill the glasses. Spoon the topping over the bases and smooth the tops.
6. Chill. Cover with cling film and chill for a couple of hours. Mine firmed up nicely in the fridge.
7. Finish and serve. Top with blueberries and lemon zest. Add a drizzle of honey if you like.

A Few Notes

The yoghurt. Three tablespoons gives a softer topping and six a firmer one. I used six.

The sweetness. Three teaspoons of honey in the base and three in the topping was about right for me. Taste the topping before you chill it.

Making ahead. Cover the glasses with cling film and keep them in the fridge until you're ready to serve. That's how I made mine, in advance, with friends coming for dinner.

The lemon. A little zest on top, as I did, goes well with the blueberries. In the topping, a little zest or a tiny squeeze of juice is optional. I'd add it a pinch at a time and taste as you go.

The equipment. You need a blender or food processor for the topping, three glasses of about 200 ml and some cling film. There's no oven, no tin and no gelatine to deal with.

The texture. It's smooth and creamy. It firms up in the fridge but stays spoonable, which is why it suits glasses better than a tin.

If this no bake cottage cheese cheesecake found its way into your kitchen, you can buy me a coffee ☕ — it helps keep the site going.

Footnote

This no bake cottage cheese cheesecake recipe is featured in my Cheese Recipes hub.
Find more recipes and food adventures here.
Wonky photos, proper cheese, genuine adventures — The Flexible Chef