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You’d never guess that this No Bake Cottage Cheese Cheesecake is made without cream cheese. Featuring healthy-ish and protein-packed ingredients in the filling and crust, it’s an easy dessert that’s just as rich and indulgent as the classic.
I’m always up for a slice of cheesecake, but putting in the work to actually make it? That’s another story.
Making homemade cheesecake is a technical process that involves carefully baking a delicate crust and filling in a water bath, then waiting for it to set for hours. The result is creamy and decadent, but I’m not totally convinced it’s worth the work involved.
That’s why no bake cheesecakes are the best, like this Cottage Cheese Cheesecake. It features a protein-rich filling and walnut-almond crust that are both easy to make in a blender and food processor. Just layer the two in a pan and place it in the freezer to chill. After a few hours, the cake is ready to slice up and enjoy!
What’s even better are the healthy-ish ingredients in this cottage cheese cheesecake recipe. Cottage cheese and cashews are used instead of cream cheese in the filling and the crust features a medley of nuts and dates. This gives you a decadent no bake cheesecake that’s not only easy to make but healthy, too!
- No bake cheesecakes are the way to go when you want an indulgent dessert without the extra work. The hardest part is waiting for it to set!
- Making cheesecake with cottage cheese not only leaves you with rich and decadent results but also gives this dessert a boost of protein.
- It’s the perfect summertime dessert when it’s too hot to turn on the oven, just like my no bake birthday cake balls and chocolate pretzel bars.
Crust - The cheesecake crust is easy to make using walnuts, almonds, dates, maple syrup, and salt. Feel free to use a graham cracker crust or cookie crust for a sweeter alternative.
Cottage cheese - This cheesecake recipe is made without cream cheese, but you’d never know it. Instead, cottage cheese is used in its place! It’s just as creamy and has a light sour flavor, just like real cream cheese, but packs the cake with over 20 grams of protein. Use plain full fat cottage cheese for the richest flavor.
Cashews - Raw unsalted cashews become super creamy once they’re blended. They’re what I use in my vegan cheesecake because they don’t affect the flavor but still make the cake taste nice and rich without needing any dairy.
Maple syrup - For a warm sweetness in the filling and crust.
Step 1: Make the crust. Pulse the walnuts and almonds in a food processor. Next, add the dates and pulse again. Finish by blending in the maple syrup and salt until everything is combined.
Step 2: Make the filling. Blend the cottage cheese, cashews, milk, lemon juice, maple syrup, vanilla, and salt in a blender until smooth.
Step 3: Assemble. Press the crust mixture into the bottom of a springform pan. Pour the filling over top and smooth out the top.
Step 4: Freeze. Place the cheesecake in the freezer until it’s set and no longer soft. Let it thaw slightly at room temperature before slicing and serving. Enjoy!
Tips and FAQS
- Always use a springform pan! That way, the cake is easy to remove and doesn’t fall apart or make a mess.
- The cheesecake needs to chill in the freezer for at least 4 hours. Leave it overnight for the best results.
- The cake will be much easier to slice when it’s left to thaw on the kitchen counter for 5 to 10 minutes before serving.
- Top the cake with all of your favorite cheesecake toppings, like fruit compote, fresh fruit or berries, whipped cream, jam, caramel sauce, or homemade Nutella.
The cheesecake filling should be thick, but smooth after blending. If it’s gritty, keep blending until all of the cashew pieces are liquified.
Can you make this recipe without nuts?
You can make the cheesecake with a graham cracker crust as a nut free alternative, but I don’t recommend replacing the cashews in the filling. They not only lend a rich creaminess, but also help with the cake’s structure. You likely wouldn’t get the same result with seeds or another nut free alternative.
Why is my cheesecake not set?
Possibly because it wasn’t left in the freezer for long enough! The cheesecake needs at least 4 hours to chill in the freezer. If it’s still not set after 4 hours, continue freezing until the middle is firm (this could take anywhere from 6 to 12 hours).
Refrigerator: Cover the leftover cheesecake or slices and store them in the fridge for 1 to 2 days.
Freezer: If you want to save the cake for longer, store it in the freezer so it doesn’t lose its firm texture.
More healthy-ish dessert recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
No Bake Cottage Cheese Cheesecake
- Spray an 8-inch springform pan with nonstick spray along the bottom and sides; set aside.
- Add the walnuts and almonds to a food processor and pulse for 20 seconds. Then, add the dates and pulse for 20 seconds before finally adding in the maple syrup and salt and pulsing until everything is combined.
- Add the crust ingredients to the springform pan and press into an even layer. Place the pan in the freezer while you make the filling.
- In a high-speed blender, blend the cottage cheese, cashews, milk, lemon juice, maple syrup, vanilla, and salt together for 1 minute until smooth. The mixture should be thick but smooth; you may need to stop the blender and scrape down the sides once or twice.
- Add the cheesecake filling to the springform pan with the crust and smooth out the filling into an even layer. Place the cheesecake into the freezer for at least 4 hours.
- Before serving, remove cheesecake from the freezer and wait 5-10 minutes before cutting. Enjoy!