How to make cottage cheese cheesecake without baking. Curd cheesecake without baking

As a dessert base, you can use ready-made sponge cake or make a base from, and simply sprinkle the cake itself with carob (cocoa) or pour over chocolate or berry glaze.

Two options:

This dessert turns out beautiful and festive; both children and adults really like it. I hope you also love homemade no-bake cheesecake.

Compound:

glass – 200 ml

For the curd layer:

700 g cottage cheese 5%
1.5 cups cream 10%
1 cup + 2 tbsp. l. Sahara
Vanillin on the tip of a knife
2 tsp. spoons of agar-agar

For berry filling:

2 cups frozen strawberries or cherries (or other berries of your choice)
3 tbsp. l. any jam syrup
3 tbsp. l. Sahara
1 tbsp. l. with a heap of potato starch
on the tip of a knife ground cinnamon and carnations

1st version of the base - from cookies:

2 cups crushed or crushed any sweet treat shortbread cookies
100 g butter
2 tbsp. l. granulated sugar

2nd version of the base - from a biscuit:

2 pcs. ready-made chocolate sponge cakes
12 tbsp. l. any jam syrup

1st option for decorating cheesecake:

1.5 tbsp. l. carob or cocoa

2nd decoration option – chocolate glaze:

1.5 glasses of water
9 tsp. carob or cocoa
6 tbsp. l. granulated sugar
2 tsp. agar-agar

3rd decoration option – berry glaze:

1 cup frozen cranberries (you can use other sour berries to suit your taste)
3/4 cup granulated sugar
1 tsp. agar-agar

Recipe for no-bake cheesecake with cottage cheese and cookies:

Pre-warm until room temperature butter and cottage cheese and defrost strawberries and cherries.
First you need to prepare the base for the cheesecake. Let's start with the simplest one, using the first option from ready-made sweet shortbread cookies.
Products for cookie base
For this option you will need a springform pan or a small saucepan, the bottom of which needs to be lined parchment paper, and grease the inside sides with vegetable oil.
Mix softened butter with 2 tablespoons of sugar until the grains dissolve (it is better to use fine granulated sugar or grind it in a coffee grinder into powder). And then add the crushed cookies (I used the prepared ones, I just broke them into small pieces and crumbs with my hands) and mix everything together well.
Distribute the resulting mass evenly over the bottom of the pan, pressing firmly to the bottom with a fork. Place the pan with the cookie base in the refrigerator.
Cookie crust
Now you need to cook thick jelly for the delicious berry filling of our cheesecake. Place the defrosted berries in a sieve or colander. Mix the drained juice (to get more of it, I lightly pressed the berries) with jam syrup (I used strawberry) and add cold water up to a total volume of 150 ml.
Products for filling
Pour 100 ml of the resulting juice mixture into a ladle and add 3 tablespoons of sugar. Boil.
While the juice is boiling, dilute the starch in the remaining 50 ml and pour the starch mixture into the boiling juice and sugar in a thin stream, stirring constantly. Bring the thick jelly that forms in the ladle to a boil and stir in the cinnamon, cloves and berries.
Place the resulting aromatic thick berry mixture on a lined cling film deep plate (the plate should be smaller in diameter than the cheesecake pan, I use a regular soup plate for this). Cool first in the room and then in the refrigerator.
Berry filling
In a deep bowl, use an immersion blender to grind the cottage cheese, a glass of sugar and vanilla into a homogeneous creamy mass. Place the bowl with the curd mass to heat in a saucepan or larger bowl filled with warm water. The cottage cheese should be heated to a pleasant warm temperature (as described in).
Curd
While the cottage cheese is warming up, pour the cream into the ladle, add 2 tbsp. spoons of granulated sugar and 2 teaspoons of agar-agar. Over low heat, stirring constantly, heat the cream and agar to a boil, and then simmer the thickening mixture, stirring frequently, for 3-5 minutes. Remove from heat and wait 5-10 minutes; the cream and agar should cool slightly, to about 60 degrees.
Cream with agar-agar
While the cream and agar are cooling slightly, remove the mold with the cookie crust from the refrigerator and place the cooled thick mixture in the middle. berry jelly, which is now very similar to jelly.
Place the filling on the crust
Now you need to quickly and thoroughly mix the curd mass with the creamy agar mixture. This is convenient to do with a mixer - pour the agar mixture in a thin stream into the cottage cheese, mixing everything well.
Then quickly post the resulting thick cream into the mold on top of the jelly, smooth its surface with a spoon and put it in the refrigerator to cool.
Posting curd layer
When the cottage cheese has completely cooled and set (for me this happened after about 3 hours), evenly sprinkle its surface with 1.5 tbsp. spoons of carob or cocoa, if you chose the 1st decoration option. This works well with a small strainer. After a few minutes, the carob will turn a beautiful, uniform dark chocolate color.
Advice: If you used a pan or other round mold without removable sides as a mold, then before sprinkling with carob or cocoa you need to remove the cheesecake onto a flat plate. To do this, carefully run a knife along the inner wall of the pan or mold, and then turn the cake upside down on a plate, remove the pan, cover it with another flat plate and turn it over again so that the cake is on the bottom and the curd part of the cheesecake is on top.

Decorate
All that remains is to remove the side springform and decorate the cake with berries and mint leaves. Or you can immediately start drinking tea without decorations with a delicious no-bake cheesecake with cottage cheese and berries.

Recipe for no-bake curd cheesecake on a sponge cake base with glaze:

If you chose a ready-made sponge cake as the base (I prepared a sponge cake in advance according to the recipe, which I cut into 2 layers), then the procedure for preparing the cheesecake will be as follows:

Grease the sides of the pan with oil (you can use a springform pan or any small saucepan as a pan). Place one cake layer on the bottom and pour 6 tbsp over it. spoons of jam syrup (I had syrup from strawberry jam). If the jam is thick, you can dilute the syrup a small amount water.
Soak the sponge cake
Next, prepare as described in the 1st version of cheesecake with cookies from points 6 to 14, only with the amendment in point 12 - place thick berry jelly in the middle of the sponge cake soaked in syrup.

Spread the filling with berries and cottage cheese
After laying out the curd cream, cover the top with the second cake layer and pour the remaining 6 tablespoons of jam syrup over the top sponge cake layer. Place the no-bake cheesecake in the refrigerator to set.
Cover with the second cake layer
After about 2.5 hours, when the cheesecake has cooled almost completely, you can prepare chocolate or berry glaze with which we will cover our dessert.
Preparing chocolate glaze:

Products for chocolate glaze
- In a small ladle, mix 1.5 cups of water, 6 tbsp. spoons of granulated sugar, 2 teaspoons of agar-agar, 9 teaspoons of carob or cocoa.
- Place the ladle with the chocolate mixture on small fire. Stirring constantly, bring to a boil, and then, stirring constantly, simmer the glaze for another 3-5 minutes. Remove from heat and cool to approximately 60 degrees.
Chocolate glaze

Or prepare berry glaze:

Products for berry glaze
- Grind thawed cranberries (you can use other sour berries) with a submersible blender with 3/4 cup granulated sugar and mix with 1 teaspoon of agar-agar.
- Place the ladle with the berry mixture on low heat and bring to a boil, stirring continuously. Simmer the glaze for another 3-5 minutes, remembering to stir. Turn off the heat and cool the mixture to about 60 degrees.
Berry glaze
Now it's time to cover the cheesecake with still hot chocolate or berry glaze. To do this, remove the cake from the mold by carefully running a knife along the side of the mold, and then turn the mold over onto a flat plate. Or, if you used a springform pan, simply remove the sides of the pan.

No-bake cheesecake with cottage cheese is considered classic recipe, it is quite popular and has many advantages:

Fast preparation compared to how long it takes to bake.
Without the need for an oven, this dessert is perfect for the summer heat.
For cooking you need simple, affordable products.
A simple recipe that even an inexperienced housewife can handle.

Known a large number of options for preparing dessert at home, but some mandatory details should be clarified to improve the taste and appearance curd cheesecake without baking:

Berry-curd recipe

No-bake curd cheesecake with berries is very tasty and tender, it is easy to prepare and does not require baking in the oven. Make it in the evening, leave it in the refrigerator overnight, and in the morning you can have a delicious breakfast of tea or coffee with dessert. Berries are chosen at the discretion of the hostess; cheesecake with cherries, strawberries, raspberry cheesecake. For preparation you will need:

You need to prepare step by step:

The cookies are crushed; this can be done using a blender or meat grinder.
Melted butter is added to the cookies.
The dough is placed in the mold in the form of a base crust.
The cottage cheese is mixed with raspberries and cream, everything is thoroughly whipped until smooth.
TO raspberry juice sugar and gelatin are added. The liquid is placed on the stove and heated until the contents are completely dissolved; boiling is not allowed.
The whites are separated from the yolks. Yolks are no longer needed.
Whisk egg whites until foamy white. Continuing to beat, slowly pour in the raspberry juice.
Gelatin is added to cottage cheese. Beat with a mixer.
Now the curd cream and protein mass connect.
The filling is distributed over the crust, and the dish is put into the refrigerator for at least 4 hours.
After this, you can decorate the pie to taste.

With condensed milk

For cooking curd cheesecake with condensed milk without baking you will need:

450 g sour cream, approximately 1 pack with a fat content of 15 - 25%;
300 g shortbread cookies, it is better to choose more crumbly ones;
100g butter;
300 g condensed milk;
gelatin.

Prepare a no-bake cheesecake with condensed milk in several stages:

How to decorate

There are many variations of cheesecake decoration. Below are the most popular:

There is no need to try to overdo it with dessert design. His main distinguishing feature– minimalism. The most prized are open cheesecakes without cracking or other defects, decorated with just mint leaves.

Cheesecake video recipe

Cheesecake with cottage cheese without baking - quite popular dessert, which has many advantages. Firstly, it will take much less time to prepare it than alternative recipe, which involves baking. Secondly, not having to fuss with the oven makes this a treat excellent option for the heat. Efficiency is also important: for cooking we need simple and inexpensive products. Well, the simplicity of making this dessert will appeal even to housewives who have just begun to master the wisdom of the kitchen.

There is a world great amount cheesecake recipes. American housewives prefer to bake this dish in the oven, but in Europe it is more often served “raw”. By and large, this is just a matter of taste, because all the ingredients present in most cheesecake recipes are already ready to eat.

Our article will tell you about all the intricacies of preparing this treat, and in addition, it will offer several ideas for improvisation. Armed with the information received, you can easily prepare this dessert.

No-bake cheesecake base

It is difficult to think of anything simpler than a sand base on which, like a cloud, rests curd mousse. After trying the result, you will be surprised that one of the most simple products Such a harmonious union can turn out. Korzh is required ingredient, it goes into any cheesecake.

The classic no-bake cottage cheese recipe involves using a springform pan. Place it on the board. And we will make the cake like this:
Grind 250 grams of any shortbread cookies into crumbs in any convenient way. Place half a stick of butter on a saucer and cover with a glass or cup of scalded boiling water for 3 minutes. This method allows you to quickly heat the oil to the desired state.
Combine the butter and cookie crumbs, mix the mixture thoroughly until it becomes homogeneous.
Press the “dough” firmly onto the bottom of the pan, carefully spreading it over the entire surface in an even layer.
Place the mold in the refrigerator.

By the way, you don’t have to buy the most expensive shortbread to prepare the base. Even a broken one will do (it's much cheaper). The main condition is that the cookies must be very fresh.

A little improvisation

Why not experiment and cook unusual cheesecake? This no-bake recipe with cottage cheese provides ample opportunity for improvisation.

For example, you can use cookies flavored with coffee or baked milk for the base. And if you don’t plan to treat your children to dessert, you can add a few drops of liqueur or cognac into the crumbs. Very beautiful base with an expressive chocolate taste will come from Oreo. You can add chocolate drops, a little boiled condensed milk, and nuts fried in a dry frying pan to the crumbs of regular cookies. And if you use as a base soaked in strong coffee Savoiardi cookies cheesecake taste will remind famous dessert"Tiramisu."

Suitable cottage cheese

Used to make cheesecakes different fillings: homemade cottage cheese, various varieties cream and cottage cheese and even tofu. It is worth noting that for most recipes these options are interchangeable.

We are considering exactly cottage cheese recipe. Therefore, it is worth mentioning which product is the best.

Most confectioners advise using high-fat homemade cottage cheese. It has an expressive taste and interesting structure. But cheesecake with cottage cheese without baking can also be made from store product. Moreover, if you want to reduce calories, you can even use low-fat cottage cheese. In any case, before preparing the filling, you will need to grind it as much as possible by passing it through a fine metal sieve.

Curd layer

First, soak 15 g of gelatin in very hot water. Remember, at temperatures above 85 o C gelatin loses its properties, but too cold is not good. The optimal value is 75-80 degrees.

Place 500 grams of cottage cheese in a blender bowl, add 100 ml of fat sour cream, 4 tbsp. l. sugar and a little vanilla extract. Beat thoroughly and let stand for a while until the sugar dissolves.

Stir the gelatin mixture, pour it through a sieve into the curd cream and mix with a spatula.

Spread the mixture over the cookie layer, carefully leveling it out. To avoid bubbles and unevenness, do not put all the cream at once, load in portions.

It will take about 4 hours for the cheesecake with cottage cheese without baking to harden properly. Place the container in the refrigerator. When the curd cream has hardened, carefully unfasten the mold, remove the side, and transfer the dessert to a serving dish. The recipe is excellent in this version, but we will consider a few more unusual ideas.

Berry flavor

Since we decided that summer - great time To make a no-bake cheesecake from cottage cheese with gelatin, we will use its potential to the maximum.

You can add to curd filling berries: currants, strawberries, cherries, raspberries. Choose any! You can puree the berries and squeeze it through cheesecloth into curd base, or you can add them entirely. When cut, the dessert will look very colorful. For the indicated amount you will need approximately 2/3 cups of berries.

Fruits are also suitable: peaches, nectarines, plums, ripe soft pears.

Low calorie dessert

A small calorie content of the top layer can be achieved using low-fat cottage cheese. And for sweetness it is better to add honey. Its calorie content is not much lower than that of granulated sugar, but you only need a little bit of it to get a great taste.

Options for the holiday

The basic recipe for this treat can also be used for a celebration. You can make a no-bake cheesecake with cottage cheese and cookies very quickly, because time active cooking is no more than half an hour. In the meantime, the dessert freezes, you can pay attention to other ideas.

Soak 30 g of gelatin, and after 20 minutes put it on water bath, heat until the crystals dissolve. Cut 200 g of “Korovka” sweets without wrappers in half and pour half a glass of milk. Place the dishes on low heat, do not forget to stir. Beat 400 g of cottage cheese, add half a glass of full-fat sour cream, swollen gelatin and candy-milk mass. Place the cream on the crust and keep the no-bake cottage cheese cheesecake with gelatin in the refrigerator for 10-12 hours. By the way, Oreo is just perfect for the base.

How to decorate cheesecake?

In the summer, you can use pieces of fruit, berries, and mint leaves. Looks beautiful on curd cream chocolate chips.

Frozen no-bake cheesecake with cottage cheese and cookies can be topped with ganache or glaze. If you don’t want to spend a lot of time on decoration, just melt half a chocolate bar in the microwave, mix with 50 grams of butter at room temperature and spread over the surface. What could look more appetizing than chocolate?

Serving

Cheesecake with cottage cheese without baking goes well with tea, coffee, cocoa, and juices. It is perfectly acceptable to serve this treat with fermented baked milk or cold milk. If the format of the feast involves stronger drinks, give preference to red dessert wine.

Very often I hear that main ingredient for making cheesecakes - cream cheese- nowadays it’s an expensive pleasure. But there is, I won’t say that it is an adequate replacement, but still a replacement - cottage cheese.

Today we are preparing a no-bake cottage cheese cheesecake with gelatin. Of course, it's not really cheesecake, it's more curd dessert, but it turns out very tasty!

I draw your attention to cottage cheese. Its fat content can be anything. I have 3%.

The cookie crumbs you will see in the steps are different: chocolate and regular. This is because the packets of biscuits had to be disposed of. You can only take chocolate cookies, or just normal.

We use a mold with a diameter of 21 cm.

To prepare cottage cheese cheesecake, we will prepare the ingredients.

Fill the gelatin with water and leave for the time indicated in the instructions.

Let's start preparing the base. Grind the cookies in a blender or crush them using a rolling pin. Melt the butter and add to the crushed cookies. Mix well. The result will be a mass resembling wet sand.

Place the cookies in the mold. We compact it. Let's put it aside.

Punch the cottage cheese with a blender or rub it through a sieve. Add powdered sugar and vanillin. Mix. We work with a silicone spatula or a wooden one. No whisks and no beating! We don't want air bubbles in ready dessert.

Melt the chocolate in a water bath and add it to the bowl with the curd mass. Mix.

Dissolve the gelatin in a water bath or in the microwave. Add to the curd mass. And mix again.

Whip the cream to soft peaks and place in a bowl. And mix again.

Place cottage cheese on a sand base.

Then my son and I decided to recycle oreo cookies and they did this: they laid out part of the curd mass, cookies on top of it, and covered with the remaining curd mass.

Level the surface. Cover with film and put the cheesecake made from cottage cheese with gelatin without baking in the refrigerator for 2-3 hours. Maybe overnight.

The finished cheesecake can be decorated as desired. I whipped the cream with powdered sugar.

Enjoy your tea!

Delicate dessert without baking, which lovers of cottage cheese dishes will appreciate. This proven recipe for curd cheesecake will be useful to anyone who does not like or does not want to use the oven. As a result, you will succeed delicious treat with a smooth texture and a crunchy base. Pairs perfectly with fresh berries and fruit - try it!

As a base for dessert, I suggest using shortbread cookies, which can be absolutely anything to your taste: for example, sugar, nut, chocolate. Let me remind you that we prepare cheesecake without baking, so our task is to stabilize the curd mass. Ideally, we should not get a jelly-like texture, but a very delicate one, close to cheese filling in classic New York cheesecake.

IN this recipe This consistency can be achieved using gelatin. I should note that the exact amount of this gelatin can only be selected empirically and may differ from that indicated - this factor depends on the brand and features of the product. I really hope that my modest advice, as well as the recipe for no-bake curd cheesecake itself, will be useful to you and you will definitely prepare this wonderful dessert. By the way, on the website there is detailed recipe curd cheesecake with pastries - how to prepare it.

Ingredients:

The basis:

Filling:

Cooking the dish step by step with photos:

To make curd cheesecake without baking we will need following products: shortbread cookies, full-fat cottage cheese (I took 10%), granulated sugar and vanilla sugar, butter (at least 72% fat), sour cream (in my case 20%), milk of any fat content and gelatin. All components for the future dessert should be at room temperature, so take them out of the refrigerator a couple of hours before and leave them on the kitchen counter.

First, I advise you to use gelatin (10 grams). This time I used regular milk, so it needs to be soaked in cold (in the sense of room temperature, not warm or hot) milk (100 milliliters) for 30 minutes. Instant gelatin immediately dissolve in hot liquid.

For the base, we turn 150 grams of any shortbread cookie into large crumb pieces in a way convenient for you. I used to do this with a blender, but more and more often I started chopping cookies with a knife. If you wish, you can diversify the taste and texture of the future base - chocolate will do or nut cookies, and you can also replace some of the cookies with toasted chopped nuts.

Transfer the crushed cookies into a bowl and combine with melted butter. Mix quickly but thoroughly with a fork or spoon. The result is buttery shortbread crumbs. By the way, sometimes, for variety, I replace some of the shortbread cookies with an unsalted cracker - the base turns out even crispier.

To form a no-bake curd cheesecake, any round form, with a diameter of 16-20 centimeters. In my case, this is an extendable pastry ring, which I made with a diameter of 19 centimeters and placed directly on a flat dish. Pour the sand crumbs directly into the mold - this amount of cookies with butter is designed only to cover the bottom. If you want to make sides, increase the products for sand base doubled.

Carefully level it out sand crumbs fingers. Alternatively, after this you can further compact and level the base with the bottom of a regular glass, but this can be done very quickly and easily with your hands. By the way, it’s not visible in the photo, but in this recipe I used border tape - it’s transparent, so it’s not visible. Place the dough in the refrigerator so that the butter hardens and the cake becomes dense.

The next step is to make the curd filling for the cheesecake. Unlike New York cheesecake, where all the ingredients of the filling are combined using a tablespoon or a whisk, in this case ideal option There will be an immersion blender. The fact is that any cottage cheese is a grainy mass, so these grains will be felt in the finished dessert. But thanks to an immersion blender it will turn out perfect homogeneous mass without grains of cottage cheese. Place 600 grams in a suitable container fat cottage cheese, add 150 grams of sour cream and sugar, 50 grams of soft butter, and a tablespoon vanilla sugar. If you wish, you can replace granulated sugar with powdered sugar, but this is not important.

Blend everything with an immersion blender until the sugar is completely dissolved - about a minute. At this stage, you can adjust the sweetness of the future dessert by additionally adding sugar.

The cheesecake filling is almost ready - all that remains is to add our gelatin, which will stabilize the curd layer. We heat the gelatin swollen in milk to a maximum of 90 degrees and actively stir it. Just don’t let the milk boil, otherwise you’ll boil the gelatin and curd won't harden. I dissolve gelatin in the microwave on Defrost mode - I check every 10 seconds so as not to miss a moment.

Pour the milk and gelatin into the curd base. Here I highly recommend using a strainer so that not a single grain of undissolved gelatin spoils the dessert. Blend everything again with a blender.

As a result, you should get a completely homogeneous, smooth and very tender curd mass. The consistency is similar to sour cream with 20% fat content.

Place the curd filling on top of the cookie base.