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Cookie and cottage cheese cheesecake without baking

No-Bake Cookie and Cream Cheese Cheesecake

The tastiest, light, and simple - for a holiday table! This no-bake cheesecake with cookies and cream cheese comes out simply amazing. And even an inexperienced cook can make it. This incredibly tender, fragrant, refreshing summer treat comes together quickly, not counting the chilling time.

Maria

Recipe author

Cookie and cottage cheese cheesecake without baking

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Composition / ingredients

Servings:

Crackers (with sesame seeds)

250

Butter

150

Cream cheese (I used cream cheese)

300

Cream (33%)

200

Powdered sugar

Vanilla sugar

Lemon juice

Raspberries

100

Mint

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 44 % 24 g

Carbohydrates 43 % 23 g

348 kcal

GI: 8 / 8 / 83

Cooking method

Step 1:

How do you make a no-bake cheesecake with cookies and cream cheese? Measure out the ingredients from the list. You'll need crackers, preferably with sesame seeds. You can replace them with any shortbread cookie - oatmeal, plain square baked-milk-flavored, or sugar cookies. Use 33% cream, and soft farmer's cheese or cream cheese. For the berries, raspberries; and good-quality butter.
Step 2:

Grind the crackers into fine crumbs in a blender. If you don't have a blender, put them in a tight zip-top bag and run a rolling pin over them.
Step 3:

Take the butter out of the fridge. Cut it into small cubes.
Step 4:

Pour the cookie crumbs into a bowl and add the butter pieces. Rub it together with your hands. You should get a loose, moist crumb.
Step 5:

What can you use for the cake? Take a springform round pan 20-22 cm (8-9 in) in diameter. No need to line it with plastic wrap. You can also use an enamel bowl, a silicone or plastic mold, or divide the dessert into individual ramekins. Put the crumbs in, spread them over the bottom and sides, and tamp them down well with your hands or a spoon. Put it in the freezer for 10-15 minutes.
Step 6:

Make the filling. If you're using soft farmer's cheese, blend it until smooth. Cream cheese doesn't need to be blended - it's already smooth. Transfer it to a bowl and combine it with the powdered sugar and vanilla sugar. Pour in the lemon juice and stir until smooth. You can replace the vanilla sugar with vanillin (a knife-tip's worth). Keep in mind that too much vanillin will make the dessert taste bitter.
Step 7:

Add cold heavy cream to the mixture. Beat everything with a mixer until fluffy. You should get a smooth mass with the consistency of thick sour cream.
Step 8:

Spread the filling over the chilled base. Smooth the surface with a silicone spatula. Put the cheesecake in the fridge for 3-4 hours. After that, you can put it in the freezer for 25 minutes.
Step 9:

Before serving, decorate the cheesecake with fresh, pretty raspberries (or any other berries you like) and mint leaves.

For a fluffier filling, it's better to whip the cream separately into firm peaks and then fold it into the cheese mixture. I wanted a denser consistency, so I whipped the cream together with the cheese.
I recommend using sesame crackers - they give the dessert new dimensions of flavor.
I didn't add gelatin to the filling, because I wanted a cheesecake close in taste and texture to ice cream. So after 2 hours in the fridge, I put it in the freezer for 25 minutes. I cut the cheesecake while it was chilled; by the time I plated it, it had thawed but kept its shape. If you want a more set filling, add 15 g of gelatin (dissolved in a water bath) to the cheese mixture.
You can decorate the dessert not only with berries, but also with grated chocolate, fruit preserves, or fruit slices.