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Cottage cheese cake with shortbread cookies and blueberries without baking

No-Bake Cottage Cheese Cake with Shortbread Crust and Blueberries

A scrumptious cake that's bound to become the family favorite! This no-bake cottage cheese cake is very simple to make, and the whole thing takes no more than half an hour. If you can't find fresh blueberries, you can use frozen ones.

Lubov♀

Recipe author

Cottage cheese cake with shortbread cookies and blueberries without baking

Composition / ingredients

Servings:

Shortbread cookies

200

Butter

100

Cottage cheese

0.5

Sugar

200

Blueberries

200

Heavy cream

200

Gelatin

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 10 g

Fats 32 % 16 g

Carbohydrates 48 % 24 g

323 kcal

GI: 8 / 36 / 56

Cooking method

Step 1:

Ingredients for the mousse: cottage cheese, cream, gelatin, sugar, and blueberries.
Step 2:

Ingredients for the base: cookies + butter.
Step 3:

Crush the cookies to crumbs.
Step 4:

Mix with the butter.
Step 5:

Press the mixture firmly into a springform pan. Put it in the fridge.
Step 6:

Purée the blueberries.
Step 7:

Divide the cottage cheese mixture into 2 parts, one slightly larger than the other. Mix the blueberry purée into the smaller part.
Step 8:

Soak the gelatin in water. Combine the cream with the sugar and stir until the sugar dissolves. In a saucepan, warm the cream a little and mix in the swollen gelatin until it dissolves.
Step 9:

Add half the gelatin mixture to each part of the cream.
Step 10:

Take the base out of the fridge and spread the cream over it, alternating the blueberry and white layers.
Step 11:

I topped the cake with white chocolate ganache and decorated it with strawberries. For the ganache, I dissolved 100 g of white chocolate in 100 ml of cream, chilled it in the fridge for a day, then whipped it with a mixer and spread it on the cake.
Step 12:

Here's what the cake looks like sliced.