This no bake wonder is light as air and deliciously satisfying. I am so excited to share my litened take on no bake cheesecake with you!
The raw food trend is sweetening things up with all sorts of treats from cocoa clusters and energy balls to puddings and panna cottas. This month for Recipe ReDux we are sharing a no-cook dessert, no-cook usually means ‘super-quick’…and we always want to make time for a healthy dessert!
Above my desk I have Martha Stewart’s Cupcakes 2013 Calendar hanging. Each month there is a gorgeous picture of different cupcakes, with recipe cards to go with it. This month is the above Cookies and Cream Cheesecakes. With this daily inspiration, I just couldn’t resist the urge to try liten up cheesecake for this months ReDux!
I have always been a fridge cheesecake gal, but in my usual no bake cheesecake recipe uses cream cheese, cream and sweetened condensed milk. Pretty rich, pretty decadent. So, to lower the fat and sugar content of this recipe you will see fat-free cottage cheese and low fat yoghurt are used in their stead. Gelatin firms up the cheesecake and makes it easy to slice without the need for commercial whipped cream or condensed milk. I am over the moon with the end result, creamy silky smooth texture with a subtle vanilla flavour. This no bake wonder is light as air and deliciously satisfying. Quick, easy and delicious – can’t go wrong. Serve just as is or top with fresh strawberry slices for a pop of colour and sweetness. In the end, who couldn’t use a no bake, quick and easy dessert to whip out their back pocket in a jif…!?!?
- 9 oatmeal digestive biscuits (1/2 a packet or 100g)
- 3 tablespoons (45g) butter, melted
- 1 tablespoon gelatine powder
- ¼ cup cold water
- 2 cups low fat plain yoghurt
- 1 cup fat-free smooth plain cottage cheese
- ½ cup icing sugar
- 1 teaspoon vanilla extract
-
Roughly break the digestive biscuits into pieces and blitz in a food processor. Alternatively place in a plastic bag and use a rolling pin to crush. Pour over the melted butter and mix until the crumbs are well coated.
-
Tip the crumbs into a 24cm diameter pie dish and press down into the base to create an even layer (I find the bottom of a glass works really well). Chill in the fridge to set while you assemble the filling.
-
Sprinkle the gelatine over the cold water in a small bowl, stir to combine and leave to soften for a few minutes.
-
Using an electric mixer, beat together the yoghurt, cottage cheese, icing sugar and vanilla.
-
Heat the gelatine in the microwave until just melted (only takes a few seconds) then whisk it into the yoghurt mixture.
-
Pour the filling over the base. Smooth the top and place in the fridge to set.
In the mood for more tasty treats, check out my Bars, Bites and Bakes for inspiration.
* Originally published in 2013, refreshed in 2020
Thanks so much everyone for your lovely comments!
Catherine here, I’m a graduate student from UNC interning with The Meal Makeover Moms this fall. So glad you liked the recipe I created for The Moms this month! Your Strawberry Cheesecake looks delicious and so much easier and healthier than the typical cheesecake- thanks for sharing!
I never thought of using cottage cheese in cheesecake, Cheryl, very different!
I have a feeling something very similar to this may end up at my Christmas lunch! Thanks for the idea, it will be perfect for a super hot summers Christmas day
I’ve been on a cottage cheese kick lately-your no cook cheesecake looks delicious! So pretty too 🙂 Happy ReDux!!
Wow – now I can see why you were excited to share this – looks and sounds so good!
Yum!! I wonder if using dairy free substitutes it would taste the same?
I’m really not sure, I haven’t tried. I think the amount of gelatine might need tweaking, to get the right texture and consistency…Let me know how it goes if you try it 🙂
Cottage cheese and yogurt are a great way to healthify cheesecakes, looks great!
super LIKE! will definitely make this one soon!! i almost made cheesecake for recipe redux this month- lucky i didn’t; i couldn’t compete with this pretty thing!