No-Bake Cottage Cheese Cheesecake (Gluten-Free)
Ingredients
Graham Cracker Crust:
- 1-1/2 cups oat flour
- 1/3 cup almond butter
- 1/4 cup maple syrup
- 3 tablespoons coconut oil
- 1 tablespoon molasses
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Cheesecake Filling:
- 1-1/2 cups cottage cheese
- 12 ounces cream cheese (solid block)
- 3/4 cup white chocolate chips
- 1/3 cup vanilla protein powder
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
Instructions
- Add 1 1/2 cups oat flour, 1/3 cup almond butter, 1/4 cup maple syrup, 3 tablespoons coconut oil, 1 tablespoon molasses, 1 teaspoon cinnamon, and 1/2 teaspoon salt to a bowl. Stir with a spatula or hand mixer until well combined. Press into an 8- or 9-inch springform pan. Spread the crust 1 inch up the sides for a thinner crust, or press it only into the bottom for a thicker one.
- Cut 12 ounces of cream cheese into 1/2-inch slices and place on a microwave-safe plate. Microwave in 25-second increments until soft and slightly warm. This makes it easier to blend and helps the cheesecake set better.
- If your cottage cheese is watery, strain it using a nut milk bag, a thin kitchen towel, or layered paper towels. Give it a gentle squeeze to remove excess moisture. You don't need to dry it completely, just enough to thicken.
- Microwave 3/4 cup white chocolate chips in a microwave-safe bowl in 25-second intervals, stirring in between, until fully melted.
- In a high-speed blender or food processor, combine the softened cream cheese, lightly strained cottage cheese, melted white chocolate, 1/3 cup vanilla protein powder, 2 teaspoons vanilla extract, and 2 teaspoons lemon juice. Blend until completely smooth.
- Pour the filling over the crust and smooth the top. Refrigerate for 4 to 6 hours, or until fully set. Slice and serve with your favorite toppings.
Video
Notes
Warm ingredients blend better: Slightly warming the cream cheese and white chocolate helps create a smoother texture, is easier to spread in the pan, and firmer set.
Strain cottage cheese if it's too watery: If your cottage cheese is already thick, you can skip this step.
Sub white chocolate if needed: Maple syrup or powdered sugar can work in place of white chocolate, the texture will just be a bit softer.
Use a warm knife for clean slices: Rinse and wipe between cuts for neat edges.
Choose your crust thickness: Use the full amount for a thicker base or press up the sides for a more classic cheesecake look.
Did you make this recipe?Please let me know in the comments below how it turned out :)