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  • No Bake Cheesecake
  • No Bake Cheesecake
  • No Bake Cheesecake
  • No Bake Cheesecake
  • No Bake Cheesecake
  • No Bake Cheesecake

No Bake Cheesecake

Food | September 01, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 3.00 out of 5)
  • 20
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  • Moderate

Light with a soft texture and subtle orange flavour, the NO BAKE CHEESECAKE is one heavenly dessert.

This unexpected twist on the classic cheesecake recipe is another treasured find from my mom’s recipe box. I’m always amazed and surprised when I search through my mother’s old recipes by some of the strange creations we enjoyed back in the day: dump cakes, surprise casseroles, Jello salads. Food trends have certainly changed over the years, but the unique flavours of the recipes – such as this one – were ones our family came to appreciate, and I still do. You are going to love this NO BAKE CHEESECAKE!

Preparing this recipe wasn’t so easy – one look at my mom’s recipe card (photos attached) shows what I was up against; her vague directions and missing quantities presented quite a challenge, but as we all know, I love a challenge, especially when it involves a culinary endeavor. I tried and tested numerous versions until I got it right. I think my mom would approve.

Here we go then – things to consider when you prepare this NO BAKE CHEESECAKE:

CHEESE – This dessert is prepared using cottage cheese. I opted for the full-proof 4% thinking a rich flavour was the order of the day. The most difficult (read: frustrating) part of the recipe is where we pass the cottage cheese through a mesh sieve. It takes more time than I imagined, and got me thinking, “Why couldn’t we just use ricotta cheese?” Ah, I guess it’s just one of life’s great mysteries!

DOUBLE BOILER – There’s a key step in the process where we heat milk, sugar, egg yolks and gelatin in the top of a double boiler. It too took longer than I expected – about 10 minutes – before the mixture was thickened enough to coat the back of a spoon. Be patient.

CITRUS SUBSTITUTION – The original recipe calls for lemon zest and lemon juice, but because I had already made the cheesecake a number of times for the test runs, I decided to substitute the lemon for orange – I just prefer the flavour. That said, feel free to try your version using the lemon or even lime. A citrus flavour belongs in this recipe.

CHILL OUT – We like the idea of this dessert being a perfect make-ahead, so we tested different refrigeration times. Although we’re recommending refrigerating overnight, you’ll still have great results if you refrigerate for six hours. Stay cool!

I’m hoping this treasured family recipe becomes something your family and friends enjoy as much as mine do. NO BAKE CHEESECAKE is superb.


6 Responses to “No Bake Cheesecake”

  1. Mitchell Charles Webster says:

    I want to try this recipe, I am diabetic, though I do NOT use artificial sweeteners. I do try to reduce sugars in a recipe by an acceptable amount and still have a great tasting outcome that can be enjoyed by all.

    I do want to recommend on the passing the cottage cheese through a sieve, I am Mennonite, from an Old Order Mennonite background in Dayton, Virginia. We make homemade cottage cheese known in Dutch as Schmeerkase (sp), in todays wold you can achieve this same thing with commercial cottage cheese by putting it in a food processor or blender for a few seconds, it will come out in a very smooth satiny texture. I believe just what you got with the fine mesh sieve, but without the extra work.

    I found your website quite by accident this morning but love your recipes. I am looking forward to spending much more time with it. 🙂

  2. Gordana grmusa says:

    I remember Mom making a version that had coffee in it…..anyone have those instructions. The flavour for that was my favourite.

  3. Lisa Penny says:

    Prepared many times over many years, sharing long-remembered scent and taste, family recipes deserve their treasured status for the joyful gift of love they always bring. Here, the delicate citrus/ginger scent coupled with the flavours of cinnamon, cheese and cookie crust perfectly blend into bliss. No small feat to wrangle Mom’s recipe to the ground – I never succeeded, eventually gave up on this one and had to close my eyes and imagine. HUGE hugs and thanks to Nik for the perseverance it took to restore this recipe to its rightful ‘home run hit’ status. To say Mom would be proud just might be the understatement of the year! XO

  4. […] a number of really fabulous recipes, many of which I remember enjoying when I was a kid: her NO-BAKE CHEESECAKE, her easy WILD BLUEBERRY CAKE, plus her superior PIE DOUGH recipe, which you’ll need to make this […]

  5. […] Don’t forget to round out your offering with a tasty side like our COTTAGE SALAD and perhaps our NO-BAKE CHEESECAKE for dessert. Sounds like a plan doesn’t […]

  6. […] making your coulis, get creative with how to enjoy it. You can use it as a topper for a NO-BAKE CHEESECAKE, but why not change up your favourite PANCAKE or FRENCH TOAST breakfast? This coulis is heavenly […]


Ingredients & Amounts

  • For the crust:
  • cups of ginger snap crumbs
  • 1/3 of a cup of granulated sugar
  • ½ a teaspoon of ground cinnamon
  • ½ a teaspoon of ground ginger
  • 6 tablespoons butter, melted
  • For the filling:
  • 3 cups of 4% cottage cheese
  • 1 cup of granulated sugar
  • 1 cup of whole milk
  • pinch of salt
  • 2 egg yolks
  • 2 pouches of gelatin
  • zest of one orange
  • juice of half an orange
  • 1 cup of 35% cream
  • 2 egg whites
  • fresh berries for garnish


  1. PREPARE THE CRUST: Preheat oven to 350°F. Place ginger snap crumbs, sugar, cinnamon and ground ginger in a small bowl and stir together. Add melted butter and combine. Pour crumb mixture into an 8” springform pan and tamp down crumbs into an even layer. Transfer to oven and bake for 5 to 7 minutes or until set. Remove from oven and cool completely.
  2. PREPARE THE FILLING: Add sugar, milk, salt, egg yolks and gelatin into the top of a double boiler and stir until sugar and gelatin dissolve. With double boiler bottom 1/4 full with boiling water, put double boiler top in place. Reduce heat and simmer until it coats the back of a spoon. Remove top from double boiler and cool completely.
  3. Pour cottage cheese into a fine sieve resting on a medium-sized bowl. Using a spoon, pass the cottage cheese through the sieve. Reserve.
  4. Place cream into a small bowl and whip. Place egg whites into another small bowl and beat until they hold stiff peaks.
  5. Add orange juice and zest to the cooled gelatin mixture and stir together. Pour onto the sieved cottage cheese and stir these ingredients together. Fold in whipped cream and egg whites.
  6. ASSEMBLE: Pour cheesecake filling into crust-lined springform pan. Tap gently on counter to release any bubbles. Cover with plastic wrap and refrigerate for at least six hours, preferably overnight.
  7. TO SERVE: Remove cheesecake from fridge and uncover 5 minutes before serving. With the pan sitting on a flat surface, gently release the springform clip and lift the ring up and away from the cheesecake. Cut into wedges and serve with assorted fresh berries.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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