This no bake cottage cheese cake is a layer cake that doesn’t require any cooking or baking. It needs just 3 ingredients and is a cool, refreshing dessert that can be made ahead of time. You can also easily customize it.
A slice of no bake cottage cheese cake on a small white plate

This cake features layers of soft cake and creamy, tangy filling that tastes like cheesecake. This cake is inspired by the viral Japanese yogurt cheesecake. When the Japanese yogurt cheesecake became popular, I saw several cottage cheese versions, but I didn’t like how the cottage cheese versions were so runny and didn’t really remind me of cake. So I made an icebox version that looks and tastes like cake. I kept this version very simple, but you can also add fruit to the layers as well.

Ingredients

  • Cottage cheese
  • Honey
  • Ladyfingers

Cottage cheese: The key to a thicker cottage cheese filling is using a high protein 4% cottage cheese. You want one with at least 14 grams of protein per 1/2 cup serving. If you use a cottage cheese with less protein the cottage cheese will be too thin and runny once it is blended.

Honey: A little honey is added to sweeten the cottage cheese and help it blend until smooth. I recommend using honey as the sweetener because honey has a thicker consistency. If you use maple syrup or other thin liquid sweeteners, it will make the cottage cheese mixture more runny.

Ladyfingers: Ladyfingers are key to creating the soft cake-like layers. The ladyfingers soak up the moisture from the cottage cheese and soften, creating cake layers when you slice the cake.

Optional add-ins: You can add strawberry slices or other fruit on top of the cottage cheese layers. You can also add layers of jam. I also added a whipped cream frosting on top and garnished with fresh fruit and a little bit of powdered sugar, but the decorations are optional.

How to Make No Bake Cottage Cheese Cake

  • The cottage cheese and honey are blended together until smooth. You can adjust the sweetness by adding more honey.
  • Add a layer of ladyfingers to the bottom of your prepared loaf pan. Spread 1 cup of blended cottage cheese filling across the ladyfingers.The steps to make a cottage cheese cake in a loaf pan
  • Repeat this process 2 more times so you end up with 6 layers total. Lightly cover the surface of the pan and then place into the fridge for several hours or overnight. This gives time for the ladyfingers to soften.
  • When ready to serve, remove the cake from the fridge and cut into slices. You can also add a frosting and/or garnish the top with fresh fruit. I did a whipped cream frosting and added some fresh blueberries and raspberries. I also dusted the top with a little powdered sugar before serving.

A cottage cheese cake topped with whipped cream frosting and fresh berries

Texture

This is an icebox type of cake. It cake has soft cake layers with a creamy, tangy filling that tastes like cheesecake but the cheese filling is made with cottage cheese instead of cream cheese.
A bite of cake on a fork next to a slice on a plate

Expert Tips

  • I prefer to keep the cheesecake filling just lightly sweet because the ladyfingers will add more sweetness when you eat them together. Adding only a little bit of honey will also keep the cottage cheese layer from being too runny.
  • This cake should be made several hours ahead of time or the night before. This allows time for the cheesecake layer to thicken and the ladyfingers to soften.
  • This recipe works best with ladyfingers rather than other types of cookies that sometimes are used in icebox cakes. Other cookie types won’t absorb the moisture from the cottage cheese as much and will make the cake too wet.

A slice of cake with whipped cream frosting and fresh berries on top

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5 from 3 votes

3 Ingredient No Bake Cottage Cheese Cake

This multilayer cottage cheese cake doesn't require any baking or cooking. It needs just 3 ingredients. It has layers of soft cake paired with layers of creamy, tangy cheesecake filling.
Servings: 8 slices
Prep Time: 20 minutes
Total Time: 20 minutes
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Ingredients

  • 3 cups (678g) 4% high protein cottage cheese (14 g protein per 1/2 cup serving), see note before starting
  • 6 tbsp (3 fl oz/90ml) honey
  • 21 ladyfingers

Instructions
 

  • Line a 9 x 5 inch loaf pan with parchment paper, leaving some overhang for easy removal.
  • Add cottage cheese and 4 tbsp of honey to blender and blend until smooth. If you can’t get it fully smooth, add the remaining honey and blend again. You can also add the remaining honey if you don't think the mixture tastes sweet enough. I prefer the mixture to be slightly sweet because it will taste sweeter when you eat the filling with the ladyfingers. You want to use as little liquid as possible but achieve a smooth cottage mixture. If you use too much liquid, the cottage mixture becomes too thin and runny.
  • Line the bottom of the prepared pan with a layer of ladyfingers. You should be able to fit 7. Add 1 cup of blended cottage cheese over the ladyfingers. Use a spatula to gently spread it evenly across. You want to spread gently since the cottage cheese is slightly runny and you want to try to keep it as thick as possible. Repeat this process two more times, so you should have a total of 6 layers. The final layer is cottage cheese. Lightly cover the surface of the baking pan with plastic wrap or a cover.
  • Place into fridge for about 4 hours or overnight to allow the cookies to soften and the cheese filling to thicken. Keep the cake in the fridge until ready to serve. If desired, you can also add a frosting or fresh fruit on top for decoration before serving. The whipped cream frosting recipe I used is provided in the recipe notes. I also topped mine with fresh blueberries and raspberries and dusted the top of the berries with some powdered sugar.
  • Use a large sharp knife to cut the cake. I recommend cutting thin slices, about 8 per loaf. The slices in the photos are bigger so that you can see the layers better. Store any uneaten cake in an airtight container in the fridge.

Notes

  • Cottage cheese note: This recipe works best with a 4% high protein cottage cheese that contains at least 14 grams of protein per 1/2 cup serving. If you use cottage cheese with less protein, the cottage cheese layer will be more runny. I used Nancy's cottage cheese.*
  • I used Forno Bonomi ladyfingers*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Optional Whipped Cream Frosting:
    • 1 cup heavy cream
    • 2 tbsp granulated white sugar
    • Add cold heavy cream and sugar to a large mixing bowl. Beat on highest speed until soft peaks form. Frost over the surface of the cake.
    • I also topped my frosting with fresh blueberries, raspberries and a light dusting of powdered sugar.
  • Estimated nutrition does not include optional frosting.
Serving: 1slice, Calories: 211kcal, Carbohydrates: 32g, Protein: 13g, Fat: 5g, Saturated Fat: 2g, Sodium: 286mg, Fiber: 0.03g, Sugar: 24g, NET CARBS: 32
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!