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.
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.
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