My Summer Dessert Staple: No-Bake Cheesecake with Hood Country Style Cottage Cheese

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Friends, say hello to my new summer dessert staple: No-Bake Cheesecake using Hood Country Style Cottage Cheese. This cheesecake is light, creamy, packed with protein (thanks to the cottage cheese) and is an absolutely perfect treat for summer! Did I also mention it requires NO BAKING? #Win

Another thing I love about this cheesecake is that it can be served with almost ANY topping you wish. I tried it with both a homemade blueberry compote (delicious) and also with diced strawberries and chocolate syrup (equally delicious).

Now, let’s get to the recipe itself!

Ingredients:

For the cheesecake:

  • 1 1/2 cups of smashed Ginger Snap cookies

  • 1/3 cup granulated sugar

  • 1/2 teaspoon ground cinnamon

  • 6 tablespoons of butter

  • 3 cups of Hood Country Style Cottage Cheese

  • 1 cup granulated sugar

  • 1 cup whole milk

  • 2 eggs

  • 2 pouches of gelatin

  • Orange zest

  • 1 cup of Half and Half or whipping cream

  • 1/8 teaspoon salt

For the blueberry compote:

  • 1 cup of fresh blueberries

  • 2 teaspoons lemon juice

  • 1 teaspoon corn starch

  • 3/4 cup sugar

Directions:

To make the cheesecake:

  • Preheat oven to 350

  • Mix smashed ginger snaps with granulated sugar and cinnamon and stir together

  • Add melted butter and mix

  • Pour into a flat springform pan that is 10 inches in diameter. Apply pressure to create an even layer covering the bottom of the pan

  • Bake for 5 minutes and set aside

  • Blend Hood Country Style Cottage Cheese in a blender

  • Combine sugar, milk, salt, two egg yolks and gelatin in a medium saucepan and continuously stir on low until combined, dissolved, and thickened. Sprinkle in orange zest.

  • In two separate bowls, whip cream and egg whites

  • Combine gelatin mixture with finely blended Hood Original Cottage Cheese and mix well

  • Fold in whipped cream and whipped egg whites

  • Pour filling into the baked crust refrigerate for 24 hours

  • Serve and enjoy!

To make the blueberry compote:

  • Combine blueberries, lemon juice, corn starch and sugar in large saucepan and stir on medium heat

  • Stir until mixture thickens and the berries have popped

  • Drizzle over cheesecake and enjoy!

To make the strawberry topping:

  • Slice fresh strawberries and place on top of the cheesecake

  • Drizzle cheesecake with chocolate sauce

  • Enjoy!

Happy eating friends!