Description

This Irresistible No Bake Cottage Cheese Cheesecake is a healthy and delicious dessert that combines creamy cottage cheese and soaked cashews for a smooth texture, naturally sweetened with dates and maple syrup. Perfectly spiced with cinnamon and a touch of lemon, this cheesecake requires no oven and is quick to prepare, ideal for a nutritious treat that satisfies your sweet tooth without guilt.

Ingredients

Scale

Crust

3/4 cup walnuts (preferably fresh, such as Diamond of California walnuts)
1/2 cup almonds
1/2 cup dates (pitted and soaked in warm water for 10 minutes to soften)
2 tbsp maple syrup
1/4 tsp salt
1/4 tsp ground cinnamon

Filling

1 1/2 cups cottage cheese (preferably low-fat, such as Good Culture for a thicker texture)
1 1/2 cups cashews (soaked for at least 4 hours for a silky smooth consistency)
2 tbsp oat milk
2 tbsp lemon juice
1/2 cup maple syrup
1 tbsp vanilla extract
1/8 tsp salt

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Instructions

Prepare the crust: In a food processor, combine the walnuts, almonds, softened dates, maple syrup, salt, and ground cinnamon. Process until the mixture sticks together and forms a rough dough. Press this crust mixture evenly into the base of a cheesecake pan or individual serving cups to form a solid layer. Place it in the refrigerator to set while you prepare the filling.
Blend the filling: Drain the soaked cashews and add them to a blender along with the cottage cheese, oat milk, lemon juice, maple syrup, vanilla extract, and salt. Blend on high speed until the mixture becomes completely smooth and creamy, scraping down the sides as necessary to ensure an even texture.
Assemble the cheesecake: Pour the creamy filling over the prepared crust base, smoothing it out with a spatula for an even layer. Cover the cheesecake loosely with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, to allow it to set and the flavors to meld.
Serve: Once set, slice the cheesecake into desired portions or spoon out if made in cups. Optionally, garnish with fresh berries, a sprinkle of cinnamon, or crushed nuts before serving. Enjoy chilled for the best taste and texture.

Notes

Soaking the cashews for at least 4 hours ensures a smooth, creamy filling; for quicker preparation, use hot water to soak for 1 hour but the texture may be less silky.
Make sure to soak the dates for 10 minutes to soften them, which helps the crust bind better.
This cheesecake is best served chilled and keeps well refrigerated for up to 3 days.
Use a high-powered blender or food processor for a perfectly smooth filling.
Feel free to substitute oat milk with any preferred plant-based milk or regular milk for different flavor variations.
This recipe is gluten-free and suitable for vegetarians.