No Bake Berry Cottage Cheese Cheesecake

RecipesDessertSnacks
Written By Nini P

No-Bake Berry Cottage Cheese Cheesecake (High Protein, Naturally Sweetened)

Looking for a healthy no-bake cheesecake that’s light, creamy, and bursting with berry flavor? This No-Bake Berry Cottage Cheese Cheesecake is the perfect guilt-free indulgence. Made with wholesome ingredients like almond flour, cottage cheese, and a swirl of naturally sweetened chia berry jam, this dessert is as nourishing as it is delicious.

Whether you're craving a refreshing summer treat or a make-ahead dessert with better macros, this high-protein cheesecake is here to satisfy.

Enjoy,

SiLLibake

No Bake Berry Cottage Cheese Cheesecake

This No-Bake Berry Cottage Cheese Cheesecake is the perfect balance of indulgence and nutrition.

Why You’ll Love This No Bake Berry Cottage Cheese Cheesecake:

No baking required (except quick crust toasting)

  • Protein-packed: Over 7g of protein per slice

  • Lower sugar & naturally sweetened with maple syrup or honey

  • Gluten-free and grain-free options available

  • Refreshing & creamy with a tangy berry swirl

  • Perfect for meal prep or special occasions

Tips & Variations:

  • Dairy-free? Use dairy-free ricotta, cream cheese and whipped coconut cream.

  • Lower carb? Use monk fruit syrup or your favorite low-carb sweetener.

  • More protein? Add a full scoop of protein powder and use higher-protein cottage cheese.

  • Customize the berries: Try blueberries, blackberries, or cherries for different flavors!

Storage:

Store the no-bake berry cottage cheese cheesecake covered in the fridge for 4–5 days, or freeze individual slices for up to 2 months. For best texture, thaw frozen slices in the fridge overnight or at room temperature for 30–60 minutes before serving.

No Bake Berry Cottage Cheese Cheesecake

RECIPE: No Bake Berry Cottage Cheese Cheesecake

PREP TIME: 25 MIN

FRIDGE TIME: MINIMUM 6 HRS

TOTAL TIME: 6 HR 25 MIN

SERVING: 12

No Bake Berry Cottage Cheese Cheesecake

This No-Bake Berry Cottage Cheese Cheesecake is the perfect balance of indulgence and nutrition. It’s high in protein, naturally sweetened, gluten-free, and incredibly easy to make—ideal for summer potlucks, meal-prep desserts, or when you just want something cool and creamy without turning on the oven.

Ingredients:

Crust:

1 ½ cups almond flour, 144g (or oat flour)

2 tbsp ground flax (optional), 14g

2 tbsp maple syrup (or honey), 30g

4 tbsp butter, melted, 56g

¼ tsp salt, 1.5g

½ tsp cinnamon (optional), 1g

Cheesecake Filling:

1 cup 2% cottage cheese, 225g

8 oz cream cheese (room temperature), 226g

½ cup whipping cream (35%), 120g

½ scoop vanilla whey protein isolate (optional), 15g

1/3 cup maple syrup (or honey), 80g

2 tsp vanilla extract, 10g

1/8 tsp salt 0.75g

Berry Chia Jam Swirl:

1 cup raspberries + ½ cup strawberries (fresh or frozen), 190g total berries

1½ tbsp chia seeds, 15g

1 tbsp maple syrup (optional), 15g

1 tbsp lemon juice, 15g

½ tsp vanilla extract, 2.5g

INSTRUCTIONS:

Make the Crust:

  • Combine almond flour, flax, maple syrup, melted butter, cinnamon, and salt in a bowl.

  • Press into a parchment-lined 8x8 pan evenly and firmly.

  • Bake at 350F for 8-10 min, until lightly golden. Set aside to cool

    Make the Strawberry Chia Jam:

  • In a small saucepan, simmer berries, lemon juice and maple syrup for 5–7 minutes until soft and bubbly.

  • Stir in vanilla, and chia seeds. Cook for 1 min, remove from the heat.

  • Let it cool and thicken for at least 15 minutes. Chill if necessary for faster thickening.

    Make the Cheesecake Filling:

  • Blend cottage cheese, cream cheese, maple syrup, vanilla, protein powder and salt. Blend until smooth and creamy.

  • In a separate bowl, whip the cream to stiff peaks. Add the cottage cheese mixture and using your hand mixer or whisk, continue to whip for 1-2 min.

    Assemble with Swirl:

  • Pour the cheesecake filling over the cooled crust and smooth the top.

  • Dollop spoonful’s of chia jam over the top and use a knife or toothpick to gently swirl it into the surface.

  • Chill in the refrigerator for at least 6 hours (or overnight) to fully set.

  • Slice into 12 or 16 squares, I find it easier to slice directing in the pan

  • Store in the fridge up to 4–5 days, or freeze for longer storage (thaw slightly before serving).

Nutrition (Approximate) per slice(makes 12 slices):

Calories: 236 kcal | Protein: 7.5g | Carbs: 13.8g | Fiber: 2.5g | Sugars: 9.4g | Fat: 15.2 g

NB: Affiliate links may be included

Nini P https://siLLibake.com
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