Cottage cheese cake with berries (no bake) – a dessert that will attract all eyes!

At first glance, as sophisticated and elegant as it looks, this cake seems extremely difficult to make. But everything is as simple and easy as possible, and you won’t even have to turn on the oven. If you dare to try it, be sure that you will get a phenomenal cake, with a heady taste of berries and a super delicate and fine texture, which you will irreversibly fall in love with.

This fabulous, super mouth-watering and good-looking cake is perfect for any birthday, festive meal or simply to delight your loved ones on an ordinary spring day! Enjoy with pleasure!

Ingredients for the top

-200 g of plain biscuits

-100 g of butter

Ingredients for cream cheese

-400 g of cottage cheese

-400 g of cream

-150 g of sugar

-20 g of gelatin

-200 g of berries (blackcurrants, blueberries)

Method of preparation

1. Crush the biscuits using a blender or a food processor.

2. Add the melted butter and mix the composition well.

3. Line a mold with removable walls with baking paper.

4. Place the cookie dough in it, pressing it well on the bottom of the mold. Put it in the fridge.

5. Soak the gelatin in 150 g of water and let it swell for 10 minutes (see on the package).

6. Put the gelatin on the fire and heat it to about 40-50 degrees. Stir it continuously until it dissolves completely. Then let it cool.

7. Thaw the fruits and then chop them with the help of the blender.

8. Pass the fruit composition through a sieve or colander. If you use black currants, add 2 tablespoons of water to make them easier to strain.

9. Put the cottage cheese in a container (if necessary, you can grind it beforehand with the help of the blender, so that it is more homogeneous), the cream and the sugar. Grind the mixture with the help of the blender until it becomes homogeneous. As a result, you should get a homogeneous and creamy mass, without small granules (lumps) of sugar or cheese.

10. Put ⅓ of the cheese mass in another container and add the fruit puree and 2 tablespoons of sugar (if the fruit is sweet, it is not necessary to add sugar). Mix the composition using a blender or whisk.

11. Divide the gelatin into 2 equal parts.

12. Pour some of the gelatin into the fruit cheese mass, mixing continuously with the help of the mixer. Continue to mix the composition for another minute.

13. Proceed in the same way with the white cheese mixture (be careful to wash the mixer blade, so that the white composition does not get colored as well).

14. Remove the mold from the refrigerator. Pour 5 tablespoons of white mixture exactly on the center of the cookie sheet.

15. Afterwards, pour 5 tablespoons of the fruit mixture onto the center of the white mixture.

16. Repeat the process until you finish the bicolor cheese compositions.

17. To create a prettier decoration, draw lines with a toothpick, starting from the center outwards.

18. Refrigerate the cake for 4-5 hours or overnight.

19. To remove the cake from the mold without damaging its edges, you can resort to a little trick: heat the edges of the mold all around with a hair dryer, after which you can detach them without fear.

20. Remove the cake to a plate lined with paper, then carefully remove the paper.

The cake is ready!