If you are looking to try making cheesecake using cottage cheese, this is a good easy recipe to start with. I am going to show you how to make this no-bake mini cottage cheese cheesecake.

While these mini no bake cheesecakes are made to be red white and blue cheesecake, you could skip the food coloring if you wanted. The food coloring adds no taste to this recipe, it just adds the color to red white, and blue cheesecake for a special occasion.

This is a no-bake recipe meaning it is a great recipe to make when it is hot out as you don’t have to heat up the kitchen.

We made these as mini single-serve cheesecakes, but you could make them as a whole classic cheesecake if you wanted. Simply follow the same steps but just put it into a springform cheesecake pan instead of dividing the recipe into single servings. Just be sure if using a larger pan you don’t go too large.

After you give this recipe a try, here are a few other no-bake cheesecake recipes you may enjoy.

Cheesecake Ingredients Needed:

Sugar
Cottage Cheese
Cookies or Graham Crackers
Gelatin (unflavored)
Butter
Sour Cream
Hot Water
Food Coloring (optional)
Heavy Cream
Vanilla

How To Make This Mini Cottage Cheese Cheesecake Recipe:

Crush cookies or graham crackers into fine crumbs. Food processor works well for this.

Melt butter and then mix with cookie crumbs to form what looks like wet sand.

Divide the cookie mixture into 4 molds (or you can use a small springform pan). Pack tightly onto the bottom of the molds or the bottom of the pan. Place in the freezer for about 5 minutes.

Mix the vanilla, sugar, sour cream, and cottage cheese together. I find it best if mixed in a blender but you can use a large bowl. The blender just gives it more of a creamy consistency as it chops up those curds.

Heat up water in a small bowl then mix in the gelatin. You want to make sure it gets fully dissolved.

Combine cottage cheese mixture with cream and gelatin mixture. Mix well in your mixing bowl or blend well if using a blender.

Divide the cheesecake mixture into thirds. Mix red food coloring into one-third and blue into one-third. Make sure to mix them well. Skip this step if you just want a traditional cheesecake look without the color.

Layer the red white and blue cheesecake mixtures over the prepared crust. Pop back in the freezer for about 10 minutes.

Decorate and serve.

Frequently Asked Questions:

Can you use low-fat cottage cheese?

Yes!

What can I use to decorate or top this cheesecake?

Some great options for the top of the cheesecake are sprinkles, sugar stars, sugar beads or fresh fruit such as fresh berries

Can I use something in place of cottage cheese?

Yes! If you are not a fan of cottage cheese recipes you could use cream cheese (full-fat cream cheese or low fat), ricotta cheese, or greek yogurt. They all will work with great results. These will also give an even smoother texture.

What are some other options to use to make the crust?

You could pretty much use any type of cookie or graham cracker crumbs or even cinnamon graham crackers.

How should this cheesecake be stored?

As with most cheesecakes, this should be wrapped tightly in something like plastic wrap and stored in the fridge.