I heard a content creator say “cottage cheese is having a moment” .. and it certainly does seem to be a flurry of recipes that are capitalizing on this high protein, low fat food. The twist is, everyone is raving about WHIPPED cottage cheese. So for folks who think they don’t like the texture of cottage cheese, you may enjoy this light and airy, mousse like dessert. It comes together quickly, takes only a few ingredients and makes for a pretty presentation.
No Bake (Cottage) Cheesecake
Ingredients
Instructions
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Instead of a traditional butter and graham cracker crumb crust, this recipe uses greek yogurt for a low fat healthier option. Place your graham cracker in the food processor and blend until you have a fine crumb. Add the greek yogurt and pulse until you have a cracker crust texture. Press firmly in a 8x8 backing dish.
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Place your cottage cheese in the food processor along with FOUR tsp of sugar and whip on high until light and fluffy. Place 9 large dollops of whipped filling on top of your crust.
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Next add the instant coffee plus one tsp of sugar and return to the food processor and whip again for another little bit. Place four large dollops around the center.
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Add the dark coco plus 1 tsp sugar and return to the food processor until blended. Add the chocolate dollops around the edges.
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With the back of a wooden spoon make swirls from the out edge to the center. Chill for at least three hours and serve.
