This no-bake chocolate wafer and cottage cheese cake is a simple yet elegant dessert that comes together with just a few ingredients and a bit of patience. Combining the rich, chocolatey crunch of wafers with the light, creamy tang of cottage cheese and the sweet silkiness of condensed milk, this cake is a wonderful fusion of flavor and texture. It’s the kind of dessert that feels indulgent without being overly heavy—a perfect treat for any occasion.
Preparation Time, Cook Time, Total Time
Preparation Time: 25 minutes
Chilling Time: 2–3 hours
Total Time: 2 hours 30 minutes to 3 hours 30 minutes
Yield
Servings: 8–10 slices
Cuisine
European-inspired No-Bake Dessert
Ingredients
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400 g chocolate wafers
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30 g butter, melted
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15 g gelatin
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Cold water (enough to bloom the gelatin)
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400 g soft cottage cheese
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50 ml condensed milk
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Optional toppings: chocolate shavings, fresh berries, chopped nuts, almond blossoms
Step-by-Step Cooking Directions
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Prepare the base
Place the chocolate wafers in a blender or food processor. Grind them into fine crumbs, similar to cookie crumbs for a crust. -
Add the butter
Pour the melted butter over the wafer crumbs and mix thoroughly. The mixture should resemble wet sand and hold its shape when pressed. -
Form the crust
Press the wafer mixture into the bottom of a 19 cm springform pan or round cake mold. Use a flat-bottomed glass or spoon to pack it down firmly and evenly. Place in the refrigerator to chill while you prepare the filling. -
Bloom the gelatin
Add 15 g of gelatin to a small bowl of cold water. Let it sit for 5–10 minutes to bloom (absorb the water and soften). -
Make the filling
In a large mixing bowl, combine the soft cottage cheese and condensed milk. Mix until smooth. For an ultra-smooth texture, blend the mixture using a hand mixer or food processor. -
Melt and add the gelatin
Once bloomed, gently melt the gelatin in the microwave for about 10–15 seconds until liquid but not boiling. Slowly pour the gelatin into the cottage cheese mixture while stirring continuously to prevent lumps. -
Assemble the cake
Pour the filling over the chilled wafer crust and spread it evenly using a spatula. -
Chill the cake
Place the cake in the refrigerator and allow it to set for 2–3 hours or until firm. -
Decorate and serve
Once set, remove from the mold and decorate with chocolate curls, fresh berries, chopped nuts, or almond blossoms for an elegant touch. -
Slice and enjoy
Slice with a warm knife for clean cuts. Serve chilled.
Nutritional Information (Per Slice, Approximate for 10 slices)
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Calories: 270
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Protein: 6g
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Carbohydrates: 24g
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Sugar: 15g
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Fat: 16g
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Saturated Fat: 8g
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Sodium: 110mg
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Fiber: 1g
Note: Nutrition values may vary depending on toppings and specific brands used.
The Origins and Popularity of the Recipe
This type of no-bake dessert draws inspiration from Eastern European and Slavic traditions, where cottage cheese is commonly used in sweet dishes. No-bake cakes made with biscuits, wafers, or sponge fingers are also popular in Mediterranean and Middle Eastern cuisines.
What sets this version apart is the combination of silky condensed milk with the slightly tangy cottage cheese, which balances sweetness and richness without the need for cream cheese or heavy cream. The use of gelatin adds structure without baking, making it a perfect summer dessert or party-ready treat when the oven is off-limits.
As a popular type of recipe in online cooking communities and YouTube food channels, this dessert showcases how minimal ingredients can yield impressive results. It’s loved for its simplicity, elegant presentation, and adaptability.
Reasons Why You’ll Love This Recipe
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No oven required: Great for hot days or when you want a quick dessert.
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Quick to assemble: Just 25 minutes of active prep time.
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Minimal ingredients: All pantry or fridge staples.
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Versatile decoration: Make it as simple or elegant as you like.
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Light and creamy: The perfect balance of richness and airiness.
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Make-ahead friendly: Prepares well in advance and gets better with time.
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Elegant presentation: Looks like a patisserie treat with very little effort.
Health Benefits
While this dessert is a treat, it can offer a few nutritional upsides:
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Cottage cheese: Rich in protein, calcium, and low in fat (especially when using low-fat varieties).
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Moderate sugar: With only 50 ml of condensed milk, the recipe is less sugary than many no-bake cheesecakes.
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No refined flour: The crust is made from wafers without any added flour.
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Customizable: Use low-fat or sugar-free alternatives to adjust to dietary needs.
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Portion-controlled: Serves 8–10, making it easy to monitor intake while still enjoying a treat.
Serving Suggestions
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After dinner dessert: Serve a chilled slice with espresso or herbal tea.
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Summer picnic: This travels well in a cooler and makes for a refreshing treat.
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With fruit: Top with strawberries, raspberries, or mango for added freshness.
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Brunch centerpiece: Serve as a sweet option at a brunch buffet.
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Mini versions: Use muffin tins or silicone molds for individual portions.
Cooking Tips
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Use soft cottage cheese: If yours is chunky, blend it until smooth before adding other ingredients.
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Ensure gelatin is fully dissolved: Undissolved gelatin will result in a gritty or uneven texture.
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Let it chill fully: Don’t rush the setting process. 2–3 hours minimum, overnight is even better.
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Line your mold: Use parchment on the bottom of your springform for easier removal.
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For extra flavor: Add a splash of lemon zest or a drop of almond extract to the filling.
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Smooth finish: Tap the pan gently on the counter before refrigerating to release air bubbles.
Variations to Try
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Chocolate version: Add 2 tablespoons of cocoa powder to the cheese mixture for a chocolate cheesecake.
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Coffee twist: Stir in a shot of espresso or coffee-flavored liqueur.
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Nutty crunch: Mix crushed hazelnuts or almonds into the base.
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Layered dessert: Alternate layers of wafers and cheese filling for a tiered look.
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Fruit swirl: Add pureed berries or jam swirls to the filling before setting.
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Lighter version: Use low-fat cottage cheese and sugar-free wafers and condensed milk.
Conclusion
No-bake chocolate wafer and cottage cheese cake is a delightful dessert that brings together texture, flavor, and visual appeal with effortless preparation. Whether you’re new to making desserts or a seasoned cook looking for an easy win, this recipe is sure to impress. It’s creamy, chocolaty, slightly tangy, and endlessly versatile—a go-to dessert that can be dressed up or down for any occasion. Plus, it’s a sweet way to celebrate life’s little victories with family, friends, or 300,000 YouTube subscribers!
Frequently Asked Questions (FAQ)
1. Can I use cream cheese instead of cottage cheese?
Yes, you can. Cream cheese gives a denser, richer texture. Make sure to blend well for a smooth filling.
2. My cottage cheese is chunky—what should I do?
Blend it in a food processor or with an immersion blender until smooth before combining with other ingredients.
3. Can I use a different base instead of chocolate wafers?
Absolutely. Digestive biscuits, graham crackers, or any dry cookie will work. Add cocoa powder if you’d like to keep the chocolate flavor.
4. What can I use instead of gelatin?
You can try agar-agar for a vegetarian version, but note that it sets differently and needs boiling.
5. How long does this cake last in the fridge?
It stays fresh for up to 3–4 days in the refrigerator. Cover it well to prevent drying out.
6. Can I freeze the cake?
Yes. Freeze the whole cake or individual slices wrapped tightly. Thaw in the fridge before serving.
7. Can I make this recipe sugar-free?
Use sugar-free condensed milk and sugar-free wafers. Adjust sweetener to taste.
8. How do I avoid lumpy gelatin in the filling?
Make sure the gelatin is fully melted and pour it slowly while stirring the filling constantly.
9. What size mold should I use?
A 19 cm springform or round mold is perfect, but you can also use a loaf pan or individual dessert cups.
10. Can I double the recipe?
Yes, simply double each ingredient and use a larger mold. Increase setting time accordingly.