This refreshing, creamy no-bake dessert is a celebration of natural sweetness, wholesome textures, and gut-friendly ingredients. No-Bake Yogurt Cottage Cheese Cake with Dried Fruits and Walnuts blends creamy cottage cheese and yogurt with the rich flavors of honey (or sugar-free syrup), gently infused with vanilla and packed with a medley of dried fruits and toasted walnuts. It’s held together with a simple gelatin base, creating a silky texture without the need for baking. Perfect for hot summer days, festive spreads, or simply a healthy indulgence, this chilled dessert is light, nourishing, and deliciously satisfying.
Cooking Time
Prep Time: 25 minutes
Chilling Time: 2–3 hours
Total Time: Approx. 3 hours 30 minutes
Ingredients
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40 ml hot water
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30 g gelatin
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180 g low-fat cottage cheese
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1 cup plain yogurt (approx. 250 ml)
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50 g sugar-free syrup or honey
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A few drops of vanillin or ¼ teaspoon vanilla extract
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1 cup walnuts
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1 cup prunes
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⅔ cup dried apricots
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½ cup dried cranberries
Step-by-Step Cooking Directions
1. Bloom the Gelatin
Pour 40 ml of hot water into a small bowl and sprinkle the gelatin over the top. Let it sit for a few minutes, stirring occasionally, until fully dissolved and smooth.
2. Prepare the Creamy Base
In a large mixing bowl, combine the cottage cheese, yogurt, sweetener (sugar-free syrup or honey), and vanilla. Blend the mixture with an immersion blender until completely smooth and creamy.
3. Incorporate the Gelatin
Once the gelatin has fully dissolved and cooled slightly, pour it into the creamy mixture. Stir thoroughly to ensure the gelatin is evenly distributed.
4. Toast the Walnuts
Rinse the walnuts under cold water and dry them with a paper towel. Place them in a dry skillet over medium heat and toast lightly for a few minutes until fragrant. Chop roughly with a knife and add to the creamy base.
5. Prepare the Dried Fruits
Rinse the prunes, dried apricots, and cranberries well. Pat them dry with paper towels to remove excess moisture. Chop the prunes and apricots into small pieces. Add all the dried fruits to the mixture and stir until evenly combined.
6. Assemble and Chill
Pour the mixture into a silicone mold or parchment-lined springform pan. Smooth the top with a spatula. Cover and place in the refrigerator for at least 2–3 hours, or until the cake is set and firm.
7. Serve
Once set, carefully remove the cake from the mold. Garnish with extra chopped nuts or a drizzle of honey if desired. Slice and serve chilled.
Nutritional Information (Per slice, approx. 10 servings)
Calories: 180–210 kcal
Protein: 9–10 g
Fat: 9 g
Carbohydrates: 18–22 g
Fiber: 2–3 g
Calcium, potassium, vitamin E, and antioxidants
The Origins and Popularity of the Recipe
This style of no-bake cottage cheese and yogurt cake finds its roots in Eastern European and Mediterranean kitchens, where dairy desserts are beloved for their balance of indulgence and nutrition. Prunes, dried apricots, and walnuts are staples in Slavic and Middle Eastern cuisines, often used in festive sweets. In recent years, as people move toward high-protein, low-sugar treats, versions of this dessert have become widely popular across health-conscious communities around the world—especially for summer gatherings and no-bake needs.
Reasons Why You’ll Love the Recipe
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No oven needed—perfect for warm weather
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Naturally sweetened with honey or sugar-free syrup
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Packed with protein from cottage cheese and yogurt
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Full of fiber and healthy fats from fruits and nuts
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Elegant and wholesome dessert for any occasion
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Easy to customize with your favorite dried fruits
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Kid-friendly and festive
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Light texture yet rich in flavor
Health Benefits
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Cottage Cheese & Yogurt: Rich in casein protein, calcium, probiotics (in yogurt), and low in fat
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Walnuts: High in omega-3 fatty acids and antioxidants
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Prunes and Apricots: Excellent sources of fiber, potassium, and vitamin A
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Cranberries: Offer polyphenols and support urinary health
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Honey (if used): Natural antibacterial and energy-boosting properties
This dessert supports bone health, digestion, brain function, and offers a steady energy release without spiking blood sugar—especially beneficial when made with sugar-free syrup.
Serving Suggestions
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Serve with a fresh mint sprig or zest of lemon for a zesty touch
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Pair with a hot herbal tea or iced green tea for a refreshing contrast
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Drizzle with a little maple syrup or fruit compote if you like it sweeter
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Garnish with toasted coconut flakes or additional dried fruit
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Slice thinly and serve as a light dessert after a heavier meal
Common Mistakes to Avoid
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Not dissolving the gelatin completely: Can lead to clumps or uneven texture
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Adding hot gelatin to cold mixture too quickly: Always let it cool slightly to prevent curdling
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Skipping the drying of fruits: Moisture can prevent proper setting
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Overtoasting nuts: Can impart a bitter taste—light golden is ideal
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Not refrigerating long enough: The cake needs time to set properly
Pairing Recommendations
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Drinks: Light herbal teas like chamomile, mint, or rooibos
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Fresh Fruits: Serve alongside kiwi, fresh berries, or orange slices
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Light Meals: Complements a salad-based lunch or a grilled fish dinner
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Wine Pairing: A light Moscato or semi-sweet Riesling enhances the honeyed notes
Cooking Tips
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Use a silicone mold for easy unmolding and a smooth finish
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Strain yogurt in a cheesecloth overnight for a firmer, cheesecake-like texture
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Add orange or lemon zest for a citrusy flavor boost
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Fold in the dried fruit last to ensure even distribution
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For a more indulgent version, top with a thin dark chocolate glaze
Similar Recipes to Try
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No-Bake Greek Yogurt Cheesecake with Berries
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Cottage Cheese and Berry Protein Bars
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Dried Fruit and Nut Energy Bites
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Yogurt and Gelatin Parfaits
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Russian Curd Cake (Zapekanka)
Variations to Try
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Tropical Version: Use dried mango, pineapple, and coconut
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Chocolate Swirl: Add 2 tablespoons of cocoa powder or swirl in melted chocolate
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Berry Burst: Use freeze-dried raspberries and blueberries for color and tang
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Spiced Delight: Add cinnamon, nutmeg, or cardamom for warmth
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Vegan Alternative: Use plant-based yogurt, soft tofu, and agar-agar in place of gelatin
Ingredient Spotlight: Gelatin
Gelatin is a collagen-based ingredient that creates structure in no-bake desserts. Derived from animal sources, it dissolves in hot water and sets as it cools, giving a firm yet jiggly texture. It’s rich in amino acids like glycine and proline, supporting skin health, joint function, and gut repair. Always bloom gelatin in water before using, and avoid boiling it to preserve its thickening power.
Conclusion
This No-Bake Yogurt Cottage Cheese Cake with Dried Fruits and Walnuts is a dessert that checks all the boxes: creamy, light, naturally sweet, and packed with nutrients. Whether you’re hosting a summer dinner, prepping a make-ahead dessert, or simply looking for a guilt-free treat, this recipe delivers satisfaction without compromise. Its ease, elegance, and adaptability make it a repeat-worthy addition to your healthy dessert collection.
10 Frequently Asked Questions
1. Can I substitute gelatin with agar-agar?
Yes. Use 1:1 ratio, but boil agar-agar to activate it. It sets firmer and is plant-based.
2. What kind of cottage cheese is best?
Use smooth, low-fat cottage cheese or blend the curds well for a creamy texture.
3. Can I make it ahead?
Absolutely. It stores well for 3–4 days in the fridge, making it ideal for meal prep or gatherings.
4. Is this dessert diabetic-friendly?
Yes, if made with sugar-free syrup. Still, be mindful of natural sugars from fruits.
5. Can I add fresh fruit instead of dried?
It’s possible, but too much moisture may affect the texture. Use firmer fruits like apples or berries sparingly.
6. Do I need a special mold?
No. A silicone loaf pan, springform pan, or even glass container lined with parchment will work.
7. How long should it chill?
At least 2–3 hours. Overnight chilling results in best firmness and flavor development.
8. Can I omit the nuts?
Yes. You can replace them with seeds, granola, or leave them out entirely for a smoother finish.
9. What’s the best yogurt to use?
Plain, unsweetened Greek yogurt works best for creaminess and tang. Regular yogurt is fine too.
10. Can I freeze this dessert?
It’s not ideal—gelatin-based desserts can separate when thawed. Best enjoyed fresh from the fridge.