Granny Bolt'S No Bake Cheesecake
A creamy, no-bake cheesecake featuring cottage cheese and pineapple, perfect for a light, fruity dessert that suits all occasions and requires minimal preparation.
Ingredients
Instructions
- Mix together 2 envelopes Knox unflavored gelatin, sugar, and salt in the top of a double boiler.
- Beat egg yolks and milk; add to gelatin mixture.
- Cook over boiling water, stirring constantly until gelatin is dissolved and mixture thickens, about 10 minutes. Remove from heat and cool.
- Stir in cottage cheese and drained crushed pineapple.
- Chill, stirring occasionally until mixture mounds slightly when dropped from spoon.
Tips & Substitutions
For a lighter texture, consider using low-fat cottage cheese or yogurt as a substitute. If you want to add flavor, a teaspoon of vanilla extract can enhance the taste. Ensure to beat the egg whites until stiff peaks form for a fluffier cheesecake. If gelatin is hard to find, agar-agar can be a vegetarian alternative, but you may need to adjust the quantity.
Serving Suggestions
This cheesecake is perfect on its own, but you can elevate it by serving it with a drizzle of chocolate sauce or a scoop of fresh fruit, such as strawberries or blueberries. For a fun twist, try pairing it with Minty Delight as a refreshing dessert duo. Garnish with whipped cream for an added touch of elegance.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy the cheesecake again, simply take it out of the fridge and allow it to sit at room temperature for about 15 minutes before serving. Avoid freezing, as it may alter the texture of the cheesecake.
Nutrition & Diet Analysis (per serving)
Each serving of Granny Bolt'S No Bake Cheesecake contains roughly 2233 calories, with 38g protein, 85g carbohydrates, and 197g fat. It is an excellent source of protein (76% of the Daily Value), iron (58% of the Daily Value), and vitamin A (51% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit instead of pineapple?
Absolutely! You can substitute crushed pineapple with other fruits like peaches, strawberries, or mixed berries for a different flavor profile. Just ensure the fruit is well-drained to avoid excess moisture that may affect the cheesecake's consistency.
How can I make this cheesecake more firm?
If you prefer a firmer cheesecake, increase the amount of gelatin used to 3 envelopes or reduce the amount of liquid by using less milk. Additionally, chilling the cheesecake longer before serving can help achieve a firmer texture.
Is it possible to make this cheesecake dairy-free?
Yes, you can make a dairy-free version by substituting the cottage cheese with a plant-based alternative, such as cashew cream or silken tofu blended until smooth. Use coconut milk or almond milk in place of regular milk for a creamy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).