Knudsen Icebox Cottage Cheese Cake(No Baking)
A creamy, no-bake cottage cheese cake with lemon and spice hints, perfect for summer gatherings or a light dessert that appeals to cheese lovers and citrus fans.
Ingredients
- 3 cups Knudsen cottage cheese ⓘ
- 2 envelopes unflavored gelatin
- 1 cup sugar ⓘ
- 1/4 teaspoon salt ⓘ
- 2 eggs ⓘ
- 1 cup Knudsen milk ⓘ
- 1 teaspoon grated lemon rind
- 1 tablespoon lemon juice ⓘ
- 1 teaspoon vanilla ⓘ
- 1 cup whipping cream ⓘ
- 1/2 cup graham cracker crumbs ⓘ
- 2 tablespoons melted butter ⓘ
- 1 tablespoon sugar ⓘ
- 1/4 teaspoon cinnamon ⓘ
- 1/4 teaspoon nutmeg ⓘ
Instructions
- Drain the cottage cheese and beat until smooth.
- Mix gelatin, sugar, and salt in the top of a double boiler.
- Beat egg yolks and milk and add to the gelatin mixture.
- Cook, stirring constantly, about 10 minutes until gelatin is dissolved and mixture thickens.
- Remove from heat and stir in lemon rind. Cool.
- Add cottage cheese, lemon juice, and vanilla. Cool, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
- Fold in stiffly beaten egg whites and whipped cream into the chilled cottage cheese mixture.
- Turn the mixture into an 8-inch spring-form pan and chill before serving.
Tips & Substitutions
For a smoother texture, ensure the cottage cheese is well-drained and beaten until completely smooth. If you prefer a sweeter dessert, you can increase the sugar to 1 1/4 cups. Substitute sour cream for half of the cottage cheese for a tangy twist, or try using Greek yogurt for a thicker consistency. This recipe is a great option for those looking for no-bake American recipes.
Serving Suggestions
Serve the cottage cheese cake chilled, topped with fresh berries or a drizzle of fruit syrup for added flavor. A dollop of whipped cream can also enhance its creamy texture. It pairs beautifully with P. J.'S Lemon Pie for a delightful dessert spread at gatherings. Consider adding mint leaves for a refreshing garnish.
Storage & Reheating
Store leftover cottage cheese cake in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, place slices in a single layer in a freezer-safe container, separating layers with parchment paper. Thaw in the refrigerator overnight before serving. Avoid reheating, as this dessert is best served chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Knudsen Icebox Cottage Cheese Cake(No Baking) contains roughly 378 calories, with 8g protein, 57g carbohydrates, and 14g fat. It is a good source of calcium (19% of the Daily Value), protein (16% of the Daily Value), and vitamin C (15% 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 flavored gelatin instead of unflavored?
Yes, you can use flavored gelatin, but it will alter the taste of the cake. For a lemon flavor, lemon gelatin would work well, but keep in mind that it may affect the overall sweetness and acidity balance of the dessert.
Is there a dairy-free alternative for this recipe?
For a dairy-free version, substitute cottage cheese with dairy-free cream cheese or a thick cashew cream. Use almond milk or coconut milk in place of regular milk, and ensure the gelatin is plant-based if necessary. This will create a similar texture while accommodating dietary restrictions.
How can I make this cake more visually appealing?
To enhance the visual appeal, consider adding a fruit topping or a layer of lemon curd. Fresh fruit like strawberries, blueberries, or raspberries can be arranged on top before serving. A sprinkle of finely chopped nuts or a drizzle of chocolate sauce can also make for an attractive presentation.
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).