“Desserts are made of sugar and love” No wonder most of us like to round off their meals with something sweet.
A delicious meal is great, but a dessert is even better. A handful of fresh fruits, few biscuits, a little yogurt or cottage cheese and you are in for a refreshing and healthy treat everyday. Dessert recipes that are easy on the stomach are preferred anytime in my home to heavy & creamy ones. Nothing is more rewarding than to see my children appreciating & preferring these home made healthy desserts over store bought ice creams.
A good amount of heavy cream and cream cheese is generally used to make a cheese cake, but I like the lightness of home-made Cottage-cheese (paneer) in my recipes, it gives that feathery touch and extra freshness to the recipe.
This easy and quick No-bake cheesecake with cottage cheese (paneer) and Nutella is my to-go dessert when I don’t have much time to prepare an elaborate dessert. The Cheesecake could also be set in small individual bowls or ramekins and served.
Oh yes…I remember, this Cheesecake was one of the desserts when I had called a good friend Charan Sarvana for dinner at home last year. Tofu Malai Kofta and stuffed Okra were on the menu that day.
Make fresh cottage cheese using one liter of milk. Here is a detailed post about how to make cottage cheese.
Strain the cottage cheese using a muslin cloth.
For the crust;
- 24 Digestive biscuits
- 2 tbsp. Ghee or butter
- 1/2 tsp. Cinnamon powder
- 1/2 tsp. Nutmeg powder
For the filling;
- 1 cup Cottage cheese
- 1/2 cup Nutella
- 2 tbsp sugar powder
- 2 tbsp grated chocolate
- 2 large Fresh Plums
Method; Grease a round 8-9 inch pie dish.
Powder the digestive biscuits (I used Oats biscuits) in a blender.
Take the powdered biscuits in a large bowl and add cinnamon powder, nutmeg powder and ghee (clarified butter) in it.
Combine all the ingredients well and pour onto the greased baking dish.
Press the biscuits lightly using the back of a ladle to make a firm base for the cheese cake.
Refrigerate the baking dish for an hour.
Take another bowl and add crumbled cottage cheese in it. You can blend the cottage cheese before using it in the recipe if you don’t like the granules in your cheesecake.
Add Nutella and sugar powder in the bowl and combine well.
Take out the baking dish from refrigerated and pour cottage cheese and Nutella mix over it and spread it evenly.
Thinly slice the Plums and grate a small chocolate bar (I used Nestle chocolate bar).
Place the slices over the cottage cheesecake and spread the grated chocolate over it. Refrigerate the Cheesecake for 4-5 hours before slicing and serving the Cheesecake.
Notes;
- Add a teaspoon of Agar powder dissolved in 2-3 tsps. of warm water to the Cheesecake filling to make it more firm. This cheesecake will not have a very firm texture.
- Refrigerate it overnight for better results.
- Blend the cottage cheese to a smooth paste if you don’t like granules in your cheesecake.
- Substitute crumbled Tofu with cottage cheese to make more healthier filling in the recipe.
- Try this healthy Carrot Cheesecake recipe or this orange and cardamom flavored cheesecake.
- Replace Nutella with chunky Peanut butter to get another delicious version of cheesecake recipe.
The post Recipe | No-Bake Cheesecake with Cottage Cheese & Nutella – A quick & easy festive dessert appeared first on Lite Bite.
