Double Cheese Cheesecake with Graham Cracker Crust
Submitted by mariacakes
No-bake cheesecake with cream cheese and cottage cheese in a buttery graham cracker crust, set with lemon gelatin and whipped cream. Light, tangy, and ready after a simple chill.
YIELD
16 servingsPREP
20 minCOOK
0 minREADY
4 hrsNo oven required for this one. Cream cheese and cottage cheese team up for a filling that’s rich but surprisingly light, with a lemony tang that keeps each bite from feeling heavy.
Whipped cream and gelatin give the filling its airy, mousse-like set. The graham cracker crust does double duty: pressed into the pan as a base and crumbled over the top for a buttery crunch on every slice.
Four hours of chilling and you’ve got a gorgeous cheesecake that feeds a crowd of 16. Make it a day or two ahead and it only gets better.
Kitchen Tips
- Let the gelatin cool to a syrupy consistency before folding in so it distributes evenly without clumping
- Chill the evaporated milk in the freezer for 15 minutes before whipping for maximum volume
- For a smoother filling, blend the cottage cheese in a food processor first to remove any graininess
Ingredients
Directions
Using fingers, work crumbs and 3 tablespoons sugar into melted butter.
Divide mixture, using ⅔ to cover bottom and sides of 9-inch springform pan and reserving ⅓ as topping to sprinkle over filling.
Dissolve gelatin in boiling water.
Set aside until syrupy.
Combine milk and cream and beat until mixture is quite thick.
Mix cheeses, lemon juice, vanilla, salt and ½ cup sugar in separate bowl.
Add cheese mixture to cream mixture.
Blend in partially set gelatin.
Pour into crust and chill 4 hours.
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