Caramel Cheesecake Without Baking

by Editorial Staff

In summer, when it’s hot outside, I don’t want to turn on the oven at all, I cook sweets without baking. And this caramel cheesecake, with cottage cheese and boiled condensed milk, is a favorite in our family.


  • Shortbread cookies – 250 g
  • Butter – 160 g
  • Fat cottage cheese – 750 g
  • Boiled condensed milk (caramel) – 300 g
  • Roasted nuts (peanuts or walnuts) – 50 g
  • Gelatin – 30 g
  • Water – 70 g


  1. Pour gelatin with warm water, set aside for swelling.
  2. Grind the cookies into crumbs in any way convenient for you (with a rolling pin, in a blender, on a grater, etc.)
  3. Melt the butter, let cool.
  4. Mix cookies with chopped nuts and butter.
  5. Lay out in a split mold with a diameter of 22 cm (cover the bottom with parchment beforehand). Tamp with a spoon or hands into a tight rimmed cake layer. Place in refrigerator for 15-20 minutes.
  6. With a blender, beat the cottage cheese and caramel (boiled condensed milk).
  7. By that time, the gelatin will swell. Warm it up in a water bath until it is completely dissolved.
  8. Add a little curd mass to slightly warm gelatinous water, mix. And then add this mass to a blender with the remaining curd mass, mix until smooth.
  9. Pour the curd mass onto the chilled crust and place in the refrigerator for 3-4 hours.
  10. The unbaked caramel cheesecake is ready.

Bon Appetit!

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