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.

Summary

Prep Time	20 mins
Total Time	4 hrs 20 mins
Course	Dessert

Ingredients

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

Instructions

Pour gelatin with warm water, set aside for swelling.
Grind the cookies into crumbs in any way convenient for you (with a rolling pin, in a blender, on a grater, etc.)
Melt the butter, let cool.
Mix cookies with chopped nuts and butter.
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.
With a blender, beat the cottage cheese and caramel (boiled condensed milk).
By that time, the gelatin will swell. Warm it up in a water bath until it is completely dissolved.
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.
Pour the curd mass onto the chilled crust and place in the refrigerator for 3-4 hours.
The unbaked caramel cheesecake is ready.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.