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No-Bake Cottage Cheesecake Pots with Yellow Iced Cake Base recipe
Creamy no-bake cheesecake pots sit on a buttery yellow iced cake base for a nostalgic, dessert-shop style treat. Lightly tangy, sweet and quick to assemble, they make an easy make-ahead pudding.
20 min · Easy · British Jump to method
Ingredients
- 200g Yellow iced cake
- 250g Cottage cheese
- 150g Greek yoghurt
- 100ml Double cream
- 40g Caster sugar
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice
| Nutrition | Per serving |
|---|---|
| Calories | 363 kcal |
| Protein | 8.8 g |
| Carbohydrates | 31.8 g |
| Fat | 21 g |
| Saturated fat | 12.3 g |
| Fibre | 0.4 g |
| Sugar | 22.7 g |
| Sodium | 0.4 mg |
Why this works
A creamy, dessert-style pot that is relatively high in energy, saturated fat and sugar, with a modest amount of protein from the dairy ingredients.
Protein and calcium. Cottage cheese and Greek yoghurt contribute protein and calcium, supporting satiety and bone health.
Higher saturated fat. Double cream and yellow iced cake raise saturated fat, so this is best enjoyed as an occasional treat.
Added sugar load. Caster sugar plus the iced cake base make this a higher-sugar dessert, which may not suit frequent consumption.
Method
- Crush the yellow iced cake into fine crumbs and press half of it into the base of 4 serving pots.
- In a bowl, beat the cottage cheese until as smooth as possible, then whisk in the Greek yoghurt, double cream, caster sugar, vanilla extract and lemon juice until thick and creamy.
- Spoon the cheesecake mixture over the cake base, then top with the remaining yellow iced cake crumbs.
- Chill for at least 30 minutes before serving so the filling firms up a little.
Prefer the classic version? Baked Rice Cakes with Crème Fraîche and Yoghurt Swirl
Other Cottage Recipes
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