Cheesecake has long been a family favorite. But, most recipes require a lot time and several packages of cream cheese.

If you’re a cheesecake fan, but don’t have any cream cheese on hand or a lot of time to spare, you may want to try this old-fashioned Easy No-Bake Cheesecake recipe. It calls for cottage cheese, and there’s no baking. You just refrigerate it instead.

Another reason to love this recipe is you can make it the day before, since it has to be refrigerated at least two hours anyway. That will leave you time to focus on just making dinner the next day.

One last advantage is you probably have most of the ingredients on hand, so you can prepare it if you get short notice that unexpected guests are dropping by. If they like cheesecake, they’ll love this one, and you will too!



1 cup vanilla wafer or graham cracker crumbs

2 tablespoons sugar

1/4 cup butter or margarine, melted


1 1/2 cups cold milk

1 (4-ounce) package instant vanilla pudding

1 cup creamed cottage cheese

2 teaspoons grated lemon peel

To make the crust, in a small bowl, combine crumbs, sugar and butter, stirring with a fork to mix well. Reserve 1/4 cup of the mixture for topping, and using the back of metal spoon, press the rest of the crumb mixture into bottom and sides (not on the rim) of an 8-inch pie plate. Refrigerate while preparing filling.

To make the filling, pour milk into a medium bowl. Gradually beat in vanilla pudding mix with rotary beater, just until mixture is smooth.

Add cheese and lemon peel. Beat, with rotary beater, just until cheese and pudding are well mixed. Mixture will be thin.

Pour into crust. Sprinkle reserved crumb mixture over top. Refrigerate about 2 hours, or until chilled and filling is set. Makes 6-8 servings.

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