No-bake cheesecake with cranberries and chocolate

To prepare a no-bake cake, gather all the ingredients listed in the recipe.

To start, you need to prepare the base for the cake from cookies and butter. Any shortbread cookie will work, both white and chocolate. You can either bake them yourself or buy them at the supermarket. Break them into pieces and grind them in a blender until fine crumbs.

Measure out 120 g of butter from the total mass. Melt in the microwave. Pour into the crumbs. Mix until the entire dry mass is moistened.

Take a little moist crumbs in your hands and squeeze it in your palm. If the dough doesn't crumble, the base is ready. If the mass crumbles, add a little more butter.

Take a deep mold with a diameter of 25-28 cm. Line the bottom and sides with parchment paper. To make the parchment paper stick to the side wall, lightly grease it with a small amount of butter. Cream or vegetable butter will do. Transfer the crumbs and press down evenly. The height of the layer should be 8-10 mm. If the mold is larger in diameter, accordingly, the base will be thinner. Cover with plastic wrap and refrigerate for 30-40 minutes to set the crust.

Now is the perfect time to prepare the souffle. In a deep bowl, add cottage cheese of any fat content, sour cream, condensed milk, and vanilla sugar. Blend with an immersion blender until smooth consistency.

Grind the milk chocolate bar into fine crumbs using a blender. Add it to the cottage cheese mixture. Mix well. Any chocolate of your choice will work for this step.

To make a no-bake cheesecake with cranberries and chocolate set well, take instant gelatin. Heat 100 ml of milk from the total amount to boiling. Cool for a couple of minutes. Add gelatin. Stir until completely dissolved. If the gelatin is not dissolved, it can be heated for a few seconds in the microwave. After each heating, mix well.

Pour the warm gelatin solution gently into the cheese mass. Stir vigorously with a whisk until evenly distributed.

Rinse the cranberries in advance and dry them with a paper towel. Arrange them on a layer of cookies. Leave a few berries for decoration.

Pour the cheese mass on top. Refrigerate until fully set, approximately for 4-5 hours. You can leave it overnight.

When the cake is well set, it's time to prepare the chocolate frosting. Pour the remaining 50 ml of milk and the remaining 50 g of butter into a saucepan. Bring to a boil while stirring. Remove from heat.

Add pieces of dark chocolate. Stir until completely melted. Let the chocolate cream cool to a warm state.

Pour the cake with chocolate cream from above. Distribute the cranberries. Melt some white chocolate and decorate the cake on top. Put in the refrigerator for 30-40 minutes.

The no-bake cottage cheese cake with cranberries and chocolate is ready. Enjoy your tea time!