No-Bake Cottage Cheese “House” Cake with Cookies
Cookies layered with creamy cottage cheese and cocoa, with banana inside and chocolate glaze. Chill and serve!
Updated : 26 February, 2026
Easy
More than 1 hour.
Ingredients
200 grams
Cookies
250 grams
Curd
50 grams
Butter
100 grams
Sugar
2 tablespoon
Sour cream
2 tablespoon
Cocoa
10 grams
Vanilla sugar
1
Banana
Decorating
50 grams
Chocolate
2 tablespoon
Coconut flakes
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Butter can be melted in the microwave using the appropriate setting (see your appliance manual) or in a double boiler.
Preparation
Step 1
How to make a no-bake “Cottage Cheese House” cake from cookies and cottage cheese? Prepare the ingredients. Use fresh, rich, and dry cottage cheese - mine was 18% fat, but 9% also works. Choose high-fat sour cream (25-30%). Melt the butter in advance using any method and let it cool. You can skip the banana. I used “Baked Milk” cookies; any shortbread-style cookies work. For the glaze, use milk or dark chocolate.
Step 2
In a deep bowl, combine the cottage cheese, melted and cooled butter, sour cream, sugar, and vanilla sugar. Beat with a mixer or whisk until smooth and creamy. If your cottage cheese is very grainy, blend the mixture until smooth. If you don’t have a blender, press the cottage cheese through a sieve.
Step 3
Divide the cottage cheese mixture into two parts and add cocoa to one of them. Mix until combined.
Step 4
Take a bamboo mat or a towel. Cover it with plastic wrap and arrange the cookies. The original recipe suggests dipping each cookie in warm milk (100 ml / about ⅓ cup + 1 tbsp) and then laying it out, but when I tried, the cookies fell apart in my hands, so I skipped that step. I used fewer cookies and ended up with too much filling, so don’t make the same mistake - use 12 cookies.
Step 5
Evenly spread the white cottage cheese mixture over the cookie layer.
Step 6
Evenly spread the cocoa cottage cheese mixture over the white layer.
Step 7
Peel the banana, cut it lengthwise in half, and place it cut-side down on the cottage cheese layer, centered.
Step 8
Using the towel, fold the outer rows of cookies along the long sides toward the center. I had a bit too much filling, but at this stage the dessert is flexible and you can adjust the shape - use the plastic wrap to form the cake into a “house” shape (a triangle in cross-section). Wrap the dessert in plastic wrap and refrigerate to set for 4-12 hours; I left it overnight.
Step 9
Remove the set dessert from the refrigerator. Spread melted chocolate over the top and sprinkle with shredded coconut.
Step 10
Slice and serve the cottage cheese cake straight from the fridge - if it sits at room temperature, it loses its shape very quickly. Enjoy!
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