No-Bake Layered Raspberry & Cottage Cheese Cake with Red Jelly

If you are craving a delicious sweet treat but do not have time to bake, this easy recipe is exactly what you need. Featuring three layers of crisp chocolate biscuits, a smooth vanilla cottage cheese (tvaroh) cream, and fresh raspberries set in red cake jelly, this no-bake cake is guaranteed to be a success!

Why You Will Love This Recipe

• 100% No-Bake: Quick and simple to assemble without turning on the oven.

• Rich Layered Structure: Generous cocoa biscuit layers filled with creamy, smooth cottage cheese cream.

• Vibrant Berry Topping: Sweet raspberries combined with clear red cake jelly create a bakery-worthy presentation.

• Crowd-Pleasing: Perfect for weekend coffee breaks, family gatherings, or holiday treats.

Ingredients

Cottage Cheese Cream (Tvaroh Filling)

• Smooth Cottage Cheese / Quark (Tvaroh): 1 kg (2.2 lbs)

• Unsalted Butter: 200 g

• Sugar: ¾ cup

• Eggs: 3 large

• Milk: 1 cup (250 ml)

• Vanilla or Cream Pudding Powder: 2 packets

Biscuit Base & Layers

• Cocoa Biscuits: 3 packages (approx. 600 g total)

Fruit & Jelly Topping

• Fresh Raspberries: 300 g

• Red Cake Jelly (Dortové želé): 2 packets

• Boiling Water: 750 ml

Step-by-Step Instructions

1. Prepare the Cottage Cheese Cream

1. In a small bowl, whisk the 2 pudding powders into the milk until completely smooth and free of lumps.

2. In a saucepan over low heat, gently melt the butter and sugar together until the sugar is dissolved.

3. Add the cottage cheese (tvaroh) and eggs into the melted butter mixture, stirring constantly until fully combined and smooth.

4. Stir in the milk and pudding mixture and cook gently while stirring until thick and creamy. Remove from heat and allow to cool slightly.

2. Assemble the Biscuit & Cream Layers

1. First Layer: Arrange a single layer of cocoa biscuits across the bottom of your baking pan or dish. Spread a portion of the warm cottage cheese cream evenly over the biscuits.

2. Second Layer: Place a second layer of cocoa biscuits over the cream and spread another layer of cream smoothly on top.

3. Third Layer: Lay down the final layer of cocoa biscuits and cover with the remaining cottage cheese cream, smoothing the top evenly.

4. Chill: Place the assembled cake in the refrigerator to cool and allow the cream to firm up.

3. Top with Raspberries and Jelly

1. Arrange the raspberries evenly across the top of the chilled cake.

2. Dissolve the 2 packets of red cake jelly in 750 ml of boiling water according to package directions, then let it cool slightly.

3. Once the jelly begins to cool and thicken slightly, pour it gently over the raspberries.

4. Refrigerate until the jelly layer is completely set before slicing and serving.

Preparation Breakdown

Frequently Asked Questions

Can I use frozen raspberries?

Yes! If using frozen raspberries, thaw them gently and pat off excess moisture with a paper towel before placing them on the cake so the jelly sets properly.

How do I store leftovers?

Keep the cake covered in the refrigerator. It stays fresh, moist, and soft for up to 4 days. The cocoa biscuits will soften nicely into a cake-like texture as it sits.

Conclusion

This No-Bake Layered Raspberry & Cottage Cheese Cake is proof that simple, no-bake recipes can yield extraordinary results. With its velvety cream, chocolate biscuit base, and bright jelly finish, it is a foolproof dessert that everyone will love!