A no-bake cottage cheese cheesecake is the dessert to reach for when you want something that feels special but don’t want to turn on the oven or wait around for a baked crust to cool. Cottage cheese keeps the filling lighter and less sweet than a classic cheesecake made purely with cream cheese.

Plain shortbread or digestive cookies work best for the crust — they crush easily and hold together well once mixed with butter and chilled. Press the crumbs firmly into the pan and let the crust set in the fridge before adding the filling, or it may fall apart when you slice the cake.

For the smoothest texture, push the cottage cheese through a sieve or blend it rather than leaving it as is — skipping this step gives the cheesecake a noticeably grainy texture, which isn’t bad exactly, just different from the usual smooth cheesecake look.

Work quickly when whisking the gelatin into the cottage cheese mixture, before it starts to set, and fold in the whipped cream gently afterward, using broad strokes so it doesn’t lose its airiness. Give the cheesecake plenty of time to set in the fridge — overnight is best — so it holds its shape cleanly when sliced.