A refreshing no-bake lemon cheesecake made with creamy cottage cheese for a lighter twist.

2 cups cottage cheese

8 oz cream cheese, softened

1/2 cup powdered sugar

1/4 cup freshly squeezed lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

1 packet unflavored gelatin

1/4 cup cold water

1 1/2 cups graham cracker crumbs

1/3 cup melted butter

2 tablespoons granulated sugar

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1. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly mixed.

2. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.

3. Sprinkle gelatin over cold water in a small saucepan and let it sit for 5 minutes to bloom.

4. Gently warm the gelatin over low heat until dissolved, then remove from heat.

5. In a blender or food processor, blend cottage cheese until smooth.

6. Add cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract. Blend until creamy.

7. Pour in the dissolved gelatin and blend again to incorporate.

8. Spoon the filling over the chilled crust and smooth the top with a spatula.

9. Refrigerate for at least 4 hours, or until set.

10. Garnish with additional lemon zest or fresh berries before serving.

For best results, use full-fat cottage cheese to achieve a creamy texture.

Make sure the gelatin is fully dissolved to avoid lumps.

The cheesecake can be prepared a day ahead and stored covered in the refrigerator.