• 500 grams (17.6 ounces) cottage cheese
  • 120 grams (4.2 ounces) pitted cherries
  • 50 grams (1.8 ounces) butter
  • 100 grams (3.5 ounces, 1/2 cup) cream (33%)
  • 1 large egg
  • 20 grams (0.7 ounces) white chocolate
  • 100 grams (3.5 ounces, 1/2 cup) sugar
  • Pink dye: to taste


  • Blender

    Used to smooth the cottage cheese and berry puree. A high-speed blender will give you the smoothest results.

  • Saucepan

    Needed for bringing the cream mixture and berry puree to a boil. A heavy-bottomed saucepan prevents burning.

  • Gauze

    Essential for shaping and draining the pastry. Dampen it slightly for easier handling.

  • Bowl

    To catch any excess liquid draining from the mold. Ensure it’s deep enough to avoid spills.

  • Mold

    A mold helps in shaping the pastry. Silicone molds are preferable for easy release.


Step 1

1. In a medium saucepan, mix together the cream, egg, and sugar. Bring the mixture to a boil over low heat, stirring continuously until it thickens. Tip: Be patient and stir constantly to avoid curdling.

Step 2

2. Drain any excess liquid from the cherries, then blend them to make a puree. Pour the puree into a separate saucepan and bring it to a boil over low heat. Remove from heat, add the white chocolate and stir until melted and well combined. Tip: Ensure the puree is smooth for the best texture.

Step 3

3. Blend the cottage cheese and butter together until smooth. Add the thickened cream mixture (custard) to the blended cottage cheese and butter. Divide this mixture into three parts.

Step 4

4. Add the cherry puree to two of the parts, adjusting the quantity based on the desired color. Tip: For a more vibrant color, add a bit of pink dye to the mixture containing the cherry puree.

Step 5

5. Slightly moisten a piece of gauze with water and wring it out well. Use the gauze to line a mold. Pour the prepared mixture into the mold, smooth the surface, then fold the edges of the gauze over the top. Place a small weight on top to press the mixture down. Put the mold in a bowl to catch any excess liquid that drains.

Step 6

6. Place the bowl in the refrigerator and let it set for at least 12 hours. Tip: For the best results, leave it overnight. Bon Appetit!


Serving Suggestions: Picture this: a sunlit picnic blanket, glasses of chilled lemonade, and your Cherry-Cottage Cheese Pastry taking center stage. Cut it into elegant slices and serve on a vintage platter for a rustic touch. For breakfast, pair it with a fresh cup of coffee or tea. You can even drizzle a little honey or maple syrup on top for added sweetness. Hosting a small gathering? Serve it alongside a variety of fresh berries and whipped cream for an indulgent dessert spread. Adventure-seeking taste buds? Try crumbling a bit of this pastry over vanilla ice cream—all the creamy goodness with a fruity kick. The possibilities are as delightful as the dish itself!


Gluten-Free and Vegan Variations: For a gluten-free option, ensure all your ingredients, especially the white chocolate, are certified gluten-free. To make this recipe vegan, substitute the cream with coconut cream, the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water), and the butter with a plant-based alternative. Use vegan white chocolate and opt for a natural pink dye. The result? A delicious, plant-based version of this beloved treat!


  • Can I use frozen cherries?

    Yes, just make sure to thaw and drain them well before using.

  • Why does my mixture keep burning?

    Make sure you are using low heat and stirring continuously while cooking the mixture.

  • How do I prevent lumps in my pastry?

    Blending the cottage cheese and butter thoroughly will help achieve a smooth consistency.

  • Can I make the pastry ahead of time?

    Absolutely! It can be made a day in advance and stored in the fridge.

  • How do I know it's ready to serve?

    After 12 hours in the fridge, the pastry should be firm enough to hold its shape when sliced.

  • What’s the best way to store leftovers?

    Keep any leftovers in an airtight container in the fridge for up to 3 days.

Nutrition facts

Easter cottage cheese dessert
Recipe Yield:6 servings
Calories:Each serving contains approximately 225 calories.
Calories (Min - Max):200 - 250
Total Fat:15g
Saturated Fat:9g
Total Carbohydrate:15g
Total Sugars:12g