cottage cheese 9%
3.50 cup
850 g
29.75 oz
28.05 fl oz
butter 82.5%
0.50 cup
100 g
3.50 oz
3.30 fl oz
cream 33%
0.25 cup
80 g
2.80 oz
2.64 fl oz
condensed milk
1 cup
220 g
7.70 oz
7.26 fl oz
white chocolate
0.50 cup
150 g
5.25 oz
4.95 fl oz
coconut flakes
0.50 cup
140 g
4.90 oz
4.62 fl oz
coconut cream
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
vanilla paste (or vanilla to taste)
0.50 tsp
2.46 ml
2.50 cup
600 g
21 oz
19.80 fl oz
0.25 cup
80 g
2.80 oz
2.64 fl oz
apple pectin
0.75 tbsp
11 g
0.38 oz
0.36 fl oz



  • 3 plastic molds for cottage cheese Easter desserts;
  • double-layered gauze;
  • a "load";
  • a container for the excess liquid.


  1. Prepare the cherries the day before. Defrost them, and place together in a saucepan with the juice; heat up to 40-45C (104 to 113F). Add the sugar mixed with pectin, and cook over a slightly less than a medium heat until boiling, stirring constantly. After boiling, cook for another 2 to 3 minutes. If you have no pectin, then use any thickener. In case of replacing the pectin, more cherry juice remains; it will be necessary to strain it a little, leaving just berries and only a little "sauce".
  2. Combine the cottage cheese (grated through a sieve twice) with the softened butter (70 g | 2.45 oz), the cream, coconut cream, condensed milk, vanilla paste or vanillin in a mixer bowl. Whip well at the maximum speed until lightness. Meanwhile, melt the white chocolate with the remaining butter (30 g | 1.05 oz) in a water bath. Cool the chocolate to the room temperature, and add it to the cottage cheese. Then, add the coconut flakes, and whip again until combined. The cottage cheese base is ready. Punch the cherries with a blender until smooth, and leave 30% of the whole berries for the filling. Divide the cottage cheese mass into 2 equal parts.
  3. You should have 3 equal layers:
  • cheery;
  • cottage cheese and cherry;
  • cottage cheese and cherry (the richer layer).

To get such a result, add a little more cherry puree in the 1/3 of the cherry part. Cover the molds with a double layer of gauze so that 15-20 cm (5.9 to 7.9 inch) is hanging from the mold (in order to "overlap" the bottom of the dessert).


Assemble the dessert, following the next order:

  • 2 tbsp (with a slide) cottage cheese base;
  • 1 tbsp rich cherry base;
  • 2 tbsp ordinary cherry base.

Close the dessert with gauze on top, and put the mold in the container (so that the mold doesn’t touch the bottom of the container, into which the excess liquid will drain). Place a “load” (the less the weight of the load is, the less liquid will be separated, and the consistency of the finished dessert will be less dense!). Add the cherries inside two other desserts (use "those" 30%).

Place the Easter cottage cheese desserts on the bottom fridge shelf (the coldest one); leave it overnight. The Easter treat is ready! Decorate it at your discretion.

Bon Appetit!