No-Bake Pineapple and Cottage Cheese Cheesecake

First, soak the gelatin in water and let it swell. Prepare the gelatin strictly according to the manufacturer's instructions.

Next, prepare the cheesecake crust. Crush the cookies and mix them with softened butter. I do this directly in the bag; you don't have to crush the cookies too much.

It's best to use a springform pan (mine is 18 cm in diameter) and line the bottom with parchment paper or plastic wrap. Place the prepared cookies in the pan, pressing them into an even layer. You can make a rim, but another option is to use pineapple slices. Arrange the pineapple half-rings in a circle. Refrigerate.

Let's prepare the curd base by combining the curd, yogurt, sugar and vanilla sugar.

Mix well; for a more delicate consistency, you can beat the mixture with a blender.

Add prepared gelatin (strictly according to the instructions), mix well again.

Pour the curd mixture into the mold. Refrigerate until set.

When the curd layer has set, place pineapple pieces randomly.

Prepare the jelly using pineapple syrup and gelatin (use the gelatin according to the manufacturer's instructions). Pour the jelly into the mold and return it to the refrigerator to set completely.

We take the cheesecake out of the springform pan.

No-bake cheesecake with canned pineapple and cottage cheese is ready.