Cottage cheese casserole in a slow cooker: 10 step by step recipes

Cottage cheese casserole in a slow cooker: 10 step by step recipes

Cottage cheese casseroles in a slow cooker are especially tender and airy, not like in the oven or in a pan. We have collected 10 of the best recipes, choose the one that suits your taste!

1. Zebra Cottage Cheese and Chocolate Casserole


Surprisingly tasty and beautiful dessert will be appreciated by children and adults.

You will need: 1 kg of soft cottage cheese, 1 bar of milk chocolate, 6 chicken eggs, 1 cup of sugar, 100 ml of homemade full fat milk or 10% cream, 5 tbsp. l. any starch.

Cooking: Beat eggs with sugar with a mixer, then add cottage cheese and continue beating for another 5-10 minutes. Divide the mass in half, add melted chocolate with cream to one. Now mix in half the amount of starch in both doughs.

Lubricate the capacity of the multicooker with oil, put the dough in two tablespoons, trying to pour it into the center of the bottom, then the multi-colored “puddles” will evenly spill, forming stripes. Cook in the “Baking” mode until ready.

2. Cheesecake “Lvovsky”


Cottage cheese casserole, sprinkled with chocolate icing, will decorate the festive children’s “sweet table”. Although, it is better to bake two Lviv cheesecakes at once, so that adults can enjoy this wonderful delicacy.

You will need:
For the casserole: 0.5 kg of soft fat cottage cheese, 180 g of sugar, 100 g of butter (preferably homemade), 4 eggs, 5 tbsp. l. raisins, 1 tbsp. l. lemon zest, 1.25 tbsp. l. decoys.
For glaze: 3 tbsp. l. cocoa powder, sour cream and sugar, 1.5 tbsp. l. butter.

Cooking: For cheesecake, you will first need to beat softened butter with the indicated amount of sugar. When the mass becomes airy, continuing to beat, add the eggs one by one, and then the cottage cheese. With a silicone spatula, stir in the zest, washed and dried raisins, semolina. Cook in the “Baking” mode for about an hour.

While the casserole is cooling, make the frosting. To do this, mix all the ingredients in a small saucepan, bring to a low boil over low heat. Carefully distribute the hot icing over the entire surface of the Lvovsky cheesecake. Let it stand in the refrigerator for a couple of hours.

3. Cottage cheese casserole “Autumn”

Cottage cheese casserole

Bright, appetizing, very tasty and healthy casserole, which can be easily prepared in a slow cooker.

You will need: 2 – 3 slices of pumpkin, 350 g of fresh cottage cheese, 2 ripe bananas, 50 ml of cream, 1 chicken egg, 130 g of sugar and semolina, 0.75 tsp. baking powder.

Cooking: Rub the pulp of the pumpkin on the smallest grater, and then puree in a blender along with a peeled and sliced ​​​​banana. Alternately introduce sugar, eggs, pour in cream, whisk until smooth, stir in semolina and baking powder. While continuing to beat the dough, add cottage cheese in small portions. Leave the mass to infuse for 15 – 20 minutes, then pour into a multicooker saucepan. Cook for 40 minutes in the “Baking” mode.

4. Cheesecake with oatmeal

Cheesecake with oatmeal - Cottage cheese casserole in a slow cooker recipes

The best dessert for those who care about their health and beauty.

You will need: 300 – 330 g cottage cheese, 2 fresh eggs, 160 g sugar, 80 g oatmeal, 2.5 tbsp. l. any starch, vanilla or citrus zest.

Cooking: First, beat the eggs with the sugar. Then add cottage cheese, oatmeal ground in a blender, chopped zest or vanilla sachet, starch. Mix everything well and leave to swell at room temperature for about half an hour. Cover the multicooker bowl with parchment, pour out the curd dough, cook for half an hour in the “Baking” mode.

5. Casserole with poppy seeds in a slow cooker

Cottage cheese casserole with poppy seeds in a slow cooker - recipes

Prepare a cottage cheese casserole with poppy seeds in the evening, it will cool down properly overnight and turn into a very tasty and nutritious breakfast.

You will need: 420 g cottage cheese, 120 ml sour cream, 3 eggs, 150 g sugar, 90 g corn starch, 60 g poppy seeds, 1 packet of vanilla sugar, 1 tsp. orange peel.

Cooking: Divide the eggs into yolks and whites. In a deep bowl, mix cottage cheese with yolks, vanilla, poppy seeds and starch. Add whipped egg whites and mix with a spoon. Transfer the dough to the multicooker bowl, cook for an hour in the “Baking” mode. Sprinkle the slightly cooled casserole with powdered sugar.

6. Cottage cheese casserole with apples

Cottage cheese casserole with apples in a slow cooker - recipes

Instead of flour, semolina is used in this dessert, which makes pastries airy and tender.

You will need: 300 g cottage cheese, 3 apples, 2 eggs, 2 tbsp. l. semolina and sugar, 1.5 tbsp. l . sour cream, a pinch of salt and ground cinnamon.

Cooking: Puree cottage cheese with a blender or rub through a sieve to remove excess graininess. Then mix with eggs and sugar. Add semolina, a pinch of salt and mix well.

Peel apples from seeds, cut into small cubes. Sprinkle with ground cinnamon. Stir and leave for a couple of minutes to soak. Drain juice from fruit and combine with curd dough. 55 minutes in the “Baking” mode and a delicious casserole is ready!

7. Curd cheesecake with gingerbread

Cheesecake with gingerbread - Cottage cheese casserole in a slow cooker recipes

If you have a few gingerbread cookies left and there is cottage cheese in the fridge, be sure to cook this wonderful casserole!

You will need: 5 gingerbread, 2 packs (250 g each) of cottage cheese, 160 ml of sour cream, 110 g of sugar, 3 eggs, 1.25 tsp. baking powder, 0.5 tsp. salt, 3 – 4 tbsp. l. decoys.

Cooking: Put all the ingredients, except for the gingerbread, in a deep bowl and beat with a mixer. Leave for 10-15 minutes for the semolina to swell. Lubricate the multicooker saucepan with oil, pour out the dough, spread the gingerbread cut into cubes on top. Try to gently sink the pieces into the curd mass. Send to the slow cooker to bake for 60 minutes.

8. Cottage cheese pudding

Cottage cheese pudding - Cottage cheese casserole in a slow cooker recipes

In fact, this is a cottage cheese casserole, but it turns out to be so tender and lush that it is difficult to call it otherwise than a pudding.

You will need: 0.5 kg of fatty soft cottage cheese, 1 cup of sugar, 1 sachet of vanilla sugar, 5 medium-sized chicken eggs, half a cup of sour cream, a couple of tablespoons of starch.

Cooking: Turn the cottage cheese into a soft homogeneous mass with an immersion blender. Add egg yolks, sour cream, vanilla and starch. Beat it all up with a mixer. Gently fold in the stiffly beaten egg whites with the sugar.

Lubricate the capacity of the multicooker well with butter, pour out the dough and bake for 45 – 50 minutes in the multicooker. Allow the pudding to cool completely without opening the lid.

9. Salty casserole with herbs and Adyghe cheese

Salted casserole with herbs and Adyghe cheese in a slow cooker - recipes

Cottage cheese casserole does not have to be sweet. With herbs and Adyghe cheese, this dish is no less tasty.

You will need: 0.5 kg of cottage cheese and the same amount of salted Adyghe cheese, 3 eggs, 6 cherry tomatoes, 1 bunch of green onions, 3 cloves of garlic.

Cooking: Combine cottage cheese, eggs, chopped green onions and garlic, grated Adyghe cheese in a deep bowl. Beat the mass with an immersion blender. By the way, if you have unsalted Adyghe cheese, then add one tablespoon of salt to the dough.

Next, you will need a steamer container, cover it with cling film, pour the curd mixture, put the tomatoes on top. Pour 3-4 cups of water into the multicooker bowl, set the steamer with the dough, cover with a lid and cook in the “Steam” mode for 45-50 minutes.

10. Cottage cheese buckwheat

Cottage cheese buckwheat cheesecake - Cottage cheese casserole in a slow cooker recipes

Delicious, appetizing and healthy pastries for breakfast and dinner. Feel free to add raisins, dried fruits or nuts to the dough instead of candied fruits.

You will need: 300 g cottage cheese, 3 eggs, 1 cup buckwheat, 5 tbsp. l. sour cream, 5 tbsp. l. sugar, a pinch of salt and a handful of candied fruits.

Cooking: From buckwheat, cook porridge on the water. If buckwheat porridge remains after a family meal, then use it to make casseroles without hesitation. Mix buckwheat with cottage cheese, puree with a blender at low speed. Separately, beat the eggs with sour cream and sugar into foam. Enter into the curd mass, add candied fruits, mix well. Transfer the dough to the multicooker bowl and cook for 65 minutes.

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