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Cottage Cheese Cake with Dates and Walnuts

This cottage cheese cake with dates and walnuts is a protein-rich, naturally sweetened treat that fits well into healthy eating routines. Made without oil and low in added sugar, it delivers a satisfying balance of richness and nutrition. The combination of creamy cottage cheese, fibre-packed dates, and crunchy walnuts makes it a great option for supporting bone health and maintaining steady energy throughout the day. It’s also gluten-free, simple to prepare, and versatile enough to enjoy warm for breakfast or chilled for a cheesecake-style afternoon treat. Whether you bake it in the oven or the air fryer, it comes together quickly with minimal ingredients and maximum flavour.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 175 g cottage cheese
  • 1 large egg
  • 3 Tbsp fine polenta cornmeal
  • 1 Tbsp organic cocoa powder
  • 1 tsp vanilla extract
  • 1 Tbsp date syrup or maple syrup
  • 4 dates finely chopped
  • ½ cup finely chopped walnuts

Method
 

  1. In a mixing bowl, combine the cottage cheese, eg, and vanilla extract.
  2. Add the polenta and mix gently until combined.
  3. Add the cocoa powder and date syrup, stirring well to create a smooth batter.
  4. Fold in the chopped dates and walnuts.
  5. Divide the mixture evenly between two small silicone moulds or ramekins.
  6. Air Fryer: Set to bake at 180°C and cook for 20 minutes, or until golden on top and just set in the centre.
  7. Oven: Preheat to 180°C (fan 160°C).Bake for 20–25 minutes, until golden and firm.
  8. Allow the cakes to cool slightly in the moulds before removing.
  9. Serve warm or cool completely for a firmer, cheesecake-style texture.