Triple Chocolate Cheese Paskha
This Three-Chocolate Cheese Pashka is a rich and creamy no-bake dessert inspired by the traditional Eastern European Easter treat. Made with smooth farmer’s cheese and layered with dark, milk, and white chocolate, it’s a stunning centerpiece that’s as indulgent as it is easy to make. Perfect for the holidays—or any time you’re craving something truly special.
Equipment
- Pashka Cheese Mold You can find it on Amazon or Etsy.
Ingredients
- 500 g farmer’s cheese (or tvorog, pressed cottage cheese or well-drained ricotta)
- 150 ml heavy cream
- 100 g powdered sugar
- 1 tsp vanilla extract
- 100 g butter
- 50 g dark chocolate
- 50 g milk chocolate
- 50 g white chocolate
- chocolate for decoration
Instructions
- Prep: Make sure all your ingredients are at room temperature—this really helps everything blend smoothly.
- In a mixing bowl, combine the farmer’s cheese, heavy cream, powdered sugar, vanilla extract, and softened butter. Blend until smooth and creamy.
- Divide the cheese mixture into three equal parts, one for each type of chocolate.
- Melt the chocolate. I like to keep things simple by placing each kind in a sealed plastic bag and submerging it in hot water until fully melted. It works like a charm!
- Line your mold with cheesecloth and place it on a plate to catch any excess liquid.
- Mix each type of melted chocolate into one portion of the cheese mixture. Stir well until smooth.
- Layer the three mixtures in the mold—feel free to choose the order you like.
- Fold the cheesecloth over the top, place a light weight on it, and refrigerate for 12–24 hours so it sets properly.
- Once it’s set, carefully remove the dessert from the mold, drain any extra whey, and decorate however you like—melted chocolate, chopped nuts, candied fruit... whatever you’re in the mood for!
Notes
Tried this recipe?Let us know how it was!