Pasca: Romanian Easter Cheesecake (No-Crust)

This is my family's Romanian Easter cheesecake - a traditional Pasca with a creamy cottage cheese filling, a lightly sweet center, and that signature caramelized top. No crust, no water bath, no complicated steps. Just nine ingredients and one hour, and it comes out perfectly every time.

🌱 Vegetarian | ✨ Easter Dessert

Pasca is one of those Romanian Easter dessert recipes that every family makes a little differently, but the soul of it is always the same - cottage cheese, eggs, a touch of vanilla, and that beautiful golden top that forms in the oven. It's been on my Easter table every single year for as long as I can remember, right alongside the naturally dyed red Easter eggs and the rest of the traditional Romanian Easter recipes that make this holiday feel like home.

Pasca is traditionally made on Holy Saturday and served on Easter morning as part of the festive spread. In Romanian households it sits at the center of the table alongside hard-boiled red eggs, cured meats, and fresh green onions - sweet, creamy, and rich after weeks of fasting.

In the US, the closest substitute for sweet cottage cheese is farmer's cheese or dry curd cottage cheese, both available at most grocery stores or European delis. Full-fat is non-negotiable here - low-fat versions won't set properly and the texture will suffer. If you can find it, fresh ricotta also works beautifully as a swap.

💗Why This Recipe Works

•  No crust = no stress: Skip the base entirely - the filling is the star, and it stands perfectly on its own.
• 9 ingredients, 1 hour: Faster than traditional cheesecake but just as special.
• Burnt top: High heat caramelises the sugars for that iconic Romanian taste. Like in this easy cottage cheese cornbread (Alivenci) - Romanian cornmeal dessert
• A tradition worth keeping. This Romanian Easter cheesecake recipe has been passed down through generations. Making it feels meaningful, not just delicious.

🥧 Ingredients

*See the recipe card for full information on ingredients and quantities.

• Sweet Cottage Cheese: I prefer using sweet cottage cheese, curd cheese, for its creamy texture and mild sweetness. Avoid low-fat options as they can change the texture and won't be set properly. In the US, look for farmer's cheese or dry curd cottage cheese at most grocery stores or European delis
• Sour Cream: I add sour cream for richness and tanginess. Full-fat sour cream ensures the best texture. NO LOW FAT! It won't work as well.
• Butter: I use unsalted butter to control the saltiness.
• Flour: All-purpose, plain flour works great.
• Raisins: For a beautiful golden hue, use golden raisins/sultanas instead of regular dark ones.
• Vanilla Extract: Real vanilla extract or bean paste is best. Avoid imitation vanilla as it doesn't taste as good.

♻️ Substitutions

• Cottage Cheese: You can substitute cottage cheese with regular cream cheese or ricotta.
• Sour Cream: Greek yoghurt can be used as a substitute for sour cream to add a tangy hint
• Sugar: You can use brown sugar or honey.
• Butter: Substitute butter with an equal amount of margarine or vegetable oil for a lighter option, though this may slightly alter the texture.
• Raisins: Dried cranberries or chopped dried apricots can be used.
• Eggs: If you prefer an egg-free option, you can use a commercial egg replacer or substitute each egg with ¼ cup of unsweetened applesauce or mashed banana.
• Flour: Substitute all-purpose flour with almond flour or gluten-free flour blend for a gluten-free version of the cheesecake.
• Semolina Grits: Cornmeal or ground oats can be used as a substitute for semolina grits, or just skip it.
• Vanilla Extract: Almond extract or other flavoured extracts.

👩‍🍳 How to Make Pasca: No-Crust Romanian Easter Cheesecake

Making this cheesecake is a lot easier than it looks! You don't need any fancy techniques-just simple mixing, folding, and baking. Here's how to put it all together step-by-step so you can get that rich, creamy texture every time. Same as my no-flour yogurt cake.

Step 1: Whisk the eggs with the sugar and vanilla until the mix looks pale and a bit fluffy.

Step 2: Mix in the sweet cottage cheese and sour cream. It'll look creamy and smooth when it's ready.

Step 3: Pour in the melted butter, then stir in the flour and semolina. Keep mixing just until it comes together.

Step 4: Gently fold in the raisins. No need to overmix - you want to keep the batter light.

Step 5: Spoon the batter into a 9-inch springform pan lined with baking paper. Spread it out nice and even.

Step 6: Bake in a 180°C/350°F oven for about 50-60 minutes, until it's golden and still a little wobbly in the middle.

*See the recipe card for detailed instructions. 

💡 Pro Tip: Let the cheesecake cool completely before slicing. It helps the filling set properly and gives you nice, clean slices without the centre falling apart. Don't worry if it puffs up and sinks a bit as it cools - that's normal!

💭 Expert Tips

• Soak raisins in warm water and a splash of rum extract for a burst of flavour. Just like in this Moldavian Walnut Roll (Cozonac cu nuca si stafide), an Easter must-have.
• For a smooth, lump-free texture, toss all the ingredients into a blender - it works like a charm! I also use this trick in my easy flourless yoghurt cake recipe.
• Make sure your ingredients are at room temperature before mixing. This helps everything blend beautifully.

🥗 Serving Suggestions

Pasca is traditionally served as part of the Romanian Easter dessert spread, after the main meal. Here's how to build the full table:

• As part of the Easter spread - serve alongside naturally dyed red Easter eggs, green onions, radishes, and cured meats for a traditional Romanian Easter table.
• After the Easter main - this cheesecake is the perfect finish after a slow-roasted Easter dinner main course.
• With powdered sugar - a light dusting just before serving makes it look beautiful with zero extra effort.
• With fresh berries - strawberries or raspberries on the side cut through the richness perfectly.
• Start the meal with - Romanian Easter appetizer recipes like sarmale and the classic Romanian Easter boeuf salad before finishing with this.

❓Pasca: Romanian Easter Cheesecake FAQs

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📖 Recipe

Pasca fara blat | Romanian Easter crustless cheesecake

Claudia Ciorteanu

Try this Romanian Easter crustless cheesecake, known for its caramelized top and smooth texture. This easy homemade recipe promises an airy dessert with trendy appeal. Perfect for any occasion, savour the rich taste of cream cheese in every bite.

5 from 14 votes

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Desserts

Cuisine Romanian

Servings 12

Calories 403 kcal

Video

Equipment

• ▢
  9-inch springform pan:
• ▢
  parchment paper
• ▢
  Hand mixer or stand mixer optional

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 700 g sweet cottage cheese
• ▢ 400 g sour cream
• ▢ 200 g sugar
• ▢ 200 g butter
• ▢ 150 g raisins
• ▢ 6 eggs
• ▢ 4 tablespoons flour
• ▢ 4 tablespoons semolina grits
• ▢ 1 teaspoon vanilla extract

Instructions

 

• Preheat your oven to 180°C/350°F. Line a 9-inch springform pan with parchment paper and set it aside.
• Melt the butter in a small saucepan over low heat or in the microwave. Let it cool a bit.
  200 g butter
• In a large mixing bowl, beat the eggs with the sugar until the mixture turns pale yellow and fluffy, and all the sugar is dissolved. Stir in the melted butter until everything is well combined.
  6 eggs, 200 g sugar
• Add the cottage cheese and sour cream, and mix with a hand mixer until the mixture is smooth and creamy. Then, add the flour, semolina grits, and vanilla extract. Mix well.
  700 g sweet cottage cheese, 400 g sour cream, 4 tablespoons flour, 4 tablespoons semolina grits, 1 teaspoon vanilla extract
• Gently fold in the raisins with a spoon.
  150 g raisins
• Pour the mixture into the prepared pan and smooth the top with a spatula.
• Bake for 50-60 minutes, or until the cheesecake is golden brown on top and set in the middle. Don't worry if it rises while baking and sinks when cooling-that's completely normal.
• Once baked, let the cheesecake cool completely before removing it from the pan.
• Slice and serve the Basque cheesecake at room temperature. Enjoy!

Notes

•  Ensure the cottage cheese, sour cream, and butter are at room temperature for easier mixing and smoother texture.
• Measure the eggs by weight (approximately 220-240 grams total) for accuracy, as egg sizes can vary significantly.
• Use a hand mixer or stand mixer to blend the ingredients thoroughly. This ensures a smooth and creamy consistency in the batter.
• Bake the cheesecake in a preheated oven at 180°C (350°F) for about 50-60 minutes. Check for doneness by ensuring the top is golden brown and the centre is set but still slightly jiggly.
• After baking, allow the cheesecake to cool completely in the pan. Refrigerate it uncovered for at least 8 hours or overnight to allow flavours to develop and the texture to firm up.
• Consider dusting the cooled cheesecake with powdered sugar using a sifter before serving for an extra touch of sweetness.

Nutrition

Calories: 403kcalCarbohydrates: 36gProtein: 11gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 147mgSodium: 336mgPotassium: 252mgFiber: 1gSugar: 19gVitamin A: 825IUVitamin C: 1mgCalcium: 103mgIron: 1mg

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