Triple Chocolate Cheese Paskha
Inspired by the traditional Eastern European Paskha we used to make around Easter, this version layers silky farmer’s cheese (or tvorog/pressed cottage cheese) with rich dark, milk, and white chocolate for a modern twist. It’s not baked, but gently pressed and chilled, allowing the flavors to meld and the texture to become unbelievably creamy.
What I love most about this cake is how simple it is to put together, yet it always looks and tastes simply divine. It’s the kind of dessert that feels right at home on a holiday table but is easy enough to make just because.
Serve it chilled, topped with a drizzle of chocolate or a sprinkle of nuts or fruit, and you’ve got something truly special. Whether you grew up with Paskha or are discovering it for the first time, this version is a sweet, rich celebration of tradition with a delicious twist.
Enjoy!
Triple Chocolate Cheese Paskha
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
Watch the video below for easy, step-by-step instructions on how to make this delicious triple chocolate cheese pashka recipe!
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