No-bake cookie cake - the perfect cold dessert recipe

Banana Bliss Cake

How to make a cake from chocolate chip cookies and sour cream? You don't have to spend the whole day in the kitchen to create this masterpiece. You will need some fruit, a little sour cream and, of course, your favorite cookies. The cake turns out amazing and is prepared very quickly. So, let's take:

sugar – 250 g;
chocolate – 100 g;
sour cream (or homemade yogurt) – 500 g;
four large bananas;
chocolate cookies (or unsalted crackers) – 500 g.

How to cook?

Prepare this chocolate chip cookie cake like this:

Whisk the sour cream and sugar thoroughly until all the grains are dissolved. Slice the bananas into thin slices.
Place chocolate chip cookies on a plate in several layers to form an even base. Lubricate it generously with sour cream. Place banana slices on top.
Lay out the cookies and bananas again and repeat the layers.
Grind the remaining cookies and grate the chocolate on a fine grater. Decorate the cake with cookie crumbs and chocolate chips.
Place the dessert in the refrigerator for 1.5 hours to soak.

Cut the cake into portions before serving.

No-bake cookie cake with gelatin and sour cream

List of required ingredients:

Chocolate cookies - 400 g;
Butter - 200 g;
Sour cream - 400 gr;
Boiled condensed milk - 2 cans;
Water - 150 ml;
Gelatin - 20 gr.

How to make a no-bake cake with gelatin:

1. Grind the cookies into crumbs using a blender.

2. Add melted butter and mix well.

3. Place the mold on a flat plate. Grease the sides with vegetable oil and spread the chocolate mixture. Compact it well with a spoon.

4. Fill the gelatin with water and leave until it swells. After this, heat it in the microwave.

5. Combine condensed milk with sour cream and beat with a mixer.

6. Add slightly cooled gelatin and mix well.

7. Pour the cream onto the chocolate cookie layer. Place in the refrigerator for 4-5 hours.

Cake "Mashenka"

Not many people know how to make a chocolate chip cookie cake. Take:

milk – 300 g;
butter – 300 g;
chocolate cookies – 300 g;
sugar – 300 g;
two glasses of walnuts;
one egg;
vanillin;
corn starch or potato flour - 1 tsp.

Prepare this chocolate chip cookie cake as follows:

Dissolve 1 tsp. flour in half a glass of warm milk. Boil the remaining glass of milk and pour the resulting mixture into it. Cook over low heat, stirring constantly, until thickened. Then remove from heat and set aside to cool.
Grind the butter with sugar and egg until smooth, add vanillin and cooled flour mixture. Remember that vanillin is a concentrated additive, so take it at the tip of a knife. You can handle vanilla sugar more boldly.
Add the mixture to the milk and whisk until smooth.
Grind the cookies and nuts in a meat grinder, add to the cream and stir.
Line a springform pan with parchment and carefully pour the resulting mixture into it. Smooth the surface with a knife and place in the refrigerator for a couple of hours to soak.
Next, remove the sides from the mold and transfer the dessert to a serving dish. The top of the cake can be decorated with cookie crumbs and nuts.

Cookie cake with coffee aroma

This cake is especially delicious made from chocolate cookies, but you can also make it from regular shortbread cookies. This no-bake cake recipe uses coffee in a creative way.

Such confectionery products will certainly appeal to coffee lovers; serving them with coffee is the most correct solution.

Required Components

0.5 kg of cookies;
1 cup of strong coffee;
100 g chocolate.

For cream

4 eggs;
200 g granulated sugar;
1 tbsp. cocoa;
10 g vanilla sugar;
200 g butter.

Mix eggs, sugar and cocoa and cook for a couple of minutes over low heat until a homogeneous mass is obtained. After this, add the cooled mixture in portions to the softened butter, whisking constantly. The finished cream should have a smooth and fluffy consistency.

Cooking process

Making a no-bake cake with coffee aroma

Melt a small amount of butter and grease the pan, onto the bottom of which the baked goods will be placed. Just remember to dip each cookie in a strong coffee infusion beforehand so that it is saturated with the coffee aroma, and coat it with cream.

And so, generously grease each next layer with butter cream, and when the cream is finished, put the prepared dessert in the refrigerator. Mix the fine crumbs left over from the cookies with grated chocolate and sprinkle them over the finished product.

Chocolate cookie cake, obtained without baking, after cooling in the refrigerator, is placed on a beautiful dish. After the cake is soaked, cookies will clearly appear on its surface - it is along these boundaries that you should cut it into pieces so that they have the correct shape.

Cake "Fruit Boom"

Agree, no-bake chocolate chip cookie cake is easy to make. To create a dessert according to this recipe you will need:

sugar – 200 g;
three bananas;
chocolate cookies – 700 g;
water – 2.5 tbsp.;
gelatin – 25 g;
high fat sour cream – 500 g;
three kiwis;
two large oranges;
berries (to taste);
three apples.

Cooking method:

Pour gelatin over boiled cool water and leave to swell. Then make the jelly as directed and refrigerate it.
Peel the fruit and cut into small pieces. Be sure to leave some for decoration. Wash the berries and place on a towel to dry.
Beat sour cream with sugar, add dissolved gelatin little by little, add fruit.
Dip each cookie into the resulting mixture and place it in an even layer in a springform pan. Pour the remaining sour cream with pieces of fruit onto the resulting base.
Place thin slices of fruit and berries on top. Place the cake in the refrigerator to soak and harden.

No-Bake Nut Chocolate Cake

In the cold season, a special cake is served with hot chocolate cream, and in the summer it is chilled. An easy-to-prepare and incredibly tasty dessert is prepared from ingredients available to everyone in a matter of minutes.

Ingredients:

shortbread cookies - 150 g;
milk/black chocolate - 100 g;
cream 33% fat - 100 g;
butter - 50 g;
assorted nuts - 200-250 g.

Preparation:

Grind the cookies with a rolling pin or using equipment. Melt the butter on the stove or in the microwave and mix with the crumbs.
Line a baking dish with paper and pour the mixture into it.
Break the chocolate into pieces and place in a water bath to melt. Don't forget to stir with a spatula so it doesn't burn. Add cream and mix until smooth.
Fill the cake with chocolate cream and sprinkle with nuts. Then you can put the finished cake in the refrigerator to harden or serve it hot. You can come up with a topping yourself by adding some raisins, dried apricots or other sweets to the nuts.

Curd cake “Fantasy”

How to make a cake with chocolate chip cookies and cottage cheese? You will need:

chocolate cookies – 700 g;
cottage cheese – 400 g;
one banana;
condensed milk – 200 g;
vanillin;
2/3 cup milk;
cocoa powder – 1 tsp;
nuts and candied fruits (for decoration).

This no-bake chocolate chip cookie cake with cottage cheese should be prepared as follows:

In a deep bowl, mash ½ part of the cottage cheese with vanilla and half of the condensed milk.
In another bowl, mix the remaining condensed milk with cocoa and the second part of the cottage cheese.
Pour the milk into a flat plate. Dip the cookies in milk and place on a plate to form a smooth base. Distribute the curd-vanilla mixture on top and smooth it out.
Make the next layer from banana slices. Then place cookies soaked in milk in the same way, and curd mixture with cocoa on top. Repeat layers.
Decorate the cottage cheese cake with nuts and candied fruits, set aside for a couple of hours to soak.

Easy homemade cake

We present to your attention another interesting recipe for a no-bake chocolate chip cookie cake. This is a very tasty, light, delicate and attractive dessert that is prepared very quickly. For the “cakes” take:

300 g chocolate cookies.

For the cream you need to have:

sour cream – 250 g;
cottage cheese – 250 g;
sugar – 100 g;
gelatin granules - 1 tbsp. l.;
75 ml water;
small chocolate (for decoration).

Making a chocolate chip cookie cake consists of the following steps:

First make the cream. To do this, pour gelatin (1 tablespoon) with water and leave to swell for a couple of minutes. Next, transfer it to a saucepan and place on low heat. Gelatin dissolves very quickly. Strain it and set it aside.
Beat sour cream, cottage cheese and sugar in a blender until smooth. Pour in gelatin and stir. The cream will turn out runny, which is what we need.
Now assemble the cake. To do this, place the cookies in a rectangular pan with sides so that the bottom is covered. Fill it with cream. Next, add another layer of cookies and fill with cream again. Repeat these steps again. You should have three layers of cookies and three layers of cream.
Cover the mold with plastic and place in the refrigerator for a couple of hours. You can leave the cake in the refrigerator overnight. The cream will saturate the cookies, and they will become as soft as real cakes.
The contours of the cookies will appear on the surface of the frozen cake. They are very convenient for cutting the product into portions - cakes. By the way, the cake is easily removed from the mold and does not break.
Now decorate the product with chocolate and serve.

But let's get back to our no-bake cake.

There is nothing to say about the cookies and custard for this cake. And so everything is clear, but the chocolate layer deserves special attention.

Honestly, I kept it secret for a very long time and did not dare to share it, but I still decided that such things cannot be hidden from the eyes and hands of the people, because this is truly a masterpiece of confectionery art. It will make absolutely any dessert, cake or pastry unique.

It was originally introduced to me as frosting for a profiterole cake. But when I realized the perfection of its taste and, what is also important, its texture, I began to introduce it everywhere.

One of the important advantages of this cream, in addition to its taste and versatility, is that it has a long shelf life. You can prepare a nice little bucket of this chocolate cream and leave it in the refrigerator for two weeks. And use as needed.

In addition, this is an excellent alternative to chocolate spread, which you spread on bread, pancakes, cheesecakes and pancakes. Damn, I’m writing this and my mouth is watering.

Let's quickly get to the recipe.

For the cookie cake we will need:

For chocolate cream:

The chocolate cream needs to be made the day before making the cake to ensure it hardens properly.

milk - 200 gr.
heavy cream, 35% - 250 gr.
sugar - 35 gr.
starch - 10 gr.
cocoa powder - 10 gr.
dark chocolate, broken into small pieces - 70 g.
milk chocolate, broken into small pieces - 130 g.

For the custard:

milk - 500 gr.
sugar - 120 gr.
vanilla extract - 1 tsp. or vanillin - on the tip of a knife
eggs - 1 whole + 2 yolks
starch - 60 gr.

For the cake base:

shortbread cookies - 300-400 gr. (I have homemade Petit Beurre)
milk - 250 ml

Cooking method:

First of all, let's prepare the chocolate cream.

In a small saucepan, mix 150 ml of milk, 100 ml of cream and sugar, put on moderate heat and bring to a boil, stirring occasionally.
In a separate bowl, whisk 50 ml of milk, starch and cocoa until smooth.
When the milk begins to boil, pour 1/3 of the hot milk from the pan into a bowl with starch, while stirring with a whisk.
Then return this entire mixture from the bowl to the pan over low heat and bring to a boil, stirring constantly.
When the cream thickens and bubbles begin to appear on the surface, remove the pan from the heat and pass the cream through a sieve (to get rid of small inclusions).
Pour this mixture over the dark and milk chocolate and mix thoroughly with a whisk until the chocolate is completely dissolved.
Add cream to the resulting cream and mix again until smooth.
Cover the cream tightly with cling film and leave it in the refrigerator overnight.

For the vanilla custard:

It can also be prepared the day before. Here ⇒ you can watch a video master class on how to properly prepare custard.

Pour milk into a saucepan and add ½ part of sugar (60 g) (sugar will prevent the milk from burning) and place on moderate heat. Bring the milk to a boil.
While the milk is heating, in a separate bowl, whisk the egg, yolks, and remaining 60 grams. sugar, vanilla extract and starch until smooth.
When the milk begins to boil, remove the pan from the heat, pour about 1/3 of the milk into the bowl with the egg mixture and stir. Then reduce the heat to low and return the pan to the heat. Pour the resulting mixture back into the pan with milk and quickly stir with a whisk until a thick, homogeneous cream without lumps is formed. It will take 1-2 minutes, no more.
Wait until the cream starts to boil. Otherwise, the taste of starch will be felt.
After the cream has thickened, remove the saucepan from the heat, cover the cream with cling film so that the film adheres closely to the surface of the cream (otherwise an unpleasant crust will form) and leave the cream until it cools completely.

Chocolate Banana Cake

Now let's make a chocolate chip cookie cake with banana. Thanks to bananas and delicate custard cream, the cookies are completely soaked and become like a sponge cake. We take:

four eggs;
sugar – 200 g;
flour – 50 g;
vanilla sugar – 10 g;
milk – 600 ml;
four large bananas;
vegetable oil – 1 tbsp. l.;
butter – 50 g;
chocolate cookies – 500 g;
dark chocolate - half a bar.

Manufacturing process:

Separate the yolks from the whites and grind them with vanilla and simple sugar. If the mass is too thick, pour in a couple of tbsp. l. milk. When the mass turns white, carefully, stirring constantly, add flour. Heat the milk, but do not boil. Pour it into the egg mixture without stopping stirring.
Pour the milk-egg mixture into a saucepan and cook over low heat until thickened. The cream must be stirred constantly. Remove from heat, add butter, stir.
Fill the bottom of the mold with the sides with the cooled cream. Place a layer of cookies on it. If the cookies are square but the shape is round, break them apart. It will be unnoticeable after impregnation.
Cover the cookies with a layer of cream, and then with a layer of bananas, cut into thin slices. Repeat until you reach the top edge of the mold. The final layer should be creamy.
Now make the glaze. To do this, break the chocolate into pieces, add a spoonful of vegetable oil and two tablespoons of milk. Melt in a water bath or in the microwave.
Fill the cake with glaze and refrigerate for 4 hours, or preferably overnight.

No-bake chocolate cake

An original and quick recipe made from simple and cheap ingredients, ready for 10 minutes. It is advisable to leave the airy, delicate chocolate-butter cake in the refrigerator overnight or let it brew for at least 3 hours.

Ingredients:

cookies - 300 g;
butter - 150 g;
cocoa - 4 tbsp;
cream cheese - 250 g;
powdered sugar - 100 g;
dark chocolate - 200 g;
heavy cream - 200 g.

Preparation:

Place the butter in a bowl and heat over low heat. Knead the cookies with your hands or grind them using a blender.

Combine butter, crumbs and cocoa. Mix thoroughly so that all ingredients are evenly distributed.

In a separate bowl, beat the cream until it doubles in volume. To make the process go faster, you need to cool them a little and add a teaspoon of powdered sugar.

Place cling film on the bottom of the mold and lay out the prepared oil mixture. We compact it with our hands or a glass. Place the crust in the refrigerator. Beat the cheese with a blender, gradually adding powder. If desired, it can be replaced with cottage cheese. Melt the chocolate in a water bath. Cool for 3-5 minutes at room temperature and add to the cheese mixture. Beat again.

Add the cream into the chocolate cream and carefully mix it with a spatula from the bottom of the bowl upwards so that the mass does not lose volume.

Grease the cake that has hardened in the cold with chocolate cream. Place in the refrigerator for 3 hours or overnight at most until it soaks and hardens.

Decorate the finished cake with nuts, candies, cocoa, grated chocolate or cookie crumbs.

With cheese

This original cake can be made in advance and kept in the freezer (a week is completely safe) until needed. It is very tasty and cooks quickly. You can use any chocolate cookies here, add berries or any fruit to the filling. Coconut powder can be replaced with crushed nuts, confectionery powder or cookies.

It is better to cut such a cake diagonally, so you get an attractive stripe on the cut. For the powder you need to have:

three tsp. coconut flakes.

For chocolate glaze take:

110 ml cream 20%;
90 g dark chocolate.

For the base of the cake we take:

0.5 tsp. vanilla essence;
250 g mascarpone cheese;
Oreo cookies - 12 pcs.;
milk – 40 ml;
sugar – 1 tbsp. l.

For impregnation you need to have:

milk – 70 ml.

Cooking cake with cheese

Prepare this dessert like this:

First make the cream. To do this, add milk, sugar and vanilla essence to the mascarpone cheese. Whisk until the sugar dissolves and is smooth. The consistency of the cream should be identical to thick sour cream.
Immerse the cookies one at a time in milk for 1 second (otherwise they will get soggy) and place them on a separate plate. Then set one cookie aside and spread the rest on one side with cream.
Cover the dish on which you will assemble the cake with plastic. This way you can easily transfer it to a clean container in the future if necessary, or store it in the refrigerator.
Now coat the cookie structure on all sides with cream, put it in the freezer for 1 hour to harden.
Make chocolate glaze. To do this, heat the cream almost to a boil. Send the broken chocolate to them and keep it on low heat or in a water bath, stirring constantly. As a result, you should have a not very liquid (drips slowly from a spoon) chocolate glaze. Cool it down.
If the glaze is slightly warm, this is acceptable. Remove the cake from the freezer and spread glaze on all sides using a silicone spatula. The glaze will set very quickly on cold cream.
Before the glaze has completely set, sprinkle the top of the cake with coconut flakes and place in the refrigerator.
Let the cake soak a little and serve it to the table. If you need the cake in a couple of days, wrap it in plastic or cling film and put it in the freezer.

No-bake cake made from cookies and cottage cheese

List of required ingredients (mold diameter 18 cm):

Regular cookies - 150 g;
Chocolate cookies - 150 g;
Cottage cheese - 350 gr;
Cream 33% - 400 g;
Sugar - 150 gr;
Coffee - 100 ml;
Dark chocolate - 100 g;
Cream 33% - 100 g;
Butter - 15 gr.

How to make a no-bake cake with cottage cheese:

1. Combine cold cream (must stand in the refrigerator for at least 3 hours) with sugar and beat with a mixer until stable peaks form.

2. Place the cottage cheese in a bowl and mash with a fork. After this, add 4-5 tablespoons of whipped cream and grind the cottage cheese with a blender. Make sure there are no lumps left.

3. Gradually add crushed cottage cheese to the cream and beat with a mixer. You should get a thick and tasty cream.

4. Cover a flat plate with strips of parchment and set the mold. From the inside, the sides of the mold should be wrapped with cling film.

5. Brew coffee and pour it into a plate with a flat bottom. Dip the cookies into the coffee and begin to form the cake.

6. Place cookies in a circle around the mold.

7. Grease the cookies with cream.

8. The next layer is regular cookies, followed by chocolate cookies again. We coat each layer with cream.

9. We continue to lay out the cake in the same way. When there is very little space left in the middle, use cream to connect two cookies together and insert them into the center.

10. Fill all the voids between the cookies with cream and level the surface of the cake. Place in the refrigerator for 1-1.5 hours.

11. Carefully remove the ring.

12. Remove the cling film and cover the sides with cream.

13. Combine chocolate, cream and butter. Heat in a water bath, stirring constantly, until the chocolate is completely dissolved.

14. Use a teaspoon to make beautiful drips along the edge of the cake.

15. Crush a few chocolate chip cookies into crumbs and sprinkle over the center of the cake. Then, using a pastry bag, decorate the cake with the remaining cream. After this, the cake without baking can be served. Bon appetit!

The cream for the cream should be of maximum fat content, and before whipping it should be well cooled (at least 4 hours in the refrigerator, or 20 minutes in the freezer)

Quick cake

In this case, you will need simple components and some free time. We take:

4 tsp. cocoa powder;
one chicken egg;
100 g butter (room temperature);
100 g sugar;
200 g chocolate cookies.

Instead of cocoa, you can use real chocolate, grated on a fine grater. Then you will need to reduce the portion of powdered sugar. Prepare this delicious cake like this:

Divide the cookies into two equal parts. Grind one part into flour with a blender.
Break the second part into medium-sized pieces. This is necessary in order to achieve the desired texture of the dessert. On the one hand, it should be tightly held together (this is the function of the cookie crumbs), and on the other hand, we should see and feel the pieces of cookies in the cut.
Beat soft butter with sugar using a mixer until smooth. As a result, you will get buttercream.
Break the egg into the cream and mix again with a mixer for 7 minutes. The cream should have the texture of an airy mousse.
Add grated chocolate or cocoa powder to the mousse, stir with a mixer or whisk.
Place both parts of the cookies in a mold greased with butter. Place mousse on top.
Mix everything well, cover with plastic and place in the refrigerator for 2 hours.
The finished product should be dense and easy to cut into pieces. Sprinkle the top of the cake with vanilla, cinnamon, and nut crumbs. Serve chilled with hot drinks.

Venetian cake without baking

If you want something sweet, but don’t want to stand in the oven for a long time, you can use this no-bake chocolate cake recipe. Family members who do not know that the delicacy was prepared in a “lazy” way most often have no idea about it, because the cake is indistinguishable from the usual homemade version. True, some ingredients are quite difficult to obtain, so often the liqueur is replaced with cognac, and pecans with walnuts or hazelnuts.

Ingredients:

cream 33% fat - 400 ml;
bitter dark chocolate - 400 g;
powdered sugar - 4 tbsp;
Baileys liqueur - 50 g;
Italian Pecan nuts - 50 g;
biscuit or cookies (store-bought) - 50 g;
butter - 1 tsp.

Preparation:

Place the nuts and biscuit in a blender bowl and grind into medium, uniform crumbs.
Mix cream, hand-chopped chocolate and powdered sugar in a container. Let it simmer until completely dissolved in a steam bath or in the microwave at medium power. Don't forget to mix thoroughly. Then add the liqueur and beat again for 1 minute.
Place parchment paper in the pan and grease with oil. You can replace it with cling film. Spread and compact the nut-biscuit mixture well. Leave some sprinkles to decorate the top of the cake.
Pour in chocolate cream and decorate the Venetian delicacy with the reserved crumbs.
Place the finished chocolate cake in the refrigerator. Since it was prepared without baking, the sponge cake will soak for about 3-5 hours. But if you have to hurry, it can be served in 30-60 minutes.
Remove the finished cake from the mold and serve.

Amazing cake

This cake resembles a giant Oreo cookie. It is a real find for those who do not want to turn on the oven in the heat. The secret is to layer the chocolate chip cookies with a cream cheese and whipped cream mixture. The cream will soften the cookies overnight, giving them a biscuit-like texture. Be sure to remove the cream cheese from the refrigerator in advance to allow it to come to room temperature. Components:

cream cheese – 225 g;
sugar – 6 tbsp. l.;
chilled heavy cream - two glasses;
9 Oreo cookies, crushed;
chocolate wafer cookies – 250 g.

Cooking technology:

Pour the cream into a small bowl, add sugar. Beat with a whisk or hand mixer until soft peaks form. It will take 4 minutes.
In a separate bowl, beat the cream cheese until soft. Add cream in small portions, whisking slowly.
Place some of the cream on a plate and place some of the wafer cookies on top. Repeat layers. Spread the remaining cream evenly over the sides and top of the cake.
Cover the dessert and refrigerate overnight.
Before serving, decorate the sides of the cake with Oreo cookies, then cut the dessert into portions and start eating.

Bon appetit!