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Prepared by: Marina Shcherbakova
10/25/2015 Cooking time: 2 hours 0 minutes
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Do you want a delicious dessert, but are too lazy to turn on the oven and bother with baking? Then the recipe for a delicious no-bake cheesecake with cookies is for you!
Curd cake with cookies without baking
A cake that takes no more than 30 minutes to prepare?
Many people are familiar with cottage cheese from childhood, which will not leave you or your children indifferent. So, let's look at a classic no-bake curd cake prepared in the simplest way. Kitchen appliances used: mixer, refrigerator.
Ingredients used:
| Cookie | 500 g |
| Sugar | 1 tbsp. |
| Milk | 1 tbsp. |
| Cocoa | 2 tbsp. l. |
| Soft cottage cheese 5% | 400 g |
| Butter 83% | 150 g |
| Raisin | 50 g |
| Chopped walnuts | 50 g |
To prepare a cottage cheese cake without baking, use
any inexpensive cookies (sugar, crackers, biscuits) depending on your capabilities and taste preferences, since the taste of the dish will not be affected.
Preparing the cream
- Butter warm up and mix well with sugar.
- Add low-fat soft cottage cheese to the resulting mass and beat with a mixer.
- Divide the resulting cream into two equal parts. Add cocoa to the reserved first half.
- In the second part we add raisin.
Assembling the cake
- Carefully place the cookies on the prepared flat dish, dipping them in milk.
- The cookies should fit together tightly Then apply the first layer using white raisin cream.
- Place the cookies on it and apply the second cream with cocoa.
- Similarly, layer by layer, using cookies and various creams, lay out the entire cake. Apply the remaining cream to the top and sides.
Decoration
- Sprinkle cake with walnuts and place in the refrigerator for a couple of hours so that it hardens and soaks.
- If desired, the cake can be additionally decorated with berries or fruits.
No-bake cottage cheese cake with gelatin
This recipe is a great alternative to baked cakes.
And due to the use of gelatin, the cake turns out tender and airy. Cooking time – 2 hours. Number of servings – 8. Kitchen equipment used: mixer, blender or food processor, refrigerator.
Ingredients used:
- Cookies (can be assorted) – 300 g.
- Butter 83% – 150 g.
- Low-fat cottage cheese – 300 g.
- Sour cream 20% – 200 ml.
- Gelatin – 45 g.
- Sugar – 200 g (to taste).
- Cherries (fresh or frozen) – 300 g.
Preparing the cookie crust
- Break the cookies and use a blender or food processor to grind them until small crumbs.
- Place the butter in a bowl and melt without bringing to a boil.
- Pour melted butter into the blender porridge and add 50 grams sour cream, then mix well. The resulting mass should be sticky and viscous. If the resulting mass turns out to be liquid, add a little cookie crumbs to obtain the required consistency.
- To make it easier to remove the cake later, line the springform pan with cling film.
- Pour the mixture with cookies into the prepared pan, distribute it evenly and tamp down, after which we send to 30 minutes in the refrigerator.
Preparing the curd layer
While the cookie crust is cooling, let's make the cottage cheese crust.
- Place the cottage cheese in a blender and grind it until homogeneous consistency.
- Using a mixer, beat sour cream and sugar until fluffy , visually reminiscent of a soufflé.
- Combine the prepared cottage cheese with sour cream and mix well. Brew 30 grams of gelatin and pour it into the curd and sour cream mixture.
When brewing gelatin, follow the instructions on the package. You just can’t pour the powder into the mass, because the jelly layer will not harden. Be sure to pay attention to the expiration date and production date: the fresher the gelatin, the better it hardens. - To distribute the gelatin evenly, stir it thoroughly until smooth.
- Remove the cooled cake from the refrigerator and pour the resulting mixture into the mold with the next cake. Place the mold in the refrigerator.
You can further experiment with this layer by adding berries or diced fruits. We often add banana, if you added something else, please let us know how it turns out.
Preparing the fruit layer
- For the fruit layer, take fresh or defrost frozen cherries and remove the seeds from them.
- Place the berries in a saucepan, add 150 g of sugar , pour in 150 - 200 ml of water and after boiling, cook over low heat for 10 minutes.
- Remove the cherries from the syrup and let them cool, then place them on the frozen curd layer.
- brewed to the hot cherry syrup , stir, let cool to room temperature and pour over the berries.
- On 30 minutes place the cake in the refrigerator. After the top cherry layer has hardened, the cake is ready to eat.
Step-by-step recipe for making cottage cheese cake without baking
Curd cake is not only tasty, but also a healthy treat. It's quite easy to prepare if you follow the recipe carefully. There are many options, so you can always select ingredients and complement the recipe to your taste.
Curd cake is not only tasty, but also a healthy treat
One of the popular recipes is curd cake with gelatin and berries . It can be prepared either with a cookie or biscuit base, or simply in the form of jelly. The last type of cake will appeal to girls who are watching their weight.
Tips for choosing cottage cheese
The main task before cooking is choosing ingredients. Since cottage cheese is the main component, it is necessary to decide on the fat content and consistency.
Girls who are trying to lose weight or are simply watching the caloric content of their diet should choose low-calorie cottage cheese, but not less than 2% fat, since such a product is not particularly beneficial. A product with a fat content of 5–9% is best suited for making a cake.
When it comes to consistency, there are many options. If you do not use a blender or just want to prepare the cake as quickly as possible, but still want to get a uniform cream consistency, then you should give preference to soft, creamy cottage cheese. Athletes and people seeking to introduce more protein into their diet are better off choosing grains. In other cases, regular high-quality cottage cheese, including homemade cottage cheese, will do.
Ingredients and their quantities
Curd cake with berries will be useful for both adults and children, since the products used for its preparation are practically not subjected to heat treatment, which means the vitamins contained in them will remain.
Required:
- 500 g cottage cheese;
- 500 g fresh berries (300 g for cake, 100 g for jelly and 100 g for decoration);
- 30 g gelatin;
- 300 g cookies (the recipe uses oatmeal, but you can use any other);
- 200 g butter;
- 10 g vanilla sugar;
- 150 g sugar (130 g for cream and 20 g for jelly);
- 200 g sour cream 20–30% fat;
- water.
To prepare a truly delicious cake with curd cream without baking, you should use some tips from experienced housewives:
- be sure to keep the finished dessert in the refrigerator for better soaking;
- do not add too much oil to the base;
- Before adding kiwi to the jelly, it should be boiled, otherwise the dessert will not harden;
- In order to diversify the taste of the cream, you can use lemon zest, vanilla, cognac or liqueur.
Step-by-step recipe with step-by-step photos
- Divide the gelatin into 2 portions. One in 10 g and the second in 20 g. Fill them with a small amount of cool water to swell.
Divide gelatin into 2 portions - While it is cooking, grind the cookies and butter in a blender. If your technique is weak, it is better to first crush the cookies into fine crumbs, and then add butter to it, brought to room temperature. After this, the mixture must be thoroughly beaten until smooth.
Grind cookies and butter in a blender - Cover the cake pan with parchment paper or cling film for easier removal of the finished dessert.
- Place the crushed cookies into the mold and place in the refrigerator for 15–20 minutes until hardened.
Place the crushed cookies into the mold - In a blender, grind cottage cheese, sour cream, 300 g of berries, 130 g of regular sugar and 10 g of vanilla. Beat the mixture well until smooth.
Grind cottage cheese, sour cream, sugar and berries in a blender - In a water bath, heat the gelatin to a liquid state and add it to the curd mass and beat everything again.
Heat gelatin in a water bath until liquid. - Pour half of the cottage cheese into the prepared form for the future cake. Place the remaining berries for filling the cake on top and fill everything with the remaining mixture.
Pour half of the cottage cheese into the prepared form for the future cake. - Place the cake in the freezer to cool for half an hour
- While the dessert hardens, prepare the jelly. Place 100 g of raspberries, 300 g of water and 20–25 g of sugar in a saucepan or shallow pan. Boil and cook the berries for 10 minutes. Strain the finished syrup through a strainer.
While the dessert hardens, prepare the jelly
Place 100 g raspberries, 300 g water and 20–25 g sugar in a saucepan or shallow pan. - Heat the remaining gelatin in a water bath and add it to the syrup. Let the liquid cool slightly.
Heat the rest of the gelatin in a water bath and add it to the syrup. - Place the remaining berries for decoration on the almost finished cake and pour a thin layer of syrup over them. Place everything in the refrigerator for 15 minutes, then pour the remaining jelly over the cake.
Place the remaining berries for decoration on the almost finished cake and pour a thin layer of syrup over them. - Place the dessert in the refrigerator to soak for 6 hours, or better yet, overnight.
- Dessert is ready. All that remains is to put it on a dish and serve.
No-bake cookie cheesecake with bananas and other fruits
My youngest daughter especially likes this next recipe, probably because she always helps me decorate it.
So, here is a recipe for a no-bake curd and fruit cake with a beautiful kiwi decoration. Cooking time – 8 hours. Number of servings – 6. Kitchen appliances used: mixer, oven, refrigerator.
Ingredients:
- Yogurt – 500 ml.
- Sugar – 70 g.
- Shortbread cookies – 200 g.
- Butter – 70 g.
- Bananas – 2 pieces.
- Kiwi - 4 pieces.
- Gelatin – 4 teaspoons.
- Lemon juice – 1 tablespoon.
- Boiled water – 0.5 cups.
Decoration:
- Kiwi - 2 pieces.
- Almonds – 40 g.
Cookie layer
- Using a blender, grind the cookies into fine crumbs, then add a little melted butter. Then mix until it turns into a homogeneous mass.
- Cover the springform pan with cling film or parchment paper and place the resulting homogeneous mass there. To harden the layer, place the mold in the refrigerator for 30 minutes.
Yogurt-fruit layer
- Pour gelatin into half a glass of water and leave it to swell for 25 - 30 minutes.
- Cut the peeled kiwi into cubes and combine it with sugar and lemon juice. In order for the kiwi to release its juice, heat it over low heat for no more than 2 - 3 minutes, and then cool.
- Pour the prepared gelatin and yogurt into the resulting mass and mix thoroughly.
- Place chopped bananas on the cooled layer of cookies.
- Pour the mixture with yoghurt over the bananas and set to set for at least 6 hours, refrigerate or leave overnight.
Decoration
Remove the frozen cake from the mold and decorate with thinly sliced slices and lightly fried almond petals
The presented recipes for cottage cheese cakes are not dogma, but only encourage action.
They allow you to change the ingredients of fillings and crusts and show your imagination when decorating. I think many of you have your own similar recipes and tricks when preparing similar cakes. Share them and we will try to cook them together.
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How to make a cookie cake with cottage cheese and gelatin
The first step is to prepare the cream. To do this, I combined cottage cheese, sour cream and sugar in a deep bowl. And I blended everything together until smooth using an immersion blender. If you don’t have special equipment, then grind the cottage cheese through a sieve so that there are no grains.
After beating with a blender, the result was a delicate and homogeneous cream. It's quite liquid. To thicken, you need to add gelatin. I diluted 1 tablespoon of gelatin powder in warm boiled water, let it swell and heated it in the microwave (do not boil!). I strained the warm, but not hot gelatin through a sieve and poured it into the cream in a thin stream, whisking with a blender. The cookie cream for the cake is ready!
All that remains is to assemble the cake. You will need a shape with sides, preferably rectangular or square. To make it easier to remove the finished cake, I lined the bottom and walls with cling film. I placed the first layer of cookies on the bottom. My mold fit 6 pieces (if you wish, you can make a larger cake, with 8 cookies in each layer, there will be enough cream).
I covered the top of the cookies with cream - about 1/3 of them. I spread it out with a spatula.
Then she laid out the cookies again. And repeated the layers until the products ran out. I ended up with 3 layers in total. Sprinkled crumbs on top. I put the mold in the refrigerator overnight so that the cream would completely harden and all the “cakes” would be soaked.
The dessert is very easy to remove from the mold. If desired, it can be further decorated, for example, with chocolate-covered raisins or nuts.
No-bake cake made from cookies with cottage cheese is very tasty, light and refreshing. Cut into portions and enjoy! Enjoy your tea!
