Homemade cottage cheesecake without baking - recipe with photo. No-bake cheesecake with marshmallow cream Cheesecake cream with marshmallows and pumpkin

Cheesecake (cheese cake) is a very popular delicacy. Despite the fact that this is a cake, an oven is not always needed to prepare it. American cheesecake is certainly baked, but the British came up with the idea of adding gelatin to the curd filling. The result was a no-bake cheesecake made from both cream cheese and regular cottage cheese.

Although it is quite possible to make a cottage cheese cake from cream cheese and fermented milk cottage cheese (both products in English are called the same word “cheese”), it is better to take mascarpone, and if you use cottage cheese, then it is soft and fatty without grains or grains.

To prepare a classic version of dessert without heat treatment, the kitchen must have:

400 g shortbread cookies;
155 g butter;
620 g cream cheese (or cottage cheese);
500 ml cream;
155 g powdered sugar;
100 ml water;
100 ml milk;
24 g gelatin.

Cooking step by step:

Grind the cookies to small grains, to which add the melted butter. You can quickly carry out this manipulation using a blender or walking over the cookies with a rolling pin. In the first case it is more effective. Press the oiled crumbs into a springform pan.
Fold the cheese, sweet powder and cream into the most homogeneous mixture.
Pour water into a small container with gelatin. Heat the milk until hot, without letting it boil. Pour it into the swollen gelatin. Stir until all grains are completely dissolved.
Add the dissolved gelatin to the cheese whipped with cream and beat well again so that the gelling component does not settle on the bottom.
Transfer the soufflé into a mold and let it set quietly in the cold. The finished cheesecake can be topped with a layer of berry or fruit juice jelly, as well as chocolate glaze, and decorated with berries or chocolate or coconut shavings.

Curd dessert with cookies

It’s not difficult to make curd cheesecake without baking. In a nutshell: you need to mix all the ingredients, put them in a container for assembly, and place them on the refrigerator shelf.

To make this outrageously simple dessert you need to take:

400 g cottage cheese;
320 ml sour cream;
255 g powdered sugar;
4 g vanilla powder;
4 yolks;
42 g gelatin;
250 g shortbread crumbs;
any berries for decoration.

Cooking steps:

Grind the fermented milk cheese with the yolks, add powdered sugar, vanilla powder and sour cream. Beat the mixed products thoroughly, then pour in the gelatin dissolved in water (or milk).
Press the sand crumbs well at the bottom of the mold and place the curd soufflé on top. After this, hide the dessert from yourself and other sweet lovers for four hours in the refrigerator to thicken and stabilize. Before serving, garnish with whole berries.

With added strawberries

The combination of bright juicy strawberries with snow-white curd soufflé will make the dessert tasty and impressive.

1 prepared sponge cake;
300-400 g of fresh strawberries;
500 g cream cheese;
220 ml cream;
155 g powdered sugar;
21 g gelatin.

How to assemble strawberry cheesecake:

Prepare cream cheese soufflé. Bring the cream with powdered sugar to the state of a weightless delicate cloud, add gelatin dissolved according to the recommendations given on the package and beat again.
Wash the strawberries and dry them. Enough berries to arrange around the circumference of the mold, cut in half. Cut the remaining strawberries into medium cubes.
Place a few tablespoons of cream in a separate bowl, and add diced strawberries to the larger portion and mix.
Place the finished sponge cake on the bottom of the springform pan, trimming it with a knife if it is a little larger. Spread some of the reserved cream around the perimeter of the cake and place halves of berries on it, with the cuts facing the walls of the mold. Fill the form with the bulk of the curd soufflé with strawberries.
Spread the remaining cream without berries from the bowl on top. This way the surface of the dessert will be perfectly smooth. After stabilization, carefully remove the dessert from the mold, showing the beautiful side.

Banana treat

Banana curd dessert is very easy to prepare, especially if you use a blender. Then the duration of all processes will be calculated in a matter of minutes, and the list of components for this delicacy will be as follows:

365 g sugar cookies;
130 g butter;
460 g of non-grain cottage cheese;
3 medium bananas;
Art. cream;
50 g powdered sugar;
15 g vanilla flavored sugar;
25 ml lemon juice;
28 g instant gelatin granules.

We act step by step:

Make a sweet base for the pie from cookies and butter, similar to the previous recipes: grind the cookies into crumbs with a blender, mix with butter and press into the mold with a potato masher.
After this, the peeled bananas are sent to the blender. To prevent them from darkening, they need to be sprinkled with lemon juice.
Add cottage cheese to mashed bananas, pour in cream, sift powdered sugar and vanilla-flavored sugar. After running the blender for a few minutes, mix everything.
Add prepared liquid gelatin into the resulting paste. After mixing, pour the cream onto the base and refrigerate to stabilize and harden. To ensure that the gelatin is evenly distributed in the soufflé and does not harden into separate clumps, all products must be no colder than room temperature.
Before serving, this sweet dish can be decorated with banana slices, chocolate chips or other topping.

Chocolate cheesecake

A delicate curd dessert with a velvety chocolate taste is prepared from the following set of products:

310 g cookies (short variety, as in previous versions);
110 g butter;
34 g cocoa;
600 g of any cream cheese;
150 g milk chocolate;
100 g dark bitter chocolate;
50 g white chocolate;
100 g powdered sugar;
30-40 ml cream or milk.

Manufacturing technology:

Refine the cookies into crumbs by sequentially adding cocoa powder and butter. Make a base from this mixture - a layer of compacted oiled crumbs.
Beat the cheese with powdered sugar. Melt 100 g milk and 50 g dark chocolate. Add cheese to the liquid chocolate, a tablespoon at a time. Mix.
Transfer the chocolate and curd filling onto the base crust, smooth it out and refrigerate for two hours.
Prepare glaze from the remaining chocolate (milk and dark) by melting this product together with milk. Cover the top of the frozen cream with the resulting mixture, and draw a patterned decoration on top with melted white chocolate. Once the glaze has hardened, the chocolate cheesecake is ready.

With condensed milk

Delicate sweetness with the taste of your favorite toffee can be prepared in the shortest possible time from cottage cheese and boiled condensed milk. The most difficult part of the cooking process will be waiting for the cream to harden.

For the base and curd soufflé you need to take:

370 g boiled condensed milk;
300 g fat cottage cheese;
100 ml cream;
30 g instant granulated gelatin;
310 g shortbread cookies;
150 g melted butter.

Cooking instructions:

Take shortbread cookie crumbs combined with butter to form the base of the dessert. To do this, distribute and compact the butter crumbs along the bottom and sides of the baking dish, and put them in the refrigerator to harden.
Place cottage cheese, condensed milk and cream in a blender bowl. Mix these products until smooth. Then add gelatin prepared according to the manufacturer's instructions. Mix.
Transfer the resulting cream soufflé into the frozen cookie base, smooth it out and put it back in the refrigerator to stabilize and harden. This will take on average 3 hours.

Cheesecake with mascarpone without baking

Mascarpone is a delicate cheese that is prepared by curdling cream. This product has found its wide application in cooking, including for making cheesecakes.

In this case, the following components will be required:

300 g brittle shortbread cookies;
150 g butter;
500 g mascarpone cheese;
200 ml heavy cream (from 30%);
150 g powdered sugar;
100 ml cold water;
21 g edible gelatin.

No-bake cheesecake with mascarpone step by step:

Pour edible gelatin with water and set aside to swell according to the method of use indicated on the package.
Turn the cookies into fine sand, mix it with melted butter. Compact the resulting crumbly mixture, similar to wet sand, in a dense layer on the bottom of the springform pan. Refrigerate.
Beat the chilled cream with powdered sugar together with a mixer into a fluffy mass. Add mascarpone to them. Mix.
Heat the gelatin in a microwave or steam until it completely dissolves, and then add it into the cream in a thin stream.
After this, coat the frozen crumbs with cream. Place in the refrigerator for a few hours or better until the next day.

Original recipe with marshmallows

In this recipe, the cream is stabilized by chewing marshmallows rather than gelatin. Thanks to this, the soufflé turns out to be unusually airy and tasty; even the most ardent opponents of cottage cheese will swallow it for dear souls.

The proportions of the components required for dessert will be as follows:

300 g shortbread cookies;
115 g melted butter;
500 g of tender non-sour cottage cheese;
400 g white marshmallows;
200 g fat sour cream;
50 g powdered sugar;
20 ml lemon juice;
50 ml of thick concentrated berry syrup.

Dessert creation process:

Crush the cookies into fine crumbs using any available method (rolling pin, blender or food processor). Add melted butter, mix everything thoroughly.
The result should be a mass resembling wet sand. Press it tightly around the perimeter (bottom and walls) into a mold 22 cm in diameter. Next - cooling in the refrigerator for 20-30 minutes.
Grind cottage cheese, sour cream and powdered sugar with an immersion blender into a homogeneous creamy mass.
Heat the marshmallows in the microwave until they double in volume and are soft. Combine cottage cheese, marshmallows and lemon juice. Beat the resulting mass thoroughly.
Place the soufflé on the base and level the surface. From the top in a spiral from the center to the edge, use a syringe or pipette to make a path of syrup droplets. Then use a toothpick to draw the same spiral, passing through the center of each droplet. Place the cheesecake in the refrigerator overnight to allow the soufflé to set.

Quick raspberry dessert

This raspberry cheesecake, although it consists of three layers (cookie crust, curd soufflé and raspberry jelly), is prepared quite quickly due to the fact that the layers are sent to the freezer to stabilize and harden. Another twist to the recipe is that while cookie cheesecake is usually made with shortbread, this one uses an oatmeal treat.

In the cooking process we use:

300-340 g oatmeal cookies;
200 g soft butter;
500 g cottage cheese;
300 g raspberries;
20 g vanilla sugar;
125 g sugar;
200 ml sour cream;
24 g edible gelatin;
100 ml ice water;
a package of raspberry jelly and raspberries for decoration.

Prepare as follows:

In a kitchen food processor, beat the oatmeal cakes with butter until they form crumbs, which are distributed over the bottom of the pie container and compacted. Place in the freezer for 10 minutes.
Use a blender to turn half the raspberries along with cottage cheese, sour cream and sugar (including vanilla) into a creamy paste. Pour in the dissolved gelatin and distribute it evenly with a rotating motion with a spoon or spatula.
Place half of the soufflé on top of the layer of oat crumbs, the remaining raspberries on it, and again the curd cream on top. Place everything in the freezer for 20 minutes.
Place berries for decoration on top of the set cream and pour raspberry jelly on top, then add the refrigerator. The cheesecake can be served immediately after it has set.

Finally, many housewives will find one very useful trick that will help them easily remove any no-bake cheesecake from the mold without separating it from the walls with a knife. For a few minutes, wrap the mold with the dessert in a terry towel soaked in hot water, and the cake will easily come away from the walls.

Cheesecake is one of the most fashionable desserts today, which is served in almost all restaurants and cafes. But not everyone decides to cook it at home: it always seems that it is very difficult to choose the right ingredients. Today I will prove the opposite! We can make a great raspberry cheesecake with marshmallows very simply - and you don’t even have to bake anything.

Ingredients:

cottage cheese - 500 grams;
marshmallows - 300 grams;
cookies - 300 grams;
natural yogurt - 250 grams;
powdered sugar - 50 grams;
lime juice - 1 tablespoon;
butter - 80 grams;
milk - 50 milliliters;
raspberries - 350 grams.

Gorgeous raspberry cheesecake with marshmallows. Step by step recipe

First of all, let's prepare the base for our cheesecake. Shortbread cookies are good for this: or any other dry cookies. Cookies need to be crushed in a blender.
Now you need to wash the raspberries and add about one handful to the blender with the cookies: in order to give our cake a raspberry flavor.
Add slightly softened butter there.
Beat all ingredients in a blender.
Pour the mixture of cookies, butter and raspberries into a bowl and knead with your hands until smooth.
Prepare a springform pan. Cover the bottom with parchment paper.
We transfer the finished base to the bottom of the mold and compact it: we make the base for our cheesecake. The prepared cake can be put in the refrigerator, but for now let’s make the cream.
Place the cottage cheese and yogurt in a deep bowl. Add some raspberries and lime juice to this. Grind all this with a blender into a homogeneous mass. The result is a smooth, curd-like, creamy mixture: no lumps, pink in color, with a fragrant raspberry scent.
Now we need to melt the marshmallows in a water bath.
We need to grease deep dishes with butter. Pour a little milk and sprinkle the marshmallows.
Place on a saucepan of boiling water, stirring constantly. The main thing is that the marshmallows are thoroughly melted. You should get a homogeneous mass without lumps.
Add the resulting marshmallow cream in small portions to the cottage cheese mixture and mix. To mix everything better, you can use a blender or mixer.
While we were preparing the cream, the cookie base had hardened well and it was time to put raspberries on the cookies and fill them with cream.
Place the almost finished cheesecake in the refrigerator for two hours: preferably, of course, overnight. The cheesecake should set well.
After the cheesecake has frozen, carefully trim the edges with a thin knife. Remove the cheesecake from the pan. Transfer to a tray and remove the paper.
If desired, this marshmallow-curd cheesecake can be decorated with anything: but since it is raspberry, I will use raspberries. In a blender, mix raspberries and powdered sugar. Pour the resulting jam over the edges! And for a more beautiful design, we decorate with mint leaves and whole berries of the remaining raspberries.

Well, as you can see, we made a simply magnificent raspberry cheesecake with marshmallows, easily and simply. Delicious, tender - just lick your fingers. I wish everyone bon appetit! And don’t forget to visit our “Very Tasty” website.

Do you want to pamper your family with a delicious dessert while spending a minimum of time? Prepare curd cheesecake at home, a recipe with photos and step-by-step description will help you easily make this most delicate delicacy the first time.

Cheesecake translated from English means curd (cheese) pie. Many consider it a dessert that came to us from America. But the history of cheese pies began in Ancient Greece, they were treated to guests at weddings and other feasts. Their fame reached Ancient Rome and cheese pies became very popular there.

So gradually they began to be prepared in other countries, but it was American confectioners who brought the preparation of cheese-based pies to perfection and it gained worldwide fame. Thanks to cream cheeses and cream, cheesecake acquired a delicate soufflé structure and became an exquisite dessert in many glamorous cafes and restaurants.

For classic cheesecake, expensive cheeses such as mascarpone and Philadelphia are used, but there is probably no single “correct” recipe. Cheesecake is baked, and also made without baking, whipped cream, eggs, gelatin are added, alcohol, fruits and berries, chocolate, and caramel are used as additional ingredients.

Homemade cottage cheesecake - recipe with photo

As stated above, in translation, cheesecake is not only a cheese pie, but also a cottage cheese pie, and at home you can prepare this dessert from cottage cheese, replacing expensive cheeses with it. I offer you just such a recipe - no-bake curd cheesecake. True, there will still be an American note, since in addition to cottage cheese we will add an ingredient such as marshmallow. And we will use this airy dessert not as a decoration, as it is often used, but to prepare a delicate curd soufflé.

Product composition:

Oreo cookies - 200 gr
butter - 60 gr
cottage cheese - 400 gr
sour cream - 200 gr
powdered sugar - 4 tbsp. l.
marshmallows - 400 gr
chocolate - 50 gr
lemon juice - 1.5 tbsp. l.

for glaze:

chocolate - 40 gr
milk - 1 tbsp. l.

Step-by-step recipe with photos:

We make the base for the curd soufflé from cookies. I wanted to make a chocolate cheesecake and decided to make the base for the curd soufflé from Oreo chocolate cookies, although you can use any other shortbread cookie.
Grind the Oreo cookies and filling into crumbs using a food processor or blender.
Melt the butter, add to the crushed cookies, mix well.
Place the sides of a springform baking dish on a dish; I used a mold with a diameter of 21 cm. Place the butter crumbs tightly inside the side and place in the refrigerator.
Now let's start making the curd soufflé. Place the cottage cheese in a container in which it will be convenient to beat and beat it with a mixer. I don't worry if there are lumps of cottage cheese left. But if you want a smoother consistency, you can grind the cottage cheese through a sieve. Add sour cream and powdered sugar and beat again with a mixer.
We will heat the marshmallow in the microwave and it will increase in volume, take this into account when you select the dishes. I had 2 packages of marshmallows, 200 grams each, and first I worked with one package, then with the other.
Everyone's microwave is different, so melt the marshmallows in stages. Start with, for example, 20 or 30 seconds. Look, if it’s not enough, then add more. As a result, the marshmallow should double in size and form an airy mass. They say you can melt it in a water bath, but I haven’t tried it. Place the melted marshmallows into the curd mixture and beat.
Melt chocolate in the microwave. Add melted chocolate and lemon juice to the curd soufflé and mix well.
Remove the mold with the frozen base from the refrigerator and lay out the curd soufflé and put it back in the refrigerator for 4 hours until the mixture hardens.
Remove the finished cheesecake from the mold. You can run a thin knife along the walls, then unfasten the clamp and remove the form.
Decorate the dessert with glaze by melting chocolate and milk.

Curd cheesecake prepared at home turns out very tasty and tender, alas, but the photo does not convey this. Therefore, if you have not tried this dessert yet, take note of the recipe and delight your loved ones with this wonderful dessert.

1 Prepare -- Berry syrup (thick) - 50 g Marshmallow (white in cream) - 400 g Milk (room temperature in cream) - 300 g Butter (melted) - 120 g Lemon juice (in cream) - 4 tsp. Cookies (shortbread) - 350 g Cocoa powder (mix with cookies) - 3 tsp. Mascarpone (in cream) - 500 g

2 Grind the cookies in a meat grinder or food processor.

3 Melt butter in the microwave.

4 Add cocoa to the cookies and mix. Next, add the melted butter to the crumbled cookies and mix.

5 Press down around the perimeter of the 26cm springform pan. Place in the refrigerator for 20 minutes while we prepare the cream.

6 Preparing the cream. Place 250 grams of mascarpone and 200 grams of white marshmallows in a glass bowl. Place in microwave at 800 power for 2 minutes. We do it in 2 stages. This makes mixing better and more convenient.

7 Add 150 gr. milk and mix. Add 2 tsp. lemon juice. This is for half a portion. Repeat the procedure and combine the two masses.

8 Combine all the cream and pour into the prepared form. Let the cream harden a little. But not too much so that we can decorate.

9 Grind the cranberries with a blender. Add sugar. Strain through a sieve. Our syrup is ready.

10 Let's start with the decor. We will need thick cranberry syrup, a syringe or pipette. Add droplets of syrup, starting from the center in a spiral. A drop should be on the surface of the cream.

11 Using a toothpick, starting from the center, draw droplets down the middle, without lifting your hand until the last drop.

12 Place the cheesecake in the refrigerator. Better for the night.

13 Marshmallow (marshmallow) is a type of candy, a kind of marshmallow, marshmallow, but either completely without whipped egg whites, which give marshmallows and marshmallows a special tenderness, or with a minimal amount of them. Sometimes, due to the small size of the marshmallow pieces, they are called mini marshmallows. Despite some similarities with marshmallows, marshmallow is a similar, but different confectionery product. Due to the absence of egg whites, marshmallow-like marshmallows are denser. The difference in their consistency from marshmallows and marshmallows is similar to the difference between regular marmalade and the denser “chewing marmalade.” That's why marshmallows are sometimes called "chewy marshmallows." The composition of marshmallow mass is a mixture of gelatin (or dextrose) diluted in water, whipped hot into a stiff foam, with sugar syrup (simultaneously sucrose, glucose and fructose) and with additives at the end of whipping necessary to create a pleasant taste and smell of flavoring substances ( such marshmallow is white).

14 Mascarpone is the most unusual Italian cheese. It is not like the hard or even soft cheeses of Italy that are well known to us. Its consistency is more reminiscent of butter or sour cream, but the delicate taste of mascarpone cannot be compared with anything. In the countries of the post-Soviet space, mascarpone cheese has become popular thanks to the famous Italian dessert teramisu, in which it is one of the key components. And, despite its excellent taste, mascarpone cheese at home is very easy to prepare.

Cheesecake with marshmallows

Ingredients:
Korzh:
1.5 cups crushed crackers
1/2 cup sugar
Vanilla extract - 1 tsp.
5 tbsp. butter, soft
80 grams chocolate (cut into pieces)
1 cup marshmallows (marshmallow)
Cheesecake:
500 grams cream cheese, soft
400 grams of cottage cheese (ground through a sieve)
1/2 cup sour cream
2 eggs
3/4 cup cream 33%
3/4 cup sugar
2 tablespoons cornstarch
Vanilla extract - 2 tsp.
Chocolate filling:
1 glass of water
1/2 cup sugar
60 grams of dark chocolate
50 grams butter
For the top:
2 cups marshmallows (marshmallows)

Preheat the oven to 160 degrees.
Prepare a large round springform pan and grease it with butter.
Wrap the pan in three layers of foil so that all sides are well protected (as the cheesecake will be cooked on a baking sheet with water).
In a small bowl, combine crushed cookie crumbs, melted butter, vanilla extract and sugar, stirring well.
Spread the crumb mixture into the bottom of the pan, pressing it evenly along the bottom, making rims up the sides.
Place chocolate chips and marshmallows evenly on bottom.
In a bowl, using an electric mixer, beat the cream cheese and cream cheese on medium-high speed until smooth and fluffy.
Add cornstarch and sugar and stir until combined.
Add eggs one at a time, beat after each.
Add sour cream, vanilla extract and cream and beat thoroughly.
Spread the mixture on top of the crust and spread evenly.
Boil a kettle of water.
Place the baking sheet in the oven and place the cheesecake pan on it. Carefully add water to the pan, about half way up the pan.
Bake for 90-95 minutes. Turn off the oven and open the oven door halfway. Let the cheesecake sit for 10 minutes.
Cool the cheesecake for an hour.
Prepare chocolate filling. Pour 1 cup of water into a saucepan and add 1/2 cup of sugar and place over medium heat. Dissolve the sugar, then add the chocolate pieces, stirring to melt the chocolate. Boil for 10-15 minutes over low heat until the mixture thickens a little. Add 50 gr. butter, hold for a couple more minutes and remove from heat. Cool while stirring; the filling should become even thicker.
Turn on the grill in the oven.
Drizzle the warm chocolate frosting over the top of the cheesecake and arrange the marshmallows evenly on top.
Place the cheesecake in the oven, under the grill. Let the marshmallows brown for 30-35 seconds. Watch the process as the marshmallows can quickly melt.
Remove the cheesecake when the marshmallows are lightly browned.
Refrigerate cheesecake completely, at least 4 hours.

Recipe source: willcookforsmiles.com

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