Choose proven, wonderful no-bake cheesecake recipes on the website. Try variations of cheese cream with sour cream, condensed milk, cream and even chocolate spread. Fill the taste of the filling with a variety of fruit and berry additives.
The basis for the dessert is cookies of any kind. In this case, you need to be guided only by personal taste and preferences. In the classic recipe, the filling is made from the best varieties of cream cheese. However, it is not uncommon for chefs to replace cheese with soft and fatty cottage cheese. You can diversify the cheesecake filling with cream (sour cream), fruits, berries, raisins, cinnamon, lemon zest, nuts, chocolate and other ingredients.
The five most commonly used ingredients in no-bake cheesecake recipes are:
Interesting recipe:
1. Grind the cookies into small crumbs in a convenient way.
2. Mash with butter until evenly buttered.
3. Cover the bottom of the springform pan with parchment. Form the cookies into a short crust with a low side.
4. Place in the refrigerator for about half an hour.
5. Combine cream cheese or cottage cheese with powdered sugar, vanillin, lemon juice and zest. Grind thoroughly.
6. Add cream and gelatin, previously diluted in water. Beat until the mixture resembles the consistency of thick sour cream.
7. Carefully place the finished cream onto the frozen cookie base. Flatten.
8. Send the cheesecake, cool thoroughly for several hours.
9. Decorate with fresh berries or fruits in front of the table.
Five of the fastest no-bake cheesecake recipes:
Helpful Tips:
. If the cream does not whip well, you need to cool it to 4° - 8°.
. If the cookie crumbs and butter do not form into the base crust, you can add a little condensed or regular whole milk and increase the amount of butter.
No-bake cheesecake with cottage cheese is considered a classic recipe; it is quite popular and has many advantages:
- Fast preparation compared to how long it takes to bake.
- Without the need for an oven, this dessert is perfect for the summer heat.
- For cooking you need simple, affordable products.
- A simple recipe that even an inexperienced housewife can handle.
There are a large number of options for preparing dessert at home, but some essential details should be clarified to help improve the taste and appearance of no-bake curd cheesecake:
Berry-curd recipe
No-bake curd cheesecake with berries is very tasty and tender, it is easy to prepare and does not require baking in the oven. Make it in the evening, leave it in the refrigerator overnight, and in the morning you can have a delicious breakfast of tea or coffee with dessert. Berries are chosen at the discretion of the hostess; cheesecake with cherries, strawberries, and raspberry cheesecake are very tasty. For preparation you will need:
You need to prepare step by step:
- The cookies are crushed; this can be done using a blender or meat grinder.
- Melted butter is added to the cookies.
- The dough is placed in the mold in the form of a base crust.
- The cottage cheese is mixed with raspberries and cream, everything is thoroughly whipped until smooth.
- Sugar and gelatin are added to raspberry juice. The liquid is placed on the stove and heated until the contents are completely dissolved; boiling is not allowed.
- The whites are separated from the yolks. Yolks are no longer needed.
- The whites are whipped until white foam forms. Continuing to beat, slowly pour in the raspberry juice.
- Gelatin is added to cottage cheese. Beat with a mixer.
- Now the curd cream and protein mass are combined.
- The filling is distributed over the crust, and the dish is put into the refrigerator for at least 4 hours.
- After this, you can decorate the pie to taste.
With condensed milk
To prepare curd cheesecake with condensed milk without baking you will need:
- 450 g sour cream, approximately 1 pack with a fat content of 15 - 25%;
- 300 g shortbread cookies, it is better to choose more crumbly ones;
- 100g butter;
- 300 g condensed milk;
- gelatin.
Prepare a no-bake cheesecake with condensed milk in several stages:
How to decorate
There are many variations of cheesecake decoration. Below are the most popular:
There is no need to try to overdo it with dessert design. Its main distinguishing feature is minimalism. The most prized are open cheesecakes without cracking or other defects, decorated with just mint leaves.
Cheesecake video recipe
It's your birthday. Friends and colleagues are calling - we'll be there soon. Thanks for warning! After all, you weren’t going to celebrate, everything in the refrigerator is the same as always. Do not worry. You will have time to prepare a birthday cake. Tender, melting in your mouth - there are simply no words!
I offer a recipe for cheesecake at home. Yes, outwardly, perhaps, it is a little inferior to its classic counterpart. But your guests will like the taste. And they will ask you for the recipe.
And on top of that, it’s incredibly simple. And it cooks instantly, literally a quarter of an hour, if not less. Even the ingredients can be changed and altered to your liking. How did it work out for me this time? I’ll be honest, I’ve never made cheesecake before. But when it got hot, these ingredients were in the refrigerator. So I decided.
I didn’t regret it, because... everything was super tasty. And not only me, but also unexpected guests liked it. Especially the fact that I didn’t bake it and didn’t use gelatin. Shall we try?
Cooking time: 15 minutes
Complexity: below the average
To prepare the dough:
cookies - 300-350 g
To prepare the creamy mixture:
sugar - to taste
chocolate – 100 g
Preparation
The dough in this cake is very simple. All you have to do is mix the two components. First, quickly let the butter melt in a water bath. You don’t have to bring it to such a state as I did. While I liked this method, the crust held up better than it would have if crumb-crumbed.
But there are no guests? Let's quickly put it in the cold! It would be good if he stayed there for three hours. If you decide to put it in the freezer, because... There is room there, 25 minutes is enough. I couldn’t wait - the guests arrived exactly 25 minutes after the call. This is the yummy thing I treated them to.
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As the base of the dessert, you can use a ready-made sponge cake or make a base from, and simply sprinkle the cake itself with carob (cocoa) or pour over chocolate or berry glaze.
Two options:
This dessert turns out beautiful and festive; both children and adults really like it. I hope you also love homemade no-bake cheesecake.
Compound:
glass – 200 ml
For the curd layer:
- 700 g cottage cheese 5%
- 1.5 cups cream 10%
- 1 cup + 2 tbsp. l. Sahara
- Vanillin on the tip of a knife
- 2 tsp. spoons of agar-agar
For the berry filling:
- 2 cups frozen strawberries or cherries (or other berries of your choice)
- 3 tbsp. l. any jam syrup
- 3 tbsp. l. Sahara
- 1 tbsp. l. with a heap of potato starch
- ground cinnamon and cloves on the tip of a knife
1st version of the base - from cookies:
- 2 cups crushed or crushed any sweet butter shortbread cookies
- 100 g butter
- 2 tbsp. l. granulated sugar
2nd version of the base - from a biscuit:
- 2 pcs. ready-made chocolate sponge cakes
- 12 tbsp. l. any jam syrup
1st option for decorating cheesecake:
- 1.5 tbsp. l. carob or cocoa
2nd decoration option – chocolate glaze:
- 1.5 glasses of water
- 9 tsp. carob or cocoa
- 6 tbsp. l. granulated sugar
- 2 tsp. agar-agar
3rd decoration option – berry glaze:
- 1 cup frozen cranberries (you can use other sour berries to suit your taste)
- 3/4 cup granulated sugar
- 1 tsp. agar-agar
Recipe for no-bake cheesecake with cottage cheese and cookies:
- Pre-warm the butter and cottage cheese to room temperature and defrost the strawberries and cherries.
- First you need to prepare the base for the cheesecake. Let's start with the simplest one, using the first option from ready-made sweet shortbread cookies.
Products for cookie base
- For this option, you will need a springform pan or a small saucepan, the bottom of which should be lined with parchment paper, and the sides should be greased with vegetable oil on the inside.
- Mix softened butter with 2 tablespoons of sugar until the grains dissolve (it is better to take fine granulated sugar or grind it in a coffee grinder into powder). And then add the crushed cookies (I used the prepared ones, I just broke them into small pieces and crumbs with my hands) and mix everything together well.
- Distribute the resulting mass evenly over the bottom of the pan, pressing firmly to the bottom with a fork. Place the pan with the cookie base in the refrigerator.
Cookie crust
- Now we need to cook thick jelly for the delicious berry filling of our cheesecake. Place the defrosted berries in a sieve or colander. Mix the drained juice (to get more of it, I pressed lightly on the berries) with jam syrup (I used strawberry) and add cold water to a total volume of 150 ml.
Products for filling
- Pour 100 ml of the resulting juice mixture into a ladle and add 3 tablespoons of sugar. Boil.
- While the juice is boiling, dilute the starch in the remaining 50 ml and pour the starch mixture into the boiling juice and sugar in a thin stream, stirring constantly. Bring the thick jelly that forms in the ladle to a boil and stir in the cinnamon, cloves and berries.
- Place the resulting aromatic thick berry mixture in a deep plate lined with cling film (the plate should be smaller in diameter than the cheesecake pan; I use a regular soup plate for this). Cool first in the room and then in the refrigerator.
Berry filling
- In a deep bowl, use an immersion blender to grind the cottage cheese, a glass of sugar and vanilla into a homogeneous creamy mass. Place the bowl with the curd mass to heat in a saucepan or larger bowl filled with warm water. The cottage cheese should be heated to a pleasant warm temperature (as described in).
Curd
- While the cottage cheese is warming up, pour the cream into the ladle, add 2 tbsp. spoons of granulated sugar and 2 teaspoons of agar-agar. Over low heat, stirring constantly, heat the cream and agar to a boil, and then simmer the thickening mixture, stirring frequently, for 3-5 minutes. Remove from heat and wait 5-10 minutes; the cream and agar should cool slightly, to about 60 degrees.
Cream with agar-agar
- While the cream and agar are cooling slightly, remove the mold with the cookie crust from the refrigerator and place the cooled thick berry jelly in the middle, which is now very similar to jelly.
Place the filling on the crust
- Now you need to quickly and thoroughly mix the curd mass with the creamy agar mixture. This is convenient to do with a mixer - pour the agar mixture in a thin stream into the cottage cheese, mixing everything well.
- Then quickly pour the resulting thick cream into the mold on top of the jelly, smooth its surface with a spoon and put it in the refrigerator to cool.
Lay out the curd layer
- When the cottage cheese has completely cooled and set (for me this happened after about 3 hours), evenly sprinkle its surface with 1.5 tbsp. spoons of carob or cocoa, if you chose the 1st decoration option. This works well with a small strainer. After a few minutes, the carob will turn a beautiful, uniform dark chocolate color.
Advice: If you used a pan or other round mold without removable sides as a mold, then before sprinkling with carob or cocoa you need to remove the cheesecake onto a flat plate. To do this, carefully run a knife along the inner wall of the pan or mold, and then turn the cake upside down on a plate, remove the pan, cover it with another flat plate and turn it over again so that the cake is on the bottom and the curd part of the cheesecake is on top.
Decorate
- All that remains is to remove the side of the springform pan and decorate the cake with berries and mint leaves. Or you can immediately start drinking tea without decorations with a delicious no-bake cheesecake with cottage cheese and berries.
- Grease the sides of the pan with oil (you can use a springform pan or any small saucepan as a pan). Place one cake layer on the bottom and pour 6 tbsp over it. spoons of jam syrup (I had strawberry jam syrup). If the jam is thick, you can dilute the syrup with a small amount of water.
Soak the sponge cake
- Next, prepare as described in the 1st version of cheesecake with cookies from points 6 to 14, only with the amendment in point 12 - place thick berry jelly in the middle of the sponge cake soaked in syrup.
Spread the filling with berries and cottage cheese
- After laying out the curd cream, cover the top with the second cake layer and pour the remaining 6 tablespoons of jam syrup over the top sponge cake layer. Place the no-bake cheesecake in the refrigerator to set.
Cover with the second cake layer
- After about 2.5 hours, when the cheesecake has cooled almost completely, you can prepare chocolate or berry glaze with which we will cover our dessert.
Preparing chocolate glaze:
Products for chocolate glaze
- In a small ladle, mix 1.5 cups of water, 6 tbsp. spoons of granulated sugar, 2 teaspoons of agar-agar, 9 teaspoons of carob or cocoa.
- Place the ladle with the chocolate mixture over low heat. Stirring constantly, bring to a boil, and then, stirring constantly, simmer the glaze for another 3-5 minutes. Remove from heat and cool to approximately 60 degrees.
Chocolate glaze
Or prepare berry glaze:
Products for berry glaze
- Grind thawed cranberries (you can use other sour berries) with a submersible blender with 3/4 cup granulated sugar and mix with 1 teaspoon of agar-agar.
- Place the ladle with the berry mixture on low heat and bring to a boil, stirring continuously. Simmer the glaze for another 3-5 minutes, remembering to stir. Turn off the heat and cool the mixture to about 60 degrees.
Berry glaze
- Now it's time to cover the cheesecake with still hot chocolate or berry glaze. To do this, remove the cake from the mold by carefully running a knife along the side of the mold, and then turn the mold over onto a flat plate. Or, if you used a springform pan, simply remove the sides of the pan.
Recipe for no-bake curd cheesecake on a sponge cake base with glaze:
If you chose a ready-made sponge cake as the base (I prepared a sponge cake in advance according to the recipe, which I cut into 2 layers), then the procedure for preparing the cheesecake will be as follows:
I often hear that the main ingredient for making cheesecakes - cream cheese - is now an expensive pleasure. But there is, I won’t say that it is an adequate replacement, but still a replacement - cottage cheese.
Today we are preparing a no-bake cottage cheese cheesecake with gelatin. Of course, this is not quite a cheesecake, more of a cottage cheese dessert, but it turns out very tasty!
I draw your attention to cottage cheese. Its fat content can be anything. I have 3%.
The cookie crumbs you will see in the steps are different: chocolate and regular. This is because the packets of biscuits had to be disposed of. You can take only chocolate cookies, or just regular ones.
We use a mold with a diameter of 21 cm.
To prepare cottage cheese cheesecake, we will prepare the ingredients.
Fill the gelatin with water and leave for the time indicated in the instructions.
Let's start preparing the base. Grind the cookies in a blender or crush them using a rolling pin. Melt the butter and add to the crushed cookies. Mix well. The result will be a mass resembling wet sand.
Place the cookies in the mold. We compact it. Let's put it aside.
Punch the cottage cheese with a blender or rub it through a sieve. Add powdered sugar and vanillin. Mix. We work with a silicone spatula or a wooden one. No whisks and no beating! We don't want air bubbles in the finished dessert.
Melt the chocolate in a water bath and add it to the bowl with the curd mass. Mix.
Dissolve the gelatin in a water bath or in the microwave. Add to the curd mass. And mix again.
Whip the cream to soft peaks and place in a bowl. And mix again.
Place cottage cheese on a sand base.
Then my son and I decided to recycle Oreo cookies and did this: we laid out part of the curd mass, cookies on top of it, and covered with the remaining curd mass.
Level the surface. Cover with film and put the cheesecake made from cottage cheese with gelatin without baking in the refrigerator for 2-3 hours. Maybe overnight.
The finished cheesecake can be decorated as desired. I whipped the cream with powdered sugar.
Enjoy your tea!
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