Cheesecake is an interesting dessert based on cookies. The delicacy under this name can have a variety of preparation options. Some of them are quite complex and require certain culinary skills, while others, on the contrary, are simple and take no more than 1 hour to prepare. These options include no-bake cheesecake with fruit.
About the dish
No-bake fruit cheesecake is made with a jelly base. This way its shape is preserved, and it turns out very tasty.
The main task in preparing such a dessert is the correct preparation of the jelly base, which often consists of diluting a ready-made gelatin mixture with liquid.
The cooking process itself is simple, you just need to make cookie crumbs, mix them with butter, add a delicious filling of cottage cheese, curd cheese or yogurt and pour the jelly base on top. Then the dessert is placed in the refrigerator until the jelly hardens completely.
Additionally, you can decorate the cheesecake with fresh or canned fruit. It turns out not only incredibly tasty, but also very beautiful.
To make a no-bake cheesecake delicious, you should follow some rules for its preparation:
- The basis of any cheesecake is cookie crumbs, and you can use absolutely any cookie you want, as long as its taste doesn’t stand out too much from the overall composition. It would be ideal to use shortbread cookies.
- The butter must be melted in advance; it should be quite liquid.
- If you need to sweeten the dessert, it is better to add powdered sugar instead of granulated sugar; it will dissolve faster (this recipe does not require additional sweetener).
- You can use any fruit you like, but you should understand that when adding, for example, kiwi or citrus fruits, which have a significant percentage of acid in their composition, they can affect the properties of the jelly, so diluting the jelly base will need to use less liquid.
Fruit cheesecake will definitely turn out delicious and appetizing if you prepare it according to the recipe below.
No-bake cheesecake is a delicious, delicate dessert made from cookies and an airy cream cheese filling. This dessert is decorated with fresh berries or fruits. The advantage of this delicacy is that it is easy to prepare without baking, although it will take a lot of time for the jelly to harden. But at this time you can calmly go about your business. It is because of the simplicity that I have recently often prepared such desserts, changing the filling from fruits and berries. Yes, and the cream can be prepared once with cottage cheese, and the next time with Mascarpone cream cheese, for example. The results are completely different tastes.
Cheesecake is an English word (“cheese” - cheese, “ cake" - cake, cookies), but its homeland is not America, as many believe, but Ancient Greece. Back in the 7th century BC. on the island of Samos, for special occasions, a pie was baked from grated cheese, flour and honey and served chilled. And after the capture of Greece by the Romans, cooks added eggs to the recipe and served this dessert already hot. So, through the centuries, it has reached our days and has become a favorite delicacy in our kitchen.
You can prepare cheesecake in two ways - without baking in a cold way or by baking it in the oven along with the cheese filling. This dessert can be prepared even at the dacha, as long as you have a refrigerator.
In this article I want to introduce you to no-bake cheesecake recipes. And many people call cheesecake a no-bake cake. In fact, it is so, whether it’s a dessert or a cake, what’s the difference, the main thing is that it’s very tasty.
Classic no-bake cheesecake recipes:
Classic cheesecake - recipe with strawberries and cottage cheese
Strawberries are such a tasty and aromatic berry that they will decorate any dessert or baked goods. And now is strawberry season, so be sure to prepare this amazing dessert, you won’t regret it.
We will need:
- Shortbread cookies - 200 gr.
- cream - 500 ml (can be replaced with sour cream 30%)
- cottage cheese - 300 gr.
- butter - 100 gr.
- sugar - 150 gr.
- gelatin - 30 gr.
- water - 100 ml
- vanilla sugar - 1/2 tsp.
- fruit jelly - 1 pack
- water - 400 ml
1. Prepare the base for the dessert. Break the cookies with your hands and grind them into fine crumbs using a blender (it turns out almost like flour). Add melted butter to the cookies and mix very well.
The ratio of butter to cookies in a cheesecake should be approximately 1:2
2. Cover the dessert mold with cling film and place the crushed cookies on it, compact it well with a spoon or your hands. Place the mold in the refrigerator for 30 minutes.
3. Pour gelatin with cold water for 15 minutes to swell.
Now we will prepare the jelly cream. There are many recipes and this cream is very tasty with cottage cheese, cream, Mascarpone cheese, and yogurt. Experiment yourself, try a variety of fillings, I assure you that they are all delicious.
4. Mix heavy cream or sour cream with vanilla sugar and sugar. Beat it all with a mixer until the sugar is completely dissolved and a fluffy mass is obtained.
5. We rub the cottage cheese through a sieve, then the cottage cheese acquires a very delicate consistency. Add the cottage cheese to the cream piece by piece and continue whisking continuously with the mixer.
6. The result is a homogeneous mass with the consistency of thick sour cream.
7. Heat the swollen gelatin until completely dissolved and pour it into the cream in a chalk stream. At the same time, we continue to stir with a mixer (you can use a spoon).
8. Pour jelly cream soufflé onto the cooled cake pan. Place the dessert in the refrigerator for 2 hours until the cream thickens.
9. It’s time to make jelly from the finished pack. Look at how much water is written in the instructions and take a little less. For example, on my pack they advise pouring in 500 ml of water, I take 400 ml. I heat the water to a boil and dissolve the jelly from the pack. The jelly should cool to room temperature. To speed up the process, I put it in the refrigerator.
10. I cut the strawberries (washed, of course) into thin slices; we will use them to decorate the top of the dessert. We arrange the strawberries beautifully in a circle shape.
11. Pour the cooled jelly on top and put the cake in the refrigerator for 5 hours until the jelly has completely hardened.
12. Remove from the mold carefully so as not to destroy the beauty. Use a knife to help separate the edges from the mold.
No-bake cake with fruit and gelatin - recipe with photo
Cheesecake is essentially a cake without baking. In the summer, when there is a variety of fruits and berries in the garden, in the forest, or at the market, you can make a cheesecake with a mix of them. Any berries and fruits that are on your table will be useful here; it will be delicious with any.
We will need:
- Shortbread cookies - 200 gr.
- butter - 150 gr.
- roasted peanuts - 100 gr.
- cottage cheese or curd dessert - 500 gr.
- cream - 70 ml
- fruits or berries - 200 gr.
- 1 lemon
- sugar - 70 gr.
- gelatin - 2 tbsp. l.
- fruit jelly - 1 pack
- water - 400 ml
The preparation sequence for all no-bake cheesecakes is approximately the same: first, the cookie cakes are prepared, then the cream, and at the end, if desired, the jelly mass is poured on top. But each recipe still has its own characteristics, so let’s look at this no-bake cheesecake cake step by step and with photos.
- Pour gelatin into 50 ml of cold water and leave for 20 minutes to swell.
2. Grind the cookies using a blender into fine crumbs. The nuts (I have peanuts) are pre-roasted, then they develop aroma and taste. We also grind peanuts using a blender. Melt the butter. Mix all ingredients.
3. Place the cookie mixture into the mold, lightly compact it with your hand or a spoon. Place the form in the refrigerator to harden.
4. To prepare the cream, heat the cream (do not boil!) and dissolve gelatin in it, stirring constantly. Stir until the gelatin is completely dissolved. Let it cool a little.
5. If you are preparing cream from cottage cheese, then take the time to rub it through a sieve until it has a homogeneous consistency. Believe me, the difference between regular cottage cheese and pureed cottage cheese in desserts is colossal. For desserts and baked goods, I buy ready-made curd mass, it is already pureed and very tender. Mix the cottage cheese with sugar in a separate bowl and grate the zest of one lemon. Squeeze lemon juice here for sourness.
6. Add the gelatin mixture to the curd mass, stir well.
7. Take our cake out of the refrigerator and pour the cream on top. Place the cake in the refrigerator for 2-2.5 hours. Sometimes it takes more time, check until the creamy mass hardens.
8. Decorate our dessert with fruits or berries as your imagination allows.
9. Dissolve the pack of ready-made jelly as written in the instructions in water; I pour a little less than the recommended amount of water. Dissolve the gelatin and let cool slightly. Pour the cooled jelly over the fruit. Place the cheesecake in the refrigerator.
10. After the gelatin has hardened, remove the dessert from the mold. To make it easier to remove from the mold, we run a knife along the edges, separating it from the walls.
No-bake blueberry cheesecake - recipe with mascarpone
An amazingly tasty, easy, although not entirely dietary, blueberry recipe. Now is the season for this healthy berry. This year's blueberry harvest isn't the most abundant, but there's enough for this dessert. Blueberries give this cheesecake a beautiful lilac color. For the cream we will use Mascarpone cream cheese, it whips well and is ideal for desserts.
We will need:
- Shortbread cookies - 200 gr.
- any nuts - 100 gr.
- fresh or frozen blueberries - 300 gr.
- cream - 280 gr.
- Mascarpone cheese - 350 gr.
- sour cream or natural yogurt - 200 gr.
- sugar - 50 gr.
- powdered sugar - 80 gr.
- gelatin - 20 gr.
- sprig of rosemary
- Grind the cookies using a blender. Pour milk into cookies, stir until smooth.
2. Fry nuts in a frying pan (peanuts, hazelnuts, walnuts - to your taste). You can do without nuts. Mix cookies with nuts.
3. Distribute the resulting dough evenly with your hands on the bottom of the mold. It is better to cover the form with parchment. Place the cookie crust in the refrigerator for 10 minutes.
4. During this time, prepare the blueberry filling. Cook the blueberries over low heat for 10 minutes, adding sugar and a sprig of rosemary. Rosemary has a pronounced aroma, so the dessert will be more original.
5. Don’t waste time and prepare the cheese filling. Beat the cream until thickened using a mixer.
6. Separately, beat Mascarpone cheese with powdered sugar and after a while add sour cream or yogurt. Beat for a few more minutes.
7. Dissolve gelatin in cold water and leave to swell for 15-20 minutes.
8. During this time, the blueberries are cooked, remove the rosemary sprig from them. Mix blueberries with gelatin.
9. Pour the blueberry-gelatin mixture into the cream and stir until the mass becomes homogeneous.
10. Add whipped cream to the beautiful lilac blueberry cream and stir well.
11. Take the cake pan out of the refrigerator and spread a beautiful, airy cream on it. Use a spatula to level the surface.
12. Place the cheesecake in the refrigerator until the cream completely hardens. For some reason, the freezing time is different each time, but on average it takes me about 5 hours. I try to make this dessert at night, and in the morning it is guaranteed to be ready.
Chocolate cheesecake
Well, this amazing dessert is worthy of a festive table. Moreover, it is prepared quite simply, just like other cheesecakes. It's better to see once...
Orange cheesecake - no-bake cake
This recipe can be prepared even in winter when there are no fresh berries or fruits, because there are always oranges in winter. However, supermarkets have other fruits almost all year round. This recipe is not for those on a diet. It uses quite fatty Philadelphia cheese and a large amount of cream. I recommend buying chocolate chip cookies, then the cheesecake will be especially delicious.
We will need:
- Chocolate cookies - 1 pack (100 gr.)
- cream - 500 ml
- Philadelphia cheese - 300 gr.
- sugar - 150 gr.
- butter - 100 gr.
- gelatin - 20 gr.
- orange - 3 pcs.
- As in previous recipes, grind the cookies and pour melted butter into them. Mix well and place in the mold. Place the mold in the refrigerator.
2. Soak gelatin in water for 20 minutes to swell.
3. We will prepare custard cream. Pour cream and 100 g into the pan. sugar, bring to a boil, and a little later add cream cheese, stir and remove from heat.
4. Pour half of the gelatin into the hot cream, stir until completely dissolved, let the cream cool slightly.
5. Take the cookie pan out of the refrigerator and pour the buttercream on top. Leave in the refrigerator for 5-6 hours.
6. Squeeze the juice out of the oranges, you should get 250 ml. Add 50 ml of sugar to the juice and boil.
7. Remove the pan from the heat and add the remaining half of the gelatin to the juice. After the juice has cooled, pour it over the cake and let it cool for 3-4 hours.
8. Carefully separate the cake from the mold with a knife and serve at its best.
You can also prepare a recipe without baking, which was on my website not so long ago.
I hope I have inspired you to make these delicious and easy desserts. Moreover, now is the most favorable time for them - summer.
Cheesecake- curd (cheese) pie, a dish of European and American cuisine, one of the main ingredients of which is cream (or curd) cheese. Typically, Philadelphia cream cheese is used to make cheesecakes. We used Arla Natura curd cheese in our recipe. You can also use such curd cheeses as: Buko, Almette, etc., the main thing is that it is without additives and does not contain vegetable fats.
Ingredients
For the base
- shortbread cookies 300 g
- butter 80 g
For filling
- cream cheese 500 g
- cream 33-35% 200 ml
- sugar 150 g
- fresh strawberries 400 g
- gelatin 18 g
For jelly
- Strawberry juice 250 ml
- gelatin 10 g
Preparation
Pour gelatin for filling (18 grams) into 100 ml of cold boiled water and leave for an hour. 
Pour gelatin for jelly (10 grams) with strawberry juice and leave for an hour. Instead of strawberry, you can use any other red juice (for example, cherry), but it will be tastier if the jelly has a strawberry flavor. 
Grind the cookies in a blender, you can also pass them through a meat grinder or simply roll them out with a rolling pin. 
The result should be a homogeneous free-flowing mass; there should be no large uncrushed pieces of cookies left. 
Melt the butter in the microwave or on the stove. If you heat oil in the microwave, be careful not to let the oil overheat and boil, otherwise you will have to wash the microwave later. Add ghee to the cookies and mix thoroughly with your hands until smooth. 
Place the resulting mass in a springform pan with a diameter of 22-24 cm (you can use a pan with a larger diameter, but then the cheesecake will be lower). Distribute it evenly over the entire area of the mold and compact it well. Place the pan in the refrigerator while you prepare the filling. 
Wash the strawberries. It is better to wash strawberries together with the stems; if you tear them off before washing, the berries without stems will absorb moisture and become watery and tasteless. 
Separate 200-250 gr. the most beautiful berries for decoration, separate the remaining strawberries from the stalks and cut into small pieces. 
Heat the gelatin for the filling on the stove until completely dissolved. Cool.
Beat the cream with sugar until stable peaks form. In order for the cream to whip, firstly, of course, it must be of good quality, and secondly, the cream must be very well cooled. It’s even better that the whisks and the container in which you will beat are also cooled. 
Add cream cheese, mix thoroughly. 
Pour gelatin into the resulting mass, mix well. 
Add the strawberries cut into pieces and mix the mixture very carefully with a whisk. Do not use a mixer, otherwise you may damage the berries and they will give juice. You need to stir until the strawberries are evenly distributed throughout the mass. 
Spread the mixture onto the cookie base. 
Level the mass and place the mold in the freezer for 7-10 minutes. The mixture should just set a little so that you can put strawberries on it for decoration and it won’t sink. 
While the mass is setting, heat the gelatin for jelly, soaked in juice, on the stove until completely dissolved, but do not bring to a boil. Cool.
Cut the remaining strawberries for decoration into thin slices. 
Carefully spread the strawberries over the entire surface of the cheesecake. Using a tablespoon, carefully pour a thin layer of jelly that has cooled to room temperature between the berries and place the mold back in the freezer for a few minutes. This is necessary so that the berries set and do not float when we pour all the jelly onto the cake. 
Pour the remaining jelly on top and refrigerate the cheesecake for 3-4 hours, or better yet, overnight. 
To ensure even edges of the cheesecake, heat the springform pan with a hairdryer before opening. 
Strawberry cheesecake is ready. Bon appetit! 
All ingredients should be at room temperature.
Melt the chocolate in a water bath or in the microwave.
For the base, grind the cookies into crumbs. Add melted butter and stir.
If using a one-piece form, cover it with parchment. Pour in the crumbs and compact evenly along the bottom.
Place the pan in an oven preheated to 160 degrees and bake the base for 10 minutes. Remove and let cool slightly. We don't turn off the oven.
While the base is baking, whisk the cream cheese and powdered sugar until smooth. Add the eggs one at a time, mixing well after each. Add vanilla essence and chocolate, mix well again.
Place the filling on top of the base and place in the oven. Bake for about 40-45 minutes until the filling is set and jiggles when tapped in the center only.
Cool the cheesecake on the counter to room temperature, then refrigerate for at least 4 hours.
Preparing jelly. Fill the gelatin with cold water and leave to swell (the time is usually indicated in the instructions on the package).
Thaw frozen strawberries. Combine with sugar and puree using a blender.
Place the swollen gelatin on the stove and bring it to dissolve over low heat with constant stirring. Don't let it boil!
Let the gelatin mass cool for 5 minutes. Add 2 tbsp. berry puree and mix vigorously. Combine with the remaining puree and mix.
Pour over the cheesecake and refrigerate until completely set. In my case it took about 2 hours.
Carefully remove the finished cheesecake from the pan and place it on a plate.
Enjoy your tea!
Cheesecake - cheese (curd) pie, translated from English, is a popular dish in America and Europe. The main ingredient of the cheesecake is Philadelphia cream cheese. Since good Philadelphia is difficult to find, and the price is not affordable, our recipe uses Bon Cream cheese, you can also use cream cheeses Almette, Hochland, Buko, etc. The main thing is that it does not contain plant components. The cheese should be creamy or curd, but not melted.
You can make cheesecake at home with cottage cheese or mascarpone. Just replace the cream cheese in the same proportions or partially. However, a cheesecake with cottage cheese will be called vatrushka, and with mascarpone it will vaguely resemble tiramisu.
Let's start making no-bake cheesecake with gelatin.
For a 22 cm mold
Have taken…
- Shortbread cookies – 300 g
- Butter - 80 g
- Cream cheese - 500 g
- Cream 33 – 35% – 200 ml
- Strawberries - 400 g
- Sugar - 150 g
- Gelatin - 18 g (for cheesecake) and 10 g (for jelly)
- Strawberry juice – 250 g
Remove the cream cheese from the refrigerator in advance and let it come to room temperature. But the cream, on the contrary, should be cold, let it wait in the refrigerator.
Line the bottom of the pan with parchment paper and the edges with edging tape. If there are none, then you can do it this way.
Pour 18 g of gelatin with 100 ml of water, and 10 g of gelatin with strawberry juice. Leave for 40 minutes.
Wash the berries under cold water and place in a sieve or on a towel to drain and dry.
If there are no fresh berries, then you can use frozen or canned berries and fruits. You just need to drain the excess juice (syrup) from them. For example, canned peaches are well suited for this purpose. And canned syrup can be used to make jelly.
Prepare the cheesecake base.
Melt the butter in a water bath or in the microwave, do not let it boil, otherwise you will have to clean the microwave before retirement.
Grind the shortbread cookies using a food processor or rolling pin, it is important that no large pieces remain. Mix melted butter with cookie crumbs. It is better to do this with your hands; you should get a homogeneous mass. Place the resulting base in a springform pan, distribute evenly and compact. Place the mold in the refrigerator.
Prepare the cheesecake filling.
From the total mass of strawberries, select 200 - 250 g of large berries for decoration. Peel the remaining strawberries and cut into medium-sized pieces.
Heat gelatin for cheesecake (18 g in 100 ml of water) on the stove without bringing to a boil.
While the gelatin is cooling, whip cold cream 33% with sugar until stiff peaks form. Add the cream to the cream cheese and mix gently by hand. Pour gelatin into the resulting mass (it should be liquid).
Add the strawberries, cut into pieces, and mix carefully; if you do this carelessly, the berries will give juice. The strawberries should be evenly distributed throughout the cheesecake.
We take the mold with the base out of the refrigerator and pour our mixture with strawberries into it. Distribute and level evenly. Place in the freezer for 10 minutes to allow the cheesecake to firm up a bit. Then you can safely lay out strawberries for decoration and not be afraid that they will drown.
Making jelly for cheesecake.
Place the gelatin and juice on the stove and heat until completely dissolved, but do not bring to a boil. Set aside to cool to room temperature.
Instead of juice, you can use puree to decorate the cheesecake. This jelly is not transparent, but no less effective. You need the same amount of gelatin for puree as for juice.
For decoration, cut the strawberries into thin slices and place them on the surface of the cake.
Pour gelatin between the berries with a tablespoon and place in the freezer for 5 minutes. The jelly will set a little and the berries will not float when we pour the bulk of the jelly onto the cheesecake. Carefully pour all the jelly over the cheesecake and leave it in the refrigerator overnight.
To ensure even edges of the cheesecake, heat the sides of the pan with a hair dryer and feel free to open the pan.
Jelly can be poured not only on top, but also in the middle of the cheesecake.
And one more idea: how to decorate a New Year's cheesecake...
How to make marble cheesecake at home.
It's very simple. You need to take gelatin with juice, jam or berry puree (if you are making cheesecake with pastries). Using a teaspoon, spread the puree evenly over the surface of the cheesecake. And then, using the tip of the knife, make a marble pattern in a circular motion in a spiral from the center to the edges.
Bon appetit!
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