Classic curd cheesecake without baking. Step-by-step recipes for making no-bake cheesecakes

Who doesn't love cheesecake? Only those who have never tried this amazing dessert!

Initially, cheesecake was prepared only with pastries and the base of the filling was cream cheese. But times change, and so do recipes.

Today you can make cheesecake without baking and with a wide variety of fillings. The base of the cream can be a mixture of cheese and sour cream, condensed milk, cream and even Nutella chocolate spread.

No-bake cheesecake - general cooking principles

The basis for dessert it is made from sand. Mostly shortbread is used, such as “Yubileiny”, “For coffee”, less often they take biscuit, puff pastries, sometimes they are prepared with savoiardi sticks intended for tiramisu. The cookies are crushed into crumbs; the finer and more uniform they are, the better the base. Then add melted or simply softened butter. You can also add cocoa, vanilla, cinnamon, crushed nuts. The mass is kneaded and placed in a springform pan.

For filling prepare a special cream. It can be based on soft cheese or other dairy products. Since the dessert cannot be cooked, you should not put eggs in it. You can add gelatin, ready-made chocolate bars, or butter as a thickener. If eggs are added, then the cream is heated in a water bath.

After combining the sand base and cream, the dessert must be kept in the refrigerator for at least 3 hours. Cheesecake without baking turns out to be quite weak; it cannot be kept warm for a long time. Decorate the delicacy at your own discretion, using sprinkles, berries, creams.

Recipe 1: No-Bake Cheesecake with Mascarpone

The simplest and most common version of a no-bake cheesecake with a delicate cheese filling. Gelatin gives additional density and stability to mascarpone cream.

Ingredients

300 grams of cookies;

150 grams of butter;

Half a kilo of mascarpone;

A glass of powder;

15 grams of gelatin;

200 ml cream.

To sprinkle the finished dessert you will need cocoa powder.

Preparation

1. Turn cookies into crumbs. You can roll it with a rolling pin or pass it through a meat grinder.

2. Mix the resulting crumbs with softened butter.

3. Cover the bottom of the mold (split) with cling film and spread out the resulting dough. We form small sides and put them in the refrigerator.

4. Pour gelatin with 50 ml of water and leave to swell.

5. Make the filling. First, cream and powder are whipped. Then gradually add the resulting mass to the mascarpone. A little at a time, mix well each time so that the products do not separate.

6. Heat the swollen gelatin until completely dissolved, add it to the cream, and mix.

7. Remove the pan with the crust from the refrigerator and add the filling. Sprinkle the dessert with cocoa powder and refrigerate again until completely set, about 3 hours.

Recipe 2: No-Bake Curd Cheesecake

Cottage cheese is a wonderful alternative to soft cheeses such as mascarpone, ricotta, and Philadelphia. The product is more common and affordable, great for no-bake cheesecake. But it is advisable to use fat cottage cheese of at least 9%. You will also need thick jam, but you can only get berries from it. It will be no less tasty if you add chocolate drops to the filling.

Ingredients

250 grams of Yubileiny cookies;

200 grams of butter;

Half a kilo of cottage cheese;

0.5 teaspoon of soda;

150 grams of jam;

50 grams of powder.

Preparation

1. Crumble the cookies, then mix with half the butter. Grind thoroughly, form a crust and cool.

2. Combine cottage cheese with butter, soda, powder and raw egg. Place the mixture in a water bath and warm it well. The soda will react with the cottage cheese, the mass will begin to melt and become homogeneous.

3. Mix the curd cream with jam and spread on the cooled crust.

4. Cover the mold with film and place it in the refrigerator for 8 hours. Decorate the finished delicacy with jam berries and sprinkle with chocolate or cocoa.

Recipe 3: No-bake cheesecake with Nutella spread

A recipe for a creamy chocolate dessert based on a popular paste. The cheesecake is prepared without baking, thanks to the thickener included in the composition, the filling turns out to be quite dense, but it is better not to keep it warm for a long time.

Ingredients

300 grams of Nutella;

300 grams of soft cheese;

A pinch of nutmeg;

300 grams of heavy cream;

50 grams of powder;

A sachet (10 grams) of cream thickener;

Cookies 200 grams;

80 grams of butter;

50 grams of condensed milk.

Preparation

1. Crumble the cookies, mix with soft butter and gradually add condensed milk. Mix well and adjust the thickness. You may need a little more or less condensed milk, depending on the thickness of the product. We form the cake in a springform pan, do not forget to cover the bottom. We send it to cool.

2. Mix Nutella with cheese, vanilla and nutmeg. We leave.

3. Whip the cream with powder, add the thickener. You can add it right away, it doesn’t really matter.

4. Now the cream mass needs to be added to the cheese cream with Nutella. Add one spoon at a time and stir gently. You should leave a little whipped cream (about 5 spoons), it will be useful for decorating the dessert.

5. Spread the resulting filling onto the cooled cookie crust.

6. Cover the top with a layer of cream and carefully level it. Now you can decorate it. To do this, sprinkle with chocolate chips, nuts, cocoa, you can apply patterns with Nutella using a pastry syringe. On a white background of cream they will look impressive and bright.

Recipe 4: No-bake “Marshmallow” cheesecake

The special feature of this no-bake cheesecake recipe is the most delicate marshmallow cream. To prepare it you will need marshmallow candies - chewing marshmallows. When heated, they give a wonderful fluffy mass and combine well with other ingredients.

Ingredients

400 grams marshmallows;

50 grams of cranberries;

130 grams of butter;

300 grams of milk;

500 grams of mascarpone;

20 grams of lemon juice;

350 grams of cookies;

3 spoons of cocoa.

Preparation

1. Grind the cookies into crumbs, mix with cocoa and butter. If the mass turns out to be loose, you can add more oil or a little warm water. Form the crust and cool.

2. Take a large cup, put mascarpone and marshmallows in it. Place in the microwave for a minute, then remove and stir. We repeat again, set it for a minute again. Usually three procedures are enough to obtain a homogeneous, fluffy mass.

3. Pour in milk and mix vigorously.

4. Pour in lemon juice, mix again and spread the resulting cream onto the previously prepared base.

5. Grind the cranberries with a small amount of sugar, then pass through a sieve. You will get a thick puree that needs to be placed in a pastry bag. We make a hole at the end and apply drops of syrup on top of the marshmallow cream before it hardens. You can depict any drawing, pattern. The tart cranberries pair well with the sweet filling and look beautiful against a white background.

Recipe 5: No-bake cheesecake with condensed milk and sour cream

Of course, the taste of a no-bake cheesecake with sour cream differs from the classic version with cheese, but it is no less magnificent. The dessert is tender, satisfying, sweet and also turns out to be quite cheap. The filling is prepared with gelatin. We use full-fat sour cream, more than 25%. You can take any condensed milk, including boiled.

Ingredients

Half a kilo of sour cream;

300 grams of condensed milk;

100 grams of butter;

250 grams of cookies;

20 grams of gelatin;

Some water.

Preparation

1. Make a base with butter from crushed cookies. A detailed description of the process can be found in previous recipes.

2. Mix sour cream with condensed milk. No need to beat. You can also add vanilla, liqueur, cocoa and any other fillers.

3. For the cream, you need to dilute gelatin in 80 grams of water and leave for at least half an hour. As soon as it swells, heat until the grains are completely dissolved.

4. Pour liquid gelatin into the sour cream mixture and stir.

5. Place the filling on top of the crust, decorate and place in the refrigerator to harden. Let stand for at least four hours.

Recipe 6: No-Bake Cheesecake with Fruit Jelly

An original version of cheesecake without baking, which children will especially like. To prepare, you will need ready-made bags of fruit jelly, which can be purchased at any store. The base is prepared from any cookie.

Ingredients

0.3 kg of cookies;

0.13 kg butter;

Half a kilo of cheese (any cream cheese);

A glass of cream;

A glass of powder;

2 bags of jelly, you can use different ones.

Preparation

1. Prepare cookie crumbs, then mix with melted butter and make the base for our dessert with sides. Cool well.

2. We dilute a bag of jelly, but pour in a third less water than indicated in the recipe. After heating, the jelly needs to be cooled, but not allowed to harden. Then pour the resulting jelly syrup onto the cookie base, put it in the refrigerator again and make the cream.

3. Whip the cream into foam, add powder, then gradually mix with soft cheese. Very important! Cream is introduced into the cheese mass, and not vice versa. Otherwise, the ingredients may separate and the cream will be spoiled.

4. Spread the cream on top of the frozen jelly. Usually the syrup hardens quickly since the base is already cooled. Now the cheesecake needs to be kept in the refrigerator for at least an hour.

5. Prepare the last bag of jelly, also pour less liquid to make the layer stronger. Cool and carefully pour over the surface with a spoon. Do not pour it in a stream, otherwise a hole will form in the mascarpone cream.

6. Let the dessert cool for 3 hours, preferably overnight. You can also make another layer of fruit jelly in the middle, dividing the cream into 2 parts. But in this case, the cooking process will take even longer.

To ensure that the cocoa powder lays neatly on the surface of the cheesecake, it is better to sprinkle the dessert using a small strainer. You can also use various stencils to depict various figures and patterns on the surface of the dessert. You don't have to buy stencils; they can be easily made from paper or cardboard.

For many housewives, whipping cream is a real problem. If the mass is capricious and stubbornly does not want to thicken, try cooling it. Ideally, the temperature of the cream should not exceed 4 degrees. If the product does not give up, you can simply add a thickener for cream and sour cream. It can be purchased in the bakery department.

If the cookies and butter do not combine, the mass crumbles and does not form a lump, you can simply add a little water, condensed or fresh milk, and more butter. If, on the contrary, the dough is liquid, then simply put it in the refrigerator, the butter will still harden, but you can also add cookies to reduce the fat content.

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 (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.

To make a no-bake cheesecake with cottage cheese tender and soft, the fermented milk product must be thoroughly rubbed through a sieve. If you want something more refined, prepare a curd layer of tofu, mascarpone, Philadelphia, Almette, curd or cream cheese.

Cottage cheese cheesecake with cookies and gelatin

Time: 5.5 hours.
Number of servings: 7-8 persons.
Calorie content of the dish: 243 kcal/100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: Easy for beginners.

The no-bake cottage cheese cheesecake cake is prepared with strawberry glaze, which is made from jam of the same name. If you wish, you can use any jam from those berries and fruits that you like.

Ingredients:

shortbread cookies (“Tea”, “For coffee”, “Baked milk”) – ¼ kg;
butter (butter, softened) – 0.1 kg;
cottage cheese (homemade) – 0.5 kg;
sugar – 1/5 kg;
milk – 2 tbsp.;
gelatin, vanillin – 20 g each;
strawberry jam.

Cooking method:

Crush the cookies into crumbs using a puree masher or use a blender.
Add soft butter, mix thoroughly. These two products should become a homogeneous mass. If they are not mixed well, the base will crumble.
Take a springform pan, place a sand base on the bottom and compact it well. You should get a layer approximately 1 cm thick. Since the cake is prepared without baking, put the pan in the refrigerator.
Take a deep bowl, put cottage cheese in it. Add milk, sugar, vanillin, puree the mixture until smooth with a blender. If you do not have such a device, first add the last 3 components to the fermented milk product, grind them with a spoon, and only then pour in the milk and stir.
Pour gelatin into a separate container, pour in milk, stir well.
Place the container on the stove and bring the liquid to a boil, stirring constantly.
Remove the mixture from the stove and cool slightly. Pour into the curd mass, beat with a blender (mixer). While whipping, its consistency will become more airy and tender. If you do not plan to treat children to the cake, add 100 ml of any liqueur to the curd mass.
Pour the mixture into a springform pan on top of the sand base. Return the cheesecake to the refrigerator for 4 hours until completely set.
Prepare the glaze: dissolve ½ of a sachet of gelatin (5 g) in 100 ml of warm water.
Make syrup from the jam: mix 60 g of granulated sugar with 65 ml of water, add a little jam. Stir, bring to a boil over low heat. Strain.
Pour 150 ml of syrup into gelatin. Bring the mixture to a boil over low heat. Cool slightly.
Pour the resulting glaze over the cream and let it harden.
Decorate curd cheesecake with gelatin without baking by placing fresh fruits, berries, mint leaves, etc. on the frozen berry jelly.

Hello! I'm the kind of man who loves making delicious no-bake cheesecake! In this article we will learn how to cook cheesecake.

This baking recipe came to us from Europe; it is prepared there very often. Cheesecake is very similar to regular cheesecake. If you want to save time, then this baking recipe is just for you!

The basis of this dish is regular shortbread cookie dough; cakes use sponge cake, but this recipe contains only shortbread dough! The cheesecake is prepared in layers, a layer of dough, a layer of curd filling. The filling can be cottage cheese or Philadelphia cheese.

You can also get creative with this recipe! For example, you can use gelatin; you can use some fruits or berries for the filling. If you think carefully, you can make a dietary recipe from this baking. Instead of sugar, you can use berries or raisins to sweeten our cheesecake.

This pie is made without baking; you can still decorate it with whipped cream! The cheesecake sits in the refrigerator for several hours and is served cold!

You need cottage cheese of any fat content (300 grams), boiled condensed milk (300 grams), any shortbread cookies (250 grams), a pack of butter (standard weight 200g), 1.5 table. spoons of gelatin, heavy cream (100 ml)

Let's not chat, but let's start cooking! This recipe is ideal for those who have a sweet tooth, because... We will prepare it much sweeter and tastier than the original cheesecake.

Let's start preparing the recipe!

You need to pour half a glass of water and add gelatin there to swell for 15-20 minutes. The cookies need to be ground into crumbs and mixed with butter; the butter must first lie at room temperature so that it becomes soft.
Next, you need a mold, lay out the shortbread dough so that you get the bottom and sides. Place cottage cheese in a separate container, pour in condensed milk, cream and beat well with a blender, add our soaked gelatin there and mix well again.
Now pour the curd mass into the same mold, smooth it out and put it in the refrigerator for 3-4 hours to thicken.

Let's explore another cheesecake below!

Let's make another great cheesecake dessert! This cheesecake will be absolutely amazing because... we'll make it with peaches! In appearance, the cake turns out very beautiful, it looks quite rich. If you want to surprise your guests, then this pastry will be just right!

To prepare we need to buy the following products:

Shortbread cookies (200 grams), 400 grams of cottage cheese (any fat content), 100 grams of plums. butter, half a glass of sugar (100 grams), 200 grams of cream, 1 can of canned peaches, gelatin (30 grams)

Making cheesecake always starts with gelatin. Half of the gelatin is diluted with ordinary warm water, you need 1/3 of a glass of water (remove for 25-30 minutes for swelling), dilute the rest of the gelatin with peach juice. If you use fresh peaches, then soak all the gelatin in half a glass of water.
Soften the cookies into crumbs and mix with butter, the butter must be soft, keep it warm first. You will get a kind of dough, you need to level it in the mold and make sides, put it in the refrigerator to harden.
Beat the cream with sugar and add it to the cottage cheese, mix well with a blender.
Heat the gelatin slightly and dissolve, after dissolving, add them to the cottage cheese and mix again.
We take out the form with the dough from the refrigerator, lay out our cottage cheese, level it and put it in the refrigerator again for a couple of hours
.Dissolve the remaining gelatin soaked in syrup over the fire, do not boil it, cool to room temperature.Cut the peach pieces, place them on the cottage cheese and pour in the gelatin.

Our cheesecake is ready! All that remains is to keep it in the refrigerator for at least 3-4 hours and you can serve it.

Let's explore the next cheesecake!

Let's make another funky cheesecake and we'll call it a day! This cooking option seems to me the most relevant and more interesting.

To make cheesecake, we will need to buy the following products:

Chocolate shortbread cookies (400 grams), a pack of butter (200 grams), for the filling you will need 0.5 kg of cottage cheese, 300 ml of fat sour cream (from 20 to 30%), 150 grams of granulated sugar, 30 grams of gelatin. For decoration, take berries or cream.

Let's start preparing the recipe:

We need to pour half a glass of water and add gelatin there to swell, leave for about half an hour.
Shortbread cookies must be kneaded and ground into crumbs. Add soft butter to the cookies and mix, it should be at room temperature.
We will need a cake mold or something else, put the dough there, level it, and make sure to make the sides. Place in the refrigerator until the dough sets and begins to harden.
Pour cottage cheese, sugar and sour cream into a container. Grind well with a blender until smooth. The pre-soaked gelatin has already swollen, we need to slightly heat it on the stove and dissolve it. Pour the solution into the cottage cheese and beat with a blender again.
We take the cake out of the refrigerator, pour the curd mixture into it, smooth it out and put it in the refrigerator again.
You can decorate the cheesecake with berries or fruits, it will turn out very beautiful! The cheesecake should sit in the refrigerator for 4-5 hours.

These are the simple recipes we have studied, modern no-bake cheesecake is very easy to prepare, read other recipes on my website!

we will prepare recipes without baking, usually cheesecake with cottage cheese falls into this category, in the West it is also common to add mascarpone cheese, you can try it too!

Let's look below at the different variations of no-bake cheesecakes with photos. The cottage cheesecake, which we will look at below, is prepared with cottage cheese, followed by a cheesecake with mascarpone cheese.

The basis of any cheesecake is its instant crust and cottage cheese with gelatin, usually mascarpone cheese is also used. As you understand, these two components are the most important thing in a no-bake recipe! Mascarpone is not included in this cottage cheesecake!

Full list of required ingredients:

For the crust: 300 g cookies, in principle, any cookies will do (preferably shortbread), 150 g plums. butter, if desired, you can add 50 g of chopped nuts.
For the base: 0.5 kg of cottage cheese, 6 table. spoons of sugar, 15 g gelatin, 200 g of any berries (you can do without them)

Curd cheesecake without baking step by step:

The crust is always prepared for the cheesecake, only then everything else, because... it needs to harden and sit in the refrigerator.

To begin, grind the cookies until crumbly, preferably through a food processor or blender.
Add soft butter, nuts to it and mix well.
Now put the mixture into the mold, lightly compact it and put it in the refrigerator for at least an hour.

Now let's prepare the base and the cheesecake itself:

It is advisable to beat the berries with a blender; if you don’t have a blender, you can mash them well with a fork.
Add berries, sugar to the cottage cheese and mix.
Gelatin initially needs to be soaked in water, about half a glass of water will be enough, maybe a little less.
Next, slightly heat the gelatin in a water bath and pour into the cottage cheese, beat well with a hand blender.
The curd base needs to be poured into our mold, leveled and put back in the refrigerator to harden for at least two hours; it is advisable for the cheesecake to stand overnight.

That's the whole cooking process! Let's study the following recipe.

What I love about these baking recipes is that they can be prepared in so many different ways. Some people like cheesecake with berries, some with apples, and some without berries or fruits at all. You can also make cheesecake without baking, or some with baking, like this one, which I described below on the page!

What products need to be purchased:

For the test:¼ cup sugar, 50 g butter, a pinch of salt, one cup flour.
For filling: 5-6 apples, 0.5 kg of cream cheese (mascarpone is ideal), half a glass of sugar, 2 eggs.
Decoration:¼ cup sugar, a teaspoon of cinnamon, some nuts 50 grams (preferably almonds)

Baking step by step:

Let's prepare the dough! Pour flour into a container, add butter, a pinch of salt and of course sugar, beat very thoroughly with a mixer.
Place the dough in a mold and bake for about 10-15 minutes until golden brown at 200 degrees, cover with foil to prevent it from burning.
Peel the apples and cut them into small cubes or slices, place them in the baked dough, sprinkle with sugar and cinnamon. You need to put eggs, sugar, a little cinnamon and nuts into the mascarpone cheese, beat well with a mixer and put it on the apples.
We bake the cheesecake at about 200 degrees, literally until golden brown.

The cheesecake must cool; according to tradition, it is served cold. Let's study the following cottage cheese recipe, which includes mascarpone cheese!

This type of cheesecake is very common in the West and beyond! It includes the famous mascarpone cheese. It is also simple and easy to prepare!

What we need for our recipe:

For the test: Any cookies, approximately 300 g, approximately 80 g plums. butter, soft and 3 tbsp. spoons of sugar.
For filling: half a kg of cream cheese (preferably mascarpone), 1 faceted glass of sugar (this is 200 g), 3 table. spoons of flour, 1 glass of sour cream, 3 chicken eggs, approximately 300 g of cherries or berry jam.

How to prepare a no-bake cheesecake with mascarpone step by step:

The cookies need to be ground into fine crumbs or done using a blender. Add soft butter, sugar and mix well with the crumbs, place in the mold.
Place the cheese in a container, add a glass of sugar, flour, sour cream, eggs and beat well with a hand blender.
Place it all on the crust and bake in the oven at 180 degrees for about 30 minutes.
After cooking, put berries, jam or preserves on top.

Let the cheesecake rest for about 3-4 hours in the refrigerator. Enjoy your tea! Let's explore the following recipes!

Another interesting recipe for today! I hope you like it too and enjoy it! As you understand, there are a huge number of cheesecakes, what’s most interesting is that you can even come up with your own optimal recipe according to your taste.

For example, I very, very rarely use mascarpone cheese in my cheesecake baking recipes; I replace it with regular homemade cottage cheese. I believe that cottage cheese is much healthier than simple cheese, for example, take the same calcium, you yourself understand how beneficial it is for us!

We buy the following set of products:

For the test: 250-300 g cookies, 80 grams butter, 3-4 table. tablespoons roasted nuts (preferably almonds)
For filling: 300 g cottage cheese or mascarpone cheese, one teaspoon of vanillin, 2 eggs, 2/3 cup sour cream.

Baking step by step:

Let's prepare the crust without baking. We need to be very good at turning the cookies into crumbs. How can this be done? Well, for example, with a blender, or by hand using a rolling pin.
When everything is ready, add the soft drain. butter, and nuts fried in a frying pan, but they also need to be ground. When we mix everything, put it in a mold, make the bottom and sides from this dough.
Let's prepare the filling! You need 300 g of cottage cheese, add sugar, eggs, vanillin and sour cream, mix well with a blender.
We spread this entire mass onto a pre-prepared crust and bake in the oven for about 40 minutes at 180 degrees.

As you understand from my article, cheesecake can be prepared without baking. Same with baking in the oven. Honestly, I like it best without baking with the addition of gelatin.

You can make it even cooler and tastier! You can prepare the dough separately and bake the crust in the oven, and make the filling itself without baking, this combination will be the best option!

Thank you for reading me to the end! Read my other useful articles on the site.

In order for cottage cheesecake to take its rightful place among the desserts that you often prepare at home, write down its recipe. First of all, buy the right products and measure out the right quantities. This:

200 g of Yubileiny cookies; half a stick of butter (100 g); 400 g cottage cheese (soft, grain-free); 200 ml heavy cream; 150 g granulated sugar; a bag of vanilla sugar; half a glass of water; 40 g gelatin; one can each of canned peaches and pineapples.

Canned fruits are usually rolled up in 450 g portions; pay attention to the label if you want a no-bake curd cheesecake with excellent taste.

Cheesecake recipe:

Pour some gelatin (20g) with water and let it swell, setting aside for half an hour.
Drain the syrup from the canned fruit, measure 100 ml and add the rest of the gelatin. Let it swell in the same way.
Let's start preparing the cheesecake. Grind “Yubileinoe” cookies or any other cookies that crumble well (no-bake curd cheesecake is made from exactly this). You can use a food processor, blender or rolling pin, it is important that the cheesecake is smooth.
Melt the butter, but not over a fire, but in a water bath.
Add liquid butter to the cookies you are making the cheesecake from and mix well. Your baking base is ready; it is a mass whose structure resembles wet sand.
Place the first layer of dessert in a springform pan, the bottom and sides of which do not forget to line with parchment paper or film. This will allow you to remove the cheesecake without damaging the outside.
The cookie dough needs to be compacted; an ordinary potato masher will come to your aid.
Place the mold containing the cheesecake in the cold.
In the meantime, prepare the cream recipe. Whip the cream with the addition of sugar and vanilla to form a stable mass that does not drip from the whisk.
Add soft cottage cheese (this condition is necessary for the cheesecake to turn out super tender) and mix again.
Heat the gelatin, which you previously filled with water, until completely dissolved and pour into the cream in a stream.
Fill the no-bake cheesecake with the curd and cream mixture, smooth the surface and put it back in the refrigerator. There, the curd cheesecake with gelatin will spend one hour.
Cut the peaches into slices and place them on the no-bake cheesecake after the previous layer has set. Do not occupy the center of the baking, place pineapples or other canned tropical fruits, cut into cubes, so the cheesecake will look beautiful.

Now fill the curd cheesecake with jelly filling. The recipe for its preparation is very simple: melt the gelatin, which has swollen in syrup, over the fire, add another glass of syrup.

Pour the mixture over the fruit that you covered the cheesecake with. Place the cheesecake in the refrigerator for several hours, maybe even overnight, it won’t harm it at all.

In the morning, remove the tender pastry from the mold and use a wet knife to divide it into portions. Now you know the recipe for a delicacy that, I have no doubt, will often grace your table.