No-bake desserts require a minimum of time to prepare, but they turn out very tasty, tender, and impressive. A variety of recipes will allow you to quickly make a cake, pastry, pudding or other delicacies for every taste.
Curd dessert with gelatin without baking
It's easy healthy treat will be a great alternative to cakes and sweet pastries. The delicate curd flavor of the dessert is complemented by strawberries.
You will need:
- 150 g pasty cottage cheese;
- 150 g yogurt (preferably homemade);
- 50 g sugar;
- 40 g gelatin;
- 50 ml chilled boiled water;
- 200 g ripe strawberries;
- 50 g packaged strawberry jelly.
Step by step recipe:
- Plain gelatin is soaked in 50 ml cold water, leave until it swells, then heat until the granules dissolve over low heat.
- Mix yogurt and sugar separately. Leave for 10 minutes until the crystals are completely dissolved.
- Place cottage cheese into the yogurt mass and beat with a mixer.
- Gelatin is gradually introduced into the curd composition.
- The finished base is poured into a muffin tin lined with cling film and put in a cool place until the jelly hardens (approximately 3 hours).
- Strawberries are washed, cut into larger pieces and placed on a curd dessert.
- Jelly from the package is diluted in hot water according to the instructions. The resulting mass is poured over the berries.
- Before serving, keep the dessert in the refrigerator for another 3 hours.
Cooking from cookies and condensed milk
This cake is very easy to make: just mix the ingredients and put them in the refrigerator until the morning.
Required components:
- 600 g shortbread cookies;
- 160 g hazelnuts;
- 350 g boiled condensed milk;
- 200 ml high fat cream;
- 200 g butter.
Recipe step by step:
- The cookies are broken into small pieces.
- The hazelnuts are fried in a dry frying pan until golden.
- The butter is softened at room temperature and mixed with condensed milk. Add cream and beat everything together with a blender.
- Roasted nuts and pieces of cookies are placed in the creamy mixture. Stir with a spoon.
- Prepare a dessert from cookies without baking: transfer the base into a bowl, compact it with a spoon, and cover with cling film on top. The dish is put in the refrigerator.
- After 6 hours, the film is removed and the bowl with the contents is turned over onto a serving plate.
Chocolate puddings with raspberries
This is an unusual, but easy-to-prepare dessert that will look impressive and appetizing on any holiday table.
Compound:
- 0.4 l milk;
- 40 g cocoa powder;
- 40 g starch (preferably corn);
- 80 g sugar;
- 300 g raspberries (fresh or frozen).
Cooking method:
- Milk is heated over low heat to 50 °C.
- Add starch, cocoa and 40 g of sugar. Beat thoroughly with a blender.
- The resulting mixture is brought to a boil and poured into molds.
- The workpieces are cooled first at room temperature and then in the refrigerator for 3 hours.
- Raspberries are ground with the remaining sugar.
- The frozen dessert is decorated with raspberry puree and whole berries.
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Ideal recipes for those who want to try something new, but at the same time once again do not turn on the oven. It's quite simple to prepare and the results are amazing. It is impossible to make a mistake, it is impossible to spoil anything. Everything turns out very tasty, very juicy and tender. And about calories website I’m not going to remember today.
Tender fudge
Ingredients:
- 180 g softened salted butter
- ½ cup sweetened condensed milk
- ¼ cup heavy cream
- 2 tsp vanilla extract
- ⅓ cup brown sugar
- 1¼ cups flour
- 3 cups powdered sugar
- 1 cup chocolate chips
Cooking method:
- Mix softened butter, cream and condensed milk with a blender at medium speed. Add vanilla and stir again. Add brown sugar and mix on medium speed until smooth. Gradually add flour and powdered sugar. After this, add chocolate chips and mix gently.
- Place mixture on a 9x9 baking sheet lined with parchment paper.
- Place in the refrigerator for 2 hours.
Lemon dessert
Ingredients:
- ¼ cup finely crushed walnuts
- ½ cup flour
- 1 tablespoon brown sugar
- 4 tbsp melted butter
- 230 g cream cheese
- 1 cup powdered sugar
- 230 g chilled whipping cream
- 100 g lemon pudding powder
- 3 glasses of milk
Cooking method:
- Designed for 24 glasses of 50 grams, prepare them.
- In a food processor, pulse the walnuts, flour, brown sugar and melted butter until smooth.
- Place a teaspoon of the mixture in each glass.
- Mix with a mixer cream cheese and chilled whipping cream, gradually adding powdered sugar.
- Place some of the mixture into a glass so that it is half filled.
- Whisk pudding mixture and milk for 3 minutes (until mixture thickens).
- Fill the glasses to the brim with pudding.
- Top with whipped cream and sprinkle with walnuts if desired. Store in the refrigerator.
Chocolate truffles
Ingredients:
- 8 tbsp. salted butter
- 1 cup condensed milk
- 1 ½ cups pancake mix
- 1 ½ cups powdered sugar
- 1 tablespoon flour
- ⅓ cup colored confectionery sprinkles
- 3 dark chocolate bars
- 1 white chocolate bar for decoration (optional)
Cooking method:
- Mix butter and condensed milk with a mixer, gradually add powdered sugar, pancake mix and flour.
- Pour the dough into an 8x8 or 9x9 pan, cover with plastic wrap, and refrigerate for an hour.
- Use a spoon to form small balls (if the truffles are too sticky, refrigerate the dough for another 30 minutes). Place the truffles in the refrigerator while you prepare the chocolate glaze.
- Melt dark chocolate in microwave oven, separately white chocolate and let cool slightly.
- Coat each truffle with chocolate - to do this, you can use a knife or fork to dip the truffle into the chocolate mixture, then carefully place it on parchment paper. Let it harden. Then sprinkle with colored sprinkles and pour over white chocolate.
- Place in the refrigerator for 30 minutes.
Caramel rice in chocolate
Ingredients:
- 8 tbsp. butter
- 1 cup brown sugar
- 6 tbsp. heavy cream
- 1 tsp vanilla extract
- ½ teaspoon sea salt
- 300 g marshmallows
- 7 cups puffed rice
- ¼ cup chocolate chips, for decoration (optional)
- ½ tsp. additional sea salt for sprinkling on top (optional)
Cooking method:
- Prepare a 13x9 pan by greasing the bottom and sides with oil. Set aside.
- In a large saucepan, melt the butter, brown sugar and cream over medium heat, stirring constantly. Once the butter has melted, increase the heat slightly and stir constantly for 2 minutes (be careful not to allow the mixture to boil). Reduce heat to medium-low.
- Add salt and vanilla extract, then add marshmallows, stirring constantly. Stir until the marshmallows are completely melted.
- After this, add the puffed rice and stir it until it is completely covered with the caramel mixture.
- Place rice in prepared pan. Melt the chocolate and pour it over the caramel rice. Place in the refrigerator to harden.
Frozen Pie
Ingredients:
- 550 g cookies
- 1 ½ tbsp. light rapeseed oil
- 1 cup low-fat vanilla yogurt
- 500 g chilled heavy whipping cream
- ½ teaspoon vanilla extract
- 1 cup dry pancake mix
- Confectionery colored sprinkles for decoration (optional)
Cooking method:
- Crush the cookies.
- Mix crushed cookies with butter and place on the bottom of the mold. Place in the refrigerator.
- In a large bowl, combine vanilla yoghurt and 250g heavy whipping cream. Add vanilla and stir again.
- Gradually stir in the dry pancake mixture until smooth.
- Spread the mixture onto the crust and put it back in the refrigerator for 1 hour.
- Before serving, cover the pie with the remaining whipped cream (250g) and decorate with colored sprinkles.
Cherry cake without baking
Ingredients:
- 500 g cottage cheese
- 500 g sour cream
- 500 g cherries
- 500 g sugar
- 200 g sugar cookies
- 100 g butter
- 50 g gelatin
- 1 packet of cherry jelly
Cooking method:
- Soak the gelatin in 400 ml of water and leave to swell. Grind the cookies into crumbs.
- Melt the butter and mix with crushed cookies. Form the resulting mixture into a crust and place on the bottom of the prepared pan.
- Prepare cherry jelly as directed on the package, leave to cool. While you are making the cream, beat the sour cream with cottage cheese and sugar until smooth, pour in the gelatin and beat again.
- Grind half the pitted cherries in a blender until pureed. Pour the resulting mass into the cream and stir.
- Pour the crust over the top and refrigerate until the top is set.
- Remove the cake from the refrigerator, add the remaining cherries and pour over the prepared fruit jelly. Place in the refrigerator to harden again.
In the summer heat, you don’t really want to light the oven, an additional source of heat. If your household asks for something tasty, prepare desserts for them that do not require baking.
Cheesecake in a hurry
You will need:
- Cottage cheese – 500 g
- Condensed milk – 1 can
- Shortbread– 250 g
- Butter – 100 g
- Gelatin – 10 g
- Berry jam for decoration
Preparation:
Grind the cookies into crumbs. Melt the butter in a water bath and mix with the cookies. Line a baking dish with baking paper and place the resulting mixture there, compacting it well. Prepare the base from cottage cheese, condensed milk and gelatin. Dissolve gelatin in hot water. Whisk cottage cheese and condensed milk, then pour in gelatin. Place the base on top of the cookie crumbs, level, cover with cling film and refrigerate for a couple of hours. Cut into pieces before serving. Drizzle each piece with berry jam.
Cake "Orange Mood"
You will need:
- Fat sour cream – 600 g
- Cookies -250 g
- Gelatin – 20 g
- Tangerines – 3 pcs.
- Sugar – 150 g
- Orange jelly – 90 g Vanillin
Preparation:
Peel the tangerines and remove veins. Place them on the bottom of a deep dish, pour in the jelly and leave to cool in the refrigerator for a couple of hours. Prepare the base for the cake: beat sour cream with sugar and vanilla. Then pour in the gelatin dissolved in water (strictly according to the instructions). Crumble the cookies and add to the sour cream-gelatin mixture. Pour the sour cream and gelatin mixture into the bowl with the jelly and place it back in the refrigerator until completely set. Before serving, keep the cake dish in a bowl with hot water. Then turn the dish over and the jelly will easily come away from the plate.
Coconut roll "Paradise Island"
you will need:
- Cookies – 200 g
- Water – 100 ml
- Butter – 80 g
- Coconut flakes 80 g
- Sugar – 100 g
- Powdered sugar – 60 g
- Cocoa – 20 g
Preparation:
Grind the cookies into crumbs and combine with cocoa. Heat the water and dissolve sugar in it. Cool the resulting syrup and add to the cookie crumbs to form a viscous dough. Remove the butter from the refrigerator in advance so that it becomes soft. Mash it with a fork, add powdered sugar and coconut flakes. Mix everything thoroughly. Place the cookie dough on cling film, roll it into a rectangle of medium thickness, place the filling on top and roll it up. Place the roll in the freezer for about an hour. Cut with a sharp knife before serving.
Cake “Three berries”
You will need:
- Biscuit cookies – 300 g
- Sour cream – 500 ml
- Sugar – 250 g
- Gelatin – 30 g
- Strawberries, blueberries, raspberries – 100 g each
Preparation:
Cut the biscuit into small square pieces. Wash the berries and dry them with a towel, cut them in half lengthwise. Make a soufflé from sour cream, sugar and gelatin. Dissolve gelatin in hot water and add to sour cream whipped with sugar. Take a deep bowl. Cover its bottom and edges with cling film. Layer the berries and biscuit pieces. Gently pour sour cream on top. Place the cake in the refrigerator for 3 hours for the gelatin to completely harden. To serve, place a flat plate on a bowl and invert it. The cake will “slip” out of the bowl on its own thanks to the cling film.
Chocolate panna cotta
You will need:
- Milk – 750 g
- Chocolate – 150 g
- Sugar – 100 g
- Gelatin – 30 g
- Vanillin
- Cream in a container for decoration
Preparation:
Prepare gelatin according to instructions. Break the chocolate into pieces and dissolve with sugar in hot milk. Add gelatin to the milk, bring to a boil, pour into molds and cool. Before serving, soak the ramekins in hot water, then turn them over, place on a flat plate and decorate with whipped cream.
Cake “Tender Peach”
Ingredients:
- Sour cream – 700 g
- Unsalted crackers – 300 g
- Peaches – 2 pcs.
- Sugar – 150 g
- Milk chocolate – 100 g
- Gelatin – 20 g
- Peach jelly – 90 g
- Vanillin - on the tip of a knife
Preparation:
Make a soufflé: beat sour cream with sugar and vanilla, and finally add gelatin dissolved in water. Mix the jelly according to the instructions and let cool. Grind the cookies into crumbs and mix with the soufflé. Grate the chocolate. Place half of the soufflé in a springform pan, then the chocolate and the other half of the soufflé. Cut the peaches into flat slices, carefully place them on the surface of the cake and pour in the jelly. Place the cake in the refrigerator until completely frozen.
Strawberry chocolate cake
You will need:
- Cookies – 200 g
- Butter – 100 g
- Strawberries - several large berries
- Heavy cream – 500 ml
- Sugar – 60 g
- Cocoa powder – 30 g
- Gelatin – 20 g
Preparation:
Grind the cookies into fine crumbs. Melt the butter in a water bath, mix with the cookies and stir into a homogeneous mass. Place the resulting base on the bottom of the mold and compact it well. Place the mold in the refrigerator for half an hour. Make a soufflé from cream, sugar, cocoa and gelatin as described in the previous recipe. Remove the cookie base from the refrigerator and place the strawberries, cut lengthwise, on it. Pour the soufflé evenly into the mold. Refrigerate for at least 3 hours to allow the cake to set thoroughly.
No-bake desserts are very simple to prepare and do not require any special culinary skills. Unlike regular cakes and pastries, they require no flour or eggs to make.– this will be especially appreciated by people who watch their figure.
Many recipes include ready-made cookies, cottage cheese and gelatin. Although this is not at all necessary, because the main advantage of no-bake desserts is that they do not have a clear recipe. You can experiment as much as you like, each time coming up with new layers, fillings and fillings.
To prepare desserts you will need:
Blenders and Mixers
Kitchen scales
Baking decor
Brand "S. Pudov" - seasonings, spices, food additives, flour and baking decor
Dessert “Chocolate fingers”
INGREDIENTS:
● 2 cups sugar,
● 1 glass of milk powder,
● 60 g butter,
● 1 tsp. vanillin,
● chocolate for glaze
PREPARATION:
1. Dissolve sugar over low heat.
2. Then add milk powder, butter, vanillin and mix.
3. Roll the resulting dough into sausages and place on parchment paper.
4. Bake in an oven preheated to 180 C for about 10-15 minutes (be careful not to burn your fingers).
5. Remove from the oven and cool completely at room temperature.
6. Melt the chocolate.
7. Fill your fingers with chocolate and let it harden.
Coconut balls
INGREDIENTS:
● Cottage cheese - 1 kg
● Powdered sugar - 1.5 tbsp.
● Butter - 300 g
● Dry cookies - 300 g
● Cocoa - 2 tbsp. l.
● Coconut flakes - 4 tbsp. l.
● Nuts - 1 tbsp.
● Condensed milk - can
PREPARATION:
1. Chop the nuts and break the cookies into small crumbs.
2. Pass the cottage cheese through a sieve and mix with butter.
3. Divide the cottage cheese into 3 parts. Add nuts to the 1st, add cookie crumbs to the 2nd, and cocoa to the 3rd.
4. From the 1st cottage cheese (with nuts) we make a small ball, put it in a flatbread from the 2nd cottage cheese (with cookies) and roll it, then into the 3rd cottage cheese (with cocoa) and form the final ball.
5. Dip it in condensed milk, then in coconut flakes.
“Anthill” - a recipe for an original cake
INGREDIENTS:
● 500 g flour
● 200 g sour cream
● 400 g butter
● 1 can of condensed boiled milk
● 60 g sugar
● 100 g nuts
● 50 g chocolate sprinkles (for decoration)
● 10 g baking powder
● a pinch of salt
PREPARATION:
1. Combine sifted flour, baking powder, sugar, salt, sour cream and half of the cold butter and knead the dough.
2. Place the dough in the refrigerator for half an hour.
3. Pass the cooled dough through a meat grinder.
4. Place the resulting cookies on a greased baking sheet and place in an oven preheated to 180°C. Bake cookies for 10-15 minutes until golden brown.
5. Prepare cream for the Anthill cake.
6. Combine boiled condensed milk and cold butter and beat the mixture until smooth.
7. Chop the nuts and dry them a little.
8. Grind the finished warm cookies to pea-sized pieces and to finer crumbs.
9. Combine cookies, nuts, cream and mix thoroughly.
10. Place the Anthill cake on a plate in the form of a slide. Top with chocolate sprinkles.
11. Place the cake in the refrigerator for 3 hours or overnight to soak and set.
Anthill cake made from corn sticks
Ingredients: 0.5 kg of boiled condensed milk; 200 g butter; 120 g corn sticks
Cooking process: Cut the butter into small pieces, place in a bowl and leave for half an hour at room temperature. Then beat the butter with a mixer until fluffy at high speed.
Without ceasing to beat the butter with a mixer, add all the boiled condensed milk to it, spoonful at a time. You should get a creamy mass of homogeneous consistency. Add corn sticks to the resulting cream and mix.
Place everything on a large flat dish, shape the dessert into a mound and place in the refrigerator. Anthill cake made from corn sticks with condensed milk should be left in the cold for 2-3 hours. Then you can take out the cake, decorate it to your liking and serve.
Curd “Suns”
INGREDIENTS:
● cottage cheese - 500 g
● sugar - 4 tbsp. l.
● chicken eggs - 2 pcs.
● semolina - 6 tbsp. l.
● flour - 2 tbsp. l.
● peach (in syrup) - 250 g
● corn sticks - 3 packs
● vanillin - to taste
● processed cheese (chocolate) - to taste
PREPARATION:
1. Break the eggs into a bowl, add sugar and mix.
2. Add semolina, flour, eggs with sugar and vanillin to the cottage cheese, mix until smooth.
3. Open the jar of peaches in syrup, drain the liquid and cut the peaches into small pieces. Then place the peaches in a sieve to drain all the syrup.
4. Form a ball from the curd mass, then flatten it into a flat cake, put a peach in the middle.
5. Gather the edges of the cake to form a ball.
6. Cook the buns in boiling water for 5-7 minutes after they float to the surface.
7. Place the finished koloboks on a paper towel. Crush the corn sticks directly in a closed packet until they become flour (they crumple very easily), pour them onto a plate and roll in the finished buns. Leave for 5 minutes and roll again.
8. Make balls from the chocolate mass and decorate the dish.
9. Tasty both hot and cold.
Chocolate honey cake “Lady's whim”
INGREDIENTS:
Cream:
● 2 glasses of milk
● 2 pcs. eggs
● 0.5-1 cup sugar
● 2 tbsp. spoons of flour
● 1-2 tbsp. spoons of cocoa
● 100 g butter
● 200 g walnuts
Dough:
● 3 pcs. eggs
● 0.5 cups sugar
● 3 tbsp. spoons of honey
● 2 teaspoons of soda (without a slide)
● 60 g butter
● 3 tbsp. spoons of cocoa
● 2-2.5 cups of flour (I used 2.5 and finally grease your hands with vegetable oil)
Glaze:
● 2 tbsp. spoons of milk
● 2 tbsp. spoons of cocoa
● 3 tbsp. spoons of sugar
● 30 g butter
● 1 tbsp. spoon of sour cream
PREPARATION:
1. First you need to cook custard. Mix sugar, flour, milk, vanilla sugar and eggs in a saucepan with a whisk until smooth, stirring and cook until thickened over low heat, without letting it boil,
then remove from heat and add cocoa, stir well with a whisk. Leave the cream to cool (you can put it in a bowl with cold water).
2. Now the dough and cakes. In a saucepan, mix sugar, honey, eggs, soda and butter well with a whisk, put everything on water bath, stirring well, cook for 5 minutes until the mass becomes homogeneous. Remove from the bath, add cocoa and mix well, add sifted flour in portions, stir first with a spoon until the mass becomes viscous, then transfer to the table and add flour to knead the dough, it should be soft, divide it into 8 parts.
3. Heat the oven to 180 degrees, cover a baking sheet with parchment, and lightly sprinkle with flour.
4. Roll out thin cakes, cut into a plate measuring 19.5-20 cm, roll out another cake from the scraps, it will be used for crumbs.
Bake the cakes for 3-5 minutes, they bake quickly. Cool on a wire rack.
5. Add softened butter to the cream and beat well. Finely chop the nuts.
Generously coat the cakes with cream and sprinkle with nuts, 2-2.5 tbsp for each cake. spoons of cream, do not coat the top cake, leave a little cream for the sides.
Mix all the ingredients for the glaze in a saucepan and cook, stirring over low heat for 2 minutes until thickened.
Apply hot glaze to the top of the cake (it’s more convenient to apply the glaze to the middle, and then spread it to the edges), put the cake in the refrigerator for 5 minutes so that the glaze hardens.
Grind the crumb cake, coat the sides of the cake well with cream and sprinkle with crumbs.
6. Let the cake soak at room temperature for 3-4 hours (you can cover it with a large bowl), then put it in the refrigerator so that the cake hardens and cools.
Bounty Cakes
INGREDIENTS:
● biscuit dough (for 14 “halves”):
● 4 eggs
● 80 g flour
● 20 g cocoa powder
● 20 g potato starch
● 120 g sugar
● 1/2 tsp. baking powder
filling:
● 6-7 tbsp. l. decoys
● 500 ml milk
● 200 g sugar
● 200 g plums. oils
● a pinch of vanillin
● 250 coconut flakes
cake decoration:
● 150 ml milk
● a packet of “whipped cream”
● cocoa
● sugar beads
PREPARATION:
1. Knead the dough for a sponge cake: for a sponge cake of four eggs you will need 120 grams of sugar, 80 grams of flour, 20 grams of starch for lightness and 20 grams of cocoa powder. Sift flour, starch and cocoa into a bowl, 1/2 tsp. baking powder Mix well. Beat the whites to stiff peaks and add two tablespoons of sugar. Beat well until thick and shiny. Beat the yolks with three tablespoons of sugar into a fluffy light mass. Add to whites. Mix carefully. Pour the flour mixture through a sieve. Gently stir until smooth, lifting with a spoon from bottom to top.
2. Grease the molds generously. oil and put 1.5 tbsp in them. l. dough, leveling the top.
3. Bake until done (check with a toothpick).
4. I prepared the filling earlier, so it had time to harden well in the refrigerator before assembling the cakes.
5. To do this, you need to boil milk and cook semolina in it, adding vanillin.
6. Remove from heat and whisk until there are no lumps.
7. Beat softened butter with sugar until white and add to slightly cooled semolina porridge.
8. Beat with a mixer and add coconut flakes, whisking all the time. Place in the refrigerator.
9. Cool the biscuits. Take ~2 tbsp. l. fillings (I took them with my hands and rolled them into a ball, then made a flat cake) and placed it on the biscuit. Then flatten the top with a second sponge cake and carefully smooth out the cream that has come out.
10. You can use whatever you like for decoration. I used a packaged cream substitute, preparing it as indicated on the package: add the contents of the package to 150 ml of cold milk and beat with a mixer until thick.
11. Coat with cream, dust the top with cocoa and decorate with beads.
Curd cold cake
INGREDIENTS:
● 2 eggs
● 2 squirrels
● half a glass of sugar
● half a glass of flour
● 1 teaspoon baking powder
Filling (cream):
● 0.5 kg cottage cheese
● 100 g butter
● half a glass of sugar
● 1 packet of vanilla sugar
● 15 g gelatin
● 500 g sour cream
● fruits (I used canned pineapples)
● decoration
● pack of jelly
● fruits
PREPARATION:
1. Beat eggs and whites with sugar until white foam is obtained. Add flour with baking powder and bake (preferably immediately in a springform pan). At 180 degrees about 15-20 minutes. Check readiness with a dry stick. You should end up with a thin crust.
2. Scroll the cottage cheese through a meat grinder 2 times or beat with a blender (so that there are no lumps). Beat butter, sugar and yolks with a mixer in another bowl. Mix with cottage cheese and sour cream, then knead thoroughly with a mixer.
3. Melt gelatin in a small amount of water in a water bath until completely dissolved. Cool slightly and pour in a thin stream into the curd and sour cream filling, stirring constantly with a mixer.
4. Cut the fruit into small pieces (for us these are pineapples) and add to the mass.
5. Place everything in a springform pan where the crust already lies, smooth it out and put it in the refrigerator for 3 hours.
6. Prepare the jelly as indicated on the package, cool until room temperature. Arrange fruits beautifully on the cake and pour jelly over them. Put it in the refrigerator again. When completely hardened, remove the mold.
Chocolate Banana Cake
INGREDIENTS:
for the base:
● Cookies – 100 (or 200) g
● Butter - 50 (or 100) g
For filling:
● Bananas - 2-3 pcs.
● Sour cream or natural yogurt - 400 ml
● Milk – 100 ml
● Granulated sugar - 6 tbsp.
● Natural cocoa - 3 tbsp. or dark chocolate - 80-100 g
● Gelatin – 10 g
PREPARATION:
Pour gelatin into 100 ml of water and leave to swell for the time indicated on the package. Break the cookies and place in the bowl of a blender or food processor. Grind the cookies into crumbs. Melt the butter, add to the cookie crumbs and mix well. Place the mixture on the bottom of a springform pan , level and compact well. Place in the refrigerator for 30 minutes. Pour milk into a saucepan, add granulated sugar, swollen gelatin and cocoa.
Heat, stirring constantly, until the gelatin is completely dissolved. Do not boil. Remove from heat. Add sour cream or natural yogurt. Stir. Peel the bananas, cut in half and place on the base. Carefully, slowly pour the chocolate mixture on top. Place in the refrigerator for at least 3 hours to set.
Fruit cake
INGREDIENTS:
● 300 g biscuit,
● 0.5 l. sour cream,
● a glass of sugar,
● 3 tbsp. l. gelatin,
● berries and fruits as desired (strawberries, bananas, kiwi, etc.). Experiment with frozen fruit in winter.
PREPARATION:
You can buy a sponge cake, or you can prepare it according to any recipe. Break the cake into small pieces, set aside. Pour gelatin over 1/2 cup of cold water and leave for half an hour. Then heat the water until the gelatin is completely dissolved. At this time, beat the sour cream and sugar and, stirring, gradually add the gelatin mixture to them. Line the bottom of a deep bowl with cling film (or parchment). Lay out layers: fruits/berries, then pieces of biscuit, another layer of berries/fruits, etc.
Then fill everything with the sour cream-gelatin mixture prepared earlier. Now the fruit cake should harden, for which we leave it for 3-4 hours in the refrigerator. After this time, serve, carefully turning it over onto a large plate. Sprinkle the sour fruit a little with powder. You can fill it as you lay it.
Australian cheesecake
INGREDIENTS:
● Cottage cheese 400 g
● Butter 200 g
● Gelatin 1 tablespoon
● Powdered sugar to taste
● Vanillin to taste
● Chocolate 200 g
● Oatmeal cookies 50 g
● Jam 50 g
PREPARATION:
1. Beat the full-fat cottage cheese, powdered sugar and softened butter with a mixer until a homogeneous mass is formed, add vanillin and pour in the gelatin dissolved in hot water in a thin stream. Beat, put the mixture in the mold and put in the refrigerator for 4-5 hours to harden.
2. To prepare the crust, crush oat cookies and mix with chocolate melted in a water bath. Line a cake plate with oiled parchment paper and form into a cake. Place in the refrigerator for 1 hour.
3. Place the mold with the frozen curd mass in hot water for a few seconds and carefully place the contents on the prepared cake. Grease the top with thick fruit jam and coat the entire cake with lukewarm chocolate melted in a water bath. Place in the refrigerator overnight.
Cheese cake
INGREDIENTS:
● 400 g of fresh cottage cheese (fat content no more than 20%)
● 4-5 tbsp. l. gelatin
● 2-3 tbsp. powdered sugar
● 25 g cream (high fat content)
● 10 g vanilla sugar
● pieces of different fruits as cake filling
PREPARATION:
1. Rub fresh cottage cheese through a sieve or pass through a meat grinder several times until it becomes like a paste. Place the grated cottage cheese in a container, add cream, mix until smooth. Then add powdered sugar and vanilla sugar one by one. Mix the mixture with a blender until the consistency of a homogeneous dough.
2. Pour all the gelatin with cold water and leave until it swells. After an hour, place the pan on low heat and bring the gelatin until completely dissolved, immediately remove the pan from the heat.
3. After the gelatin has cooled, mix it with the curd mixture, stir. Add fruits or small berries cut into small pieces, mix carefully. Place the resulting mixture in a mold and refrigerate for 4 hours. You will get a wonderful tasty curd and fruit dessert that can be cut into portions, like a real cake. By the way, if you add natural dyes, for example, cherry or currant syrup, to a no-bake curd cake with gelatin, your dessert cake will be a pleasant raspberry color. It all depends on your preference, so any filling will add its own taste to this pleasant cottage cheese dessert .
Black forest cake with cherries and chocolate cream
INGREDIENTS:
● Bitter chocolate 100 g
● Powdered sugar 350 g
● Chicken egg 8 pieces
● Wheat flour 200 g
● Cream 20% 500 ml
● Cream 35% 680 ml
● Milk 140 ml
● Liqueur 75 ml
● Gelatin 1 tablespoon
● Cinnamon 1 piece
● Cocoa powder 2 tablespoons
PREPARATION:
1. Soak gelatin in water for half an hour.
2. Pour 22% cream and milk into a saucepan, add 100 grams of powdered sugar and bring to a boil (do not boil under any circumstances). Add gelatin and 25 ml of liqueur, stir. When the mixture has cooled, place it in the refrigerator for several hours.
3. Melt chocolate in a water bath in 45 ml warm water melt 50 grams of powdered sugar, beat the yolks. Add syrup and yolks to chocolate and mix.
4. Using a mixer, beat 180 ml of 35% cream and carefully mix with the chocolate mass, put in the refrigerator.
5. Beat eggs and 150 grams of powdered sugar, add cocoa and sifted flour.
6. Grease the springform pan with oil, divide the dough into 2 parts. Bake 2 cakes, bake for 15–20 minutes.
7. Place cherries, 50 ml of liqueur, 50 grams of powdered sugar and 3 tablespoons of water in a saucepan and boil by half over low heat.
8. Whip 500 ml of 35% cream.
9. Pour the resulting cherry syrup over the cake, lay out a few cherries, put a layer of creamy jelly on top, a layer of chocolate cream, a layer of whipped cream and decorate with the remaining cherries.
Curd dessert
No-bake curd desserts are always tasty and healthy. To prepare this dish, it is better to use soft homemade cottage cheese - it has a more pronounced taste compared to the store-bought product. The fruit filling can be anything - strawberry, raspberry, peach or grape. Whatever you choose, you can be sure that the dish will cause great delight at the table!
Ingredients:
Soft cottage cheese – 500 g
Sour cream (10%) or yogurt – 300 g
Gelatin – 30 g
Granulated sugar - to taste
Fruits (any) – to taste
Recipe:
In a deep bowl, combine sour cream and cottage cheese, add granulated sugar (can be replaced with natural honey) and stir thoroughly.
Pour gelatin into a small saucepan, pour 1 tbsp. water for 10 minutes to swell. Then put on very low heat.
Stirring constantly, warm the mixture well until the gelatin is completely dissolved in the water.
Pour the resulting solution into the curd and sour cream mixture in a thin stream and mix gently.
Place your favorite fruit (such as strawberries or fresh/canned peaches) on the bottom of the pan.
Pour the curd mixture over everything and put it in the refrigerator for 2-2.5 hours.
The finished dessert can be poured with syrup and decorated with mint leaves or berries, as shown in the photo.
S'mores with ice cream
This original no-bake snack will be the highlight of your table, be it a family tea party or a noisy party. Shortbread,
which is delicious on its own, when combined with fruit ice cream and chocolate it turns into an amazing treat. The main thing is to eat it quickly before the ice cream melts. But that won’t be the point, because no-bake s’mores are exactly the kind of dish that will be “swept away” from the table in a matter of seconds!
Ingredients:
Cookies (preferably shortbread) – 300 g
Dark chocolate – 1 bar (170 g)
Ice cream (vanilla or strawberry) – 500 g
Chocolate chips – ½ tbsp.
Liquid sour cream – 4-5 tbsp. l.
Cooking method:
Place the crushed dark chocolate bar and sour cream in a small saucepan and melt in a water bath.
Mix the ingredients thoroughly with a wooden spatula until the mixture becomes homogeneous. Then remove it from the stove and cool.
To assemble s'mores, you need to take one cookie and grease it chocolate cream. Place a scoop of ice cream in the center and cover with another cookie.
The s'mores are almost ready. All that remains is to grease them around the edges with the remaining cream and sprinkle with chocolate chips, as shown in the photo.
Place s'mores in the refrigerator for at least 30-40 minutes before serving.
Cake with marshmallows
Marshmallow cake is perhaps the most famous representative of no-bake desserts. This delicacy comes from childhood. Our mothers prepared it for us, and our grandmothers and great-grandmothers prepared it for them. Thanks to this no-bake dessert recipe with photos, you have the opportunity to continue the family tradition and make a marshmallow cake for your children. You can rest assured that this delicacy will become your family's favorite dish.
Ingredients:
Marshmallow – 1 kg
Walnuts– 500 gr
Eggs – 2 pcs.
Milk – 1 tbsp.
Granulated sugar – 1.5 tbsp.
Butter – 200 gr
Shortbread cookies – 5-6 pcs.
Vanillin - a pinch
Recipe:
Beat the eggs with a whisk with granulated sugar until lung education foam, then pour in the milk and put on low heat.
Boil the mixture until thickened, stirring occasionally with a wooden spatula. Then remove from heat and cool.
Beat the softened butter with a mixer and, continuing to beat, add the egg-milk mixture. The result should be a lush cream.
Chop the walnut kernels into fine crumbs using a blender. Grind the cookies as well.
Cover the springform pan with cling film. Divide each marshmallow into 2 parts, place the halves on the bottom of the mold.
Spread a layer of marshmallows with chilled cream and generously sprinkle with nut crumbs on top. The resulting structure should be compacted thoroughly using a masher, a wooden spatula or other suitable utensils.
Then place a second layer of marshmallows, coat it with cream and sprinkle with nuts again. Compact and place a third layer of marshmallows.
Coat the marshmallows with the remaining cream and sprinkle with cookie crumbs. Decorate the finished cake with halves of walnut kernels, as shown in the photo, and place in the refrigerator to soak for at least 1 day.
Curd blancmange
Young mothers know what tricks they sometimes have to go to in order to feed their child cottage cheese. After all, no arguments about the benefits of this product have any effect on the little one. Especially for the little picky ones, you can prepare blancmange - a no-bake curd dessert that simply melts in your mouth! Instead of pineapple, which is present in this recipe with a photo, you can put any other fruits, raisins or nuts.
Ingredients:
Milk – 0.5 tbsp.
Cottage cheese – 250 gr
Gelatin – 15 g
Sour cream – 0.5 tbsp.
Vanilla sugar – 10 g
Powdered sugar - 0.5 tbsp.
Canned pineapple (or other fruit)
Cooking method:
Pour gelatin with milk at room temperature and leave to swell for 20 minutes. Then put on low heat, bring to a boil, but do not boil.
When the gelatin is completely dissolved, remove the mixture from the heat and cool slightly. Meanwhile, chop the canned pineapple (2-3 rings).
In a deep bowl, mix cottage cheese, sour cream, powdered sugar and vanillin. The result should be a lush, homogeneous mass.
Carefully pour the gelatin into the curd mixture and stir. Then add pineapple pieces and mix thoroughly again.
Place the resulting mass in a mold (or portion molds) and place in the refrigerator to harden for 4-5 hours.
Before serving the dessert, dip the mold in hot water for a few seconds and place the blancmange on a plate. Ready dish You can pour jam and decorate with berries, as shown in the photo.
Delicate curd and berry dessert
Original baskets, the recipe with photos of which is given below, filled with the most delicate curd and berry cream - this is a dessert that you should definitely try! It is prepared without baking in a matter of seconds, and eaten even faster! The highlight of this delicacy is the addition of mint: its freshness combined with the slight bitterness of the chocolate chips gives a divine taste.
Ingredients:
Chocolate cookies – 200 gr
Cottage cheese – 100 gr
Butter – 70 g
Sour cream (fat) – 2 tbsp. l.
Granulated sugar – 2 tbsp. l.
Strawberries – 70 gr
Grated chocolate - for decoration
Mint – 2-3 leaves
Recipe:
Grind the chocolate cookies into crumbs using a blender. Melt the butter in a water bath, cool and add to the crumbs. Mix.
Place the resulting mass in silicone molds (such as for muffins) and press well along the edges to form baskets. Place the molds in the refrigerator for 30 minutes.
Meanwhile, prepare the filling: combine cottage cheese, granulated sugar and strawberries, then add sour cream and chopped mint leaves. Beat everything with a blender until smooth.
Remove the baskets from the molds, fill with the curd and berry mixture and place in the refrigerator for another 30 minutes. Decorate the finished dessert with chocolate chips, strawberries and mint leaves, as indicated in the photo.
As you can see, you don’t have to have chef skills to make no-bake desserts. All the recipes are so simple that even a novice housewife can handle them. Besides, it's fast, cheap and - most importantly - incredibly tasty! Now you can please your family much more often by cooking for them delicious desserts. And remember, no matter what recipes you choose, be sure to include a spoonful of love and a pinch of care - your family will definitely feel and appreciate it!
Marshmallow cake without baking
Cake pigeon's milk" no baking. Jelly cake
SOufflé CAKE with PEACHES no baking
Cake “PANCHO” - without baking Quick and tasty!
Cakes and pastries are a delicacy that is so difficult to refuse! If you want to cook something very tasty, but don’t want to spend a lot of time with baking, then these recipes are the perfect option for you.
Sweet sausage
Ingredients:
- 100 g butter
- 200 g shortbread cookies
- 80 g walnuts
- 2 tbsp. spoons of cocoa
- 2 tbsp. spoons of sugar
- 3 tbsp. spoons of milk
Preparation:
1. Dry in a frying pan and chop the walnuts.
2. Grind the cookies in a blender or with a rolling pin and add to the nut mixture.
3. In a separate saucepan, mix sugar and cocoa, add milk and bring to a boil.
4. Add butter and chopped nuts with cookies. Mix well.
5. Form the resulting mass into a sausage and place it in the refrigerator for a couple of hours.
"Sausage" with straws
Ingredients:
- 0.5 kg vanilla straw
- 100 g butter
- 0.5 kg toffees or cow sweets
Preparation:
2. Place the straws in one row on baking paper greased with butter.
3. Pour the hot mixture of toffee and butter onto the straw and smooth it out well.
4. Roll the straw into a roll and put it in the refrigerator for a couple of hours.
"Sausage" made from corn sticks
Ingredients:
- 100 g sweet corn sticks
- 400 g soft toffee
- 150 g butter
Preparation:
1. Melt the butterscotch and butter in a water bath, stirring constantly.
2. Add corn sticks to the mixture. Mix well.
3. Form the resulting mass into a sausage and refrigerate for a couple of hours.
Anthill
Ingredients:
- 500 g shortbread cookies
- 150 g walnuts
- 100 g butter
- boiled condensed milk - 1 can
- 1 tbsp. spoon of poppy seeds
Preparation:
1. Beat the butter with condensed milk with a mixer, crush the cookies.
2. Add chopped nuts and butter with condensed milk to the cookies. Mix thoroughly.
3. Place the mixture in the shape of a pyramid, sprinkle with poppy seeds and put in the refrigerator for a couple of hours.
Bounty
Ingredients:
- 1 can of condensed milk
- 350 g coconut flakes
- 200 g chocolate
Preparation:
1.Mix coconut flakes with condensed milk and form small sausages from the mixture.
2. Melt the chocolate in a water bath and dip each coconut sausage into it.
3. Place in the refrigerator for a couple of hours.
Rafaelki
Ingredients:
- 1 can of condensed milk
- 200 g butter
- 200 g coconut flakes
- 1 cup almonds
- 1 packet of vanillin
Preparation:
1.Mix butter, vanilla, condensed milk and coconut thoroughly. Place the mixture in the refrigerator for an hour.
2. Fry the almonds in a dry frying pan.
3. Form the coconut mixture into balls, placing 1 almond inside each ball. Roll each ball in coconut flakes. Place the dessert in the refrigerator for a couple of hours.
Sherbet
Ingredients:
- 100 g butter
- 2 bars of white chocolate
- 100 g walnuts
- dried fruits and raisins - to taste
Preparation:
1. Melt the white chocolate and soften the butter.
2. Cut dried fruits and chop nuts.
3. Mix all the ingredients, make small tiles from the resulting mass.
4. Place in the refrigerator for a couple of hours.
Cake from childhood
Ingredients:
- soft cookies
- milk
- sour cream
- cottage cheese
- sugar
- fruits, nuts, chocolate - optional
Preparation:
1.Dip each cookie in milk and place in a square.
2. Place the filling of sour cream, cottage cheese and sugar on top.
3. If desired, you can pour chocolate over the cake or add fruits and nuts to the filling.
Cake with marshmallows
Ingredients:
- 1 kg marshmallows
- 1.5 cups sugar
- 2 eggs
- 1 glass of milk
- 300 g butter
- cookies - 6 pieces
Preparation:
1. Beat eggs with sugar, add milk. Cook the mixture over low heat until it boils.
2. Add butter to the cream.
3. Layer the cake - marshmallows, cream, crushed cookies and place in the refrigerator for a couple of hours.
4. If desired, the cake can be decorated with nuts or grated chocolate.
Gingerbread cake
Ingredients:
- 350 g gingerbread
- 350 g sour cream
- 100 g butter
- chocolate
- powdered sugar
- coconut flakes
Preparation:
1.Make a mixture of sour cream, butter, chocolate, powdered sugar, and coconut.
2. Place the gingerbread cookies in the shape of a pyramid and fill with the mixture.
Truffle sweets
Ingredients:
- boiled condensed milk
- butter
- nuts
- formula milk
- cocoa powder
- chocolate
Preparation:
1. Mix all ingredients and make small balls.
2. Roll the balls in coconut or chocolate chips and refrigerate for a couple of hours.
Jelly cake “Garden of Eden”
Ingredients:
- jelly - 4 bags
- low-fat sour cream - half a liter
- sugar - 1 glass
- instant gelatin - 40 g
- 150 ml water
- vanilla sugar - 1 sachet
- berries and fruits
Preparation:
1.Dissolve the jelly in boiled water.
2. Dissolve gelatin in hot water, add vanilla sugar and mix thoroughly.
3. Beat sugar with sour cream. Add gelatin to sour cream. Place in the refrigerator to harden.
4. Cut the frozen jelly into pieces and place on the dessert base, mixing with fruits and berries.
5. Pour sour cream over the dessert and refrigerate overnight.
Bon appetit!
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