How to make no-bake cheesecake from cottage cheese. Cream soufflé with gelatin, aka no-bake curd cheesecake in different interpretations. Oreo cheesecake. Cheesecake with Oreo cookies

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As the base of the dessert, you can use a ready-made sponge cake or make a base from, and simply sprinkle the cake itself with carob (cocoa) or pour over chocolate or berry glaze.

Two options:

This dessert turns out beautiful and festive; both children and adults really like it. I hope you also love homemade no-bake cheesecake.

Compound:

glass – 200 ml

For the curd layer:

700 g cottage cheese 5%
1.5 cups cream 10%
1 cup + 2 tbsp. l. Sahara
Vanillin on the tip of a knife
2 tsp. spoons of agar-agar

For the berry filling:

2 cups frozen strawberries or cherries (or other berries of your choice)
3 tbsp. l. any jam syrup
3 tbsp. l. Sahara
1 tbsp. l. with a heap of potato starch
ground cinnamon and cloves on the tip of a knife

1st version of the base - from cookies:

2 cups crushed or crushed any sweet butter shortbread cookies
100 g butter
2 tbsp. l. granulated sugar

2nd version of the base - from a biscuit:

2 pcs. ready-made chocolate sponge cakes
12 tbsp. l. any jam syrup

1st option for decorating cheesecake:

1.5 tbsp. l. carob or cocoa

2nd decoration option – chocolate glaze:

1.5 glasses of water
9 tsp. carob or cocoa
6 tbsp. l. granulated sugar
2 tsp. agar-agar

3rd decoration option – berry glaze:

1 cup frozen cranberries (you can use other sour berries to suit your taste)
3/4 cup granulated sugar
1 tsp. agar-agar

Recipe for no-bake cheesecake with cottage cheese and cookies:

Pre-warm the butter and cottage cheese to room temperature and defrost the strawberries and cherries.
First you need to prepare the base for the cheesecake. Let's start with the simplest one, the first option from ready-made sweet shortbread cookies.
Products for cookie base
For this option, you will need a springform pan or a small saucepan, the bottom of which should be lined with parchment paper, and the sides should be greased with vegetable oil on the inside.
Mix softened butter with 2 tablespoons of sugar until the grains dissolve (it is better to take fine granulated sugar or grind it in a coffee grinder into powder). And then add the crushed cookies (I used the prepared ones, I just broke them into small pieces and crumbs with my hands) and mix everything well together.
Distribute the resulting mass evenly over the bottom of the pan, pressing firmly to the bottom with a fork. Place the pan with the cookie base in the refrigerator.
Cookie crust
Now we need to cook thick jelly for the delicious berry filling of our cheesecake. Place the defrosted berries in a sieve or colander. Mix the drained juice (to get more of it, I pressed lightly on the berries) with jam syrup (I used strawberry) and add cold water to a total volume of 150 ml.
Products for filling
Pour 100 ml of the resulting juice mixture into a ladle and add 3 tablespoons of sugar. Bring to a boil.
While the juice is boiling, dilute the starch in the remaining 50 ml and pour the starch mixture into the boiling juice and sugar in a thin stream, stirring constantly. Bring the thick jelly that forms in the ladle to a boil and stir in the cinnamon, cloves and berries.
Place the resulting aromatic thick berry mixture in a deep plate lined with cling film (the plate should be smaller in diameter than the cheesecake pan; I use a regular soup plate for this). Cool first in the room and then in the refrigerator.
Berry filling
In a deep bowl, use an immersion blender to grind the cottage cheese, a glass of sugar and vanilla into a homogeneous creamy mass. Place the bowl with the curd mass to heat in a saucepan or larger bowl filled with warm water. The cottage cheese should be heated to a pleasant warm temperature (as described in).
Curd mass
While the cottage cheese is warming up, pour the cream into the ladle, add 2 tbsp. spoons of granulated sugar and 2 teaspoons of agar-agar. Over low heat, stirring constantly, heat the cream and agar to a boil, and then simmer the thickening mixture, stirring frequently, for 3-5 minutes. Remove from heat and wait 5-10 minutes; the cream and agar should cool slightly, to about 60 degrees.
Cream with agar-agar
While the cream and agar are cooling slightly, remove the mold with the cookie crust from the refrigerator and place the cooled thick berry jelly in the middle, which is now very similar to jelly.
Place the filling on the crust
Now you need to quickly and thoroughly mix the curd mass with the creamy agar mixture. This is convenient to do with a mixer - pour the agar mixture in a thin stream into the cottage cheese, mixing everything well.
Then quickly pour the resulting thick cream into the mold on top of the jelly, smooth its surface with a spoon and put it in the refrigerator to cool.
Lay out the curd layer
When the cottage cheese has completely cooled and set (for me this happened after about 3 hours), evenly sprinkle its surface with 1.5 tbsp. spoons of carob or cocoa, if you chose the 1st decoration option. This works well with a small strainer. After a few minutes, the carob will turn a beautiful, uniform dark chocolate color.
Advice: If you used a pan or other round shape without removable sides as a form, then before sprinkling with carob or cocoa you need to remove the cheesecake to a flat plate. To do this, carefully run a knife along the inner wall of the pan or mold, and then turn the cake upside down on a plate, remove the pan, cover it with another flat plate and turn it over again so that the cake is on the bottom and the curd part of the cheesecake is on top.

Decorate
All that remains is to remove the side of the springform pan and decorate the cake with berries and mint leaves. Or you can immediately start drinking tea without decorations with a delicious no-bake cheesecake with cottage cheese and berries.

Recipe for no-bake curd cheesecake on a sponge cake base with glaze:

If you chose a ready-made sponge cake as the base (I prepared a sponge cake in advance according to the recipe, which I cut into 2 layers), then the procedure for preparing the cheesecake will be as follows:

Grease the sides of the pan with oil (you can use a springform pan or any small saucepan as a pan). Place one cake layer on the bottom and pour 6 tbsp over it. spoons of jam syrup (I had strawberry jam syrup). If the jam is thick, you can dilute the syrup with a small amount of water.
Soak the sponge cake
Next, prepare as described in the 1st version of cheesecake with cookies from points 6 to 14, only with the amendment in point 12 - place thick berry jelly in the middle of the sponge cake soaked in syrup.

Spread the filling with berries and cottage cheese
After laying out the curd cream, cover the top with the second cake layer and pour the remaining 6 tablespoons of jam syrup over the top sponge cake layer. Place the no-bake cheesecake in the refrigerator to set.
Cover with the second cake layer
After about 2.5 hours, when the cheesecake has cooled almost completely, you can prepare chocolate or berry glaze with which we will cover our dessert.
Preparing chocolate glaze:

Products for chocolate glaze
- In a small ladle, mix 1.5 cups of water, 6 tbsp. spoons of granulated sugar, 2 teaspoons of agar-agar, 9 teaspoons of carob or cocoa.
- Place the ladle with the chocolate mixture over low heat. Stirring constantly, bring to a boil, and then, stirring constantly, simmer the glaze for another 3-5 minutes. Remove from heat and cool to approximately 60 degrees.
Chocolate glaze

Or prepare berry glaze:

Products for berry glaze
- Grind thawed cranberries (you can use other sour berries) with a submersible blender with 3/4 cup granulated sugar and mix with 1 teaspoon of agar-agar.
- Place the ladle with the berry mixture on low heat and bring to a boil, stirring continuously. Simmer the glaze for another 3-5 minutes, remembering to stir. Turn off the heat and cool the mixture to about 60 degrees.
Berry glaze
Now it's time to cover the cheesecake with still hot chocolate or berry glaze. To do this, remove the cake from the mold by carefully running a knife along the side of the mold, and then turn the mold over onto a flat plate. Or, if you used a springform pan, simply remove the sides of the pan.

It's your birthday. Friends and colleagues are calling - we'll be there soon. Thanks for the warning! After all, you weren’t going to celebrate, everything in the refrigerator is the same as always. Don't worry. You will have time to prepare a birthday cake. Tender, melting in your mouth - there are simply no words!

I offer a recipe for cheesecake at home. Yes, outwardly, perhaps, it is a little inferior to its classic counterpart. But your guests will like the taste. And they will ask you for the recipe.

And on top of that, it’s incredibly simple. And it cooks instantly, literally a quarter of an hour, if not less. Even the ingredients can be changed and altered to your liking. How did it work out for me this time? I’ll be honest, I’ve never made cheesecake before. But when it got hot, these ingredients were in the refrigerator. So I decided.

I didn’t regret it, because... everything was super tasty. And not only me, but also unexpected guests liked it. Especially the fact that I didn’t bake it and didn’t use gelatin. Shall we try?

Cooking time: 15 minutes

Complexity: below average

To prepare the dough:

cookies - 300-350 g

To prepare the creamy mass:

sugar - to taste

chocolate – 100 g

Preparation

The dough in this cake is very simple. All you have to do is mix the two components. First, quickly let the butter melt in a water bath. You don’t have to bring it to such a state as I did. While I liked this method, the crust held up better than it would have if crumb-crumbed.

But there are no guests? Let's quickly put it in the cold! It would be good if he stayed there for three hours. If you decide to put it in the freezer, because... There is room there, 25 minutes is enough. I couldn’t wait - the guests arrived exactly 25 minutes after the call. This is the yummy thing I treated them to.

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Hello friends!

Fidan Amirbekova is with you again. A couple of days ago I promised that I would write more often, remember? And here I am again, I hasten to tell you about another birthday cake recipe.

When we first got married and moved into our own apartment, we had a lot of free time, and even more so the desire to please our young husband.

This desire was slightly overshadowed by the lack of an oven. Therefore, I was looking hard for recipes for delicious “lazy” (this is a must) desserts without baking.

And one day I found a recipe for this curd soufflé. I liked it so much that I began to cook it often with the addition of various fruits. Moreover, none of those who tried it could remain indifferent.

Time passed, my dessert skills improved and, taking advantage of the occasion of my birthday, I decided to make a real cheesecake out of this soufflé. The result is a full-fledged curd cheesecake without baking with gelatin and fruit.

Here original soufflé recipe, and I will talk about my findings and additions below.

This is a list of foods per serving. I (for a shape of 26-28 cm) needed two.

Ingredients:

1 pack of cottage cheese (200 gr.), can be with raisins or any dried fruits
1 jar of sour cream (180 gr.), no less than 20% fat content
1 package of cream (200 gr.), I had 26%
½ cup granulated sugar (110 g), if cottage cheese is without fruit, then 1 cup
1 tbsp. spoon of gelatin + ½ tbsp. for pouring (10-15 g), if you want a thicker soufflé, add more

Cooking method:

And now about my finds

For the base of the curd cheesecake, I took additionally:

200-300 gr. cookies
50-100 gr. oils

The volume will vary depending on the size of your pan and how thick you want your cheesecake base to be.

Curd cheesecake with gelatin without baking is a healthy, airy and very tasty dessert. The name literally translates as “cheese pie”. This is explained by the fact that classic cheesecake is usually prepared from ready-made soft or curd cheese like Mascarpone. However, not every housewife can afford such an ingredient, so the expensive product can be replaced with homemade cottage cheese. This will not change the taste of the dessert, and the cost will be significantly reduced.

Preparing homemade curd cheesecake recipe without baking has a number of advantages. There is no need to waste time baking the dessert; therefore, there is no need to use the oven, which is important in the summer heat. The dish is prepared from simple and affordable ingredients with minimal time. The taste of the dessert largely depends on the filling, the consistency of which should not be too liquid and not too thick. Adding gelatin will make the filling soft and dense.

This dessert option is suitable not only as a final dish for lunch or dinner, it can be used as an independent option for breakfast. Cheesecake, which can be made without baking, will fit perfectly into the children's menu. Little gourmets will definitely appreciate the soft and tasty dessert. This dish can be used as the main cake for a children's celebration, and its preparation does not take much time.

Ingredients

Servings: – +

water 100 ml
cottage cheese 5-9% 300 gr
butter 100 gr
milk glass
cookies (any desired)270 gr
granulated sugar 150 gr
gelatin 20 gr
vanillin 1 sachet

Calories: 260.92 kcal

Proteins: 8.5 g

Fats: 12.81 g

Carbohydrates: 26.98 g

4 hours 40 min. Video recipe Print

The cookies are broken into small pieces, placed in a blender container and blended to a powdery state. Combine soft butter with cookie crumbs and mix thoroughly.

Curd cheesecake with gelatin can be decorated with fresh or frozen berries, placing them whole on the pie. Blueberries, raspberries, currants and strawberries look especially impressive. An original way to decorate: sprinkle with coffee or cocoa powder. To do this, cut a circle out of foil or paper along the diameter of the dessert. Figures are cut into it. Place the stencil on the cake and use a sieve to sprinkle the dessert with coffee or cocoa. You can use chocolate chips or powdered sugar if desired. Another option for decorating a cheesecake is to use pre-prepared jelly. It can be made from berries or fruits, both fresh and frozen.

Curd cheesecake with gelatin without baking is easy to cut, does not crumble and has a dense consistency.

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 always 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 for swelling 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.