Classic no-bake cheesecake

Classic no-bake cheesecake is an exquisite dessert that will captivate you not only with its amazing appearance, but also with its amazing taste. Surely, you have noticed that cheesecake is one of the most popular delicacies, which is presented on the menu of almost every cafe or restaurant, so why don’t we try to make such a treat ourselves? As a base we use ingredients such as ricotta, cottage cheese or curd cheese.

Classic no-bake cheesecake with cottage cheese

Classic no-bake cheesecake with cottage cheese is an incredibly impressive dessert that will pleasantly surprise you with its delicate and melt-in-your-mouth texture, which goes well with a non-sugary shortbread base. To maintain the shape of the filling, gelatin is used in the recipe.

1. 
   This classic no-bake cheesecake is easy to make at home. Pour 30 grams of gelatin with water, stir and leave for the time indicated in the instructions on the package.
2. 
   At the same time, prepare the base: grind the cookies in a blender and mix until smooth with melted butter.
3. 
   Distribute the mixture along the bottom of the mold, compact it with your fingers and move it to the side.
4. 
   We rub the cottage cheese through a sieve with small holes and combine with powdered sugar and vanilla, working with a spatula in one direction.
5. 
   Stir melted chocolate into the curd mixture.
6. 
   Heat the gelatin in a water bath, but do not boil, pour it into the curd mixture in a thin stream and knead.
7. 
   Now add the heavy cream, beat in cold with a mixer until it forms soft peaks.
8. 
   We spread half of the curd mass on the sand base, randomly lay out the cookies and “cover” them with the second part of the whipped cottage cheese with additives.
9. 
   We level the surface in any convenient way, cover it with cling film and put it in the refrigerator for at least 2 hours.
10. 
    No-bake cheesecake according to the classic recipe is ready! Decorate the stabilized dessert to your liking and serve. Bon appetit!

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No-bake cheesecake with cream cheese

No-bake cheesecake with curd cheese is a light and incredibly tender treat that will delight not only your family members, but also the most sophisticated guests. You don’t even need an oven to cook, which significantly reduces time and simplifies the process.

Cooking time – 2 hours 30 minutes

Cooking time – 35 min.

Portions – 6.

Ingredients:

• Curd cheese – 400 gr.
• Cookies – 250 gr.
• Butter – 70 gr.
• Powdered sugar – 150 gr.
• Cream 33-35% – 200 ml.
• Vanilla sugar – 25 gr.
• Gelatin – 15 gr.
• Water – 100 ml.

Cooking process:

Step 1. Prepare a food set.

Step 2. Place the cookies in a blender bowl and grind into crumbs.

Step 3. Pour the shortbread mixture into a bowl with high sides, pour in the melted butter.

Step 4. Mix the two components with a spatula until smooth.

Step 5. Pour the resulting mass onto the bottom of the split ring and form the base, placing it in the refrigerator for a while.

Step 6. Without wasting time, fill the gelatin with water and leave to swell.

Step 7. Place the curd cheese in a separate container and add powdered sugar and vanilla sugar.

Step 8. Combine the components using a mixer (20 seconds is enough).

Step 9. Pour cream into the cheese mass and work with the mixer for another 60-90 seconds.

Step 10. Heat the gelatin until dissolved and pour it into the curd mass, stir vigorously.

Step 11. Pour the delicate mixture onto the base and level it with a spatula, put it in the refrigerator for one and a half to two hours.

Step 12. If desired, decorate the cooled cheesecake with fresh berries and begin tasting. Bon appetit!

Homemade no-bake cheesecake with cottage cheese, cookies and gelatin

Homemade no-bake cheesecake with cottage cheese, cookies and gelatin is an easy-to-prepare and incredibly delicious dish that will not go unnoticed by any sweet tooth. For an additional effect, add a layer of berries in gelatin. Instead of strawberries, you can use, for example, raspberries or blueberries.

Cooking time – 120 min.

Cooking time – 30-35 min.

Portions – 6.

Ingredients:

For the base:

• Shortbread cookies – 500 gr.
• Butter – 150 gr.

For the curd layer:

• Cottage cheese – 600 gr.
• Gelatin – 10 gr.
• Granulated sugar – 100 gr.
• Water (hot) – 50 ml.
• Cream 10% – 50 ml.

For the berry layer:

• Strawberries – 400 gr.
• Gelatin – 5 gr.
• Granulated sugar – 50 gr.
• Water – 50 ml.

Cooking process:

Step 1. We start cooking with the base: grind the cookies in a blender and combine with melted butter.

Step 2. We transfer the composition into the mold and form the bottom and low sides with our fingers, move it to the refrigerator for 20 minutes.

Step 3. Pour gelatin (10 grams) with 50 milliliters of boiling water and mix well, after 5 minutes stir again.

Step 4. Place cottage cheese, cream, swollen gelatin and 100 grams of sugar in a deep plate and beat with a submersible blender for 3-4 minutes.

Step 5. Rinse about 150 grams of strawberries and cut them into small slices, mix them into the curd mass.

Step 6. Insert acetate film into the mold with the base and pour the mixture of cottage cheese and berries, level it and put it in the refrigerator for an hour.

Step 7. Cut the remaining strawberries in half and place them in a saucepan, add 50 grams of granulated sugar and place on the burner. Simmer for 5-7 minutes over moderate flame.

Step 8. Pour 5 grams of gelatin with 50 milliliters of boiling water and mix well, after 5 minutes stir again, mix into the stewed berries.

Step 9. Pour the strawberry mixture over the curd layer and place the dessert on the refrigerator shelf for another 1-2 hours to stabilize.

Step 10. After time has passed, carefully remove the ring and separate the film.

Step 11. Cut the appetizing dessert into portions and enjoy the meal. Bon appetit!

No-bake cheesecake with ricotta

No-bake cheesecake with ricotta is an easy-to-prepare and very tasty delicacy that even an inexperienced cook can handle. White chocolate and aromatic coconut flakes add a special twist to this dessert – you’ll lick your fingers!

Cooking time – 8 hours 30 minutes

Cooking time – 25 min.

Portions – 5-6.

Ingredients:

• Cookies – 200 gr.
• Butter – 80 gr.
• Ricotta – 400 gr.
• Cream 33% – 100 ml.
• White chocolate – 200 gr.
• Powdered sugar – 50 gr.
• Coconut shavings - for decoration.

Cooking process:

Step 1. Punch the shortbread cookies into the blender bowl.

Step 2. Pour melted butter into the resulting mixture and mix thoroughly with a spatula; when squeezed in the palm of your hand, the composition should hold its shape.

Step 3. Line the split ring with acetate film and place the base on the bottom, tamping it with the bottom of the glass.

Step 4. In a separate bowl, mix powdered sugar with ricotta.

Step 5. Add melted and slightly cooled chocolate.

Step 6. Using a mixer whisk, beat the ingredients until fluffy.

Step 7. In another bowl, beat the chilled heavy cream until stiff.

Step 8. Gently stir the cream into the cheese and chocolate mixture, working with a silicone spatula.

Step 9. Place the airy composition on the base and level it, sprinkle with coconut flakes and place in the refrigerator for at least two hours, ideally overnight.

Step 10. Slice the fragrant and appetizing cheesecake and serve it to the table, to the delight of family and guests. Bon appetit!

No Bake Chocolate Cheesecake

No-bake chocolate cheesecake is a real madness of tastes and aromas collected in a single dessert, which even those who are skeptical about sweets will not be able to resist! This cheesecake will give you a true “chocolate” pleasure with truffle notes.

Cooking time – 90 min.

Cooking time – 30-40 min.

Portions – 12.

Ingredients:

For the base:

• Chocolate cookies – 200 gr.
• Butter – 50 gr.
• Bitter chocolate 85% – 150 gr.

For filling:

• Bitter chocolate 85% – 200 gr.
• Milk chocolate – 100 gr.
• Curd cheese – 500 gr.
• Cream 33-35% – 400 ml.
• Powdered sugar – 200 gr.
• Cocoa powder – 50 gr.

For the ganache:

• Bitter chocolate 85% – 50 gr.
• Milk chocolate – 100 gr.
• Cream 20% – 200 ml.

Cooking process:

Step 1. We start cooking with the base: grind the chocolate cookies in a blender.

Step 2. Chaotically chop 150 grams of dark chocolate with a knife and place in a refractory mold along with a slice of butter, melt in a water bath with frequent stirring.

Step 3. Mix the hot mass with sand crumbs and distribute over the bottom of the pan lined with parchment.

Step 4. Level the layer with a spoon and then with something flat, like the bottom of a glass or mug. We form low sides and put the semi-finished product in the refrigerator for about half an hour.

Step 5. Let's make the filling: mix cottage cheese at room temperature with sifted cocoa powder and 100 grams of powdered sugar.

Step 6. Shake the chilled cream (200 ml) and pour into the chocolate mass.

Step 7. Knead until smooth.

Step 8. Pour 200 milliliters of cold cream into another high container and begin to beat with a mixer, gradually increasing the speed to maximum.Gradually add a tablespoon of powdered sugar.

Step 9. In a similar way, add all the powder (100 grams) and beat until smooth and fluffy, about 7-8 minutes.

Step 10. Melt a portion of dark chocolate in a water bath or in quick bursts in the microwave, stirring each time.

Step 11. Quickly stir hot chocolate into the curd mixture.

Step 12. Next, stir in the whipped cream.

Step 13. Transfer the tender mass to the base and level it, return to the cold for a few more hours.

Step 14. To prepare the ganache, pour boiling cream over finely chopped chocolate and mix.

Step 15. To completely dissolve the chocolate, heat the mixture in the microwave several times, stirring frequently.

Step 16. Pour the ganache onto the top of the cheesecake and stabilize for a few more hours in the refrigerator.

Step 17. Decorate and serve. Bon appetit!

Strawberry cheesecake without baking

No-bake strawberry cheesecake is a true delight for berry lovers, as the dessert consists of three layers, two of which are prepared using this sweet and incredibly aromatic berry. Treat yourself and your family to homemade cheesecake, prepared with all the love and care!

Cooking time – 2 hours 30 minutes

Cooking time - 30 min.

Portions – 8.

Ingredients:

For the base:

• Cookies – 180 gr.

For the creamy layer:

• Strawberries – 600 gr.
• Cream cheese – 500 gr.
• Cream 33% – 150 ml.
• Powdered sugar – 100 gr.
• Gelatin – 5 gr.
• Strawberry jelly – 1 sachet.
• Water – 200 ml.

For the berry layer:

• Strawberries – 300 gr.
• Jelly for cakes – 1 package.

Cooking process:

Step 1. Dissolve gelatin and strawberry jelly in 200 milliliters of hot water and leave until cool.

Step 2.We rinse the berries, dry them in any convenient way and remove the tails. Cut one half into quarters, and grind the second in a blender bowl to a puree consistency.

Step 3. Whip cold cream to stable peaks, add cheese - work with whisks again.

Step 4. Add powdered sugar and strawberry pulp (if desired, you can rub it through a sieve), beat with a submersible blender.

Step 5. Pour the pink jelly and mix again.

Step 6. Place the mixture in the refrigerator until thickened, then stir in the strawberry pieces.

Step 7. We proceed to molding: place cookies on the bottom of the mold with high sides in one layer, completely filling the space.

Step 8. Level the strawberry-cheese mixture on top and place in the refrigerator until it hardens.

Step 9. Next, carefully place strawberry slices on top, pour in cake jelly, diluted according to the instructions on the package.

Step 10. After the top layer has completely hardened, cut the dessert and invite household members to the table. Bon appetit!

PP cheesecake without baking at home

PP cheesecake without baking at home is quite simple and quick to prepare, and most importantly, it can be offered not only to those who are watching their figure, but also to those who have completely given up granulated sugar and gluten! The dessert consists of three layers, each of which has excellent taste characteristics.

Cooking time – 3 hours

Cooking time – 20-25 min.

Portions – 8.

Ingredients:

For the base:

• Gluten-free cookies – 160 gr.
• Cocoa powder – 50 gr.
• Salt – 1 gr.
• Milk – 160 ml.
• Sweetener - to taste.

For the cheese layer:

• Curd cheese – 400 gr.
• Soft cottage cheese – 240 gr.
• Sweetener – 25 gr.
• Cocoa powder – 30 gr.

For the glaze:

• Chocolate without sugar – 30 gr.
• Milk – 30 ml.

Cooking process:

Step 1. Prepare the base: throw the broken cookies into the blender bowl, add a pinch of salt and cocoa powder.

Step 2. Punch into the crumbs and pour into the bowl, gradually pour in the milk and actively mix until smooth.

Step 3. We place the split ring on the base on which the dessert will later be served to the table.

Step 4. Place the base in the prepared dish, form a flat bottom and sides, about 5 centimeters high.

Step 5. For the cheese layer, place cottage cheese, sweetener and cheese in a deep container - stir with a spatula until smooth.

Step 6. Divide the mass in half and add cocoa powder to one part, mix well.

Step 7. Place the chocolate mixture on the base, and then the white mixture – smooth it out using a spatula.

Step 8. For the glaze, melt the sugar-free chocolate in a water bath and combine with warm milk - pour over the white layer.

Step 9. Place the dessert in the refrigerator for 5 hours to stabilize.

Step 10. Then take a sample and enjoy. Bon appetit!

No-bake cheesecake with cottage cheese and sour cream

No-bake cheesecake with cottage cheese and sour cream is a light and impressive delicacy that will not only brighten up any tea party, but will also pleasantly surprise your guests, who will never doubt your culinary talent again! Be sure to try making this tall and aromatic dessert.

Cooking time – 2 hours 20 minutes

Cooking time - 20 minutes.

Portions – 6-8.

Ingredients:

• Shortbread cookies – 190 gr.
• Cream 10% – 3 tbsp.
• Cottage cheese – 600 gr.
• Sour cream – 150 gr.
• Granulated sugar – 100 gr.
• Vanilla sugar – 1 tsp.
• Gelatin – 12 gr.
• Water – 100 ml.

Cooking process:

Step 1.Heat the water to 70 degrees and dilute the gelatin.

Step 2. Cool the solution to room temperature.

Step 3. Punch the cookies in a blender or knead them using a rolling pin.

Step 4. Add cream and mix well.

Step 5. Place the sand mass on the bottom of the split ring and compact it carefully.

Step 6. For the curd layer, beat the cottage cheese with the addition of sugar (two types) and sour cream in a blender for about 3 minutes.

Step 7. Pour the gelatin solution.

Step 8. Mix with an immersion blender for two minutes.

Step 9. Pour the mixture onto the base and place it on the refrigerator shelf for 2 hours.

Step 10. We “free” the stable dessert from the ring and cut it. Cook and have fun!

No-bake cheesecake with mascarpone

No-bake cheesecake with mascarpone is a festive dessert that will give you true gastronomic pleasure and transport you to the “sweet world” from the first spoon! This delicacy will appeal to everyone who does not like too sweet dishes and prefers tenderness and creaminess.

Cooking time – 5 hours

Cooking time – 25-30 min.

Portions – 8.

Ingredients:

• Shortbread cookies – 300 gr.
• Mascarpone – 500 gr.
• Butter – 150 gr.
• Cream 33% – 200 ml.
• Granulated sugar – 250 gr.
• Gelatin – 20 gr.
• Water – 100 ml.

Cooking process:

Step 1. Pour the cookies, punched in a blender until crumbly, into a bowl, pour in the melted butter.

Step 2. Mix the ingredients thoroughly.

Step 3. Pour the mixture into the mold, level the bottom with your fingers and form the sides.

Step 4. To prepare the filling, dissolve gelatin in water, heat it and let it cool. At the same time, whip the cream with granulated sugar, add cheese and gelatin - mix with a spatula.

Step 5.Place the delicate white mass on top of the base.

Step 6. Stabilize the cheesecake in the refrigerator for 4 hours.

Step 7. Bon appetit!

No-Bake Banana Cheesecake

No-bake banana cheesecake is sophistication and lightness combined in one dessert. Such a treat will not only change your opinion about homemade delicacies, but will also surprise you with the harmonious taste obtained due to the balance of bananas and boiled condensed milk. Be sure to try it!

Cooking time – 150 min.

Cooking time - 30 min.

Portions – 6-8.

Ingredients:

For the base:

• Butter – 50 gr.
• Shortbread cookies – 150 gr.

For the curd layer:

• Cottage cheese 9%/cream cheese – 400 gr.
• Boiled condensed milk – 1 can.
• Cream 33% – 200 ml.
• Gelatin – 10 gr.
• Water – 80 ml.
• Vanilla sugar – 10 gr.

For the fruit layer:

• Bananas – 2 pcs.
• Cream 33% – 200 ml.
• Lemon – ½ pc.
• Powdered sugar – 1-2 tsp.

Cooking process:

Step 1. Punch the cookies in the blender bowl, pour in the melted butter and mix again.

Step 2. Pour the mixture into the mold, level it and put it in the refrigerator.

Step 3. Place condensed milk, vanilla sugar and cottage cheese in a container convenient for kneading. Blend using an immersion blender.

Step 4. Soak the gelatin in water, after swelling, heat and cool. Pour the solution into the curd mass and work with the blender a little more.

Step 5. Separately, whip the cream to stiff peaks and gently fold into the mixture.

Step 6. Pour the mixture onto the base and refrigerate until it hardens.

Step 7. Then remove the mold and beautifully arrange banana rings on top, sprinkle with lemon juice.

Step 8. After whipping the cream with powdered sugar, spread the mixture over the fruit.

Step 9. If desired, pour a thin stream of condensed milk and taste. Bon appetit!