What is the name of the no-bake cake? Cake with cookies and condensed milk without baking - how to cook deliciously according to recipes with photos. How to make a cookie cake with condensed milk and sour cream

If guests unexpectedly come to the house, then the hostess will be able to please them with a delicious dessert using a variety of options for no-bake cakes. Today there are a lot of them known. You can quickly and effortlessly prepare “Bird’s Milk”, “Anthill”, and many other options.

Ingredients: half a kilo of simple cheap cookies, 130 g butter, half a kilo of cottage cheese, a full glass of milk, 160 g granulated sugar, 2 tbsp. l. cocoa powder.

1. The cottage cheese is kneaded with a fork, mixed with cocoa, softened butter and sand. Next, the mass is whipped until smooth with a mixer or a special blender attachment. The result will be a thick cream that will not spread much.
2. The milk is poured into a wide plate.
3. A flat dish is placed on the table on which the cake will be laid out.
4. The cookies are dipped in milk for 1-2 seconds and placed on a plate. For one layer, 6-8 pieces are enough. Each of them is generously coated with curd cream and again covered with cookies.
5. The process continues until the products run out.

The top of the cake made from cookies and cottage cheese is sprinkled with cocoa or powdered sugar. The finished treat is kept cool for a while.

Banana treat

Ingredients: 320 g of sugar cookies, 2 soft bananas, 280 g of very fat sour cream, 2-3 large spoons of cocoa, 80 ml of strong brewed black tea.

1. The rectangular shape is covered with cling film.
2. For each of the cakes discussed below, you can take the simplest and cheapest. It should be dipped in warm tea and distributed in the prepared form.
3. The first layer is coated with sour cream. You can add granulated sugar to it to taste. Place banana slices on top in an even layer.
4. According to this principle, layers are laid out until the products run out. The last one is cookies with sour cream, but without fruit, and sprinkled with cocoa.

Before trying the banana cake, you need to let it stand in a cool place for 3-4 hours, then transfer it to a flat plate.

Delicious cookie cake with condensed milk

Ingredients: 730 g of shortbread cookies, half a glass of full-fat sour cream, half a glass of white sugar, a can of your favorite condensed milk, 90 g of butter, a large spoon of cocoa powder.

1. To prepare the cream, the butter must be softened. To do this, just leave it in the kitchen for an hour. Then it is whipped with condensed milk to the consistency of a fluffy, airy cream.
2. The cookies will need to be reduced to fine crumbs. The easiest way to do this is with a special blender attachment. But you can get by with an ordinary rolling pin, “walking” it over the bag of cookies.
3. The resulting crumbs are mixed with the cream.
4. The mixture forms a round dense cake.
5. The remaining ingredients are mixed and simmered over low heat for 6-7 minutes.

The finished cake made from cookies with condensed milk is covered with still warm glaze. Let the delicacy soak a little and you can serve it with tea.

With gelatin and fruit

Ingredients: 360 g sour cream, 280 g full-fat cottage cheese, a glass of water, 260 g granulated sugar, 25 g gelatin, a bag of vanillin, 2 sweet soft kiwis, a tangerine, an orange. How to make a delicious cake with gelatin and fruit is described below.

1. The first step is to rub the cottage cheese through a fine sieve. This is a mandatory step that will make the structure of the cake more delicate, without obvious grains.
2. Vanillin and regular sugar are poured into the curd mass, sour cream is added. After mixing, leave the mixture for 8-9 minutes so that the sugar dissolves a little.
3. Gelatin in a glass bowl is diluted in cold boiled water and left for 17-20 minutes.
4. The mixture with cottage cheese and sour cream is whipped with a blender.
5. The fruits are cut into circles and placed along the bottom of a deep bowl covered with cling film.
6. The gelatin is warming up. When it is completely dissolved, the liquid is cooled and poured into the mixture from step four. Then it is re-beaten.
7. The future cake base is poured into a bowl of fruit. The surface is also covered with circles or semi-circles of oranges and kiwi.

Until the fruit cake completely hardens, it will remain cool for 3-4 hours. Next, it is turned over onto a plate and gets rid of the film.

Cake pigeon's milk"

Ingredients: 3 raw egg whites, 1 large spoon of lemon juice, can of condensed milk, 210 g butter, 110 ml purified water, 35 g gelatin, 120 g dark chocolate, 220 g pitted prunes, 90 g shortbread.

1. Prunes are poured with hot water and left for 12-15 minutes. Next, it is dried, cut into pieces and ground together with shortbread cookies in a blender.
2. From the resulting mass, a cake is compacted into the bottom of the mold, which must be sent to the refrigerator.
3. For the filling, gelatin is diluted in water according to the instructions. The whites are whipped until thick foam along with lemon juice.
4. Separately, whisk condensed milk with melted butter (150 g). The result should be a homogeneous cream.
5. All the masses from the third and fourth steps are carefully combined and laid out on top of the cake.
6. The almost finished Bird's Milk cake is refrigerated for 1.5 hours.

All that remains is to fill the treat with glaze made from melted chocolate and the remaining butter.

"Anthill" in a hurry

Ingredients: 420 g of simple sugar cookies, 210 g of butter, 420 g of boiled condensed milk, 60 g of any nuts (you can take assorted), 40 g of dark chocolate.

1. The cookies are crushed into coarse crumbs using a blender. A bowl for crushing ice will do. It is enough to scroll the cookies in it only 3-4 times. If you overdo it and turn the product into crumbs, then after adding cream it will turn into porridge.
2. The cookies are poured into a deep bowl, where they are combined with chopped nuts with a knife.
3. For the cream, softened butter is whipped with condensed milk.
4. The resulting mixture is combined with the cookies and all ingredients are carefully mixed with a spoon.
5. An “anthill” is formed on a flat plate.

The cake is sprinkled with grated chocolate and placed in the refrigerator for 1.5-2 hours.

No-bake cookie cake - with sour cream

Ingredients: 330 g of fat sour cream and shortbread cookies, 110 g of granulated sugar and 9 g of vanilla, 60 g of peeled nuts.

1. For the cream, whip sour cream with two types of sugar.
2. The first layer of cookies is laid out on a flat square or rectangular plate. On top it is generously coated with the resulting sour cream.
3. Next, the layers are repeated in a similar way until all the products are finished. A couple of cookies should be left to decorate the future cake. They are ground into crumbs along with the selected nuts.
4. The formed cake is sprinkled with the resulting dry mixture and sent to a cool place.

After 4-5 hours, dessert can be served with tea.

Yogurt cake with strawberries

Ingredients: 220 g of simple shortbread cookies, 6 large spoons of granulated sugar, 25 g of gelatin, 160 g of butter, a full glass of very heavy cream, half a liter of yogurt (plain or strawberry), 140 ml of purified water, 6-7 tbsp. . spoons of fat milk.

1. Cookies are turned into small crumbs in any convenient way. Melted butter in the microwave or in a water bath is poured into this mass and 2 tablespoons of sand are added. The ingredients are mixed well.
2. The resulting mixture will become the basis for future treats. It is laid out in a mold covered with cling film and compacted. The sides should be quite high.
3. The finished base is sent to the refrigerator.
4. Gelatin is soaked in cold water (70 ml) until it swells. Then half of it is diluted in hot milk.
5. Whip the cream until thick foam, mix with 2 tbsp. l. sand and yogurt. Cooled milk with gelatin is poured here in a thin stream. The ingredients are mixed with a whisk.
6. The mixture from the previous step is poured onto the cookie base. The future cake is put back into the refrigerator.
7. Syrup is made from the remaining water and sugar. The second half of the soaked gelatin is poured into it and berries are added. The mixture is blended with a blender.
8. The cooled berry puree is poured onto the already hardened yogurt layer.

The cake is refrigerated for another couple of hours.

Cooking with oatmeal cookies

Ingredients: 280 g frozen cherries, 630 g oatmeal cookies, 270 ml water, 1 tbsp. l. instant coffee, 680 g medium-fat sour cream, 190 g granulated sugar, a pinch of vanillin, half a glass of walnut kernels.

1. Frozen berries, 70 g of sugar and 20 ml of water are combined in a deep plate. Cook the cherries over low heat for 12-14 minutes with frequent stirring. Next, the berries are placed on a sieve and cooled.
2. The remaining water is brought to a boil and coffee is brewed in it.
3. To make the cream, combine sour cream, the rest of the sugar and vanillin. The components are whipped until smooth.
4. The springform pan is covered with cling film. Oatmeal cookies are placed in it in one layer. Each cookie is first immersed in warm, strong coffee.
5. Next, some of the cream with sour cream is poured in and the berries are distributed.
6. Then comes another layer of cookies and cream.
7. The top of the cake is sprinkled with pan-dried and chopped nuts.
8. The treat is covered with film and left for 4-5 hours at room temperature.
9. Next, it will be mixed in a cool place overnight.

Before serving the no-bake oatmeal cookie cake for tea, place it on a flat plate.

Chocolate cake

Ingredients: 330 g shortbread cookies, 160 g butter, 4-5 tbsp. spoons of cocoa, 260 g of cream cheese, 90 g of powdered sugar, 2 chocolate bars, 90 ml of very heavy cream.

1. In a deep bowl, combine the cookies, turned into fine crumbs, softened butter and cocoa powder.
2. This mass is laid out on the bottom of the mold and pressed down well. The cake is moved to the refrigerator.
3. For the filling, whip cream cheese. In the process, powder is gradually introduced into it.
4. The chocolate is melted and moved to the cheese.
5. In a separate bowl, whip the cream until fluffy and combine with the chocolate mass. The ingredients are carefully mixed with a wide spatula.
6. The resulting cream is poured onto the hardened cake.

All that remains is to return the cake to cool for 4-5 hours and then decorate it to your liking.

Instant gingerbread dessert

Ingredients: 820 g sour cream, 620 g chocolate gingerbread, 130 g coconut and the same amount of powdered sugar, 60 g chocolate, 3 ripe bananas.

1. For the cream, sour cream is whipped with powdered sugar.
2. A round bowl (volume 1.5-2 liters) is covered with cling film. A portion of the cream and a layer of coarsely chopped gingerbread are placed on its bottom.
3. Then come banana slices sprinkled with coconut flakes.
4. The layers are repeated until the products run out. The last ones should be the dry halves of the gingerbread cookies - it is on them that the cake will stand.
5. First, the dessert should sit for 3-4 hours at room temperature, and then another couple of hours in the refrigerator.

The finished no-bake gingerbread cake is turned over onto a flat dish and sprinkled with grated chocolate.

Unusual marshmallow cake without baking

Ingredients: half a kilo each of regular white marshmallows and shortbread cookies, 390 ml of very heavy cream, 180 g of soft cottage cheese, 140 g of granulated sugar, a pinch of vanillin, 3 bananas, 90 ml of milk, a handful of walnut kernels.

1. Marshmallows are cut into halves.
2. For the cream, whip cream with cottage cheese, vanilla and sand. The mass should become thick and homogeneous. The finished cream is put into the refrigerator for a short time.
3. Bananas are cut into thin slices.
4. Milk is poured into a wide plate. You need to dip the cookies in it before placing them on a flat plate.
5. The cookies are greased with buttercream and covered with marshmallow halves.
6. Next come the fruit slices.
7. The layers are repeated until the products run out. The marshmallows are distributed last.

Crumbs are made from the nuts and leftover cookies. It is used to decorate the finished marshmallow cake. The delicacy should be thoroughly soaked in the refrigerator, after which it can be tasted.

Cheesecake in a hurry

Ingredients: 320 g of crumbly cookies, 4 large spoons of lemon juice, 160 g of butter, 320 g of cream cheese, 410 ml of whipping cream, 120 ml of dry white wine, 210 g of granulated sugar, 3 large spoons of gelatin, 90 g of vanilla sugar, 1 tbsp. l. grated lemon zest.

1. The cookies are crushed in a blender until they form fine crumbs, after which they are combined with liquid butter. Half of the vanilla sugar is added here.
2. The mass is compacted into a split mold and sent to the cold.
3. For the cream, gelatin is diluted in white wine and left for half an hour.
4. Pour the remaining vanillin into a separate bowl, add cheese, citrus juice and zest, and 60 g of sand. The ingredients are whipped with a mixer.
5. Gelatin with wine is sent to the fire. 90 g of sugar is poured into the mixture. The mass is heated until the grains are completely dissolved and brought to a boil, after which it is immediately removed from the heat.
6. Chilled cream is whipped with the rest of the sand until strong foam.
7. The mixtures from the fourth and fifth steps are combined and cream is added to them. Mix the ingredients with light movements of a wide spatula.
8. The cream is poured onto the cold-hardened base.

The future dessert is again sent to cool for 3-4 hours.

Fish cracker cake

Ingredients: 340-360 g of unsalted fish, a glass of sugar, a pinch of vanillin, half a kilo of thick sour cream.

1. In a deep container combine sour cream with sugar and vanillin. The mass is whipped until the sweet grains are completely dissolved.
2. Add crackers to the resulting sour cream mixture. After stirring, it is left for 20 minutes until it swells. You can add any fruit to this mixture to your taste. For example, finely chopped bananas are perfect here.
3. The mixture is placed in a bowl covered with cling film and compacted well.

After 3-4 hours in the cold, the cake is turned over onto a flat plate and decorated to taste. For example, grated chocolate.

Dessert "Raffaello"

Ingredients: 90 g butter, 330 g shortbread cookies, 120 g boiled condensed milk and coconut shavings, 260 ml whipping cream, 360 ml fat milk, 1.5 tbsp. l. sifted flour, 2 tbsp. l. powdered sugar and potato starch, half a glass of granulated sugar.

1. Milk, sand, flour and starch are combined in a saucepan. The mixture is cooked over medium heat until thickened. It must be stirred periodically.
2. The resulting cream is transferred to a glass bowl and softened butter is added to it. The ingredients are mixed well.
3. The cream is whipped until stiff, then powdered sugar is poured into it and the whipping is repeated.
4. Place a little milk cream in a round bowl and spread it over the bottom. Large pieces of cookies are placed on top.
5. Next comes a layer of buttercream and again pieces of cookies. Products alternate until they run out.
6. The last two layers of cookies are coated with condensed milk.

The dessert is decorated with coconut flakes and left for 3-4 hours in the cold. Then it can be turned over onto a flat plate, cut into pieces and served with tea or coffee.

Delicate delicacy with yogurt and peaches

Ingredients: 780 ml yogurt (plain or peach), 170-190 g sugar cookies, can of canned peaches, 120 g butter, 110 g granulated sugar, 25 g gelatin.

1. Cookies are crushed in any convenient way. You can use a blender or a regular rolling pin for this. The butter is melted until liquid, cooled slightly and poured into the cookies.
2. The ingredients are thoroughly ground to a homogeneous mass directly with your hands. Next, it is compacted onto the bottom of the springform pan.
3. The basis for the future delicacy is sent to the cold for 40-50 minutes.
4. Gelatin is poured with half a glass of syrup from canned peaches. The ingredients will swell for about half an hour.
5. Peaches from a jar are cut into large pieces.
6. The swollen gelatin is heated until it is completely dissolved. Do not boil the mixture!
7. Next, it is combined with yogurt and granulated sugar.
8. Pieces of canned fruit are laid out on the base. The yoghurt-gelatin mixture is poured on top.

The delicacy is put away in the cold. It's best to leave it in the refrigerator overnight.

Corn sticks cake with condensed milk

Ingredients: 140 g corn sticks, 90 g butter, half a can of boiled condensed milk.

1. The butter should soften at room temperature.
2. Next, all the boiled condensed milk is added to it at once.
3. The ingredients are whipped with a mixer or a suitable blender attachment until a homogeneous thick cream is formed.





1. Butter and condensed milk should be used at room temperature. The softened ingredients are mixed with a spoon. To make your task easier, you can use a mixer or blender.
2. The first waffle cake is placed on a flat plate and coated with cream. Then all the others are arranged similarly. The cakes treated with cream should be lightly pressed against each other.
3. The top layer is left dry. A weighted board is installed on it. In this form, the dessert should stand for about an hour.
4. Next, the surface of the treat is smeared with the remaining cream and sprinkled with chopped nuts. You can lightly brown them in a frying pan first.

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To impress your acquaintances and friends with your culinary skills and enjoy a delicious dessert, you don’t have to knead the dough for a long time and stand at the stove.

Your guests will be delighted with these cakes! website I’m sure you won’t be able to spoil them, even if you try very hard.

Chocolate Banana Cake

You will need:

For the base:

• 100–200 g cookies
• 50–100 g butter

For filling:

• 2–3 bananas
• 400 ml sour cream or natural yoghurt
• 100 ml milk
• 6 tbsp. l. granulated sugar
• 3 tbsp. l. cocoa or 80–100 g dark chocolate
• 10 g gelatin

Preparation:

Pour gelatin into 100 ml of water and leave to swell for the time indicated on the package. Break the cookies and place them in the bowl of a blender or food processor. Grind it into crumbs.

Melt the butter, add to the cookie crumbs and mix well. Place the mixture on the bottom of the 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 stove.

Add sour cream or natural yogurt. Mix.
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 and berry cake

You will need:

• 300 g biscuit
• 0.5 l. sour cream
• 1 cup of sugar
• 3 tbsp. l. gelatin
• berries and fruits (strawberries, bananas, kiwi, etc.)

Preparation:

Break the crust into pieces and set aside.
Pour 1/2 cup of cold water over the gelatin 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 in layers: fruits/berries, then pieces of biscuit, again a layer of berries/fruits, etc.

Then pour everything with the sour cream-gelatin mixture prepared earlier. Place the fruit cake in the refrigerator for 3-4 hours. Carefully invert onto a large plate and serve.

Curd cheesecake

You will need:

• 500 g cottage cheese
• 1 can of condensed milk
• 10 g instant gelatin
• 2/3 cup water (or milk)
• 250 g shortbread cookies
• 100 g butter
• berry sauce for serving

Preparation:

Grind the cookies into crumbs using a blender. Melt butter, mix with cookies, grind until smooth crumbs. Line the bottom of a 21 cm diameter baking dish with paper. Layer the cheesecake base, pressing the cookie crumbs firmly into the bottom and sides of the pan.

Dilute gelatin in 2/3 cup of water and leave for 10 minutes. Then place the cup with gelatin in hot water and, stirring constantly, completely dissolve the gelatin. Mix cottage cheese with condensed milk. Pour gelatin into the resulting curd mass and whisk everything together thoroughly.

Place the curd mixture on the cookie base and smooth it out. Cover the cheesecake pan with cling film and refrigerate for 3 hours to set. When serving, top with berry sauce or jam.

Strawberry cracker cake

You will need:

• 2 kg fresh or frozen strawberries
• 500 g heavy cream
• 500 g cracker, preferably square
• 1 cup of sugar
• 50 g dark chocolate for decoration
• 1 packet vanilla sugar

Preparation:

Separate the strawberries from the stems, sort, rinse well with running water and leave in a colander to drain off excess water. Then set aside a few berries to decorate the cake, and cut the remaining berries into thin slices.

Beat the cream with sugar and vanilla sugar into a thick cream. Divide the crackers into 4 equal parts or into several parts according to the size of the dish in which the cake will be prepared.

Place the first layer of crackers in a dish for preparing strawberry cake, cover with whipped cream, and place strawberry slices on them. Repeat this with all layers. Decorate the top layer of cream with strawberry slices and any strawberries that are left for decoration.

Break the chocolate and melt it in the microwave. Make sure that the chocolate does not boil. Then carefully pour melted chocolate over the finished strawberry graham cracker cake.

Milk jelly with chocolate

You will need:

• 750 g milk
• 150 g chocolate
• 100 g granulated sugar
• 30 g gelatin
• vanillin to taste

Preparation:

Soak gelatin in cold boiled water in a ratio of 1:8 and leave to swell for 30–40 minutes.

Grate the chocolate on a coarse grater and dissolve it together with sugar in hot milk, add dissolved gelatin, bring to a boil, pour into molds and cool.

Before serving, lower the jelly mold into hot water for 1-3 seconds, then cover with a plate and turn it over, remove the mold. Drizzle the jelly with syrup or decorate with whipped cream.

iamcook.ru

Ingredients

• 150 g butter;
• 180 g boiled condensed milk;
• 250 g shortbread cookies;
• ½ chocolate bar.

Preparation

hamur.org

Ingredients

• 500 g sour cream with 20% fat content;
• 200 g butter;
• 200 g sugar;
• 600 g fish cookies;
• 7 kiwi;
• a handful of seedless grapes.

Preparation

Beat sour cream, softened butter and sugar with a mixer. Add the cookies and mix well with a spoon. It should be completely covered with cream.

Line a deep pan with cling film so that the edges hang over. Place sliced ​​kiwis in one layer on the bottom and along the edges of the mold. Cover them with some of the cookies and sour cream. Top with remaining fruit and cookies.

Cover the pan with cling film and refrigerate for several hours or overnight. Then carefully invert the cake onto a plate.

iamcook.ru

Ingredients

• 500 g cottage cheese;
• 5 tablespoons of sour cream;
• 160 g sugar;
• 90 g butter;
• 1 can of canned peaches;
• 400 g sugar cookies;
• 2 tablespoons cocoa;
• a handful of cherries.

Preparation

Using a blender, mix cottage cheese, 3 tablespoons of sour cream, 100 g of sugar and butter until smooth. Cut the peach halves into small cubes, reserving one for garnish.

Line the pan with cling film so that the edges hang over. Place some curd cream there. Dip a few cookies into the peach syrup and place on top of the cream. Reserve one cookie for decoration. Distribute another part of the cream and part on top. Repeat layers. The last layer should be made of cookies. Cover the cake with cling film and refrigerate overnight.

For the glaze, mix the remaining sour cream, sugar, and cocoa in a saucepan. Bring the mixture to a boil, stirring constantly.

Carefully remove the finished cake from the mold and turn it over onto a plate. Garnish with peach and cherry slices, slightly cooled frosting and crushed cookies.

iamcook.ru

Ingredients

• 600 g sour cream 25% fat;
• 180 g powdered sugar;
• 2 ripe bananas;
• 500 g oatmeal cookies;
• 2 teaspoons cocoa.

Preparation

Mix sour cream and powdered sugar. Place some sour cream in a baking dish with a removable bottom. Flatten and place banana slices on top. Place a layer of cookies on top and cover with the remaining cream.

Place the cake in the refrigerator for several hours, or better yet, overnight. Sprinkle the finished cake with cocoa.

smartmeal.ru

Ingredients

• 1 tablespoon gelatin;
• 7 tablespoons of water;
• 500 ml whipping cream;
• 200 g powdered sugar;
• a pinch of vanillin;
• 200 ml milk;
• 300 g shortbread cookies;
• 5 tablespoons cocoa.

Preparation

In a small saucepan, add 3 tablespoons of cold water to the gelatin and leave for half an hour. Heat this mixture over medium heat until it becomes liquid. Then pour into a glass and let cool.

Beat the cream with a mixer until foam forms. Add ⅓ of the powdered sugar and vanilla and mix again. Pour gelatin in a thin stream, whisking with a mixer until smooth. Place the cream in the refrigerator for about 20 minutes to thicken.

Dip a few cookies into the warm mixture and place them on the bottom of the pan. Top them with some of the cream. Repeat a few more of the same layers until you run out of cookies. The top layer should be cream.

Mix the remaining powdered sugar, cocoa and 4 tablespoons of hot water. If the glaze seems too thick, thin it a little more. Pour the glaze over the cake and refrigerate for an hour.

7. Jelly cake “Broken Glass” with cookies and fruit

mirkulinarii.com

Ingredients

• 1 kiwi;
• 1 orange;
• 1 banana;
• a handful of any berries;
• 500 g sour cream with 20% fat content;
• 200 g powdered sugar;
• a pinch of vanillin;
• 2 tablespoons gelatin;
• 150 ml water;
• 200 g biscuits.

Preparation

Peel the fruit. Cut the kiwi and orange into triangles, and the banana into circles. If you have large berries, such as strawberries, cut them in half.

Beat sour cream, powdered sugar and vanilla with a mixer. Dissolve gelatin in hot water and wait until it cools slightly. Pour it into the sour cream in a thin stream, stirring constantly.

Place some of the fruit in a deep silicone mold. Top with some broken cookies and berries. Fill it all with a small amount of sour cream. Repeat layers until you run out of ingredients. The last layer should be cookies lightly coated with sour cream.

Refrigerate the cake for at least 4 hours, preferably overnight. Carefully invert the frozen cake onto a serving plate.

This cake is often prepared with multi-colored jelly. Try this too:

alimero.ru

Ingredients

• 300 g sugar cookies;
• 100 g butter;
• 3 bananas;
• 2 tablespoons gelatin;
• 150 ml water;
• 500 g sour cream with 20% fat content;
• 180 g sugar;
• a handful of walnuts.

Preparation

Grind the cookies into crumbs and mix with softened butter. Cover the pan with cling film and press the mixture down the bottom and edges. Place sliced ​​bananas on top.

Soak the gelatin in water for half an hour. Then heat it a little until it becomes liquid. Beat sour cream and sugar with a mixer and mix with slightly cooled gelatin. Place the cream in a mold, cover with cling film and refrigerate for several hours.

Turn the finished cake over onto a plate and decorate with chopped nuts. Before serving, cut it into pieces and also roll each of them in nuts.

youtube.com

Ingredients

• 250 g Oreo cookies;
• 70 g butter;
• 200 g boiled condensed milk;
• 200 g cream cheese;
• 200 ml whipping cream;
• confectionery topping.

Preparation

Grind the cookies into crumbs. Mix it with melted butter and press it into an even layer along the bottom of the pan.

Mix condensed milk and cheese until creamy. Add whipped cream and mix well. Place the cream on the cookies, smooth them out and refrigerate for 3 hours. Decorate with confectionery sprinkles.

You will get a quick and unusual cheesecake. And here you will find many more recipes for this delicious dessert:

fotorecept.com

Ingredients

• 500 g sour cream with 20% fat content;
• 100 g sugar;
• 400 g shortbread cookies;
• 400 g canned pineapples;
• 500 g fresh strawberries.

Preparation

Beat sour cream and sugar with a mixer. Break the cookies and mix them with most of the sour cream.

Cover the deep pan with cling film, leaving the edges hanging over. Place half of the cookies with sour cream and compact. Top with half the sliced ​​strawberries and half the diced pineapple. Then press down the rest of the cookies.

Carefully turn the cake onto a plate and brush with the remaining cream. Decorate the cake with strawberries and pineapples and refrigerate for at least 2 hours.

A no-bake cookie cake is a real find for those who don’t like to waste time preparing dough and baking cakes. We offer several delicious options that can be prepared without much effort.

This cookie dessert is very easy to prepare. The most labor-intensive part is preparing the cream. Any one will do here: custard, sour cream or butter. The best option is to make it with custard; it helps the cookies soak well, and the dessert comes out very tender.

The fastest and easiest cake that a hostess can delight her guests with.

Contains:

• cookies (milk or shortbread) – 36 pcs.;
• flour – 2 tbsp. l;
• milk – 500 ml;
• sugar – 2/3 tbsp.;
• egg – 2.

For the cream, combine the eggs with the sugar using a fork until the latter dissolves. Then add flour to the egg-sugar mixture and stir. Pour in half the milk, mix well, and only then add the rest. Combine everything until a homogeneous mass is obtained.

Products should be mixed in this order to prevent the formation of lumps.

After mixing, put the cream on low heat and, stirring, heat it until it thickens to the consistency of sour cream. It’s better to make it thick, so it won’t spread and soaks the cookies well.

Next, place the cookies on a tray or mold of a suitable size and coat with cream. Then put another layer of cookies, and again cream on top. Repeat this action several times until one of the ingredients runs out. The final layer should be creamy; the sides of the finished product should also be covered with it. Decorate as you wish - with grated chocolate or confectionery sprinkles. The treat needs to brew.

Recipe with condensed milk

Cookie cake with condensed milk consists of a minimum amount of products:

• cookies – 350 gr;
• condensed milk (regular or boiled) – 1 can (320 g);
• butter – 120 gr.

Beat melted butter and condensed milk until smooth. The mass should be airy. Grind the cookies until crumbly. You can put it in a tight bag and knead it well with your hands. Next, combine all the ingredients, stir well and form the cake. Alternatively, make small cakes from the resulting mass. Drizzle chocolate glaze on top and let sit in the cold for a couple of hours before serving.

On a note. It is better to remove the butter from the refrigerator several hours before cooking so that it softens thoroughly.

With sour cream

The recipe will always help out if you don’t have time for full-fledged baking.

Cookie cake with sour cream is a good option for holidays and celebrations.

The composition of the cookie cake with sour cream includes:

• sour cream – 500 gr;
• granulated sugar - to taste;
• vanillin – ½ tsp;
• cracker cookies (like “Fish”) – 300-400 gr.

In a deep bowl, mix the first three ingredients until the sugar dissolves. Pour unsalted crackers into the sour cream mixture, stir vigorously and set aside to allow it to swell. Next, we begin to form the cake. To do this, put the entire mass in a springform pan, level it and put it in a cool place for 2-4 hours. Finally, sprinkle the product with chocolate sprinkles.

Banana treat for dessert

• butter – 90 g;
• shortbread cookies – 75 g;
• coconut flakes – 75 g;
• pasteurized milk – 300 ml;
• bananas – 3;
• corn starch – 40 g;
• chicken egg – 3 (you only need the yolk);
• cream 33% – 300 ml;
• granulated sugar – 75 g;
• vanilla sugar – 1 tsp;
• salt – 1 tsp;
• powdered sugar – 1.5 tbsp. l.

Melt the butter. Line the bottom of the pan with parchment paper. Grind the cookies into flour and add them to the butter. Stir and add coconut flakes. Mix thoroughly again, pour into the mold and press down with a spoon. Refrigerate to harden.

Prepare the pudding. Pour half the milk into a saucepan and add cornstarch. Stir with a whisk until the starch dissolves. Add 3 yolks and mix well with a whisk. Then pour in the remaining milk, ½ part of the cream, regular and vanilla sugar, salt and stir again. Bring to a thick consistency over medium heat.

Cut the bananas into slices and distribute evenly over the cookies. Grind the pudding on top through an iron sieve onto the banana layer and smooth it out. Then cover with film on top and refrigerate for at least 4 hours.

In a medium bowl, combine the second half of the cream and powdered sugar and beat until stiff peaks form. Remove the banana cake from the refrigerator and spread the cream evenly over the surface. Refrigerate for an hour.

Napoleon cake made from Ushki cookies

Napoleon cake made from ear cookies is perhaps the easiest known option.

Delicious Napoleon from Ushki cookies is a treat from childhood.

• puff pastry “ears” – 1 kg;
• milk (fat content 3.2%) – 1 l;
• egg category C1 – 3;
• sugar – 200 gr;
• premium flour – 6 tbsp. l;
• butter – 150 g;
• vanillin.

Preparing the cream.

Pour ½ liter of milk into a small saucepan and beat in the eggs. Mix with a mixer. Add sugar and vanilla and beat again. Then add flour in small portions without stopping whisking. The main task is to prevent the formation of lumps.

Pour the remaining half liter of milk into a medium saucepan and boil. As soon as it starts to boil, you need to carefully pour the previously prepared egg mixture into the milk. After it all boils, cook over low heat for 6-7 minutes until it thickens. Then cool.

Beat the melted butter with a mixer until it lightens and increases in volume. Add it piece by piece into the prepared mixture, whisking.

Assembling the cake.

Place the cookies tightly on a plate or tray and spread the layer thickly with cream. And then, using the same scheme, assemble the entire cake, repeating the layers. One kilogram of cookies yields approximately 5 or 6 layers. Sprinkle the remaining cookie crumbs over the top and sides of the cake. Quick Napoleon cake is ready!

Delicate jelly cake with cookies

Jelly cake with cookies is another option for a simple and quick treat.

It's called "Broken Glass":

• sweet cracker – 400 g;
• gelatin – 300 gr;
• multi-colored dry jelly – 3 packs;
• sour cream – 700-800 ml;
• granulated sugar – 1.5-2 tbsp;
• kiwi (or other fruits) – 3 (optional).

First of all, you need to prepare the jelly, it needs to harden. Pour dry jelly into 150-200 ml of boiling water, stir thoroughly and leave in the cold until it hardens.

Prepare gelatin according to the instructions on the package. Beat sour cream together with sugar. Carefully pour in the gelatin while continuing to whisk. Pour cookies into the resulting mass and mix well. While the cookies are swelling, chop the kiwi. Add some of it to the mixture, leaving the rest for decoration.

Remove the jelly from the cold, chop it randomly and add to the total mass. Mix everything well.

Place the kiwis set aside for decoration on the bottom of the mold. Place the mixed ingredients on top, then cover with film and refrigerate overnight. When the cake has hardened, remove it from the pan, turning it upside down. To make the process easier, you can briefly immerse the mold in hot water. Place back in the refrigerator to set.

Cake "Sausage" made from cookies without baking

Chocolate sausage is one of the easy and quick recipes for making sweets.

To make a “Sausage” cake from cookies without baking you need:

• butter – 200 g;
• cocoa powder – 1.5-2 tbsp. l.;
• granulated sugar - 1 tbsp.;
• milk – 4 tbsp. l.;
• walnuts – 1 tbsp.;
• cookies (such as “Jubilee”);
• chicken egg (yolk only).

Mix cocoa with granulated sugar in a small saucepan. Add butter to them; it is better to cut it into cubes so that it melts faster. Pour milk there. Place all ingredients over low heat and wait until it boils, stirring. Cool afterwards.

While the chocolate mixture is cooling, break the cookies and chop the nuts into pieces. Add the yolk to the cooled chocolate mass and mix quickly. Then add cookies and nuts and stir.

Once the ingredients are mixed, you can begin to form the “sausage.” Place the resulting mixture on baking paper, roll it into a tight sausage and, wrapping it in parchment, leave it in the cold to harden. Before serving, cut into portions.

• cookies – 300 gr;
• granulated sugar – 100-150 g +60 g for glaze;
• sour cream – 80 gr;
• cottage cheese – 500 gr;
• butter – 150 g + 50 g for glaze;
• nuts – 100 gr;
• marmalade – 100 gr;
• raisins – 50 gr;
• white chocolate – 20 g (optional);
• cocoa – 1.5 tbsp. l;
• milk – 3 tbsp. l.

In a large container, mix cottage cheese with sour cream, beating with a blender until smooth. Then pour in the butter, melted in advance, mix everything, and then add sugar and vanilla. Break the cookies into small pieces and add to the total mass. Add chopped nuts, raisins and marmalade to it. Mix. Place everything on confectionery film and form into a cake or roll, then refrigerate for 1.5 hours to cool.

While the treat is hardening, you need to prepare the chocolate glaze. Mix sugar with cocoa, pour in milk, melted butter in advance, and put to boil, cook for 5 minutes. Remove the dessert from the refrigerator, pour over the glaze, coat the sides, and put it back in the cold so that the glaze sets a little.

Make white chocolate chips with a potato peeler and sprinkle on top.

On a note. It’s more convenient to make the shavings right above the treat, and it’s better to wrap the chocolate in a paper towel so that it doesn’t melt from the warmth of your hands.

From oatmeal cookies

This cake can be prepared without much effort.

This cake is very tasty, and most importantly, budget-friendly.

• cherries (fresh or frozen) – 400 g;
• oatmeal cookies – 700 gr;
• sugar -70 gr;
• cold water – 50 ml;
• sour cream 25% - 700 gr;
• powdered sugar – 200 g;
• dark chocolate for sprinkling.

For impregnation:

• instant coffee – 2 tsp;
• vanilla sugar – 10 g;
• hot water – 200 ml.

Add sugar to the cherries, put on fire, pour in cold water. From the moment of boiling, cook for 15 minutes. Then transfer it to a sieve and leave until it cools completely.

Now you can prepare the impregnation for the cake. Add vanilla sugar to instant coffee, add hot boiled water, stir and leave to cool.

Prepare the cream. In a bowl, whisk the sour cream and powder.

Let's start assembling. Prepare a springform pan, grease the bottom with sour cream, lay out the oatmeal cookies and brush them with impregnation using a silicone brush. Place some cherries on top of the cookies. Pour in the cream, then add the remaining cherries and spread out the second layer of cookies. Use the remaining cookies to cover the resulting voids. Pour the remaining cream on top. Place in a cool place overnight. In the morning, you can remove the springform ring and sprinkle with grated chocolate.

In order for the ring to fall out of shape more easily, it must be wrapped in film before cooking.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

A juicy cake made from cookies and condensed milk is a treat from childhood; its unique taste cannot be compared with any other. The main advantage of this dessert is that it does not need to be baked. The housewife will not have to tinker with capricious shortcrust pastry, which requires culinary skills and compliance with temperature conditions, and also waste time on a damp or “clogged” sponge cake. Another undeniable advantage is the ability to experiment with the cream, adding jam, oatmeal, peanuts, pieces of colorful jelly, bananas and other favorite ingredients.

How to make a cake with cookies and condensed milk without baking

Before you prepare a cake or pie from cookies with condensed milk, you need to choose a recipe for your future confectionery masterpiece and make the right base. For a dessert in the spirit of “Anthill”, cookies are crushed with a rolling pin, a blender or by hand. For a classic cake with short layers, it is left whole and laid out in layers, alternating with cream. The cream is made from boiled or regular condensed milk, full-fat sour cream, and cream. The finished product is decorated with poppy seeds, fresh berries, chocolate, raisins, and placed in the freezer or refrigerator for several hours or overnight.

Cake recipes with cookies and condensed milk without baking

The original no-bake cake with condensed milk is a delicious and uncomplicated dessert that has many variations. There are certain secrets to its preparation, most of them apply to almost any recipe. For example, the cream should not be too thick, otherwise the base will remain dry, the cakes will not “set” and will fall apart when cut. The main thing is to let the dish soak thoroughly, because it is difficult to resist the temptation to immediately try at least a small piece.

From Yubileiny cookies

• Time: 50 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 410 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

To prepare an exquisite cake with cookies and condensed milk without baking, it is advisable to choose fruit and berry marmalade - it will give the dish a pleasant sourness and texture. It is used as decoration or added to cream. The edges of multi-colored candied marmalade should be cut off so that the dessert does not turn out too sugary and is beautiful, as in the photo.

Ingredients:

• “Jubilee” cookies – 800 g;
• condensed milk – 370 g;
• butter – 200 g;
• milk – 160 ml;
• marmalade – 150 g.

Cooking method:

1. Beat condensed milk and softened butter.
2. Place the cookies on a plate or tray, dipping each one into a glass of milk.
3. Grease the resulting cake with cream.
4. Alternate cookies and butter with condensed milk another 3-4 times, depending on the size of the cakes. The top layer should be creamy.
5. Place in the refrigerator for half an hour.
6. Grind some of the remaining dry cookies into crumbs.
7. Cut the marmalade into slices.
8. Remove the cake from the refrigerator and pour off the milk that has drained to the bottom of the pan.
9. Sprinkle the top layer and sides with crumbs and decorate with marmalade.
10. Return the dessert to a cool place and let it soak.

From cookies Baked milk

• Time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 300 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

Baked milk cookies are traditionally rectangular in shape, so you should choose a square bowl or tray for serving. Instead of glaze, use melted dark chocolate or ganache if desired. Before serving, you do not need to remove the cake from the container, but cut it into portions and lightly pry it with a spatula. Strawberries can be laid out whole, after dipping each berry in the glaze.

Ingredients:

• “Baked milk” cookies – 300 g;
• condensed milk – 250 g;
• butter – 200 g;
• eggs – 3 pcs.;
• milk – 620 ml;
• strawberries – 5 pcs.;
• cocoa – 4 tbsp. l.;
• sugar – 4 tbsp. l.

Cooking method:

1. Beat the eggs until foamy.
2. Add condensed milk, 400 ml of milk.
3. Cook the mixture over low heat, bring to a boil. Cool.
4. Gradually add soft butter and beat.
5. Separately mix sugar, cocoa, 220 ml of milk. Boil the glaze until it has the consistency of liquid honey.
6. Place the first layer of cookies on the bottom of a tall pan.
7. Spread a portion of cream on top.
8. Alternate cakes and cream 3-4 more times.
9. Pour glaze over the finished cake and smooth it out.
10. Cut the strawberries into thin slices and place on top.

From cookie crumbs

• Time: 1 hour 10 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 320 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

A delicious cake with a base of shortbread crumbs and a delicate curd mass is a profitable alternative to a fashionable cheesecake. It is prepared without mascarpone and other expensive products. Condensed milk will give the cream a pleasant sweetness and uniform consistency. It is not recommended to use homemade cottage cheese with a specific aroma; the strong smell cannot always be masked with vanillin or vanilla sugar.

Ingredients:

• shortbread cookies – 340 g;
• condensed milk – 400 ml;
• butter – 80 g;
• cottage cheese – 800 g;
• vanillin – 10 g;
• cinnamon – 2 g.

Cooking method:

1. Grind shortbread cookies using a blender or meat grinder.
2. Mix the resulting crumbs with melted butter.
3. Press the mixture into a baking container, forming the bottom and sides. Place in the refrigerator for half an hour.
4. Grind the cottage cheese. Mix with condensed milk, vanilla, cinnamon.
5. Remove the mold from the refrigerator and place the cream on the base.
6. Return to the cold and let soak.

From dry biscuits

• Time: 30 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 450 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

A quick variation of the Anthill cake will turn out beautiful and especially appetizing if you pay attention to the sand base. The cookies are broken by hand into pieces of approximately the same size, about 2 cm. It is advisable that the crumbs be as small as possible - they will thicken the texture of the cream, make it less glossy and viscous. With proper preparation of the ingredients, the sand “honeycomb” will be clearly visible in the cut. The nuts are crushed using a rolling pin, after covering with parchment paper.

Ingredients:

• shortbread cookies – 500 g;
• boiled condensed milk – 500 g;
• walnuts – 150 g;
• butter – 170 g;
• kefir – 50 ml;
• sugar – 2 tbsp. l.;
• cocoa – 2 tbsp. l.;
• poppy seed - to taste.

Cooking method:

1. Roast the nuts and chop them.
2. Add boiled condensed milk, 100 g of softened butter. Mix.
3. Grind the cookies and carefully add them to the cream.
4. Form the mixture into a mound on a serving platter and press down.
5. Combine kefir, cocoa, sugar, 70 g butter. Heat over low heat until smooth. Refrigerate for 15 minutes.
6. Pour glaze over the cake and sprinkle with poppy seeds.
7. Place in the refrigerator and let soak.

From biscuits

• Time: 50 minutes.
• Number of servings: 6 persons.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

A delicious cake with cookies and condensed milk without baking will decorate your holiday table if you cover it with mirror glaze or snow-white coconut flakes. The taste of crackers or biscuits will be complemented by refreshing lemon sourness. Cream can be replaced with concentrated milk. It is important to use an airtight form - before it hardens, the cream has a liquid consistency and can leak out. The bottom and sides should be covered with cling film.

Ingredients:

• biscuits – 700 g;
• condensed milk – 390 g;
• heavy cream – 390 ml;
• lemons – 2 pcs.;
• coconut flakes - to taste.

Cooking method:

1. Mix condensed milk and cream.
2. Wash the lemons and squeeze out the juice.
3. Gradually add lemon juice to the cream and whisk.
4. Break the cookies into halves and place on the bottom of the pan.
5. Pour a portion of cream and smooth it out.
6. Alternate biscuit cakes and filling another 4-5 times, the top layer should be creamy.
7. While the mixture has not hardened, sprinkle the cake with coconut flakes, do not tamp.
8. Place in the refrigerator and let soak.
9. Before serving, remove the pan; if desired, the edges of the cake can be decorated with coconut shavings.

With boiled condensed milk

• Time: 50 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 380 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

A no-bake cake made from cookies and condensed milk is a quick variation of such popular desserts as “Log” and “Potato” cake. It will turn out tall and beautiful in cross-section if you crush the cookies with your hands and not with a rolling pin. The pieces will remain large, will be felt on the tongue, and will give an interesting texture. The cream should be full fat. The ideal dish for a dish with sour cream is a springform baking dish; it should be covered with parchment or cling film.

Ingredients:

• shortbread cookies – 600 g;
• butter – 200 g;
• walnuts – 150 g;
• cream – 250 ml.

Cooking method:

1. Crush the cookies with your hands.
2. Chop the nuts and fry in a heated frying pan. Mix with cookies.
3. Combine softened butter with boiled condensed milk and beat.
4. Add cream to the cream and grind.
5. Pour the mixture over the cookies and mix gently with a spoon.
6. Pour the mixture into the mold, level it and compact it lightly.
7. Place in the refrigerator and let soak.
8. Before serving, carefully remove the pan and return to the refrigerator for a few more minutes.

With cream

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 350 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

Before preparing curd, custard or coffee cream, you need to carefully study the recipes with step-by-step photos and choose quality ingredients. The coffee must be strong - then the cakes will be aromatic, literally melting in your mouth, like the famous Tiramisu dessert. The top layer can be thickly sprinkled with cocoa powder; it should first be sifted to remove any lumps.

Ingredients:

• shortbread cookies – 500 g;
• boiled condensed milk – 370 g;
• brewed coffee – 250 ml;
• eggs – 4 pcs.;
• butter – 200 g;
• sugar – 100 g;
• cocoa – 70 g.

Cooking method:

1. Beat eggs with sugar and cocoa in a steam bath.
2. When the mass thickens, remove from heat and cool.
3. Mix with softened butter and condensed milk, beat with a mixer.
4. Grease the mold with oil.
5. Lay out cookies in layers, dipping each one in strong coffee and cream.
6. Refrigerate the cake and let it soak.
7. Before serving, remove from pan and invert onto a wide, flat plate.

With sour cream

• Time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 430 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

A classic cookie cake with condensed milk will sparkle in a new way if you pay attention to presentation and decorate it with milk or dark chocolate. Before grating, you need to keep the bar in the refrigerator - then the chocolate chips will be fluffy, crispy, glossy, as in the photo. The sour cream must be thick, otherwise some of the cream will leak out under the weight of the cakes. It will turn out more dense and homogeneous if you add gelatin or a thickener, and use powder instead of sugar.

Ingredients:

• shortbread cookies – 500 g;
• sour cream – 300 ml;
• condensed milk – 200 g;
• sugar – 250 g;
• chocolate – 70 g.

Cooking method:

1. Beat sour cream with sugar.
2. Add condensed milk, stir.
3. Line the pan with parchment and place a layer of cookies.
4. Spread a portion of sour cream with condensed milk on top.
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Cake with cookies and condensed milk without baking - how to cook deliciously according to recipes with photos