10 delicious cookie cakes that don't need to be baked

10 delicious cookie cakes that don't need to be baked

Ordinary and spirited recipes for wonderful desserts with fruits, sour cream and condensed milk.

1. Cookie cake with condensed milk

Ingredients

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

Manufacturing

Beat butter and condensed milk with a mixer until smooth. Break the cookies and lightly crush them with a masher. There should be small pieces left so that the cake looks more attractive in cross-section.

Mix all ingredients and place in a mold with a removable bottom. If you don’t have it, place the sweet mass in a saucepan or other deep container covered with cling film so that the edges hang down. This will make it easier for you to remove the cake.

Grate the chocolate, decorate the cake with it and put it in the freezer for 1-2 hours.

2. Cookie Cake with Custard

Ingredients

• 4 egg yolks;
• 200 g sugar;
• a pinch of vanillin;
• 2 tablespoons flour;
• 700 ml milk;
• 500 g shortbread cookies;
• ½ chocolate bar.

Manufacturing

Mix the yolks, sugar, vanillin and flour until smooth. Pour in 600 ml of hot milk in a narrow stream, stirring thoroughly. Place the mixture in a saucepan and, stirring constantly, bring to a boil over medium heat. Reduce heat and cook for another 5-10 minutes until the cream thickens.

Lightly heat the remaining milk and dip each cookie in it for a few seconds to soak. Place the first layer of cookies on a plate and cover it with cooled cream. Repeat layers until cookies are complete.

Grease the cake with cream on all sides and decorate with grated chocolate. Place it in the refrigerator for 2-3 hours.

For the most sophisticated option, make this irresistibly delicious tiramisu with savoiardi cookies and buttercream:

3. Cookie cake “Fish” with kiwi and grapes

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.

Manufacturing

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

Cover a deep pan with cling film so that the edges hang down. Place sliced ​​kiwis in one layer on the bottom and sides of the pan. 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 (that is, in the dark) . Then carefully turn the cake over onto a plate.

4. Cookie cake with curd cream

Ingredients

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

Manufacturing

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 decoration.

Cover the pan with cling film so that the edges hang down. Place a little curd cream there. Dip a few cookies into the peach syrup and place on top of the cream. Leave one cookie for decoration. Spread some more cream and some fruit on top. Repeat layers. The outer layer should be made of cookies. Cover the cake with cling film and refrigerate overnight (that is, in the dark) .

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.

5. Oatmeal Cookie Cake

Ingredients

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

Manufacturing

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

Place the cake in the refrigerator for several hours, or better yet, overnight (that is, in the dark) . Sprinkle the finished cake with cocoa.

6. Cookie cake with whipped cream and chocolate frosting

Ingredients

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

Manufacturing

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

Beat the cream with a mixer until foam forms. Add ⅓ of the sweet powder and vanilla and stir again. Pour gelatin in a narrow stream, whisking with a mixer until the mixture is homogeneous. Place the cream in the refrigerator for about 20 minutes to thicken it.

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

Mix the remaining sweet powder, cocoa and 4 tablespoons of hot water. If the glaze seems too thick for you, 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

Ingredients

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

Manufacturing

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, sweet powder and vanilla with a mixer. Dissolve gelatin in hot water and wait until it cools slightly. Pour it into the sour cream in a narrow stream, stirring constantly.

Place some of the fruit in a deep silicone mold. Place some broken cookies and berries on top. Fill it all with a small amount of sour cream. Repeat layers until ingredients are complete. The outermost layer should be cookies lightly coated with sour cream.

Place the cake in the refrigerator for at least 4 hours, or better yet, overnight (that is, in the dark) . Carefully turn the frozen cake over onto a serving plate.

Such a cake is often prepared with multi-colored jelly. Try to cook this too:

8. Jelly cookie cake with bananas

Ingredients

• 300 g sweet 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.

Manufacturing

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 watery. 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 any of them in nuts.

9. Oreo Cookie Cake

Ingredients

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

Manufacturing

Grind the cookies into crumbs. Stir 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 the 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 frisky and unusual cheesecake. And here you will find many more recipes for this delicious dessert:

10. Pineapple and strawberry cookie cake

Ingredients

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

Manufacturing

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 so that the edges hang down. Place half of the cookies with sour cream and compact. Top with half the sliced ​​strawberries and half the diced pineapple. Then compact the rest of the cookies.

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

No Bake Chocolate Chip Cookie Cake

Indescribably tender, with a chocolate-banana taste. These cakes are not bad when you don’t have time to cook and bake for a long time. Or there was no oven... situations may be different, that's when you can prepare such a cake. It’s quite simple to prepare; you just need to cook the cream and glaze. It also soaks quickly, sometimes even half an hour is enough, depending on what kind of cookies are used.

1. Main
2. Recipe groups
3. No Bake Chocolate Chip Cookie Cake

Ingredients and how to cook

ingredients for 12 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 2 hours

Step-by-step production

Step 1:

Step 2:

Prepare Custard Milk Cream using yolks. Pour the milk into a thick-bottomed container and bring to a boil.

Step 3:

Separate the yolks into a large bowl, add vanilla and regular sugar to them, mix well with a whisk. If it is difficult to mix, add a couple of tablespoons of milk from the total volume.

Step 4:

Then add the sifted flour and stir well until smooth.

Step 5:

Pour a little hot milk into the prepared mass, stirring constantly. Stir well and pour in all the milk evenly. Pour the milk mixture back into the saucepan and cook over low heat, stirring with a silicone spatula, until the mixture thickens. My cream took about 15 minutes to cook, time may vary.

Step 6:

The finished cream adheres perfectly to the spatula. Remove the saucepan from the heat, add the butter, stir until it melts. Cover the cream with film and let it cool slightly. After some time, the cream will stabilize and become even thicker, mix the cream and can be used. It is comfortable to apply the cream when it is still warm and flows perfectly. It is more difficult to work with when completely cold.

Step 7:

Collecting CAKE. Apply cream very thinly to the bottom of a suitable form, just so that the cookies do not move. Place the cookies in the first layer. If the shape does not quite fit the cookie format, you can cut it, filling the entire bottom area. Apply a layer of cream on the cookies, not too thick, 0.3-0.4 cm is enough, smooth out perfectly.

Step 8:

Place a layer of thinly sliced ​​bananas on the cream, and cover the bananas completely transparently with the cream.

Step 9:

Cover the bananas with a layer of cookies, cream on top, and repeat the layers until the cookies are complete. The top should be a thin layer of cream on the cookies. Bananas can be different in size, I used 2 very large bananas and 1/3 of the third. If they are small, 3-4 pieces may be useful.

Step 10:

Preparing “chocolate” GLAZE. Mix sugar and milk in a thick-bottomed bowl. On low heat, stir constantly until the sugar dissolves, add cocoa. Bring to a boil and cook for a few minutes. Remove from heat, add butter, stir until it dissolves. Let cool a little.

Step 11:

Apply the glaze to the cake almost immediately, before it has time to harden. Let the cake stand at room temperature for 5-10 minutes and put it in the refrigerator for 1-1.5 hours for soaking. The cake comes out tender, “melting in your mouth,” with a chocolate-banana flavor. / So tender that it’s even difficult to get it in one piece, so it’s better to cut it along the border between the cookies and take it out in small pieces, just the size of a cookie /.

This cake can even be frozen!
Then I use all 5 bananas as in the photo, crumble the cookies coarsely. I don’t collect it in layers, but mix it with cream and glaze, the mass comes out like eggnog.

I put it with a spoon on cling film, wrap it like a roll and put it in the freezer.
Frozen, simply cut into slices; they taste like chocolate ice cream with banana. It thaws very quickly and then there will be a warm mixture of an ordinary cake. It’s convenient when you only need a couple of slices for your coffee, and it doesn’t take up space in the refrigerator, so you can take it out when necessary. I also like that the banana still has the usual “raw” taste. Oh, so I don’t like the taste of cooked banana, although everyone has different tastes, well, that’s how it is in this cake.

Therefore, I admit that not many people will like the recipe, but those who love the freshest bananas and chocolate taste are worth trying.

No-bake chocolate cookie cake

No-bake chocolate cookie cake is another option for a frisky dessert for the whole family. Cookie cake with nuts and chocolate is very tasty, simple and quick!

Ingredients for “No Bake Chocolate Cookie Cake”:

• Cookies – 650 g
• Cocoa powder - 50 g
• Water – 220 ml
• Sugar - 200 g
• Butter – 120 g
• Walnuts (for decoration) - 100 g
• Coconut flakes (for decoration) - 20 g
• Black chocolate – 50 g
• Milk – 30 ml

Production time: 60 minutes

Number of servings: 8

Nutritional and energy value:

Recipe for “No Bake Chocolate Cookie Cake”:

For chocolate syrup, mix sugar, cocoa and warm water, put on the stove, bring to a boil, add butter and cook for 5 minutes, stirring over low heat. Remove from stove, cool.

Break the cookies into small pieces, pour in the cooled chocolate syrup, and mix carefully.

Place in a springform pan (22 cm), press down with a spatula and place in the refrigerator for 30 minutes until the cake sets.

Melt dark chocolate in hot milk. Remove the cake pan from the refrigerator, pour chocolate over it, and sprinkle with nuts and coconut flakes for decoration. Let the cake soak, remove it from the springform pan and you can drink tea. Bon appetit!

This recipe is part of the “Cooking Together – Culinary Week” campaign. Discussion of production on the forum - http://forum.povarenok.ru/viewtopic.php?f=34&t=6468

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Comments and reviews

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September 30, 2016 Arina A #

September 30, 2016 vickt sokolowa2017 # (recipe creator)

September 30, 2016 Arina A #

September 9, 2016 lelikloves #

September 10, 2016 vickt sokolowa2017 # (recipe creator)

September 6, 2016 Natasha Luchko #

September 8, 2016 vickt sokolowa2017 # (recipe creator)

September 6, 2016 Fokina1987 #

September 5, 2016 Alina-Emiliya #

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Chocolate Cookie Cake

Option 1: Traditional Chocolate Chip Cookie Cake

Bananas and cream are also useful for layering a chocolate cookie cake. We will prepare it from sour cream, but choose a thick and fatty product. In this case, nothing will leak, but at the same time, the shortcakes will be perfectly soaked. In addition, you need chocolate and a little butter. We will use them to prepare glaze.

Ingredients

• 700 g sour cream 25%;
• 450 g chocolate cookies;
• 120 g sweet powder;
• 100 g chocolate;
• 40 g butter;
• 4 bananas.

Step-by-step recipe for a traditional cake

Let's start with the cream. Combine powder and sour cream, stir. Set aside and let the grains dissolve. Immediately peel the bananas and cut them into circles.

Let's make a water bath. To do this, take a couple of saucepans and add chocolate and butter to a small one. Pour water into a huge saucepan and place it on the stove. Place the smallest pan on top and start melting the chocolate.

Place the first layer of cookies in the mold. Lubricate generously with cream and scatter banana pieces. We also fill the voids with cream. Again we lay out cookies and bananas with cream, which we don’t regret. We finish assembling the cake with cookies.

There is no need to overheat the chocolate. As soon as the pieces with butter dissolve, stir well and pour over the entire cake; the sides can also be coated or covered with cream or left as is. Leave the chocolate chip cookie cake for a couple of hours to soak.

It is not necessary to cover the cookie cake with glaze; you can simply coat it with cream and sprinkle with grated chocolate. Coconut shavings are also excellent for decoration. Only pieces of bananas are not suitable, because they will soon darken and lose their representative appearance.

Option 2: Frisky chocolate cookie cake recipe

This is a version of a cake a la “Anthill” made from chocolate cookies and nuts. Production will take no more than 10 minutes. This magic also soaks in quite quickly, 2 hours is enough. Instead of peanuts, you can take walnuts or hazelnuts.

Ingredients

• 150 g roasted peanuts;
• 400 g chocolate cookies;
• 1 can of condensed milk;
• 150 g butter.

How to cook quickly

Beat butter and condensed milk for two minutes with a mixer. By the way, you can use boiled or snow-white milk for the cream. To prevent the butter from seizing in lumps, it is better to soften it.

Break the cookies into pieces. There is no need to finely chop or chop it. You should get quite noticeable and large parts. Combine them with cream, add half the peanuts. Stir and place the anthill in a rounded mound.

Scatter the remaining peanuts on top. Often such a cake is additionally sprinkled or poured with chocolate. We put it in the cold, let it get stronger and soak.

It is not necessary to create one large anthill; you can construct several piles on a dish, or place small anthills one serving at a time on separate saucers.

Option 3: Chocolate cookie cake with cottage cheese

A necessary and tasty dessert with a cool curd cream filling. The inside will be a thick and sweet layer of lazy soufflé. We choose the fat content of cottage cheese and sour cream according to our own taste. The cookies must be chocolate, you can take round or square shapes.

Ingredients

• 400 g chocolate cookies;
• 200 g sour cream;
• 500 g cottage cheese;
• 150 g sugar;
• 140 g boiled condensed milk;
• 60 g butter;
• 50 ml milk;
• 16 g gelatin;
• vanillin.

How to cook

Soak the gelatin in milk and let the grains swell well. After this, they will need to be melted, but it is important not to overheat. Just bring it to a watery state, 60 degrees is enough.

Beat sour cream with sugar and cottage cheese. The most common option is to use a blender. It gives a small and homogeneous mass, resulting in a gentle cream. Add gelatin into it and stir well. Vanillin is needed for scent.

You can assemble the cake in a deep bowl or in a springform pan. If you are going to use a bowl, then place cling film inside. Lay out a layer of cookies. About half are required to leave. We break a few cookies and fill all the empty spaces.

Pour in the curd cream and gelatin and add chocolate cookies again. We set it all to freeze for 5 hours, it’s better to let it sit all night (that is, in the dark) .

Mix boiled condensed milk with butter, add cocoa if desired. Take out the cake and turn it over onto a plate. Lubricate the top with boiled condensed milk cream, you can decorate it with something.

There are many similar recipes with the addition of bananas, strawberries, and other berries and fruits. The main thing is just not to add them in large quantities; the curd cream should hold all these pieces.

Option 4: Chocolate Cookie Cake with Cream Cheese

This version of the cake is very reminiscent of the famous dessert “Tiramisu”. Probably because of the cheese cream. Ideally, mascarpone is used for it. But, due to the fairly high price, you can buy any other soft cheese (Hochland, Almette). We take chocolate square cookies.

Ingredients

• 600 g chocolate cookies;
• 250 g cream cheese;
• 200 ml cream 33%;
• 0.5 spoons of cognac;
• 3 tsp. instant coffee;
• a glass of water (boiling water);
• 2 spoons of cocoa;
• 0.5 tbsp. powders.

Step by step recipe

Brew instant coffee with boiling water, cool, add cognac to it. This will be the coating for chocolate cookies.

While the coffee is cooling, make a gentle cream. Whip the cream. Add sweet powder to them, and then cream cheese. Bring until smooth.

Soak the cookies in the prepared coffee and immediately place them in an even layer on a plate. There is no need to keep it in water for a long time. Apply cream cheese cream and smooth. We wet the cookies again and lay them out. We collect the cake.

Coat the top with the remaining cream and sprinkle with cocoa powder. It’s better to create this with a strainer, it will turn out more attractive.

This cake does not need to be soaked for a long time, because the cookies were first soaked in coffee. You can use tea or cocoa, some kind of compote or juice instead; we choose the impregnation to your own taste.

Option 5: Chocolate Chip Cookie Cake

We don’t always have sour cream or condensed milk at home, but sometimes we have milk. In this case, you can prepare a simple cake with custard. We take square or rectangular cookies, they are indicated in pieces.

Ingredients

• 0.5 l of milk;
• 0.15 kg sugar;
• 3 yolks;
• 2 tablespoons flour;
• 36 pcs. chocolate cookies;
• pack of butter.

How to cook

Add sugar and flour to the yolks, grind, dilute it all with milk and send to cook. Bring until thickened, cool. Add softened butter to the cream and beat for several minutes with a mixer.

Divide the cookies into three parts of 12 pieces. Place the first layer of the cake on a flat dish or small baking sheet and brush with custard. We repeat this twice more. We try to distribute all the cream moderately.

Coat the top on all sides. You can sprinkle the cake with grated chocolate, cocoa powder, nuts or crushed cookies. Let the cake soak.

The cream can be made not only with milk, but also with chocolate. To do this, simply mix a couple of tablespoons of cocoa before brewing.

Option 6: Chocolate Raisin Cookie Cake

The recipe for a delicious, but ordinary and even economical cake. For laying out, it is best to use a silicone mold. Nothing sticks to this material; there is no need to lubricate or cover it. You can create small cakes using small silicone molds.

Ingredients

• 100 g raisins;
• 650 g cookies;
• 250 ml milk;
• 100 g butter;
• 2 spoons of cocoa;
• 200 g sugar.

How to cook

Mix butter with milk, cocoa and sugar. We send it to the stove. Cook until the sugar and butter dissolve. Remove chocolate syrup from heat.

Break the cookies into pieces, wash them and add raisins to them. Pour in chocolate syrup and stir. Let stand for 10 minutes, stir again.

We transfer the chocolate mass into the mold, compact it, cover it and put it in the refrigerator for three hours. We take the cake out onto a plate, decorate with nuts, candies, you can play with contrast and sprinkle with coke shavings.

Instead of raisins, you can pour nuts into such a cake, add chopped prunes, pieces of regular marshmallows or marshmallows.