7 delicious cakes without baking
7 delicious cakes without baking

To impress friends and acquaintances with your culinary skills and enjoy a delicious dessert, you do not have to knead the dough for a long time and stand by the stove.

Chocolate Banana Cake



You will need:

For the basics:

  • 100-200 g cookies
  • 50-100 g butter

For filling:

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


Pour gelatin with 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. Put the mass on the bottom of the split form, level and tamp well. Refrigerate 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. Gently, slowly pour the chocolate mass on top.

Refrigerate for at least 3 hours to harden.

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.)


Break the cake into pieces, set aside.

Pour gelatin into 1/2 cup of cold water and leave for half an hour. Then heat the water so that the gelatin is completely dissolved.

At this time, beat the sour cream and sugar and, while stirring, gradually add the gelatin mixture to them. Line the bottom of a deep bowl with cling film (or parchment). Arrange in layers: fruits / berries, then biscuit pieces, 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. Turn gently onto a large plate and serve.

Curd cheesecake



You will need:

  • 500 g of 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


Grind the cookies into crumbs using a blender. Melt butter, mix with cookies, grind until smooth. Cover the bottom of a 21 cm baking dish with paper. Lay out the base for the cheesecake, tamping the cookie crumbs tightly along the bottom and sides of the mold.

Dissolve gelatin in 2/3 cup of water, leave for 10 minutes. Then put a cup of 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 beat everything thoroughly.

Put the curd mass on the biscuit base, flatten. Cover the cheesecake mold with cling film and refrigerate for 3 hours to set. When serving, pour over with berry sauce or jam.

Strawberry Cracker Cake



You will need:

  • 2 kg fresh or frozen strawberries
  • 500 g heavy cream
  • 500 g cracker, better than square
  • 1 cup of sugar
  • 50 g dark chocolate for garnish
  • 1 bag of vanilla sugar


Separate the strawberries from the petioles, sort out, rinse well with running water and leave in a colander to drain excess water. Then set aside a few berries to decorate the cake, and cut the rest of the 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.

Put the first layer of crackers in a strawberry cake dish, cover with whipped cream, and put strawberry slices on top of them. So repeat with all layers.Decorate the top layer of cream with strawberry slices and the strawberries that remain for decoration.

Break the chocolate and melt in the microwave. Make sure that the chocolate does not boil. Then gently pour melted chocolate over the finished strawberry crackers cake.

Milk jelly with chocolate



You will need:

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


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

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

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

Roll "Bounty"



You will need:

  • 200 g biscuits
  • 100 ml of water
  • 20-100 g sugar (depending on the cookie)
  • 2 tbsp. l. cocoa
  • 80 g coconut flakes
  • 80 g softened butter
  • 60 g icing sugar


Grind the cookies into crumbs, mix with cocoa. Dissolve sugar in hot water, cool. Add water to the biscuits little by little and stir until a viscous dough is obtained. Mix coconut flakes with butter and powder.

Roll out the mass of cookies on cling film into a rectangle (not too thick), distribute the coconut mass on top, roll up and put in the freezer for an hour. Cut the frozen roll with a sharp knife.

Peanut butter cake



You will need:

  • 30 chocolate chip cookies
  • 3/4 cup sugar
  • 6 tbsp. l. butter
  • 1/2 l. cinnamon
  • 100 g cream cheese
  • 1/3 cup peanut butter
  • 1 cup whipped cream


Grind the cookies in a food processor or by hand in a plastic bag. Combine cookies, melted butter, 1/2 cup sugar, and cinnamon. Put this mixture in a mold, distribute evenly over the surface and put in the refrigerator for an hour. (You can pre-bake for 7 minutes in the oven). Whisk in peanut butter, 1/4 cup sugar, cream cheese, and cream. Take the cake out of the refrigerator and put the mixture on top of it. Refrigerate for 2-3 hours. Decorate the cake with chopped chocolates or nuts.

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