Jelly cake with cookies without baking: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Preparing a cake is a very troublesome task. But still, sometimes you want to treat yourself to something delicious. Then you can make a cake without baking. Jelly cake with cookies without baking is a very popular and easy, but delicious dessert. It cooks without pain. The main advantage of this dessert is its low calorie content. In addition, if a sweetener is used instead of sugar, it can be recommended even for those who are on a diet or have diabetes.

Creamy Chocolate Cake

To make this cake you need:

• Gelatin - 40 grams.
• Jelly - 300 grams.
• Chocolate - 60 grams.
• Ground coffee - 150 grams.
• Sugar - 25 grams.
• Cream - 150 milliliters.
• Berries and fruits to taste.

How to make such a cake?

First you need to prepare the jelly, as written on the package. To form a cake, take a detachableform and put some fresh fruits and berries in it. Fruits must first be cut and peeled. Fill the berries with half of the prepared jelly and put the refrigerator to harden. During this time, you need to soak the gelatin until dissolved. Add cream to it and mix well. Half of this mass should be poured on top of the jelly and sprinkled with grated chocolate. Again send to freeze in the refrigerator. Now put the rest of the jelly in the same form and put it back in the refrigerator. Brew coffee, strain and add sugar. Mix this coffee with the rest of the mass with gelatin. Pour into a mold and refrigerate. When the cake has cooled, it will be ready. You can decorate it as you wish, for example, with berries and fruits.

Jelly curd cake with cookies

• Jubilee-type cookies - 200 grams.
• 500 grams of sour cream.
• 100 grams of butter.
• 150 grams of full-fat cottage cheese.
• 120 grams of sugar.
• 10 grams of gelatin.
• 10 grams of vanilla sugar.
• One lemon.
• 50 grams of kiwi jelly.
• One stalk of mint.

Step cooking

First, prepare the base for the jelly cake with no-bake biscuits. Using a blender or food processor, crush the cookies into crumbs. If there is no technique, then wrap this cookie in a tight bag and mash with a rolling pin.

Remove the butter from the refrigerator in advance,to soften it up. If it is too cold, melt it a little in the microwave. Pour the cookie crumbs into a bowl, add the butter and mix. Take a cake mold (preferably detachable) about twenty centimeters in diameter. Line the bottom with parchment paper and spread out the dough, pressing it down and evenly distributing it. Put in a cold place for half an hour and start preparing the main part - the cream.

Gelatin pour a hundred milliliters of water and leave to swell for ten minutes. Then put it on a small fire and heat up to fifty degrees, but do not boil. Stir constantly to dissolve, then set aside. Rub the cottage cheese through a sieve so that it gets a smooth consistency, add vanilla sugar, sugar and sour cream. Cut the limes on both sides, leaving the middle part for decoration, and squeeze the juice from the tops. Beat everything until the sugar grains are completely dissolved. It is better to do this in a deep saucepan to avoid splashing. After that, gradually pour gelatin into this mass, without stopping whipping. Pour the finished cream on a layer of cookies and put the cake in the refrigerator for at least an hour. You need to prepare kiwi jelly according to the instructions, reducing the amount of water by one hundred milliliters. When the jelly has cooled, pour it over the sour cream layer and return the cake to the refrigerator for at least five hours so that the layers can completely set. Before serving, remove the cake from the mold and garnish with thinly sliced lime slices. Place mint leaves nearby.

No Bake Yogurt Jelly Cake

Ingredients:

• Biscuit cookies - 300 grams.
• Milk - half a cup.
• Gelatin - 40 grams.
• 1 liter of yogurt.
• 300 grams of fresh strawberries.
• Half a cup of sugar.

This No-Bake Jelly Cookie Cake takes twelve hours to make, including chilling. We use cookies to create the base of the cake. You can take cookies like "Jubilee". You will need two packs. Grind it with a blender or simply grind it with a rolling pin or pusher. Add milk to it and knead the dough. Pour the dough into the bottom of the mold and smooth it out. The filling base is one liter of strawberry yogurt. Pour gelatin with water. We heat it over low heat, but do not bring to a boil and stir until completely dissolved. Pour the gelatin into the yogurt in a thin stream, stirring constantly. Mix well until smooth. Cut the strawberries into quarters or slices. We line the edge of the mold close to the base of the cake. Beautifully lay out whole berries and pour yogurt with gelatin. Put it in the fridge overnight until the jelly is completely set. When it hardens, take it out of the mold and put it on a dish. Decorate with berries on top and serve a light summer and delicate cake to the table.

Blueberry Cake

Ingredients for making the cake:

• 200 grams shortbread.
• 100 grams of butter.
• Half a kilo of cottage cheese.
• A half kilo of sour cream.
• 200 grams of cream.
• 400 grams of sugar.
• 200 gramsblueberries.
• Two tablespoons of gelatin.
• 80 milliliters of water.

How to cook?

So, we are preparing a sour cream jelly cake with cookies. Grind the cookies into crumbs and mix thoroughly with the butter, previously melted. We put parchment in a detachable form, spread and level the dough, put it in the refrigerator to solidify. Now let's make cream. Beat cottage cheese with sugar, add sour cream there and beat well again. Grind blueberries with a blender. We divide the curd mass in half. One half should be slightly smaller than the other. Put the blueberries in the smaller part and mix. Dilute gelatin according to the instructions. Approximately two tablespoons of gelatin - eighty milliliters of water. Heat the cream, but do not bring to a boil. Add the diluted gelatin to the cream and mix. We divide the mass in half and spread each one in two parts of the resulting cream. We take out the mold from the refrigerator, lay the side with parchment. Alternately spread the filling on the cookies: four tablespoons of white cream, the same amount of blueberry. So we continue until we lay out the whole. We draw a skewer over the cake to get a drawing. Put the cottage cheese jelly cake without baking with cookies in the refrigerator until completely solidified. When serving, remove the parchment and decorate the cake.

Jelly cake with sour cream and cookies

To make this light and tender cake, you need the following ingredients:

• Cookies "Khrustik" with poppy seeds - 200 grams.
• 20% sour cream - 700 grams.
• Glass of sugar.
• Vanilla sugar - onepackage.
• 25 grams of gelatin.
• Chilled boiled water - 800 milliliters.
• Two bags of colorful jelly.
• Canned peaches - can.

Cooking

You can replace canned peaches with other fruits, nuts or raisins. Cooking begins with brewing jelly. To do this, boil water in advance and cool it. Pour each bag of jelly three hundred milliliters of boiled water in a small saucepan in which we will cook it.

Let's stand for about twenty minutes, wait for the gelatin to swell, and then cook it, as indicated on the bag. On low heat, stirring constantly, wait for the jelly to become transparent. Cool and refrigerate until set (at least 2 hours). Take out and cut into pieces. We cut the fruit and blot the moisture with a napkin. We cover any form with a film, so that later it is convenient to get the cake. Gelatin pour the remaining water, mix and let it swell. Remove sour cream from the refrigerator in advance, because it should not be cold, otherwise, when we add gelatin, it will quickly curl up and will not have time to soak the cookies. Beat it with sugar until the grains dissolve. Dissolve the gelatin, which is swollen, over low heat, let it cool a little, and then mix it with already whipped sour cream. Now you can form the cake.

Put pieces of jelly and chopped fruit on the form, cover with a small layer of sour cream, and then with a layer of cookies. So lay out all the ingredients in layers, and the last should be sour cream. We let stand at room temperature for about half an hour, allowing the liver to soak. Then put in the refrigerator for at least twelve hours. Getting the cake out of the mold is very easy. It must be held for a few seconds over boiling water and turned over onto a flat dish. If you covered the form with a film, then simply pull the ends of it and pull out the cake. Cut the finished cake and serve.

As you can see, no-bake cookie jelly cake is very easy to make. It does not require many hours of standing at the stove, is not very high in calories, and due to its composition it is useful for both adults and children. Make it and kids will love the creamy cheesecake topped with jelly and crunchy biscuits.