I told you that after the first peach cheesecake (you can see the recipe with step-by-step photos with a base made from cottage cheese, I will definitely break out on a cheesecake with mascarpone? I burst out. Frankly, about two weeks ago I still burst out. There was no time to brag about the result. The process of preparing the first product practically no different from the second process. However, there is nuances. Those who are attentive will notice))

Ingredients: 245 g of Lyubyatovo “Baked milk” cookies), 110 g of butter, 400 g of mascarpone cheese (Russian-made, very inexpensive), 200 ml of cream (25% fat), 150 g of sugar, 20 g of gelatin, several strawberries, packaging of strawberry jelly.

Preparation: Place baking paper on the bottom of the springform pan and grease it with 10 g of butter. I cut off the excess paper.

I dilute 20 g of gelatin with water according to the instructions (everything is detailed on the bag) and let it swell for 30 minutes.

Place the cookies in a plastic bag and roll them with a rolling pin until fine crumbs form.

Melt 100 g of butter and mix with crumbs.

I spread the resulting mass evenly along the bottom of the mold, compact it with a glass and put it in the refrigerator. And here - first point:

Last time there was a reservation that the cookie base (then it was chocolate) was quite hard. This time I compacted it without fanaticism, as the authors of other similar recipes recommend. Due to this, the layer turned out to be higher (not by much), but less dense.

I stir the gelatin soaked in water and put it on the fire. I heat (do not bring to a boil!), stir, and bring until completely dissolved.

I whip sugar and cream (this time without vanilla, which I regretted a little later. The taste was too delicate, neutral, I personally didn’t have enough smell).

Now the cream and mascarpone need to be mixed until smooth. And here it is second point: To make it easier to achieve a homogeneous mass, you should not add mascarpone to the creamy mass, but rather add the cream gradually, in small portions. In this case, the process of obtaining a homogeneous mass is much simpler. It's like diluting mayonnaise or sour cream: if you pour out all the water at once, you will get lumps, and it will take a very long time to break them up. And we are not allowed to use mixers and blenders. Of course, I realized this when it was too late.

I stir in the cooled gelatin here.

Fill the cookie base in the mold with the mascarpone mixture and put it in the refrigerator for 1-2 hours.

After 1.5 hours, I dilute strawberry jelly, as written on the package. I cool it. I cut strawberries and decorate the cheesecake with berries.

I pour a small layer of strawberry jelly on top.

Third and final point: For cheesecake with strawberries, jelly filling is unnecessary. It does not spoil the appearance, does not particularly affect the taste and, nevertheless...

I put it in the refrigerator for another 2-3 hours. Before removing the cheesecake from the pan, I run a knife along the sides. You need to cut the dessert with a heated, sharp, dry cutter.

After the tasting, my daughter clearly stated that it tastes better with mascarpone. Well I do not know. I really liked the curd cheese too. It’s just that with mascarpone the taste and consistency are more delicate and noble, or something.

Have you ever made no-bake mascarpone cheesecake? If not, then you definitely need to try it. To keep it in good shape, add a little gelatin. As you can see, its texture is incredibly tender and appetizing.

The cheesecake recipe was sent to me by Nadenka, who often prepares desserts without baking, especially in the summer. Due to the fact that an oven is completely unnecessary here, it won’t take much time to prepare.

I’ll also show you the easiest way to decorate a cheesecake; perhaps you haven’t thought of this method before. Try to prepare such a delicate and delicious dessert that you will fall in love with from the first bite.

Ingredients:

• Mascarpone – 500 g
• Cream 33% fat – 400 g
• Condensed milk – 200 g
• Powdered sugar - to taste
• Vanillin - a pinch
• Gelatin – 20 g
• Milk – 160 ml.
• Cookies – 200 g
• Butter – 70 g

How to make cheesecake at home

I pour milk into a small container, which should be cold, and add gelatin to it. Then I stir it well and leave it to swell. For gelatin soaking time, refer to the instructions on the package. Next, I put it on the fire and melt until smooth, but do not bring it to a boil and remove it from the heat.

In a mixer bowl, beat the cream with a small amount of powdered sugar until it thickens a little and holds its shape. It is important that they are cold before beating. Also, some chefs advise cooling the whisks and the container in which they will do this.

In another bowl or bowl, place the cream cheese, condensed milk and vanilla. Then I beat them a little until smooth.

Now I’m making the base for my cheesecake, using a blender to grind the cookies into crumbs. You can also grind with a rolling pin or other methods, but a blender is the fastest.

To make the base dense, add melted butter to the crushed cookies and mix. Then I take a springform pan and place it on the bottom in an even layer, carefully leveling it with my hands. It is important to compact it well so that it does not crumble when moving. The diameter of the mold is 20 cm, if you have more, then as a result your mascarpone cheesecake will be lower.

After this, I mix the cream, cheese and gelatin masses. I stir until it is homogeneous. Now I simply pour the resulting cream into the mold, onto the prepared cookie base.

Next, I make sure to put it in the refrigerator overnight so that it hardens well. And in the morning I decorate it to my taste, then carefully remove it from the mold and serve it to the table. This homemade cheesecake recipe turns out right the first time and is very tasty.

No-bake mascarpone cheesecake is a delicate dessert with a wonderful taste. I wanted to decorate it with a beautiful fragrant rose, and you can draw neat drips of chocolate and lay out berries or small pieces of ripe fruit. By the way, if you decorate it with a fragrant rose, it will smell amazing. Guests were surprised by the smell of cheesecake. Bon appetit!

There are situations when you don’t want a banal cake, cookies and pies, but dream of something light and hassle-free. For example, about cheesecake with mascarpone. Cheesecake is easy to prepare and does not require baking. As for the result... The delicate structure of mascarpone cream cheese combined with whipped cream, and even supplemented with fresh berries, is just the bomb!

Ingredients

• mascarpone 300 g
• cream 33% 200 ml
• food gelatin 1 tbsp. l.
• powdered sugar 3 tbsp. l.
• sugar cookies 200 g
• butter 100 g
• water 100 ml

How to make cheesecake with mascarpone

1. 
   I am preparing everything necessary.
2. 
   I fill the gelatin with water and leave it to swell for 15 minutes.
3. 
   I break the cookies and put them in a food processor.
4. 
   By intermittently pressing the unit button, I grind it into fine crumbs.
5. 
   Add melted butter.
6. 
   I stir. The result will be a mixture similar to wet sand.
7. 
   I line a mold of a suitable size (I have a rectangular 20x16 cm) with cling film, pour the prepared cookie crumbs onto the bottom, and compact well in an even layer.
8. 
   Mix mascarpone with powdered sugar using a blender. The mass should be homogeneous without the slightest presence of grains.
9. 
   I heat the gelatin in the microwave until the crystals dissolve and pour it into a bowl in a thin stream, without stopping stirring. If some of its lumps are poorly dissolved, then it is better to strain the gelatin solution through a sieve.
10. 
    Beat the well-chilled heavy cream until it forms stiff peaks.
11. 
    I combine the cream and cheese mass, using a spoon or spatula with gentle, smooth movements.
12. 
    I spread the cream cheese mixture onto the cookies, level them and lightly tap the pan on the table several times to get rid of the air inside.
13. 
    I put it in the refrigerator overnight.
14. 
    I take the finished cheesecake with mascarpone out of the mold, remove it from the cling film, and decorate it with berries. It would be beautiful to make a mesh of melted dark or milk chocolate.

On a note:

• You can use homemade powdered sugar, and regular sugar will do, you just have to beat the mascarpone longer until the grains dissolve,
• I advise you not to replace mascarpone with cottage cheese, the taste will be completely different.

No-bake cheesecake is a delicious, delicate dessert made from cookies and an airy cream cheese filling. This dessert is decorated with fresh berries or fruits. The advantage of this delicacy is that it is easy to prepare without baking, although it will take a lot of time for the jelly to harden. But at this time you can calmly go about your business. It is because of the simplicity that I have recently often prepared such desserts, changing the filling from fruits and berries. Yes, and the cream can be prepared once with cottage cheese, and the next time with Mascarpone cream cheese, for example. The results are completely different tastes.

Cheesecake is an English word (“cheese” - cheese, “ cake" - cake, cookies), but its homeland is not America, as many believe, but Ancient Greece. Back in the 7th century BC. on the island of Samos, for special occasions, a pie was baked from grated cheese, flour and honey and served chilled. And after the capture of Greece by the Romans, cooks added eggs to the recipe and served this dessert already hot. So, through the centuries, it has reached our days and has become a favorite delicacy in our kitchen.

You can prepare cheesecake in two ways - without baking in a cold way or by baking it in the oven along with the cheese filling. This dessert can be prepared even at the dacha, as long as you have a refrigerator.

In this article I want to introduce you to no-bake cheesecake recipes. And many people call cheesecake a no-bake cake. In fact, it is so, whether it’s a dessert or a cake, what’s the difference, the main thing is that it’s very tasty.

Classic no-bake cheesecake recipes:

Classic cheesecake - recipe with strawberries and cottage cheese

Strawberries are such a tasty and aromatic berry that they will decorate any dessert or baked goods. And now is strawberry season, so be sure to prepare this amazing dessert, you won’t regret it.

We will need:

• Shortbread cookies - 200 gr.
• cream - 500 ml (can be replaced with sour cream 30%)
• cottage cheese - 300 gr.
• butter - 100 gr.
• sugar - 150 gr.
• gelatin - 30 gr.
• water - 100 ml
• vanilla sugar - 1/2 tsp.
• fruit jelly - 1 pack
• water - 400 ml

1. Prepare the base for the dessert. Break the cookies with your hands and grind them into fine crumbs using a blender (it turns out almost like flour). Add melted butter to the cookies and mix very well.

The ratio of butter to cookies in a cheesecake should be approximately 1:2

2. Cover the dessert mold with cling film and place the crushed cookies on it, compact it well with a spoon or your hands. Place the mold in the refrigerator for 30 minutes.

3. Pour gelatin with cold water for 15 minutes to swell.

Now we will prepare the jelly cream. There are many recipes and this cream is very tasty with cottage cheese, cream, Mascarpone cheese, and yogurt. Experiment yourself, try a variety of fillings, I assure you that they are all delicious.

4. Mix heavy cream or sour cream with vanilla sugar and sugar. Beat it all with a mixer until the sugar is completely dissolved and a fluffy mass is obtained.

5. We rub the cottage cheese through a sieve, then the cottage cheese acquires a very delicate consistency. Add the cottage cheese to the cream piece by piece and continue whisking continuously with the mixer.

6. The result is a homogeneous mass with the consistency of thick sour cream.

7. Heat the swollen gelatin until completely dissolved and pour it into the cream in a chalk stream. At the same time, we continue to stir with a mixer (you can use a spoon).

8. Pour jelly cream soufflé onto the cooled cake pan. Place the dessert in the refrigerator for 2 hours until the cream thickens.

9. It’s time to make jelly from the finished pack. Look at how much water is written in the instructions and take a little less. For example, on my pack they advise pouring in 500 ml of water, I take 400 ml. I heat the water to a boil and dissolve the jelly from the pack. The jelly should cool to room temperature. To speed up the process, I put it in the refrigerator.

10. I cut the strawberries (washed, of course) into thin slices; we will use them to decorate the top of the dessert. We arrange the strawberries beautifully in a circle shape.

11. Pour the cooled jelly on top and put the cake in the refrigerator for 5 hours until the jelly has completely hardened.

12. Remove from the mold carefully so as not to destroy the beauty. Use a knife to help separate the edges from the mold.

No-bake cake with fruit and gelatin - recipe with photo

Cheesecake is essentially a cake without baking. In the summer, when there is a variety of fruits and berries in the garden, in the forest, or at the market, you can make a cheesecake with a mix of them. Any berries and fruits that are on your table will be useful here; it will be delicious with any.

We will need:

• Shortbread cookies - 200 gr.
• butter - 150 gr.
• roasted peanuts - 100 gr.
• cottage cheese or curd dessert - 500 gr.
• cream - 70 ml
• fruits or berries - 200 gr.
• 1 lemon
• sugar - 70 gr.
• gelatin - 2 tbsp. l.
• fruit jelly - 1 pack
• water - 400 ml

The preparation sequence for all no-bake cheesecakes is approximately the same: first, the cookie cakes are prepared, then the cream, and at the end, if desired, the jelly mass is poured on top. But each recipe still has its own characteristics, so let’s look at this no-bake cheesecake cake step by step and with photos.

1. Pour gelatin into 50 ml of cold water and leave for 20 minutes to swell.

2. Grind the cookies using a blender into fine crumbs. The nuts (I have peanuts) are pre-roasted, then they develop aroma and taste. We also grind peanuts using a blender. Melt the butter. Mix all ingredients.

3. Place the cookie mixture into the mold, lightly compact it with your hand or a spoon. Place the form in the refrigerator to harden.

4. To prepare the cream, heat the cream (do not boil!) and dissolve gelatin in it, stirring constantly. Stir until the gelatin is completely dissolved. Let it cool a little.

5. If you are preparing cream from cottage cheese, then take the time to rub it through a sieve until it has a homogeneous consistency. Believe me, the difference between regular cottage cheese and pureed cottage cheese in desserts is colossal. For desserts and baked goods, I buy ready-made curd mass, it is already pureed and very tender. Mix the cottage cheese with sugar in a separate bowl and grate the zest of one lemon. Squeeze lemon juice here for sourness.

6. Add the gelatin mixture to the curd mass, stir well.

7. Take our cake out of the refrigerator and pour the cream on top. Place the cake in the refrigerator for 2-2.5 hours. Sometimes it takes more time, check until the creamy mass hardens.

8. Decorate our dessert with fruits or berries as your imagination allows.

9. Dissolve the pack of ready-made jelly as written in the instructions in water; I pour a little less than the recommended amount of water. Dissolve the gelatin and let cool slightly. Pour the cooled jelly over the fruit. Place the cheesecake in the refrigerator.

10. After the gelatin has hardened, remove the dessert from the mold. To make it easier to remove from the mold, we run a knife along the edges, separating it from the walls.

No-bake blueberry cheesecake - recipe with mascarpone

An amazingly tasty, easy, although not entirely dietary, blueberry recipe. Now is the season for this healthy berry. This year's blueberry harvest isn't the most abundant, but there's enough for this dessert. Blueberries give this cheesecake a beautiful lilac color. For the cream we will use Mascarpone cream cheese, it whips well and is ideal for desserts.

We will need:

• Shortbread cookies - 200 gr.
• any nuts - 100 gr.
• fresh or frozen blueberries - 300 gr.
• cream - 280 gr.
• Mascarpone cheese - 350 gr.
• sour cream or natural yogurt - 200 gr.
• sugar - 50 gr.
• powdered sugar - 80 gr.
• gelatin - 20 gr.
• sprig of rosemary

1. Grind the cookies using a blender. Pour milk into cookies, stir until smooth.

2. Fry nuts in a frying pan (peanuts, hazelnuts, walnuts - to your taste). You can do without nuts. Mix cookies with nuts.

3. Distribute the resulting dough evenly with your hands on the bottom of the mold. It is better to cover the form with parchment. Place the cookie crust in the refrigerator for 10 minutes.

4. During this time, prepare the blueberry filling. Cook the blueberries over low heat for 10 minutes, adding sugar and a sprig of rosemary. Rosemary has a pronounced aroma, so the dessert will be more original.

5. Don’t waste time and prepare the cheese filling. Beat the cream until thickened using a mixer.

6. Separately, beat Mascarpone cheese with powdered sugar and after a while add sour cream or yogurt. Beat for a few more minutes.

7. Dissolve gelatin in cold water and leave to swell for 15-20 minutes.

8. During this time, the blueberries are cooked, remove the rosemary sprig from them. Mix blueberries with gelatin.

9. Pour the blueberry-gelatin mixture into the cream and stir until the mass becomes homogeneous.

10. Add whipped cream to the beautiful lilac blueberry cream and stir well.

11. Take the cake pan out of the refrigerator and spread a beautiful, airy cream on it. Use a spatula to level the surface.

12. Place the cheesecake in the refrigerator until the cream completely hardens. For some reason, the freezing time is different each time, but on average it takes me about 5 hours. I try to make this dessert at night, and in the morning it is guaranteed to be ready.

Chocolate cheesecake

Well, this amazing dessert is worthy of a festive table. Moreover, it is prepared quite simply, just like other cheesecakes. It's better to see once...

Orange cheesecake - no-bake cake

This recipe can be prepared even in winter when there are no fresh berries or fruits, because there are always oranges in winter. However, supermarkets have other fruits almost all year round. This recipe is not for those on a diet. It uses quite fatty Philadelphia cheese and a large amount of cream. I recommend buying chocolate chip cookies, then the cheesecake will be especially delicious.

We will need:

• Chocolate cookies - 1 pack (100 gr.)
• cream - 500 ml
• Philadelphia cheese - 300 gr.
• sugar - 150 gr.
• butter - 100 gr.
• gelatin - 20 gr.
• orange - 3 pcs.

1. As in previous recipes, grind the cookies and pour melted butter into them. Mix well and place in the mold. Place the mold in the refrigerator.

2. Soak gelatin in water for 20 minutes to swell.

3. We will prepare custard cream. Pour cream and 100 g into the pan. sugar, bring to a boil, and a little later add cream cheese, stir and remove from heat.

4. Pour half of the gelatin into the hot cream, stir until completely dissolved, let the cream cool slightly.

5. Take the cookie pan out of the refrigerator and pour the buttercream on top. Leave in the refrigerator for 5-6 hours.

6. Squeeze the juice out of the oranges, you should get 250 ml. Add 50 ml of sugar to the juice and boil.

7. Remove the pan from the heat and add the remaining half of the gelatin to the juice. After the juice has cooled, pour it over the cake and let it cool for 3-4 hours.

8. Carefully separate the cake from the mold with a knife and serve at its best.

You can also prepare a recipe without baking, which was on my website not so long ago.

I hope I have inspired you to make these delicious and easy desserts. Moreover, now is the most favorable time for them - summer.

Cheesecake came to us from American cuisine. This dessert ranges from casserole with cottage cheese to soufflé with different fillings. A classic cheesecake is baked in the oven, but many of us don't have enough time to bake pies and treat ourselves to something delicious. Others find baking very difficult and difficult. Therefore, we will share recipes on how to make a simple cheesecake without baking. And you don't even need an oven.

Let's start with a classic pie. To make no-bake cheesecake, the recipe must include the following ingredients:

How to make a no-bake cheesecake:

1. Take gelatin, pour half a glass of water over it and leave it for about an hour to swell.
2. Crush the cookies, you can use a blender or do it by hand. Melt the butter first and then mix with the crushed cookies. Mix well to obtain a homogeneous mass from which you will make the base for the pie. Take the mold and spread the resulting dough, put it in the refrigerator.
3. Bring the gelatin to a boil, but do not boil it. Cool.
4. Whip the cream with sugar and add low-fat cottage cheese to the resulting foam, stir until there are no lumps left. Pour in the gelatin and mix the mixture well.
5. Now you can put the resulting filling into the mold and set it in the refrigerator for 4 hours. You can decorate the pie with a sprig of mint or sprinkle with cinnamon.

Cheesecake is ready! Please your beloved household members with a simple and delicious homemade pie.

Cheesecake options

But if you find the classic cheesecake too ordinary and boring, then the recipe can be supplemented with other products to get new and unusual options for making cakes.

Cheesecakes are:

• chocolate;
• with fruits;
• curd;
• with mascarpone;
• with condensed milk.

Curd dessert

No-bake curd cheesecake with fruit is a delicate and moderately sweet dessert that is also quite filling. This pie is a great idea for breakfast; it will charge you with strength and energy until lunch.

To prepare you will need:

Preparation procedure (it is very similar to the main recipe):

1. Before you start cooking, if you decide to use frozen fruits or berries, let them thaw for a couple of hours.
2. Mix gelatin with cold water and leave to swell.
3. Let the butter melt. You can simply put it at room temperature and wait, or melt it in a water bath.
4. Grind the cookies, it is better to use a blender or meat grinder, and then mix with melted butter. For better homogeneity, beat with a mixer.
5. Now you can put parchment paper in a baking dish, so the cake will not stick and it will be easy to remove. We knead the resulting dough into shape to form a cake, and set it to cool for half an hour;

Let's move on to preparing the filling:

1. Beat sugar and cream, you can add vanilla sugar.
2. Soften the cottage cheese, you can also beat it with a mixer until all the lumps disappear. Add whipped cream and sugar to the cottage cheese.
3. Bring the swollen gelatin to a boil and then pour into the curd cream.
4. Place the resulting cream in the prepared pan and cool for a couple of hours.
5. Place canned or already thawed fruits on top, in the order you like.
6. Mix juice from canned or frozen fruits with swollen gelatin, bring to a boil and pour the resulting syrup over the fruit on the cheesecake. The resulting cake should be refrigerated for several hours or even overnight.

For breakfast, a fragrant and tender cake will await you. To make cutting into pieces easier, soak the knife in cold water.

Chocolate treat

Ingredients (for the dough base):

Ingredients (for filling):

• dark and milk chocolate - 1/2 bar each (to reduce calorie content, you can use cocoa powder);
• cream cheese 250 g;
• 1 glass of cream;
• powdered sugar, gelatin.

Preparation:

1. Pour cold water over the gelatin and leave to swell for half an hour.
2. Soften the butter and mix it with the cookie crumbs, mix thoroughly in a blender.
3. Place the resulting dough into the mold, make sides and refrigerate until it hardens into a crust.
4. Whip cream and sugar, add cream cheese. You should get a light air mass.
5. Now we make the chocolate filling. To do this, melt the chocolate in a water bath and pour it into the cream cheese mixture. If you decide to use cocoa instead of chocolate, add it to the mixture and mix thoroughly so that no streaks remain.
6. Bring the swollen gelatin to a boil and add it to the chocolate-cream mixture, stirring; you can cool it a little so that the gelatin sets.
7. Pour the filling into the mold and refrigerate for several hours.

In the morning you can enjoy the great taste of chocolate cheesecake. If you want more flavor, add ground ginger or nutmeg to the chocolate while preparing the filling.

Option with condensed milk

Cheesecake with condensed milk without baking is quite unusual. The result, of course, is not an ordinary, but very tasty dessert.

Ingredients (for filling):

• sour cream - 400-500 g;
• condensed milk - 200-300 g;
• gelatin - 1 sachet;
• water.

Ingredients (for the crust):

• butter - 250 g;
• cookies - 300-400 g

Preparation:

1. Crush the cookies, mix with melted butter and mix thoroughly.
2. Place the resulting dough in a mold lined with parchment paper and press down.
3. Dissolve gelatin in cold water, give it time to swell. This may take from 10 minutes to half an hour.
4. For the filling, mix sour cream and condensed milk.
5. Add melted gelatin to the resulting cream, pour in gently stirring so that no clots form.
6. At the final stage of preparation, fill the cooled mold with cream and place it in the refrigerator to cool for 2 hours.
7. You can get creative and sprinkle the cake with grated chocolate, coconut, cinnamon, and nuts.

Bon appetit and drinking tea!

English dessert

We offer a real English dessert - no-bake cheesecake with mascarpone. In the UK it is served cold with tea. Invite your friends over and have a “fiveo’clocktea”.

Ingredients:

Preparation:

1. Mix softened butter with crushed cookies until smooth.
2. Let the gelatin swell in cold water.
3. Beat sugar or powdered sugar with cream until fluffy.
4. Continuing to stir the cream, pour in the gelatin brought to a boil and mix with a mixer so that no lumps form.
5. Add cheese to the whipped cream, softening it in advance, and beat the resulting mixture until it becomes a light, airy cream.
6. When the filling is ready, take out the mold and add the cream. The cake is ready. Now the final touch is to put it in the refrigerator until it hardens completely.

You have a homemade creamy cheese dessert.

Recipe without gelatin

And finally, for those who want to enjoy a very light dessert, we offer a no-bake cheesecake without gelatin.

Ingredients:

• cookies - 300 g;
• butter – 280 g;
• sour cream 450 g;
• low-fat cottage cheese 400 g;
• sugar 100 g;

Preparation:

1. Stir melted butter into mashed cookies until smooth.
2. Prepare a baking dish by placing cling film or parchment paper in it. Line the mold with dough, pressing it down thoroughly. Refrigerate until crust is set.
3. Prepare the filling. Beat the cottage cheese together with sour cream and sugar until fluffy.
4. When the dough has hardened to a crust, pour in the sour cream and place the resulting pie in the refrigerator for several hours.

If desired, the cake can be sprinkled with coconut, chocolate, powdered sugar or cinnamon.