Cottage cheese pie with gelatin without baking. Curd cake without baking

Today on my birthday, I made a coffee cake without baking from cookies and cottage cheese with the addition of gelatin, this incredible delicacy was appreciated by all the guests. Coffee cake consists of three layers, each has its own taste. Cottage cheese - reminiscent of vanilla ice cream, coffee will give you a hint of creme brulee, and chocolate coffee - the most piquant and a little sharp, it adds zest to the dessert.

So that you can cook a delicious and quick cake without baking, see the recipe with step-by-step photos, in which you will see the entire cooking process. The dessert is prepared very simply and quickly, but the main thing is to know some secrets, otherwise there is a chance that nothing will work out for you. You won’t spend much time on cooking, unlike cakes that need to be baked. The ingredients are also not expensive, we will use cottage cheese, milk, cookies and coffee, and to make the dessert harden, we will add gelatin.

Give your family a no-bake cottage cheese cake with cookies that will charm everyone with its light coffee taste.

Ingredients

• Gelatin - 25 g.
• Water - 200 ml

The basis:

• Shortbread cookies - 200 g.
• Butter - 100g.

Lactic:

• Fat cottage cheese - 300 g.
• Sugar - 130 g.
• Milk - 1 cup (200ml)
• Gelatin (diluted) - 10 tablespoons
• Vanillin - a pinch

Coffee:

• Cottage cheese - 200 g.
• Instant coffee - 1 stick
• Water - 200 ml.
• Sugar - 130 g.
• Milk - 200 ml.
• Gelatin (diluted) - 5 tablespoons

Chocolate:

• Instant coffee - 1 stick
• Water - 200 ml.
• Cocoa powder - 1 tbsp
• Sugar - 1 tbsp
• Gelatin (diluted) - 5-7 tablespoons

How to make a cake without baking with coffee

Very important! If the gelatin has frozen or cooled down, put it on a slow fire and warm it up to a hot state (do not boil) and only then add it. Each manufacturer indicates on the package the amount of liquid in which it needs to be dissolved. Usually it is 400ml or 800ml. In my case, 400 ml, but 25 g was enough for me to freeze the cake.

We make the basis

We crumble shortbread cookies with our hands, at least into 3-4 parts, this will be enough to grind with a blender. But if you're crushing cookies with a crusher, you'll want to break as little as possible.

Using a blender, grind shortbread cookies so that the base is homogeneous. Melt butter until liquid. Add it to the crumbs and mix so that it is evenly distributed. The mass will turn out a little wet. Some do not add oil at all, but then the dessert may crumble when cut.

To make a cottage cheese cake without baking, we need a detachable form with sides, I have a diameter of 22 cm. We put in the refrigerator.

Cooking 3 curd layers

Then we will deal with the curd (white) layer. We put a part of cottage cheese 300g., Add milk, sugar, vanillin. We take an immersion blender and beat all the ingredients into a homogeneous mass. It is very important that cottage cheese should be fat, fresh, moist and not sour. I bought farm cottage cheese, it is a little different from homemade, it has a more delicate texture. The mixture will turn out liquid, similar to a milkshake, only a little thicker. Leave the white layer aside and move on to the others.

Let's start preparing the coffee layer. Pour instant coffee into a glass and pour boiling water over it, mix, no need to add sugar. We put the rest of the cottage cheese in a deep container, pour sugar and brewed coffee.

With an immersion blender, beat into a creamy mixture, it will taste like a delicate crème brulee, without lumps. Whipping will create air bubbles.

Now let's make a chocolate-coffee layer. Pour instant coffee into a glass and pour boiling water over it, add sugar and mix. Immediately add cocoa powder and stir quickly with a spoon so that no lumps remain.

Since we are preparing a no-bake cheese cake with gelatin and our all coffee cake ingredients are ready, you can do the following. Pour the gelatin, preferably in a saucepan, to insure yourself. Now we put the kettle on the fire and wait until it boils, as soon as it boils, pour boiling water into a glass and pour boiling water, immediately stir with a spoon until completely dissolved. It is important! Add gelatin only when hot, otherwise it will not dissolve, but will be pieces in the dessert. You can't boil it!

We take the curd (white) mixture and add 10 tablespoons of gelatin to it, with the addition of each spoon, immediately stir with a whisk.

We take out the chilled form with the base and pour the milk mass, put it in the refrigerator for 30-60 minutes until it hardens. If you are in a hurry, you can set to freeze and freeze for 20-30 minutes.

Check if the first milk layer has frozen and only then start adding gelatin. We take the coffee-curd mixture and add 5 tablespoons of hot gelatin to it, immediately stir with a whisk. You can beat the mass for 3-5 minutes to make it more magnificent. If the gelatin has cooled during this time, you can heat it over low heat until warm.

Fill with coffee mass, put in the refrigerator or freezer for 30-40 minutes until completely solidified.

Now pour the rest of the hot gelatin into the chocolate-coffee mixture that we made in the cup. Mix and fill it with the last layer. We put the cottage cheese cake in the refrigerator for at least 6 hours, and preferably at night.

We take out the cottage cheese coffee cake from the refrigerator, heat the knife and quickly remove the edges, remove the form. Heat the knife again and cut off the perfect piece.

How to decorate a cake

Before serving, you can sprinkle the dessert with grated chocolate or decorate with store-bought cookies or sweets. And also pieces of fresh fruits or berries will look very nice.

Eat my dears! Bon appetit!

Tips for making delicious no-bake cake

• Cookies can be used any: chocolate or vanilla. The taste of the base depends on the taste of the biscuit. But if you don’t have it on hand, but you really want to cook a dessert, then you can make a thin biscuit.
• Cottage cheese buy homemade and fat. You can also take store-bought cottage cheese, it is very tender and has no smell or specific taste, just choose vanilla.
• Cottage cheese can be mixed with milk, sour cream, cream, fermented baked milk.
• I used instant gelatin, it should not be brought to a boil, otherwise it will lose all its jelly properties.
• Be sure to buy instant coffee, it is stronger and it also gives a creamy texture.
• Instead of coffee, you can use berries, jellies, fruits. But they need to be processed first.
• So, you have learned how to make a cake without baking from cookies and cottage cheese with the addition of gelatin in just 30 minutes, he will spend the rest of the time in the refrigerator.

Cookie cake without baking video

And without an oven, you can cook incredibly delicious cakes. They are bright, neat, quite simple and even useful. Of course, cottage cheese is a wonderful dairy product that turns any dessert into a healthy treat.

"Blueberry-curd temptation"

Recipe for cottage cheese cake with gelatin without baking in steps:

1. Pour sour cream into blender. Put cottage cheese here. Kill both products into a homogeneous mass with an immersion blender;
2. Then add honey and beat the mass again. If desired, honey can be replaced with sugar;
3. Pour all the gelatin into the pan and pour it with a glass of water. It must be at room temperature. Leave for ten minutes;
4. At this time, blueberries should be cleaned of litter, rinsed under a thin stream of water, let it drain;
5. Put the pan with gelatin on a small fire. The content must be stirred. As soon as the grains dissolve, the pan must be removed. It takes no more than five minutes;
6. Pour the gelatin into the curd-sour cream mass in a thin stream, stir, then beat with the same blender;
7. Place the blueberries on the bottom of the cake container, distributing them as evenly as possible. It is better to give preference to silicone;
8. Pour the curd mixture on top;
9. Place in refrigerator for at least two hours. Then you can decorate with blueberries on top or mint leaves, and remove the silicone mold.

Cottage cheese cake with gelatin and biscuit fruit

• 220 g sugar;
• 270 g of biscuit cookies;
• 850 g canned pineapples;
• 420 ml sour cream;
• 35 g of gelatin;
• 1 pack of oil;
• 2 g vanillin;
• 540 g of fatty cottage cheese.

Time - 7 hours.

Calorie content - 230 kcal / 100 g.

Procedure:

1. Pour all the gelatin into a glass and fill it with water. Set aside to let it swell;
2. Crumble the biscuits with your hands, as finely as possible. It is not necessary to grind into powder;
3. Oil, about 200 g, should be grated directly to the liver. Pour half of all sugar here and add vanillin. Mix everything. The easiest way is to use a mashed potato crusher, so the cookies are additionally crushed;
4. Take a detachable form. If it is not there, you can take a glass one, but the layers should be laid in it in the reverse order, starting with jelly, and then turned over;
5. First, put a sheet of parchment on the bottom of the mold, and then install the side part with it;
6. Put the cookie crust inside, it needs to be compacted and leveled;
   
7. Mix the remaining sugar in a separate bowl with sour cream and cottage cheese. You can add a little vanilla again;
   
8. Next, with a blender, this curd mass must be smashed into a homogeneous liquid cream;
9. Cut all pineapples into small pieces. Leave a third of this part in syrup, pull the remaining pieces into a bowl with curd cream, mix them in there;
10. Combine half of the pineapple syrup with the gelatin mass and put on fire. Then slowly heat it up so that the particles dissolve completely. Do not let it boil, but remove the foam;
11. Pour most of the syrup into the mass with cottage cheese, stir;
    
12. After that, pour the resulting curd soufflé onto the cake into a mold;
    
13. Send the form to the refrigerator for an hour;
14. After an hour, pour the rest of the gelatinous mass into the syrup with pineapple pieces, stir;
15. After that, pour this liquid on top of the chilled cake and refrigerate for at least six hours. Better at night. Then you can eat.
    

Cottage cheese cake with gelatin and marshmallow

• 380 g cookies;
• 260 ml cream;
• 1 pack of vanilla pudding;
• 10 g of gelatin;
• 220 g of cottage cheese;
• 220 ml milk:
• 170 g marshmallows.

Time - 13 hours.

Sequencing:

1. Soak gelatin according to instructions. You can do this in lemon juice to later emphasize the tenderness and sweetness of the cream;
2. Pour milk into a blender bowl, then add pudding, cottage cheese and cream. The classic Dr. Oetker brand vanilla pudding is usually used, but you can use another one;
3. Mix all these ingredients together, and then pour the gelatin mass here and mix again;
4. First moisten the cookies in milk, quite a bit, and put them on the bottom of the mold. This will be a cake, so you need to spread it tightly;
5. Then pour a third of the entire cream on top of the cookies;
6. Next, lay marshmallows tightly on top, it should be another layer in the cake;
7. And after that, pour the remaining large mass of cream into the mold;
8. Refrigerate overnight and then decorate as desired. For example, a few more marshmallows.

No Bake Chocolate Cheesecake Recipe

• 120 ml of milk;
• 380 g sour cream;
• 460 g of cottage cheese;
• 20 g of gelatin;
• 3 g vanillin;
• 30 g cocoa.

Time - 6 hours.

Calorie content - 141 kcal / 100 g.

How to cook:

1. Warm the milk a little and pour gelatin over it. Leave it like that for twenty minutes;
2. Grind cottage cheese with sugar, and then stir in sour cream with vanilla;
3. Next, pour gelatin with milk into this mixture in a thin stream and stir constantly;
4. Divide the mass into two parts. Stir cocoa into only one of them to get the chocolate part;
5. Take the form and pour different masses into it in parts in turn. The more often you change the mixture, the more multi-colored layers will be;
6. Send to the refrigerator for five hours to solidify, then you can serve and additionally decorate.

Cake recipe with gelatin and cottage cheese yogurt

• 300 g sweet crackers;
• 5 g gelatin;
• 240 g of cottage cheese;
• 120 ml of yogurt;
• 60 g of powdered sugar;
• 70 g of a mix of dried fruits;
• 90 g butter.

Time - 2 hours.

Calorie content - 311 kcal / 100 g.

Cooking method:

1. In one bowl, mix cottage cheese with yogurt and powdered sugar, add gelatin and leave for ten minutes;
2. After that, add soft butter in parts, stir constantly, and then add a mix of dried fruits. It can be prunes, raisins, dried apricots. It is advisable to fill them with water for several minutes in advance so that they soften, and then cut;
3. The cake mold should be covered with cling film. Next, lay out some of the crackers in a dense layer. If they are too hard, they can be poured over with any juice;
4. Next, lay out part of the curd mass, distribute it evenly;
5. Then again lay out a layer or two of crackers and cream on top. Alternate until the ingredients run out. The smaller the shape, the more layers;
6. Put in the refrigerator for an hour and a half. Next, pull out of the mold with cling film, turn on a large dish and remove the film. Decorate as you wish.

Cottage cheese and sour cream dessert without baking

• 270 g cookies "anniversary";
• 110 g of oil;
• 160 g of cottage cheese;
• 10 g of gelatin;
• 1 lemon;
• 120 g of sugar;
• 1 stalk of mint;
• 470 g sour cream;
• 10 g vanilla sugar.

Time - 3 hours 30 minutes.

Calorie content - 247 kcal / 100 g.

Action algorithm:

1. In a food processor, grind the cookies into crumbs. If not, you can pass through a meat grinder. You should get a fairly small homogeneous mass. In extreme cases, you can grind with a rolling pin;
2. Mix soft butter with cookies. Get a sticky mass;
3. This mass must be laid as evenly as possible on the bottom of the cake mold, pre-lined with baking paper. Tamp tightly with your hands;
4. Send the form to the refrigerator while the rest of the cake is done;
5. Gelatin pour half a glass of water. After ten minutes, put on fire and heat to 50 degrees, do not boil. Stir vigorously to dissolve the particles. And then cool;
6. Pass the cottage cheese through a sieve so that there is a uniform smooth consistency, stir in sugar, sour cream and vanilla sugar here;
7. Squeeze juice from half a lemon. You can use one lime instead of lemon;
8. Stir this juice into the curd;
9. Beat the whole mixture until the sugar dissolves as much as possible. Then slowly pour in the gelatin, without turning off the mixer;
10. Next, pour the entire mixture over the frozen cookies, distribute and put in the refrigerator back for two hours;
11. Remove from the mold and garnish with lemon wedges and a mint stalk.

Jelly cake with strawberries and cottage cheese

• 320 g of cottage cheese;
• 360 g vanilla crackers;
• 15 g of gelatin;
• 180 ml sour cream;
• 70 g of sugar;
• 170 g strawberries;
• 70 ml of water;
• 120 g butter;
• 5 g vanilla sugar;
• 1 pack of strawberry jelly.

Time - 5 hours.

Calorie content - 226 kcal / 100 g.

Action algorithm:

1. First, according to the instructions, pour the gelatin with water. After a couple of minutes, it needs to be slightly heated in the microwave or on the stove and cooled;
2. Pass the crackers through a meat grinder, and then mix them by hand with soft butter. If the oil is quite hard, for example, it has not been pulled out of the refrigerator in advance, you can simply grate it. Small parts of the product will quickly connect with breadcrumbs;
3. This mass must be compacted to the bottom of the mold and put in the refrigerator. If the crackers are unsweetened, you can mix in a little powdered sugar. It is powders, since sugar will not dissolve and will crunch unpleasantly later;
4. In a blender, mix cottage cheese, sour cream, sugar. And after that add gelatin and kill everything again;
5. Take half a strawberry, wash it and, if it is very large, cut it into slices. Stir into the curd mass, and then pour everything onto the chilled crust of crackers. Send two hours to the refrigerator;
6. After that, take strawberry jelly and dissolve it in 300 ml of water. If more is indicated on the package, you still need to dissolve in this amount;
7. Wait until the jelly cools down. Cut the rest of the strawberries into thin identical slices, as neatly as possible;
8. Beautifully lay the slices on top of the curd layer, which has already hardened. You can just in a circle, or you can in the form of flowers or stars;
9. Next, pour the gelatin strawberry mass on top. The berries may float a little, but that's okay. They will quickly freeze;
10. Put in the refrigerator for another two hours, three is better. Remove from mold and serve.

Cottage cheese, like other dairy products, can be taken in any fat content. They freeze the same anyway. But if you take low-fat foods, you can reduce the calorie content of the entire dessert.

You can decorate cakes not only with mint. You can take and break large pieces of chocolate with nuts, and even better - make a salted caramel mass with hazelnuts. To do this, you can simply roast hazelnuts with sugar and a pinch of salt. When the mass hardens, it must be cut with a knife into arbitrary pieces - and you can decorate.

And yet the main thing is the divine taste of these simple curd cakes without baking. They can be a great alternative to breakfast or decorate any holiday table.

No Bake Gelatin Fruit Fruit Cake is an amazing dessert that doesn't require an oven. Even if you have never cooked a cake in your life, you can make a luxurious treat according to this recipe with a photo and it will turn out the first time. The list of ingredients includes healthy and tasty ingredients - cottage cheese, sour cream, fruits, berries, so that the dessert turns out to be more healthy than traditional pastries. Both children and adults will be delighted with this delicacy.

To make a cake with cottage cheese and jelly, any soft fruits and berries, fresh, canned or frozen, will do. Bananas, lemons, strawberries, oranges, kiwi, seedless grapes, canned pineapples harmonize well with curd taste. A cake with cherries or peaches without baking is also successful. No need to put them all at once, otherwise the tastes will mix and kill each other. Choose three or four of your favorite types and put them in the filling, and leave the rest of the fruit for decoration.

Composition of products

For the base:

• cookies - 400 g
• butter - 80 g

For filling:

• cottage cheese with a fat content of 9% - 450 g
• sour cream with a fat content of 10-15% - 500 g
• powdered sugar - 100 g
• vanillin - 10 g
• gelatin - 40 g
• strawberries - 250 g
• bananas - 2 pcs
• oranges - 2 pcs
• kiwi - 3 pcs (optional)

For decoration:

• strawberry jelly
• strawberries - 25 large beautiful berries

Cooking process

Cooking a cake with cottage cheese and gelatin is easy. The most important point is to thoroughly melt the gelatin so that no solid crystals remain, and then mix it with the filling.

1. First, let's prepare the base for the cake. Break the cookies into pieces, and then crush into crumbs using a rolling pin or blender.
   
2. Melt the butter, mix with cookies and put in a baking dish with removable sides. Additionally, you do not need to line the container with parchment or cling film. Spread the mass over the bottom, tamp a little with a spoon and refrigerate for 15-20 minutes.
   
3. Now let's get to the stuffing. Pour 100 ml of cold water into 30 grams of gelatin and leave to swell at room temperature for 10 minutes. Then put the container in a water bath and wait until the crystals are completely dissolved. Depending on the brand of gelatin, this can take two to ten minutes.
   
4. Wash and dry the strawberries, remove the tails, and then cut into small pieces of arbitrary shape. Bananas and kiwi peel, also cut. Remove the skin from the oranges, divide into slices, carefully remove the film from each slice and remove the seeds.
   
5. Rub the cottage cheese through a fine sieve to break up all the lumps. If you are using cottage cheese, this step can be omitted. Add sour cream, powdered sugar and vanilla. Beat with a mixer or whisk until smooth, then add water with dissolved gelatin and beat thoroughly again. The result should be a fairly liquid, pouring mass.
   
6. Add the prepared berries and fruits to the curd-jelly mass, mix gently so as not to damage the delicate structure of the strawberries.
7. Pour the curd filling onto the cookie base. Place the container in the refrigerator for 3 hours.
8. Now let's decorate the cake. To prepare strawberry jelly, dilute the remaining 10 grams of gelatin in 150 ml of cold water, leave to swell for 10 minutes, and then heat in a water bath so that the gelatin is completely dissolved. Add sugar, spices to taste.
9. Cut strawberries into slices.
10. Remove the prepared curd cake with gelatin from the refrigerator.
11. Carefully pour the colored mass of strawberry jelly and spread it with a spoon over the entire surface. Act very gently: the filling has not yet had time to completely harden, but only slightly seized. Arrange the strawberries all over the cake, starting from the center. Then put the dessert back in the refrigerator for 3-5 hours.
12. Cheese-jelly cake without baking is ready. Now it must be carefully removed from the mold. You can start tasting!

For a festive table, try making a no-bake two-color cottage cheese cake: divide the cottage cheese and sour cream mixture into 2 parts, add strawberry puree to one of them, and banana puree to the other.

cooking options

Curd jelly cake can be prepared with any fruits or berries to your taste. A good choice is cottage cheese cake with peaches or. If you decide to make a cake without baking with cottage cheese and prunes, dried fruits should be steamed well. Another good cottage cheese cake recipe is. You can use both fresh and frozen pitted fruits. The filling according to this recipe can be used on a pie or cake with curd cream and biscuit. Making a cake with fruit, jelly and cottage cheese is easy. Save this recipe for the simplest and most delicious dessert, it will definitely come in handy.

A no-bake cottage cheese cake is a wonderful way to please yourself and your loved ones with a delicious, but at the same time light treat. One of the proposed recipes will help you quickly prepare a dish.

Curd cake without baking - the easiest way

The easiest way includes a minimum set of ingredients. You can cook with any berries.

Required products:

100 grams of butter;
2 large spoons of gelatin;
half a kilogram of cottage cheese;
200 grams of cookies;
0.2 kg of sugar;
200 grams of berries;
0.2 liters of heavy cream.

Cooking process:

1. Turn the cookies into crumbs, mix with butter. What happened, we shift it into a mold, press it and put it in the refrigerator.
2. We mash the selected berries to a puree state, divide the cottage cheese into two parts, one slightly larger than the other. And the one where we combine less with the berry mass.
3. Pour gelatin with water, and when it swells, pour slightly warmed cream into it.
4. Part of this mass is added to the cottage cheese, and to the other to the berries.
5. We take out the base from the refrigerator and alternately lay out both fillings, cool for a couple of hours and you can eat.

Recipe for cooking with gelatin

A no-bake cottage cheese cake with gelatin is somewhat reminiscent of a soufflé, and the cottage cheese is almost not felt.

Required products:

400 grams of sour cream;
30 grams of gelatin;
a glass of sugar;
jar of pineapple pieces;
0.2 kg of butter;
500 grams of cottage cheese;
a sachet of vanillin;
0.25 kg of cookies.

Cooking process:

1. Put the gelatin in a glass, fill it with cold water, wait for it to swell.
2. Break the cookies into small pieces, combine with grated butter, half the indicated amount of sugar and vanilla.
3. Knead the mass well and place it on the bottom of the mold in a dense layer.
4. We put sour cream, the remaining sugar in the cottage cheese and interrupt everything with a blender. Then we place half of the pineapples here.
5. Mix the remaining pineapples with syrup with gelatin, heat in a water bath until it dissolves.
6. Pour a little more than half of this mixture to the cottage cheese, and then cover the cookie crust. We remove for 60 minutes in the refrigerator.
7. With what remains, pour the already slightly frozen cake and put it back in the cold for another 6 hours.

With fruit

Cottage cheese - fruit cake - a real delicacy that will certainly appeal to children.

Required products:

200 grams of cottage cheese;
500 grams of grapes;
0.5 kg of sour cream;
30 grams of gelatin;
a glass of sugar;
0.4 kg of cookies;
180 grams of butter.

Cooking process:

1. Melt the butter, mix with pre-crushed cookies.
2. Place the resulting mass in a container, press it, put it in the refrigerator for an hour.
3. Pour gelatin with water, let stand to swell.
4. Sugar, sour cream and cottage cheese, combine, beat with a blender.
5. Pour gelatin into the curd, mix.
6. Put the grapes on the cookie crust and fill it with the curd mixture and put it back in the refrigerator.
7. After about an hour, the dish can be served.

Healthy curd - yogurt cake

Required products:

0.4 liters of yogurt;
two bananas;
100 milliliters of milk;
200 grams of cherries;
20 grams of gelatin;
0.4 kg of cottage cheese;
100 grams of sugar;
0.2 kg of cookies.

Cooking process:

1. We combine yogurt, cottage cheese and sugar, interrupt with a blender.
2. Pour gelatin with milk, warm slightly after 10 minutes, add to the curd mixture.
3. Move it into a mold, put crushed cookies, banana slices and curd mass again on top.
4. A layer of cherries and some more mixture. Refrigerate for a couple of hours and serve.

With sour cream in a hurry

Cottage cheese and sour cream cake is considered almost a classic. Optionally, you can add various berries, cocoa and even chocolate to the recipe.

Required products:

Two spoons of cocoa;
a bag of gelatin;
0.4 kg of cottage cheese;
100 milliliters of milk;
six spoons of sugar;
any berries;
400 grams of sour cream.

Cooking process:

1. Pour gelatin with milk, put on fire and dissolve without boiling.
2. Mix sugar, sour cream, cottage cheese, beat with a blender.
3. Divide the resulting mass into two parts, mix one with berries and the other with cocoa.
4. Put everything in a mold alternating layers and put in the refrigerator to harden.

Cooking with citrus flavor

Required products:

600 grams of cottage cheese;
150 grams of cookies;
one orange;
40 grams of gelatin;
0.2 kg of sour cream;
120 milliliters of water;
150 grams of sugar;
vanillin to taste.

Cooking process:

1. Pour gelatin with hot water and leave to swell.
2. Put sour cream, sugar, vanillin into the cottage cheese and beat until smooth.
3. Pour gelatin here, mix.
4. Part of this mass is placed in a mold, and on top we lay out slices of oranges, then again cottage cheese, chopped cookies and finish everything with the curd mixture.
5. Put the cake in the fridge overnight, turn it over in the morning and serve.

Chocolate lemon cake with cottage cheese

Chocolate-lemon cake is insanely delicious. If you don’t want to mess around and stand at the stove for a long time, then this recipe is for you.

Required products:

20 grams of gelatin;
half a glass of water;
0.2 kg of cookies;
200 grams of sugar;
three tablespoons of cocoa;
a spoonful of starch;
100 milliliters of milk;
four lemons;
0.3 kg of yogurt;
0.7 kg of cottage cheese.

Cooking process:

1. Pour gelatin with water, leave for a while to swell.
2. Mix the butter and crushed cookies, put the mass into a mold and refrigerate for an hour.
3. Squeeze the juice from the lemons, grate the zest from one.
4. Put starch in a bowl and start pouring lemon juice in parts, constantly stirring so that there are no lumps. Pour 120 grams of sugar here and put the zest.
5. Separately mix the remaining sugar, cocoa and milk.
6. Put both resulting mixtures on fire, add gelatin.
7. Combine the curd mass with chocolate and lemon cream, beat well.
8. Spread the cream in turn on the biscuit cake until it runs out, then put it in the refrigerator for at least 4 hours.

Treat with no-bake cookies

Cottage cheese cake with cookies without baking - a very tasty combination. For dessert, it is better to take square cookies.

Required products:

250 grams of cottage cheese;
a spoonful of gelatin;
0.25 kg of sour cream;
300 grams of cookies;
100 grams of sugar.

Cooking process:

1. Pour gelatin with water, put on fire and dissolve completely.
2. Blend the cottage cheese, sugar and sour cream well with a blender, then combine with gelatin.
3. Put the cookies tightly into the mold, pour the resulting mass on top and repeat the sequence several times.
4. Remove the cake overnight in the refrigerator to set.

Cottage cheese cake with fruit is a real find for chefs who want to cook a delicious beautiful treat, but do not want to stand by a hot stove. Such a cake does not require baking, it is made from cottage cheese, sour cream and fruits using gelatin.
Cottage cheese jelly cake with fruit belongs to the “turnover” dishes, since its preparation begins with the top layer, which first turns down, and after it has completely solidified, the cake turns over onto a plate and only then the top layer is really on top.
Since the cottage cheese jelly cake has a beautiful design, I suggest preparing it for the next holiday or birthday. I prepared it for my name day at work, which made my colleagues very happy. Everyone was delighted with such a light, delicate, beautiful and delicious dessert.

Taste Info New Year's recipes / Desserts without baking

Ingredients

• cottage cheese (any fat content) - 500 g;
• sour cream (any fat content) - 500 ml;
• gelatin - 40 g;
• kiwi - 3 pcs.;
• lemon - 0.5 pcs.;
• banana - 2 pcs.;
• canned pineapple (pieces) - 1 can;
• orange - 1 pc.;
• jelly with orange flavor - 1 sachet;
• cookies - 100 g;
• sugar - 6 tbsp. l.;
• vanilla sugar - 10 g.

How to cook cottage cheese cake with gelatin and fruits

To prepare a curd soufflé cake, you need a large deep mold, it can be a silicone mold for cupcakes or, as in my case, an ordinary plastic cake box (which is very convenient if you need to transport the cake).
Cooking a cake with fruit is conditionally divided into 4 stages.
Stage 1 - preparing the orange layer
Dilute orange-flavoured jelly as indicated on the package: pour the contents of the sachet into 200 ml of hot water, but not boiling, and mix until the grains are completely dissolved.


Cut the orange into thin wheels and carefully cut off the skin with a sharp knife.


Cut the circles in half, put them in a circle on the bottom of an inverted form.


Pour the prepared jelly over the orange slices.


Remove form from refrigerator.
Before proceeding to the next step, pour gelatin into a mug or glass and pour 100 ml of water, mix and leave to swell.

Stage 2 - preparation of fruits
Wash all the fruits that make up the cake thoroughly and allow to dry.
Peel off the kiwi, cut in half lengthwise, then cut each half in half again, then cut into cross pieces.


Place kiwi slices in a small saucepan, add 3 tbsp. l. granulated sugar and add the juice of half a lemon.


Mix and heat over low heat. The kiwi should release juice and the sugar should dissolve. Remove from heat and let cool.


Peel bananas, cut into wheels of arbitrary thickness and sprinkle with lemon juice.


Drain the liquid from canned pineapples, peel the remaining orange, finely chop the flesh.
Stage 3 - preparation of the curd mixture with gelatin
Put cottage cheese, sour cream, remaining granulated sugar and vanilla sugar in a saucepan.
Choose the fat content of dairy products at your discretion.


Using an immersion blender, mix all ingredients thoroughly.


Transfer the swollen gelatin to a ladle, add 70 ml of water and heat until the gelatin is completely dissolved - the liquid will become transparent.

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Pour the gelatin into the saucepan with the curd mixture and mix again with a blender. The mixture will be quite liquid, don't worry, this is normal.


Put all the prepared fruits into the curd mixture.


Gently mix, evenly distributing the fruit throughout the volume.
Stage 4 - cake formation
Remove the mold with the frozen orange layer from the refrigerator and pour the curd mass with fruit into it.


The final sand layer is optional, but I highly recommend it. We are preparing the cake without baking, shortbread cookies will be at the bottom and will harmonize the jelly part of the cake.
Break the cookies, place in a blender bowl with knives and crush the cookies into crumbs.

Gently pour the cookies into the mold on top of the curd mass and smooth with a silicone spatula, pressing it slightly.


For better adhesion of sand crumbs, I advise you to melt a small amount of butter (50-70 g) and moisten the crumbs with it.
Place the mold in the refrigerator overnight. In the morning, turn the mold over onto a plate and very carefully remove the cake from it. Additional decorations for dessert are no longer required.