Seven absolutely delicious no-bake cheesecake recipes

Home-cooked meals are great, aren’t they? But do you usually buy your desserts or bake them yourself? We’re convinced that the latter option is better. Why not make a cheesecake, for example? Do you think it’s too difficult? Well, we’re happy to inform you that you’re mistaken! And we’ll prove it.

LikeAble has put together seven of the most utterly delicious, and easy-to-cook, recipes for this exquisite dessert. You’re taste buds will thank us!

Classic cheesecake

muranoland

Ingredients:

10 1/2 oz (300 g) cookies
3 1/2-5 oz (100-150 g) butter
1 lb (500 g) mascarpone, «Philadelphia» cheese, or low-fat cottage cheese
7 fl oz (200 ml) cream (33-35% fat)
5 oz sugar
0,7 oz (20 g) gelatin powder

Directions:

Soak the gelatin in 3 1/2 oz (100 ml) of cold boiled water and leave for 1 hour.
In a blender, grind the cookies into crumbs, add melted butter, and stir the mixture well.
Place the crumb mixture on a pan (9-10 inches [24-26 cm] in diameter), press well onto the bottom of the pan and put in the fridge while preparing the filling.
Bring the gelatin to boil (but don’t boil it) and set aside until cool.
Whisk the cream, add the sugar and mascarpone. Stir well.
Combine the mixture with gelatin and stir again.
Spread the resulting mixture over cracker crumbs until smooth, then refrigerate for 3-4 hours.
Chocolate cheesecake

pizzalorenzo

Ingredients:

5 oz (150 g) shortbread cookies
5 oz (150 g) butter
3 1/2 oz (100 g) sugar
4 fl oz (120 ml) heavy cream
5 oz (150 g) dark chocolate
2 tablespoons cocoa powder
7 oz (200 g) cream cheese

Directions:

Sit the bowl with chocolate in it over a pan of barely simmering water and allow the chocolate to melt, set aside until cool.
In a blender, grind the shortbread cookies into crumbs. Combine with melted butter, add 1 tablespoon of sugar and stir well.
Transfer the resulting mixture to a pan, press it firmly and evenly into the bottom and put in the refrigerator.
Whisk the cream, add cooled melted chocolate and the cocoa powder diluted with a small amount of hot water. Mix everything gently.
Beat the cream cheese and sugar in a mixer. Stir in the chocolate mass until they are completely mixed together.
Spread over bottom layer in the pan. Put in the freezer for 1 hour.
Transfer to the refrigerator, and chill for 30 minutes. After the cheesecake is completely cooled, cut it into slices.
Blueberry cheesecake with nuts

gastronom

Ingredients:

18 oz (500 g) cottage cheese
18 oz (500 g) sour cream
1 cup sugar
7 oz (200 g) nuts (almonds, cashews, walnuts)
3 1/2 oz (100 g) blueberries or blueberry jam
5 oz (150 g) butter
7 oz (200 g) gelatin powder
5 oz (150 g) dried apricots or dates

Directions:

Grind the nuts and dates (dried apricots) in a blender, add the melted butter to form a base with borders.
Dissolve the gelatin powder.
Beat together the cottage cheese with sugar and sour cream until you have a smooth mixture. Add the gelatin, then mix well again.
Combine with blueberries or blueberry jam and mix well one more time.
Spread the resulting mixture over the nut base, chill in the refrigerator for 3-4 hours.
After the cheesecake is completely cooled, decorate it with jam or fresh berries and serve.
Banana cheesecake

white-plate.livejournal

Ingredients:

12 oz (350 g) shortbread cookies
5 oz (150 g) butter
3 bananas
2 tablespoons lemon juice
16 oz (500 g) cottage cheese
7 fl oz (200 ml) cream
2 tablespoons icing sugar
1 1/2 tablespoon gelatin powder

Directions:

In a blender, grind the shortbread cookies, and combine them with the melted butter.
Press the resulting mixture evenly into a cake pan.
Dissolve the gelatin in 6-7 tablespoons of hot water and stir until completely dissolved.
In a blender, grind two bananas together with the lemon juice. Add the cottage cheese, cream and icing sugar. Whip everything together until very smooth and then, stirring, pour the gelatin in slowly.
Spread the resulting mixture over the cookie base, chill in the refrigerator for 3-4 hours.
When ready, remove the cheesecake from pan and decorate with bananas.
Cottage cheese and condensed milk cheesecake

art-lunch

Ingredients:

10 1/2 oz (300 g) cottage cheese
10 1/2 oz (300 g) condensed milk
9 oz (250 g) shortbread cookies
7 oz (200 g) butter
1 1/2 tablespoon gelatin powder
3 1/2 fl oz (200 ml) cream

Directions:

Soak the gelatin in the water as indicated on the package.
In a blender, grind up the cookies, then combine them with the melted butter.
Place the resulting dough in a cake pan, forming a small border around edge.
In a blender, mix the condensed milk, cottage cheese, and cream. Add the gelatin, then mix well again.
Pour the filling over the cookie base.
Put the dessert in the refrigerator for 3-4 hours.
Use berries to decorate the cheesecake (optional).
Raspberry cheesecake cupcakes

mykirov

Ingredients:

9 pieces of cookie (any kind)
5 oz (150 g) frozen raspberries
2 tablespoons of cornstarch
1 oz (30 g) sugar
10,5 oz (300 g) cottage cheese (Almette, Philadelphia)
3 1/2 oz (100 g) cream (30% fat)
8 1/2 fl oz (250 ml) cold water

Directions:

Grind up the cookies.
Slightly heat the frozen berries in a sauce pan over medium heat.
Drain the juice, add half of the water and all the starch, and stir thoroughly.
Pour the remaining water into the sauce pan with berries, add sugar, and place on the heat again.
When the mixture is well heated, pour the juice with cornstarch (very slowly) into it, stirring constantly. Remove from the heat and cool.
Beat the сottage cheese, adding cream gradually until smooth.
Place the ground cookies, cottage cheese mixture and raspberry mass in the bottom of the cups. Add new layers once more, in this order: cookies, cottage cheese mixture, raspberry mixture.
Add mint leaves, berries and cream for garnish.
Tangerine cheesecake

koolinar

Ingredients:

10 1/2 oz (300 g) cookies
5 oz (150 g) butter
18 oz (500 g) cottage cheese
7 fl oz (200 ml) cream (32-32% fat)
5 oz (150 g) sugar
0,7 oz (20 g) gelatin powder
4 tangerines
1/2 cup icing sugar

Directions:

Soak gelatin in 5 fl oz (150 ml) of cold boiled water and leave for 1 hour.
In a blender, grind the cookies, then combine them with the melted butter.
Press the crumb mass evenly into the bottom of round cake pans, covered with parchment paper. Allow to cool.
Heat the gelatin until dissolved.
Beat the cottage cheese, cream, and sugar until the mixture is smooth. Pour the cooled gelatin into it.
Spread over the cookie base in a cake pan and put in the refrigerator until thickened.
Pour the icing sugar into a bowl with sliced tangerines. In 30 minutes, after the juice seeps down, simmer for 5-10 minutes.
Pour the tangerine sauce over the cheesecake, and decorate with tangerine slices.

Preview photo credit: multivarenie