Curd cheesecake without baking. Step-by-step recipes for making cheesecakes without baking Quick raspberry dessert

03.01.2024

What could be tastier than the most delicate dessert prepared by yourself? We have collected for you seven simple recipes for everyone's favorite cheesecakes. Choose any one and make your family happy! 🙂

Ingredients:

300 g sugar cookies (for example, Yubileiny)
100–150 g butter
500 g mascarpone, Philadelphia cheese or low-fat cottage cheese
200 ml cream 33–35% fat
150 g sugar
20 g gelatin

Preparation:

Pour gelatin into 100 ml of cold boiled water and leave for 1 hour.
Grind the cookies in a blender and mix with melted butter until smooth. Place the mixture in a mold with a diameter of 24–26 cm, compact it well, and put it in the refrigerator while you prepare the filling.
Bring gelatin to a boil, but do not boil. Cool.
Beat cream with sugar. Add mascarpone, mix well. Add gelatin and mix again.
Spread the resulting mixture onto the cookie base, smooth it out and refrigerate for 3-4 hours.

Ingredients:

150 g sugar cookies
50 g butter
100 g sugar
120 ml whipping cream
150 g dark chocolate
2 tbsp. l. cocoa powder
200 g cream cheese

Preparation:

Melt the chocolate in a water bath and then cool.
Grind the cookies into crumbs and mix with melted butter and 1 tbsp. l. Sahara. Press the resulting cheesecake base into a mold and put it in the refrigerator.
Whip the cream, add the cooled melted chocolate and then cocoa powder diluted with a small amount of hot water. Mix everything carefully.
Beat cream cheese with sugar. Combine with chocolate mixture and stir. Place on cooled base in pan.
Place everything in the freezer for 1 hour, then transfer it to the refrigerator for 30 minutes.

Ingredients:

500 g cottage cheese
500 g sour cream
1 cup of sugar
200 g nuts (almonds, cashews, walnuts)
100 g blueberries or blueberry jam
150 g butter
200 g gelatin
150 g dates or dried apricots

Preparation:

Grind nuts and dried fruits in a blender and mix with melted butter. From the resulting mass form a base with sides.
Dissolve gelatin. Beat cottage cheese, sugar and sour cream until smooth. Add gelatin and mix well again.
Add blueberries or blueberry jam and mix well again.
Pour the resulting mixture onto the crust and place in the refrigerator for 3-4 hours.
When the cheese base has completely hardened, decorate the cheesecake with fresh berries or jam and serve.

Ingredients:

350 g sugar cookies
150 g butter
3 bananas
2 tbsp. l. lemon juice
450 g cottage cheese
200 ml cream
2 tbsp. l. powdered sugar
1.5 tbsp. l. gelatin

Preparation:

Grind the cookies in a blender and then mix with melted butter. Press the mixture evenly into the bottom of the cheesecake pan.
Pour gelatin with 6-7 tablespoons of hot water and stir until completely dissolved.
Grind two bananas in a blender with lemon juice. Add cottage cheese, cream and powdered sugar. Beat everything until creamy, and then, while stirring, slowly pour in the gelatin.
Pour the resulting mass onto the cookie crust and set in the refrigerator for 3-4 hours. Remove the finished cheesecake from the mold and decorate with bananas.

By the way, don’t miss the recipe for a delicious diet raspberry cheesecake - delicious and without harm to your figure! See detailed recipe with photos!

Ingredients:

300 g cottage cheese

I'm already 17, I have something to show! A parade of nudist graduates who you so want to wrap in a blanket...

Graduation is not only the end of another school year, but also the first step into adulthood. Naturally, every girl dreams of taking this step in all its glory when starting preparations for the day...

300 g condensed milk
250 g shortbread cookies
200 g butter
1.5 tbsp. l. gelatin
100 ml cream

Preparation:

Soak gelatin in hot water.
Crush the cookies and mix with melted butter. Transfer the resulting dough into a baking dish and make sides.
Mix condensed milk, cottage cheese and cream in a blender. Add gelatin and mix well again.
Pour the filling onto the cookie crust. Leave the dessert in the refrigerator for 3-4 hours. If desired, the cheesecake can be decorated with berries.

Ingredients:

9 pcs. cookies (any)
150 g frozen raspberries
2 tbsp. l. corn starch
30 g sugar
300 g Philadelphia or Almette curd cheese
100 g cream 30% fat
250 ml cold water

Preparation:

Grind the cookies.
Lightly heat frozen berries in a saucepan over low heat. Strain the released juice, add half the water, then starch and mix everything thoroughly.
Add the remaining water to the berries, add sugar and put on the fire again. When the mixture is well heated, pour the juice and starch into it in a thin stream, stirring continuously. Cool the finished jelly.
Beat the curd cheese, adding a little cream to form a curd cream.
Place crushed cookies, curd cream and raspberry jelly in layers on the bottom of the glasses. Repeat again layer by layer: cookies, curd cream and jelly. Garnish with mint leaves, berries and cream.

Ingredients:

300 g cookies
150 g butter
500 g cottage cheese
200 ml cream 32-33% fat
150 g sugar
20 g gelatin
4 tangerines
1/2 cup powdered sugar

Preparation:

Pour gelatin into 150 ml of cold boiled water and leave for 1 hour.
Crush the cookies and mix with melted butter. Press the mixture into the bottom of round molds lined with parchment. Cool.
Heat gelatin until dissolved.
Beat cottage cheese with cream and sugar until smooth. Pour chilled gelatin into it. Divide into cookie tins and place in the refrigerator to harden.
Cover the tangerine slices with powdered sugar, after 30 minutes, when the juice is released, simmer for 5-10 minutes.
Pour the sauce over the finished cheesecake and garnish with tangerine slices.

Bonus! Beautiful and delicious

If for some reason you can’t make a classic cheesecake, try making it without baking - with gelatin. A delicate delicacy with a silky and smooth texture, a pleasant creamy taste, and a light aroma of vanilla and lemon will be appreciated by all guests at the table. Serve this cheesecake with fresh (frozen) berries, pieces of fruit, berry sauces, or just with a cup of coffee or tea.

A few words about the main products that make up the cheesecake. For the base you will need only two ingredients: any shortbread cookies (optional, a sweet cracker) and butter. Forget about margarine and spread! The base filling for any cheesecake is cream cheese. In the original it is Philadelphia, but recently it has simply disappeared from the shelves of Belarusian stores. That is why I use a locally produced product called Cream Cheese - it is in no way inferior to foreign analogues, and the price is quite reasonable.

How to make a cheesecake without baking, you need to stabilize the cheese mass with something - in this recipe we will do this with the help of gelatin. I should note that the exact amount of this gelatin can only be selected experimentally and may differ from that indicated - this factor depends on the brand and characteristics of the product. I really hope that my humble tips, as well as the no-bake cheesecake recipe itself, will be useful to you and you will definitely prepare this wonderful dessert.

Ingredients:

(500 grams) (200 milliliters) (100 grams) (100 grams) (50 grams) (10 grams) (1 tablespoon ) (1 teaspoon)

Cooking step by step:

To make a no-bake cheesecake, we need the following ingredients: cream cheese, cream (I used only 10% fat), powdered sugar and vanilla sugar, shortbread, butter, lemon zest and gelatin. Please note (okay, I'll remind you again later) that the cream cheese must be at room temperature, so take it out of the refrigerator in advance and leave it on the kitchen counter.

First of all, let's work on the basis for the future cheesecake: we turn 100 grams of any shortbread cookies into large crumbs in a convenient way for you. Most often I use a blender for this purpose, but here I really wanted to chop the cookies with a knife. If you wish, you can diversify the taste and texture of the future base - chocolate or nut cookies are suitable, and you can also replace some of the cookies with toasted chopped nuts.

Any round mold with a diameter of 16-20 centimeters is suitable for molding a cheesecake. In my case, this is an extendable pastry ring, which I made with a diameter of 18 centimeters and placed directly on a flat dish. Pour the sand crumbs directly into the mold - this amount of cookies with butter is designed only to cover the bottom. If you want to make sides, double the ingredients for the sand base.

Gently level the sand crumbs with your fingers. Alternatively, after this you can further compact and level the base with the bottom of a regular glass, but this can be done very quickly and easily with your hands. By the way, it’s not visible in the photo, but in this recipe I used border tape - it’s transparent, so it’s not visible. Place the dough in the refrigerator so that the butter hardens and the cake becomes dense.

Meanwhile, let's make the cheese filling for the cheesecake. Since the dessert will be without baking, we will take gelatin - 10 grams. I use instant, that is, one that does not need to be pre-soaked in liquid. If you have gelatin that needs to be soaked in cold liquid, fill it with cold cream in advance and leave for 30 minutes. When the gelatin swells, heat it until completely dissolved, without bringing it to a boil, and then strain.

We work with instant gelatin: in a separate bowl, heat the cream to 80-85 degrees (if you want, you can take it thicker, but 10% is enough for us), pour in a tablespoon of vanilla sugar, gelatin and stir until dissolved. It is clear that not all grains can be completely dispersed in the cream, so then do not forget to strain the mixture through a sieve. Leave the cream to cool until slightly warm.

In another bowl, combine 500 grams of cream cheese (don't forget, at room temperature!), a teaspoon of finely grated lemon zest and 100 grams of powdered sugar. As you can imagine, lemon zest (like vanilla sugar) are flavorings that can be added as desired.

As a result, you should get a completely homogeneous, smooth and very tender cheese mass. The consistency is similar to sour cream with 20% fat content.

The culinary recipe for cheesecake with mascarpone is taken straight from American cuisine. This is a no bake cheesecake, a traditional cheesecake but with an Italian twist. Why? Because Mascarpone is a full-fat Italian cream cheese. It is ideal to replace it with homemade sour cream, which in appearance is more similar to butter. In the Krasnodar region, for example, it is very easy to buy one. You can take sweet cream cheese in packages. From the Russian ones this is “Omichka”. For cookies, I used regular Sugar cookies. You can take chocolate.

No-bake cheesecake with cottage cheese is not only delicious, but also very easy to prepare. It is worth noting that this dessert is prepared with the addition of gelatin, since the baking method is not used, but it is necessary to shape the cake. The curd mass goes well with almost any type of filling; you can use boiled condensed milk, pieces of fruit and berries, as well as walnuts, canned fruit and coconut flakes. It is enough to use a little imagination to get an incredibly delicate dessert.

“Anniversary” cookies - 215 grams;
soft cottage cheese in jars - 410 grams;
granulated sugar - 155 grams;
heavy cream - 215 ml;
butter - 105 grams;
sugar with added vanilla - 11 grams;
drinking water - 110 ml;
food gelatin in granules - 42 grams;
canned tropical fruits - 1 can;
canned peaches - 1 can.

To make a simple no-bake cheesecake with cottage cheese and cookies, according to the proposed recipe with photo, you need to take half the gelatin and soak in one hundred milliliters of purified water. The gelatin mass is left at room temperature for fifty minutes so that it swells well.

We also need syrup from canned fruits; the remaining twenty grams of gelatin in the form of granules are dissolved in it. The mixture is left for some time to swell.

Now take cookies, our recipe indicates anniversary cookies, but you can use any other. It is ground with a blender or food processor, but you can also do it by hand. You can use almost any cookie, but it is advisable to give preference to the one that crumbles well. Additionally, melt the butter over the fire, gradually add it to the prepared cookies, and then mix everything to obtain a moist mass.

The result is a mass that resembles shortbread dough; the mixture can already be used to prepare the base for the cake. To do this, we first need a springform pan, so it will be easier to take out the cheesecake. Then, cling film is placed on the bottom of the container; it is necessary so that the dessert does not stick to the bottom of the pan.

The cookie crumbs are poured into a container and then distributed along the bottom to form a thin layer. The cake is compacted well with a masher and placed in the refrigerator to cool.

Using a mixer, beat the creamy mixture for cheesecake with cottage cheese without baking with gelatin, according to the presented recipe with photos step by step. To begin with, granulated sugar and cream are placed in a cup, and then vanilla sugar is poured there. Beat everything at medium speed to obtain a stable thick mass. Now soft cottage cheese is gradually added to the future cream and everything is carefully mixed.

Gelatin is dissolved and poured into the prepared cream in a thin stream. The creamy mixture is poured into the mold with cookies and everything is put into the refrigerator. As soon as the cake hardens, slices of peaches are placed on its surface, and a cocktail of tropical fruits can be placed in the middle.

The last step is to dissolve the gelatin in a steam bath and add another glass of syrup to it. The resulting mixture is poured over the dessert and the cake is refrigerated for three hours.

Recipe 2: no-bake cheesecake with cookies (step-by-step photos)

cream cheese - 500 gr
cream - 200 ml
Shortbread cookies – 100 gr
powdered sugar - 100 g
butter - 50 g
gelatin - 10 g
vanilla sugar - 1 tbsp.
lemon zest - 1 tsp.

We transfer the crushed (you see, not into dust, but into decent pieces) cookies.

Melt 50 grams of butter in advance (you can do it on the stove, but I prefer it in the microwave) and let it cool to room temperature.

Combine the sand pieces with melted butter and mix everything quickly but thoroughly with a fork or spoon.

The result is a buttery cookie crumble.

Thoroughly grind all the products to a smooth, smooth mass.

Pour lukewarm cream with gelatin and mix everything again.

As a result, you should get a completely homogeneous, smooth and very tender cheese mass. The consistency is similar to sour cream with 20% fat content.

Place the cheese filling on top of the cookie base.

We first level it with a spatula (tablespoon), and then simply scroll the dish without lifting it from the work surface - this way the top of the cheese mass will become completely smooth.

To prevent the no-bake cheesecake from becoming saturated with the aromas of the refrigerator, cover the top of the pan with cling film and place the dessert in the refrigerator for at least 3-4 hours, or even better, overnight. This is how long it takes for the gelatin in the filling to make the entire cheese mass stable.

You can determine whether your homemade cheesecake is ready simply: touch the surface with your finger – it springs slightly and does not stick, which means it’s ready. To carefully remove the dessert from the mold, take a long thin knife, heat it in hot water, quickly dry it with a towel and run it along the side. This way we separate the cheesecake from the walls of the mold. Remove the split ring. As I wrote above, I had border tape, so I just took off the ring and put it away - the sides turned out perfectly smooth. We decorate the finished dessert as your imagination dictates and serve.

I decorated the no-bake cheesecake with frozen berries (someday I’ll tell you and show you how to properly freeze and defrost them for decorating dishes) and slices of fresh tangerine. You need to cut this dessert, like all cheesecakes, with a sharp, hot knife. After each cut, wash the blade, heat it in boiling water and dry quickly. That is, if you care how even, smooth and neat the cut is.

Recipe 3: no-bake cheesecake with mascarpone (with photo)

Butter – 100 g;
Shortbread cookies – 300 g.
Filling:
Cream (at least 30% fat) – 200 ml;
Mascarpone cheese – 500 g;
gelatin – 20 g;
sugar: sand – 150 g.

So, let’s prepare a no-bake mascarpone cheesecake.

First, soak the gelatin for one hour (how to do this is written on the package). Definitely in cold water.

Melt butter on the stove.

Pour the butter into the cookies and mix well. Then we put the resulting mass in a round shape, compact it and put it in the refrigerator. Cookies and butter will be the base of the cheesecake.

Melt the gelatin on the stove without letting it boil. Separately, beat the cream with sugar until fluffy foam. Then add the mascarpone and mix well. Pour in gelatin, continuing to stir.

Now spread the mixture onto the base and level the surface. And put the cake in the refrigerator. Better for the whole night.

You can sprinkle the top of the cheesecake with cocoa or grated chocolate.

Recipe 4: homemade no-bake cheesecake with sour cream

I offer a delicious no-bake treat. Sometimes you really want to cook something tasty and without much hassle, this is just such a recipe. Any shortbread like “Yubileiny” will be suitable for the base. The filling can be very varied; I suggest using sour cream and condensed milk. The dessert turns out very tender and tasty. Help yourself!

sour cream - 450 gr.;
cookies - 300 gr.;
butter - 100 gr.;
condensed milk - 1 b.;
gelatin - 10 g;
water - 150 ml.

Fill the gelatin with water and leave to swell according to the instructions.

Grind the cookies to fine crumbs.

Melt the butter and add to the chopped liver.

Mix thoroughly. The mass should not be too greasy and not too dry.

The form must be covered with parchment paper. It is advisable that the mold be detachable; mine has a diameter of 26 cm. Place the sand mass in it and compact it well.

Place sour cream in a separate bowl.

Add condensed milk.

Mix.

Then melt the gelatin without bringing it to a boil, filter and slowly introduce it into the sour cream-condensed mass.

Mix everything thoroughly and pour the mixture into the mold onto the cookie base.

Place in the refrigerator for several hours until completely frozen.

We decorate at our own request. It could be confectionery topping, any berries or fruits, chocolate, nuts, etc. I decorated with colored coconut flakes and grated chocolate.

The dessert turns out very light and tasty!

Recipe 5: no-bake cheesecake with “Korovka” candies

This cheesecake is similar to hundreds of its brothers, with one small nuance - in its taste and aroma you can feel the specific flavor of “Korovka” candies - caramel-creamy-vanilla. The icing, which consists almost entirely of candies, enhances the overall flavor of the cake.
If you don’t have “Korovka” sweets, you can replace them with toffee.

Dough: 200g Yubileiny cookies, 100g butter
FILLING: 200g “Korovka” sweets, 100g milk, 0.5 cup sugar, 30g gelatin, 100g water, 400g cottage cheese, 200g 20~25% sour cream, vanillin
GLAZE: 200g “Korovka” sweets, 60g milk

Dough
Grind the cookies into crumbs.
Pour in melted butter, stir.

Cover the inside of a mold d=24cm with foil so that the ends hang down.
Place the dough in the mold and press down to form a crust.

Place the mold in the refrigerator.

Filling
Soak gelatin in 100 ml of cold boiled water. If you use heavy cream or sour cream (30~35%), then you can take less gelatin - 10g to 30g of water or 20g to 60g of water.

When the gelatin becomes clear, place the cup of gelatin in a bowl of boiling water and stir until the gelatin dissolves.
Leave the cup of gelatin in boiling water while you prepare the filling.

Unwrap the candies, cut them and place them in a small saucepan.

If the candies inside are liquid, then put them in whole.
Pour in milk, add sugar and vanillin.
Place the saucepan over medium heat and stir until the sugar and candy are completely dissolved.
Cool the resulting mass until warm.

If you have a blender, put cottage cheese, sour cream and candy mixture into it. Beat. Pour in the dissolved gelatin and beat again.
If you don't have a blender, pass the cottage cheese through a meat grinder or rub through a sieve.
If the cottage cheese is soft and plastic, then no pre-treatment is required.
Beat cottage cheese with sour cream and candy mass with a mixer.
Pour gelatin in a thin stream under the rotating blades of the mixer.

Remove the mold from the refrigerator and pour the curd mixture into it.

And put it in the refrigerator again.

Glaze
Dissolve the candies in the same way over the fire, only with less milk.
If the mass turns out to be an inexpressive, cloudy brownish color, then you can add ¼ teaspoon of turmeric to it.
If possible, it is very advisable to add creamy liqueur such as Baileys for flavor.
Remove the cake from the refrigerator.
If the surface has already hardened, then pour the glaze on top and distribute it in an even layer.

If the curd mass is still liquid, then put it in the refrigerator again, and apply the glaze after the surface has completely hardened.

Place the cake in the refrigerator for at least 6 hours.

Before serving, remove the cake from the pan by pulling the overhanging ends of the foil.
Carefully remove the foil and discard.

Decorate the cake as desired.

Recipe 6: no-bake curd cheesecake (step by step)

Ingredients:

(4-6 servings)

cheesecake base
200 g cookies
100 g butter
curd mass for cheesecake
500 g soft, non-acidic cheese
150-200 g sugar
0.5 l milk
15 g gelatin
2 vanilla bags
cheesecake decoration
strawberry or raspberry jam

Try the unusually tender and delicious curd cheesecake. Unlike the classic recipe, this cheesecake is prepared cold without baking. Try it and you won't regret it. Firstly, preparing this cheesecake takes at most twenty minutes, maximum half an hour, and, secondly, you get a fairly light curd dessert worthy of the highest praise.

So, first we prepare the base. To do this, grind the cookies to fine crumbs. The fastest way to do this is in a blender, but you can also do it manually using a very ordinary mortar.
Pour melted butter over the crumbs. Mix everything thoroughly so that the oil is evenly distributed throughout the entire volume.
Pour the sand mass onto the bottom of the springform pan and compact it thoroughly with a spoon or the bottom of a glass to form a flat and fairly dense base about a centimeter to one and a half thick.
Set the base aside for a while and start preparing the curd mass for the cheesecake. Place the cottage cheese in a deep bowl and grind it with sugar, add vanilla.
Take gelatin and dilute it in a glass of warm milk. Stirring, bring to a boil and immediately remove from heat. To make the gelatin cool faster, place the saucepan in cold water for literally five minutes.
Pour the remaining milk into the gelatin, mix, and then pour it all into the cheese. Mix thoroughly until a homogeneous mass is obtained. It is advisable to use a mixer or blender, which will make the cheese mass more airy.
Pour the cheese mixture over the sand base and then put it in the refrigerator for two hours. Usually, if the gelatin is good, then an hour is enough, but it is still advisable to give the curd cheesecake time to stand.
Remove the cheesecake from the refrigerator and carefully separate the springform pan from the sides.
Traditionally, the surface of the cheesecake is generously spread with strawberry or raspberry jam, but you can decorate it with fresh or candied berries.
That's all, our curd cheesecake is ready. This delicate cheesecake tastes somewhat like bird's milk. The curd cake is stored in the refrigerator.

P.S. If you want to give your cheesecake a special taste, then you can add either 100 g of liqueur or the zest of one lemon or orange to the cheese mixture.

Recipe 7: Sweet cheesecake with condensed milk without baking

I’ve been cooking for a while now, just a year. A very easy cheesecake to make.

We will need

Packaging of sour cream from 15 to 25% fat (450g)
300 g cookies (preferably crumbly, I used Dnepro)
100 g melted butter
250-300g condensed milk
about 2 tbsp. gelatin

Preparation:
1). Line a mold (preferably a springform one) with parchment paper (so that the cheesecake can be easily separated later)
2). Grind the cookies into fine crumbs and mix with melted butter. The mass should not be greasy, but not too dry. Place the mixture into the mold and compact well. Place in the refrigerator for half an hour.
3). Mix sour cream with condensed milk (you can add more or less condensed milk, this is a matter of taste). The mass should be warm. Can be heated in a water bath.
4) Pour 3-4 tbsp of gelatin. l. water and leave for 10 minutes. to swell. Then melt it in a water bath until it completely dissolves.
5) Slowly add gelatin into the sour cream-condensed mass, stirring well. Then pour into the mold. And put in the refrigerator until completely frozen. It froze quickly for me. About 2 hours.
6). Carefully remove from the mold and decorate. I decorated with melted chocolate. It should be warm but not hot.

Recipe 8: no-bake cheesecake without gelatin apple curd

For the base:

2 cups cracker crumbs
butter
100g
sugar
two tablespoons two teaspoons lemon juice

For filling:

500 grams of low-fat cottage cheese
200 grams of cream cheese
sugar 200 grams
50 grams poppy seeds
6 large apples
three eggs
vanilla sugar one teaspoon
pinch

1. Wash the poppy seeds with warm water. Boil 0.5 cups of water in a saucepan. Add the poppy seeds, reduce the heat to low and, stirring constantly, steam the poppy seeds for 7 minutes. remove from heat and cool.
2. Grease a deep springform baking dish with vegetable oil. Grind the cracker crumbs and sugar in a blender. With the blender running, add the butter and lemon juice.
3. Preheat the oven to 180?C. Pour the resulting mixture into the mold and spread it in an even layer along the bottom and sides. cover with cling film and leave for 15 minutes. in the refrigerator. Next, remove the film and move the pan into the oven. bake for 10 minutes. let cool to room temperature. Do not turn off the oven.

When you want to treat yourself to something tasty, even gourmet, but it’s hot outside and you don’t have the strength to stand at the stove, recipes for desserts without baking come to the rescue. Such desserts come in very handy in the summer, as they refresh, cool and saturate the body with useful minerals (yes, fermented milk products are record holders for calcium content). Although, cheesecake is great at any time of the year. And today I want to introduce you to a simple no-bake cheesecake with cottage cheese and cookies, and, of course, I’m attaching its recipe with step-by-step photos.

Cheesecake is considered a dish of European and American cuisine. The name of the dessert literally translates as “cheese pie.” For a classic cheesecake, use soft cheeses like mascarpone, Philadelphia or high-quality curd cheeses. But when you prepare cheesecake at home, you can easily replace expensive cottage cheese with homemade cottage cheese - it will be doubly tastier and healthier. The site already has a recipe for no-bake cottage cheese cake with pineapples and gelatin. Cheesecake is prepared according to a similar recipe, only additional ingredients are used in its preparation, thanks to which the cheesecake turns out to be incredibly tender, aromatic and melting in the mouth. It can be served with tea, coffee, cocoa. The dessert is so tasty and beautiful that you can arm yourself with this recipe for the holidays.
Cheesecake preparation is described step by step. First we prepare the shortbread, then the most delicate curd mass and cream for decoration. Using such a detailed recipe with photos is not only convenient, but also enjoyable. It's immediately obvious what should happen. And you will definitely succeed with this curd cheesecake the first time! Everything is simple, without unnecessary hassles and burnt dishes. Let's make a homemade cheesecake from cottage cheese and cookies together to see what we're talking about.

Ingredients:

for making cheesecake:

300 g shortbread cookies;
150 g butter;
30 g gelatin;
100 g powdered sugar;
100 g white chocolate;
500 g soft homemade cottage cheese;
500 ml cream with a fat content of 33-35%;
5-6 drops vanilla extract or 2 tsp. vanilla sugar;
half a lemon.

Additionally, you will need a springform pan with a diameter of 23-25cm.

for curd cream:

200 g powdered sugar;
250 g cottage cheese;
150 g butter;
half a lemon;
3-4 drops vanilla extract or 1 tsp. vanilla sugar;
10 g gelatin.

No-bake cheesecake recipe with cottage cheese and cookies

Preparatory stage.

1. Soak gelatin in cold water (1 tbsp.). Set aside to swell; we’ll deal with it later.

2. Three lemon zests on a fine grater so that the maximum of essential oil comes out, and the pieces themselves are not felt in the cookie crust. It will give the cake a refined citrus aroma. We do not reach the white fibers, as they give unnecessary bitterness. Squeeze the juice from half a lemon.

Preparing the cookie crust for the cheesecake.

3. Shortbread is always used for the cheesecake base. It is better to take a square one, which crumbles easily (“for tea” or “baked milk”). Turn the cookies into fine crumbs. I knead it with my hands, but you can do it with a knife or wrap it in a bag and beat it with a rolling pin.

4. Add softened butter to the cookies and mash everything with a fork. Add the zest of one lemon.

5. You should get a sticky mass. If it doesn’t stick, add more oil. We do not add sugar, the cookies are sweet on their own.

6. Line the bottom of the cheesecake pan with parchment. And so that the finished cheesecake stays out of shape better, you can grease the sides with a thin layer of vegetable oil.

7. Place cookies with butter on the bottom, level and press, then put them in the refrigerator.

Preparing curd mass with gelatin for cheesecake.

8. Place cottage cheese with powdered sugar and vanilla in a separate bowl.

9. Puree everything using a blender.

10. Meanwhile, the gelatin has already swollen.

11. Place it in a water bath and heat until the grains dissolve.

12. Add broken white chocolate to the container (porous will also work).

13. Stir until the chocolate is completely dissolved.

14. Move on to the cream. Perhaps this is the most sensitive moment, since problems often arise when whipping cream, especially for beginners. But in order for the cream to whip well into a fluffy foam, you need to strictly follow the instructions, and you can even play it safe a little. The main thing is that the cream, like the container itself in which it will be whipped, must be very cold. Just in case, the whisks with a deep bowl can be placed in the freezer for 5 minutes. In addition, the dairy product must have a fat content of at least 33%. If you use cream in a box, it is better to cut it and remove all the fat from the walls and bottom. And if you are still afraid that the cream will not whip, you can purchase a special thickener at the store.

So, pour the cream into a deep cold bowl and arm yourself with a mixer.

15. Beat the cream at medium speed until stiff peaks form. This stage takes approximately 10 minutes. But now the main thing is not to over-whip the cream, otherwise it may turn out to be butter.

16. Now carefully add them to the curd mass and carefully mix with a spoon in a circle from the bottom to the top of the bowl.

The texture of the cheesecake should under no circumstances be porous, so we mix exclusively with a spoon, and a blender is not our help in this matter.

17. Next, pour in the gelatin and chocolate.

18. And immediately mix everything until smooth.

19. Take out our springform pan with the cookie crust and pour the cheesecake mixture into it, level it with a spoon. We send our curd cake to the refrigerator until completely hardened. It may take 4-6 hours, but it's better to play it safe and leave the cheesecake in the refrigerator overnight.

Prepare curd cream for decoration.

20. Soak the gelatin for the cream in a separate container. Place all the ingredients for the cream in another deep bowl.

21. Puree them with a blender.

22. Heat the gelatin for the curd cream in a water bath until the grains are completely dissolved and pour it into the curd mass.

23. Mix the curd cream and put it in the refrigerator until completely hardened. Don't be afraid that the cream looks too liquid; after a few hours it will hold its shape well.

Decoration of curd cheesecake.

24. We begin preparing for decoration when the cheesecake is completely frozen. We twist and turn, tilt the mold and look: if our curd friend is not going to slip out of it, then he is ready. Cut the lemon and prepare a pastry bag with nozzles.

25. Carefully remove the form. Most likely, the cheesecake will easily separate from its walls. But if the shape doesn’t want to lag behind the delicious cheesecake, there are 2 options. 1: lightly moisten the towel with boiling water and wipe the sides of the mold so that the curd mass leaves them faster. Then put the cheesecake in the freezer for 5-10 minutes so that the sides harden again. 2: separate using a sharp long knife.

26. The curd cream also froze, but at the same time it became very plastic and soft.

27. Place the cream in a pastry bag.

28. Decorate the cheesecake with a pattern of curd cream.

29. Place lemon slices on top. Citrus sourness is what the high-calorie curd dessert lacks. Place the decorated dessert back in the refrigerator to cool a little more. Serve the cheesecake cold.

Delicate homemade no-bake curd cheesecake with cookies is ready. Bon appetit!

The cheesecake is very airy, although it does not have a porous structure.

with cottage cheese and cookies will definitely appeal to all lovers of homemade sweets. But before you start cooking and consider the step-by-step recipe for cheesecake, which does not need to be baked, since its base will be cookies, I would like to say a few words about the dish itself. America is considered to be the birthplace of cheesecakes, although some culinary experts believe that the dish was born in Great Britain.

In some sources, in particular on Wikipedia, you can read that the birthplace of the first cheesecakes is Ancient Greece. Perhaps this is so, because even in ancient times the Greeks knew how to produce a large number of different types of cheese and prepared numerous dishes from them.

In the summer, you can add fresh berries and fruits to the cheesecake, which will have a beneficial effect not only on its taste, but also on its appearance, because a beautifully decorated cheesecake always looks appetizing.

Today I want to offer you a British version of making cheesecake with cottage cheese and cookies using a step-by-step recipe.

Ingredients for the cheesecake base:

Cookies for tea - 300 gr.,
Dark cocoa - 3 tbsp. spoons,
Walnuts - 100 gr.,
Sugar - 0.5 cups,
Butter - 100 gr.,

Ingredients for the creamy cheesecake base:

Cottage cheese - 400 gr.,
Sour cream 20% fat - 1 cup,
Gelatin - 25 gr.,
Vanillin - 1 sachet,
Sugar - 5 tbsp. spoons,

For the apricot confit:

Apricot jam - 300 ml.,
Gelatin - 15 gr.,
Hot water - 100 ml.

Preparation:

Let's start making no-bake cheesecake by preparing the base. Melt the butter in a water bath and wait until it cools.
Grind ordinary shortbread cookies into crumbs for tea. You can break it with your hands or grate it.
Add cocoa powder to the bowl with the cookies. Stir the mass. I recommend using dark cocoa rather than regular cocoa. Although it costs a little more than ordinary cocoa powder, much less of it is used in baking, and it gives it a beautiful and rich dark brown color.
Pour the cooled butter into the shortbread crumbs with cocoa. Add chopped nuts. I used walnuts in this cheesecake recipe, although both peanuts and hazelnuts work well.
Add sugar.
Mix the resulting chocolate dough thoroughly with a spoon until a plastic mass is obtained.
Place the chocolate base for the no-bake cheesecake in a springform pan. My mold diameter is 24 cm. Press it firmly with your hands, giving it an even shape. Place in the refrigerator.
Pour the gelatin packet into a cup. Fill with hot water (150 ml.) at a temperature of 80-90%. Stir. Leave the gelatin to cool to room temperature.
To prepare the curd base for the cheesecake, prepare a deep bowl. Place cottage cheese, sugar, vanillin and sour cream in it. Beat all ingredients with a mixer until a homogeneous and thick curd mass is obtained. The mass turns out to be more liquid than for preparing the filling for sochniki with cottage cheese from shortcrust pastry.
Pour the cooled gelatin into the curd cheesecake base. Using a mixer or immersion blender, beat the mass again. That's it, the no-bake cheesecake base is ready.
Remove the mold from the refrigerator. Pour out the curd mixture.
Place the cheesecake in the refrigerator for about 3-4 hours until the curd layer hardens and becomes dense. Prepare the confit. Boil the apricot jam. Pour hot water over gelatin. After it dissolves and the water becomes viscous, add to the jam. Stir.
Pour the prepared apricot confit over the curd cheesecake. Place in the refrigerator until this layer hardens completely.

As I wrote earlier in some recipes, you can speed up the thickening process of dishes that contain gelatin using the freezer. When preparing cheesecake using the freezer, it is important not to overfreeze it.

Serve the no-bake cheesecake with cottage cheese and cookies immediately after cooking, more precisely, after its two layers have hardened. By the way, I would also like to add that instead of apricot confit, you can prepare absolutely any other confit from various jams, confitures, preserves, or even fresh berries and fruits.

If you don't like confit, then make a cheesecake with a layer of jelly. It will also turn out incredibly tasty. Enjoy your meal. As you can see, making a no-bake cheesecake with cottage cheese and cookies is very simple and easy.

I love this recipe. It is unique in its simplicity. And it turns out very tasty. Whenever I invite my friends to visit me, I try to make cheesecake according to this recipe. Okay, I’ll reveal my secret, they themselves ask me.

We will need the following products:

The main ingredient is cottage cheese. Take 300 grams of 9%
Milk - 100 milliliters
For sweetness, take 5-6 tablespoons of sugar
Vanillin - 1 pinch
Gelatin - 20 grams
Shortbread liver - 270 grams. I usually take cookies “for coffee”.
Butter - 100 grams
And water - 100 milliliters

Let's get started:

First, I suggest taking the butter out of the refrigerator so that it melts to room temperature. This will make it easier to mix. Take the cookies and grind them using a blender into a powdery mass. Mix crushed cookies with butter. Mix well.
Now the resulting mass needs to be placed in some container. I always take a baking dish. We lay it out inside in the form of a cake with sides. And put the resulting form in the refrigerator.
Take gelatin and dilute it in 100 milliliters of hot water. It definitely needs to cool down.
Next, put cottage cheese, sugar, vanillin and milk into a blender bowl. Turn on the blender and beat well. To obtain a homogeneous mass. Then add gelatin.
Remove the cake pan from the refrigerator. The last thing remains, spread the resulting curd mass onto the cake. Distribute evenly over the entire surface. And put it in the refrigerator until it hardens completely.
Our cheesecake is ready. We prepared it without baking at home. Simple steps and a delicious dessert on our table. A great way to gather your family over a cup of tea and spend time together.

Another great step-by-step recipe for cheesecake with chocolate. Cottage cheese and chocolate go well together. Just lick your fingers. The unusual taste can please not only a child, but also an adult. I offer a very simple recipe for homemade dessert.

We will need:

Cottage cheese - 600 grams.
Butter - 100 grams
Cream 33% - 500 milliliters
Shortbread cookies - 300 grams
Natural chocolate - 180 grams
Coffee 100 milliliters
Gelatin - 30 grams
Cocoa for decoration
Powdered sugar 130 grams

Preparation:

We need a blender. This is the most important kitchen appliance when making cheesecake. Grind the cookies.
If you don't have a blender, you can crush the cookies using a rolling pin. The rolling pin does its job well, it just takes a little more time.
Place the chopped livers in a bowl or glass plate and add the melted butter. Melt the butter in the microwave, in a water bath or in a frying pan. And mix well.
Next we need a split mold, the side walls of which can be removed. Place buttered cookies on the bottom of the pan and spread evenly over the bottom.
It is important to tamp down well here. Use a rolling pin or use a puree fork. The point is to turn the cookie mixture into a dense crust.
The next step is to prepare the coffee. Brew a cup of coffee. It needs to cool down.
Pour gelatin over cooled coffee.
Now cottage cheese comes next. I use full-fat homemade cottage cheese. You can take any other one. Using a blender, bring the cottage cheese to a paste-like mass.
Whip the cream and add powdered sugar. Beat again with a mixer for a couple of minutes.
Next we have chocolate. It needs to be melted. We do this either in a water bath or in the microwave. And mix with cottage cheese. Add the swollen coffee gelatin. Gelatin must first be heated in the microwave. Mix everything well.
Carefully add the cream into the resulting mass. Add a tablespoon and stir. And repeat this until all the cream is mixed with the main mass.
All that remains is to put the resulting filling in a springform pan with a cake layer, spreading it evenly over the surface. Cover with cling film and place in the refrigerator for several hours. The filling should harden completely.
We take our uniform out of the refrigerator. Sprinkle cocoa on top. We go around the circle with a knife so that the cheesecake comes unstuck from the wall of the springform pan. Unhook the walls. Ready. Serve on the table.

Curd cheesecake with strawberries without baking on a shortbread base

Components:

“Jubilee” cookies – 400 g;
cream 33% – 90 ml;
fresh low-fat cottage cheese – 450 g;
sugar ground in a mortar – 220 g;
vanillin - on the tip of a knife;
butter – 220 g;
gelatin – 10 g;
sour cream – 150 ml;
ripe berry – 250 g;
lemon – 0.5 pcs.

Step by step recipe:

Before you start preparing the sweet delicacy, you need to rinse the strawberries well and dry each berry. If you neglect this advice, the berries will begin to stick together and may turn into a shapeless mixture, which will not have the best effect on the appearance of the delicacy and its taste.
In a small enamel ladle, melt the butter until liquid.
Place the cookies in a strong bag and grind them through the bag with a rolling pin.
Mix sand crumbs with butter.
Place the resulting mass in a glass form.
Place the cake in a cool place for 45 minutes.
Pour gelatin into a small container and pour warm water over it, stir and cool the mixture.
Grind the cottage cheese with a fork, add sour cream with sugar and vanilla.
Divide the contents of the container with gelatin into two parts, one of which is added to the cottage cheese.
Place a small portion of the dried berries in an even layer on the cooled crust, on top of which the sweet curd mass is evenly spread, after which the container with the pie is put into the refrigerator for another hour and a half.
When this time has passed, place the berries cut into thin slices on top of the curd layer.
Dilute a spoonful of sugar in 200 ml of warm water and add freshly squeezed lemon juice and the rest of the gelatin.
Pour lemon jelly over the top layer of berries.
Place the pie back in the refrigerator for one hour.

No-bake chocolate cheesecake with strawberries and cottage cheese

Components:

crumbly cookies – 200 g;
butter – 75 g;
chocolate – 2 bars;
high-fat cottage cheese – 0.5 kg;
ground sugar – 180 g;
low-fat sour cream – 0.5 kg;
milk - a third of a glass;
fresh berries – 0.3 kg;
gelatin - sachet;
water – 80 ml.

Preparation:

Rinse the berries thoroughly under running water and cut into neat circles. Crush the cookies until crumbs form.
Grate 50 g of chocolate on a fine grater and mix it with cookies and melted butter over low heat.
Line a pie pan with foil and place the crust in it. Soak the gelatin in a mug with water, stir the resulting mixture and let it brew.
Then simmer the gelatin mixture in a steam bath. To prepare the filling, melt the remaining chocolate by mixing with milk.
Mash fresh cottage cheese with a fork and pour in the resulting milk-chocolate consistency and swollen gelatin. In another bowl, beat the chilled sour cream, adding cottage cheese and berries.
Spread the filling onto the prepared crust and place the pie in the refrigerator for 8 hours.
The finished delicacy is decorated with small chocolate chips, and a small heart of berry slices is placed in the middle of the dessert.

Strawberry Zebra – No Bake Recipe

Components:

crumbly cookies – 250 g;
butter – 120 g;
fresh low-fat cottage cheese – 0.4 kg;
sour cream 15% - 0.4 kg;
ground sugar – 220 g;
gelatin - on the tip of a knife;
strawberries – 0.2 kg.

Preparation:

To prepare the base of the pie, combine softened butter and crushed cookies.
Pour hot water over the gelatin, bring it to a boil and stir until it is completely dissolved.
Make a puree from fresh berries and pour the swollen gelatin into it.
Beat sour cream with cottage cheese and sugar until smooth. Baking paper is placed on the bottom of the mold, on which a small layer of cake blank is placed.
Add berry puree and curd mixture one at a time.
The layers should overlap each other evenly.
Leave the cake in the refrigerator for 3 hours, after which you can decorate the holiday table with it.

Components:

fresh berries – 0.45 kg;
high-fat cottage cheese – 0.3 kg;
finely ground sugar – 0.2 kg;
flour – 2.5 tbsp. l;
fresh egg – 3 pcs;
sour cream 20% - 170 g.

Preparation:

Turn the berries into a homogeneous consistency using a mixer.
Gradually add the cottage cheese, grated with a fork, into the puree.
In a glass bowl, beat the egg with sour cream and sugar.
Add flour and salt to the mixture using the tip of a knife.
Mix all ingredients together.
Pour the pie base into a greased pan.
Bake for 50 minutes at 150º.
Cool the finished treat and let it sit in the refrigerator before serving.

List of required ingredients:

You need cottage cheese of any fat content (300 grams),
boiled condensed milk (300 grams),
any shortbread cookies (250 grams),
a pack of butter (standard weight 200g),
1.5 table. spoons of gelatin,
heavy cream (100 ml)

Let's not chat, but let's start cooking! This recipe is ideal for those who have a sweet tooth, because... We will prepare it much sweeter and tastier than the original cheesecake.

Let's start preparing the recipe!

You need to pour half a glass of water and add gelatin there to swell for 15-20 minutes. The cookies need to be ground into crumbs and mixed with butter; the butter must first lie at room temperature so that it becomes soft.
Next, you need a mold, lay out the shortbread dough so that you get the bottom and sides. Place cottage cheese in a separate container, pour in condensed milk, cream and beat well with a blender, add our soaked gelatin there and mix well again.
Now pour the curd mass into the same mold, smooth it out and put it in the refrigerator for 3-4 hours to thicken.

Let's explore another cheesecake below!

Let's make another great cheesecake dessert! This cheesecake will be absolutely amazing because... we'll make it with peaches! In appearance, the cake turns out very beautiful, it looks quite rich. If you want to surprise your guests, then this pastry will be just right!

To prepare we need to buy the following products:

Shortbread cookies (200 grams),
400 grams of cottage cheese (any fat content),
100 grams of plums. oils,
half a glass of sugar (100 grams),
200 grams of cream,
1 can of canned peaches
gelatin (30 grams)

Making cheesecake always starts with gelatin. Half of the gelatin is diluted with ordinary warm water, you need 1/3 of a glass of water (remove for 25-30 minutes for swelling), dilute the rest of the gelatin with peach juice. If you use fresh peaches, then soak all the gelatin in half a glass of water.
Soften the cookies into crumbs and mix with butter, the butter must be soft, keep it warm first. You will get a kind of dough, you need to level it in the mold and make sides, put it in the refrigerator to harden.
Beat the cream with sugar and add it to the cottage cheese, mix well with a blender.
Heat the gelatin slightly and dissolve, after dissolving, add them to the cottage cheese and mix again.
We take out the form with the dough from the refrigerator, lay out our cottage cheese, level it and put it in the refrigerator again for a couple of hours
.Dissolve the remaining gelatin soaked in syrup over the fire, do not boil it, cool to room temperature.Cut the peach pieces, place them on the cottage cheese and pour in the gelatin.

Our cheesecake is ready! All that remains is to keep it in the refrigerator for at least 3-4 hours and you can serve it.

Let's explore the next cheesecake!

Let's make another funky cheesecake and we'll call it a day! This cooking option seems to me the most relevant and more interesting.

To make cheesecake, we will need to buy the following products:

Chocolate shortbread cookies (400 grams),
a pack of butter (200 grams),
for the filling you will need 0.5 kg of cottage cheese,
300 ml fat sour cream (from 20 to 30%),
150 grams of granulated sugar,
30 grams of gelatin.
For decoration, take berries or cream.

Let's start preparing the recipe:

We need to pour half a glass of water and add gelatin there to swell, leave for about half an hour.
Shortbread cookies must be kneaded and ground into crumbs. Add soft butter to the cookies and mix, it should be at room temperature.
We will need a cake mold or something else, put the dough there, level it, and make sure to make the sides. Place in the refrigerator until the dough sets and begins to harden.
Pour cottage cheese, sugar and sour cream into a container. Grind well with a blender until smooth. The pre-soaked gelatin has already swollen, we need to slightly heat it on the stove and dissolve it. Pour the solution into the cottage cheese and beat with a blender again.
We take the cake out of the refrigerator, pour the curd mixture into it, smooth it out and put it in the refrigerator again.
You can decorate the cheesecake with berries or fruits, it will turn out very beautiful! The cheesecake should sit in the refrigerator for 4-5 hours.

These are the simple recipes we have studied, modern no-bake cheesecake is very easy to prepare, read other recipes on my website!

The basis of any cheesecake is its instant crust and cottage cheese with gelatin, usually mascarpone cheese is also used. As you understand, these two components are the most important thing in a no-bake recipe! Mascarpone is not included in this cottage cheesecake!

For the crust:

300 g cookies, basically any cookies will do (preferably shortbread),
150 g plums. oils,
If desired, you can add 50 g of chopped nuts.

For the base:

0.5 kg cottage cheese,
6 table. spoons of sugar,
15 g gelatin,
200 g of any berries (you can do without them)

Curd cheesecake without baking step by step:

The crust is always prepared for the cheesecake, only then everything else, because... it needs to harden and sit in the refrigerator.

To begin, grind the cookies until crumbly, preferably through a food processor or blender.
Add soft butter, nuts to it and mix well.
Now put the mixture into the mold, lightly compact it and put it in the refrigerator for at least an hour.

Now let's prepare the base and the cheesecake itself:

It is advisable to beat the berries with a blender; if you don’t have a blender, you can mash them well with a fork.
Add berries, sugar to the cottage cheese and mix.
Gelatin initially needs to be soaked in water, about half a glass of water will be enough, maybe a little less.
Next, slightly heat the gelatin in a water bath and pour into the cottage cheese, beat well with a hand blender.
The curd base needs to be poured into our mold, leveled and put back in the refrigerator to harden for at least two hours; it is advisable for the cheesecake to stand overnight.

This type of cheesecake is very common in the West and beyond! It includes the famous mascarpone cheese. It is also simple and easy to prepare!

For the test:

Any cookies, approximately 300 g,
approximately 80 g plums. butter, soft and 3 tbsp. spoons of sugar.

For filling:

half a kg of cream cheese (preferably mascarpone),
1 faceted glass of sugar (this is 200 g),
3 table. spoons of flour,
1 glass of sour cream,
3 chicken eggs,
approximately 300 g of cherries or berry jam.

How to prepare a no-bake cheesecake with mascarpone step by step:

The cookies need to be ground into fine crumbs or done using a blender. Add soft butter, sugar and mix well with the crumbs, place in the mold.
Place the cheese in a container, add a glass of sugar, flour, sour cream, eggs and beat well with a hand blender.
Place it all on the crust and bake in the oven at 180 degrees for about 30 minutes.
After cooking, put berries, jam or preserves on top.

Let the cheesecake rest for about 3-4 hours in the refrigerator. Enjoy your tea! Let's explore the following recipes!

Cheesecake with fruits without baking

In order for cottage cheesecake to take its rightful place among the desserts that you often prepare at home, write down its recipe. First of all, buy the right products and measure out the right quantities.

What we need for our recipe:

200 g of Yubileiny cookies;
half a stick of butter (100 g);
400 g cottage cheese (soft, grain-free);
200 ml heavy cream;
150 g granulated sugar;
a bag of vanilla sugar;
half a glass of water;
40 g gelatin;
one can each of canned peaches and pineapples.

Canned fruits are usually rolled up in 450 g portions; pay attention to the label if you want a no-bake curd cheesecake with excellent taste.

Cheesecake recipe:

Pour some gelatin (20g) with water and let it swell, setting aside for half an hour.
Drain the syrup from the canned fruit, measure 100 ml and add the rest of the gelatin. Let it swell in the same way.
Let's start preparing the cheesecake. Grind “Yubileinoe” cookies or any other cookies that crumble well (no-bake curd cheesecake is made from exactly this). You can use a food processor, blender or rolling pin, it is important that the cheesecake is smooth.
Melt the butter, but not over a fire, but in a water bath.
Add liquid butter to the cookies you are making the cheesecake from and mix well. Your baking base is ready; it is a mass whose structure resembles wet sand.
Place the first layer of dessert in a springform pan, the bottom and sides of which do not forget to line with parchment paper or film. This will allow you to remove the cheesecake without damaging the outside.
The cookie dough needs to be compacted; an ordinary potato masher will come to your aid.
Place the mold containing the cheesecake in the cold.
In the meantime, prepare the cream recipe. Whip the cream with the addition of sugar and vanilla to form a stable mass that does not drip from the whisk.
Add soft cottage cheese (this condition is necessary for the cheesecake to turn out super tender) and mix again.
Heat the gelatin, which you previously filled with water, until completely dissolved and pour into the cream in a stream.
Fill the no-bake cheesecake with the curd and cream mixture, smooth the surface and put it back in the refrigerator. There, the curd cheesecake with gelatin will spend one hour.
Cut the peaches into slices and place them on the no-bake cheesecake after the previous layer has set. Do not occupy the center of the baking, place pineapples or other canned tropical fruits, cut into cubes, so the cheesecake will look beautiful.
Now fill the curd cheesecake with jelly filling. The recipe for its preparation is very simple: melt the gelatin, which has swollen in syrup, over the fire, add another glass of syrup.
Pour the mixture over the fruit that you covered the cheesecake with. Place the cheesecake in the refrigerator for several hours, maybe even overnight, it won’t harm it at all.
In the morning, remove the tender pastry from the mold and use a wet knife to divide it into portions. Now you know the recipe for a delicacy that, I have no doubt, will often grace your table. Read more:

For the base we need:

dry cookies – two hundred grams
melted butter - one hundred grams.

For the filling we need:

gelatin – three slices
cream – one hundred and forty ml
soft fat cheese – three hundred grams
sugar - then grams
finely grated zest of half a medium lemon
strawberries - three hundred grams
heavy cream – one hundred and forty ml
egg - one piece.

For the strawberry sauce we need:

strawberries - two hundred and fifty grams
strawberries as decoration – two hundred grams
grated zest - half of one lemon
lemon juice - three tablespoons
sugar - two tablespoons (according to taste preferences).

Preparation:

So, first, crush and grind the cookies. Place the cookies in the bag and tap the top. After this, it is recommended to transfer the mixture into a bowl and add melted butter to it. Then everything should be mixed thoroughly so that all the crumbs can be saturated with oil. After this, transfer the mixture into a mold with a diameter of twenty-four centimeters and a depth of at least five centimeters.
It is recommended to compact it tightly so that you get an even layer of base at the bottom of the mold. You should put the workpiece in the refrigerator. After this, put the gelatin in a bowl of cold water. And leave it soaking for five minutes. Then it is recommended to pour the cream into the pan and bring it to a boil. As soon as the cream boils, immediately remove it from the heat.
Remove the gelatin from the water and squeeze out the excess water. And add a little gelatin to the hot cream. After this, it is recommended to let it brew and cool for a few minutes. At this time, start whisking sugar with cheese and lemon zest. Then add juice to them and beat with a mixer or blender until smooth. After these steps are completed, add cream, chopped strawberries and gelatin. In a second bowl, beat the cream until it forms soft peaks. And then add them to the strawberry mixture.
Beat the egg white in a bowl until stiff. After this, it is recommended to carefully add it to the cheese mixture. Carefully pour the prepared mixture into the mold and smooth the surface. It is recommended to refrigerate the cheesecake for two and a half to three hours.
To prepare the sauce, you need to beat the necessary ingredients with a mixer or your blender. If necessary and desired, you can add sugar. After this, pour into a decanter and put in the refrigerator. When serving the cheesecake, cut the strawberries and place them nice and neat in the middle of the delicious dessert.
Serve the cheesecake with a carafe of fragrant strawberry sauce.

Bon appetit!