10 delicious cookie cakes you don't need to bake

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Simple and quick recipes for amazing desserts with fruits, sour cream and condensed milk.

1. Cookie cake with condensed milk

Ingredients

• 150 g butter;
• 180 g of boiled condensed milk;
• 250 g shortbread cookies;
• ½ bar of chocolate.

Preparation

Beat butter and condensed milk with a mixer until smooth. Break the cookies and grind lightly with a crush. Small pieces should remain so that the cake looks more beautiful in the cut.

Combine all ingredients and place in a removable pan. If you don't have one, put the sweet mass in a saucepan or other deep container covered with cling film so that the edges hang down. This will make it easier to remove the cake.

Grate the chocolate, decorate the cake with it and put it in the freezer for 1-2 hours.

2. Custard Biscuit Cake

Ingredients

• 4 egg yolks;
• 200 g sugar;
• a pinch of vanillin;
• 2 tablespoons flour;
• 700 ml of milk;
• 500 g of shortbread cookies;
• ½ bar of chocolate.

Preparation

Combine the yolks, sugar, vanillin and flour until smooth. Pour in 600 ml of hot milk in a thin stream, stirring thoroughly. Place the mixture in a saucepan and, stirring constantly, bring to a boil over medium heat. Reduce heat and simmer for another 5-10 minutes, until the cream thickens.

Heat the remaining milk slightly and dip each cookie in it for a few seconds to soak. Place the first layer of cookies on a platter and cover with the cooled cream. Repeat layers until the cookie is finished.

Brush the cake with cream on all sides and garnish with grated chocolate. Put it in the refrigerator for 2-3 hours.

For a more sophisticated version, make an insanely delicious tiramisu with buttercream savoyardi cookies:

How to cook gourmet tiramisu at home →

3. Fish cake with kiwi and grapes

Ingredients

• 500 g sour cream 20% fat;
• 200 g butter;
• 200 g sugar;
• 600 g fish biscuits;
• 7 kiwi;
• a handful of seedless grapes.

Preparation

Beat sour cream, softened butter and sugar with a mixer. Add cookies and stir well with a spoon. It should be completely covered with cream.

Line a deep mold with cling film so that the edges hang down. Place the sliced kiwis in one layer on the bottom and along the edges of the dish. Cover them with some of the sour cream cookies. Top with leftover fruit and cookies.

Tighten the mold with cling film and refrigerate for a few hours or overnight. Then gently flip the cake onto the platter.

4. Cookie cake with curd cream

Ingredients

• 500 g of cottage cheese;
• 5 tablespoons of sour cream;
• 160 g sugar;
• 90 g butter;
• 1 can of canned peaches;
• 400 g sugar cookies;
• 2 tablespoons of cocoa;
• a handful of cherries.

Preparation

Use a blender to combine cottage cheese, 3 tablespoons of sour cream, 100 g of sugar and butter until smooth. Cut the peach halves into small cubes, leaving one for garnish.

Line the mold with cling film so that the edges hang down. Put some curd cream in there. Dip a few cookies in peach syrup and place on top of the cream. Save one cookie for decoration. Spread some more cream and some fruit on top. Repeat layers. The last layer should be cookies. Cover the cake with plastic wrap and refrigerate overnight.

For the icing, combine the remaining sour cream, sugar, and cocoa in a saucepan. Bring the mixture to a boil, stirring constantly.

Gently remove the finished cake from the mold and turn it over onto a platter. Garnish with peach wedges and cherries, slightly cooled icing and chopped cookies.

5. Oatmeal cookie cake

Ingredients

• 600 g sour cream with a fat content of 25%;
• 180 g icing sugar;
• 2 ripe bananas;
• 500 g oatmeal cookies;
• 2 teaspoons of cocoa.

Preparation

Combine sour cream and icing sugar. Put some sour cream in a baking dish with a removable bottom. Smooth out and spread the banana slices on top. Place a layer of cookies on top of the banana and cover with the remaining cream.

Refrigerate the cake for a few hours, preferably overnight. Sprinkle the finished cake with cocoa.

6. Cookie cake with whipped cream and chocolate icing

Ingredients

• 1 tablespoon of gelatin;
• 7 tablespoons of water;
• 500 ml whipping cream;
• 200 g icing sugar;
• a pinch of vanillin;
• 200 ml of milk;
• 300 g shortbread cookies;
• 5 tablespoons of cocoa.

Preparation

In a small saucepan, pour 3 tablespoons of cold water over the gelatin and let sit for half an hour. Heat this mixture over medium heat until it becomes runny. Then pour into a glass and let cool.

Whip the cream with a mixer until foam forms. Add ⅓ caster sugar and vanillin and stir again. Pour in the gelatin in a thin stream, whisking with a mixer until smooth. Place the cream in the refrigerator for about 20 minutes to thicken it.

Dip a few cookies in warm milk and place on the bottom of the tin. Cover them with some of the cream on top. Repeat a few more of the same layers until you run out of cookies. The top layer should be cream.

Combine the remaining powdered sugar, cocoa and 4 scoops of hot water. If you find the icing too thick, thin it down a little more. Pour the icing over the cake and refrigerate for an hour.

7. Jelly cake "Broken glass" with cookies and fruits

Ingredients

• 1 kiwi;
• 1 orange;
• 1 banana;
• a handful of any berries;
• 500 g sour cream 20% fat;
• 200 g icing sugar;
• a pinch of vanillin;
• 2 tablespoons of gelatin;
• 150 ml of water;
• 200 g biscuits.

Preparation

Peel the fruit. Cut the kiwi and orange into triangles and the banana into slices. If you have large berries such as strawberries, cut them in half.

Beat the sour cream, icing sugar and vanillin with a mixer. Dissolve the gelatin in hot water and let it cool slightly. Pour it into the sour cream in a thin stream, stirring constantly.

Place some of the fruit in a deep silicone mold. Place some broken cookies and berries on top. Pour it all over with a little sour cream. Repeat layers until you run out of ingredients. The last layer should be cookies, lightly covered with sour cream.

Refrigerate the cake for at least 4 hours, preferably overnight. Gently flip the frozen cake onto a serving platter.

This cake is very often prepared with multi-colored jelly. Try to cook it too:

8. Banana Cookie Jelly Cake

Ingredients

• 300 g sugar cookies;
• 100 g butter;
• 3 bananas;
• 2 tablespoons of gelatin;
• 150 ml of water;
• 500 g sour cream 20% fat;
• 180 g sugar;
• a handful of walnuts.

Preparation

Grind the cookies into crumbs and mix with softened butter. Cover the mold with cling film and tamp the mixture along the bottom and edges. Arrange the sliced bananas on top.

Soak the gelatin in water for half an hour. Then heat it up a little to make it runny. Beat sour cream and sugar with a mixer and mix with slightly cooled gelatin. Put the cream in a mold, cover with cling film and refrigerate for several hours.

Flip the finished cake onto a platter and garnish with chopped nuts. Cut it into pieces before serving and roll each piece in the nuts as well.

9. Oreo cookie cake

Ingredients

• 250 g Oreo cookies;
• 70 g butter;
• 200 g of boiled condensed milk;
• 200 g cream cheese;
• 200 ml whipping cream;
• confectionery topping.

Preparation

Crush the cookies into crumbs. Stir in melted butter and tamp on the bottom of the mold in an even layer.

Mix condensed milk and cheese until creamy. Add whipped cream and mix well. Place the cream on top of the cookies, smooth and refrigerate for 3 hours. Decorate with pastry sprinkles.

You will have a quick and funky cheesecake. And here you will find many more recipes for this delicious dessert:

11 perfect cheesecake recipes for those who love classics and experiments →

10. Pineapple Strawberry Cookie Cake

Ingredients

• 500 g sour cream 20% fat;
• 100 g sugar;
• 400 g of shortbread cookies;
• 400 g of canned pineapples;
• 500 g fresh strawberries.

Preparation

Beat the sour cream and sugar with a mixer. Break open the cookies and mix with most of the sour cream.

Cover the deep mold with cling film so that the edges hang down. Spoon half of the sour cream cookies and tamp. Top with half the sliced strawberries and half the pineapple cubes. Then tamp the rest of the cookies.

Gently turn the cake onto a platter and brush with the remaining cream. Decorate the cake with strawberries and pineapples and refrigerate for at least 2 hours.