No-Bake Cake Delights: How to Make Delicious Cakes Without an Oven

Who says you need an oven to make a delicious cake? 

Whether you’re short on time, space, or just fancy a change, no-bake cakes are the perfect solution. 

They’re easy to make, require minimal ingredients, and often come together much quicker than traditional baked cakes. 

Here’s a guide to making scrumptious no-bake cakes right in your kitchen.

Why Choose No-Bake Cakes?

No-bake cakes offer several advantages:

Ease of Preparation: No need to worry about baking times or temperatures.

Versatility: Endless flavour combinations and decorations.

Perfect for Hot Weather: Keep your kitchen cool by avoiding the oven. And also ideal if you have invited people over and your oven has gone AWOL.

Ideal for Beginners: No-bake recipes are often simpler and less intimidating.

Essential Ingredients

Here’s what you’ll typically need:

Biscuits: Digestive biscuits, Graham crackers, or any firm, crumbly biscuit.

Butter: Unsalted is usually best.

Sugar: Both granulated and powdered (icing) sugar can be used.

Cream Cheese: Essential for a creamy texture.

Double Cream: To add richness and stability.

Gelatine: For setting, though vegetarian alternatives like agar-agar work too.

Flavourings: Vanilla extract, cocoa powder, lemon zest, or fruit purees.

Equipment Needed

Mixing Bowls

Food Processor or a rolling pin for crushing biscuits

Springform Cake Tin

Spatula

Measuring Cups and Spoons

Step-by-Step Guide to a Classic No-Bake Cheesecake

Ingredients:

200g digestive biscuits

100g unsalted butter, melted

600g cream cheese, room temperature

100g powdered sugar

300ml double cream

1 tsp vanilla extract

Fresh berries or fruit compote for topping

Instructions:

Prepare the Base:

Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.

Mix the biscuit crumbs with the melted butter until well combined.

Press the mixture into the base of a 23cm springform tin, ensuring it’s even and compact. Chill in the fridge for 30 minutes to set.

Make the Filling:

In a large mixing bowl, beat the cream cheese and powdered sugar until smooth.

Add the vanilla extract and mix well.

In a separate bowl, whip the double cream until it holds soft peaks.

Gently fold the whipped cream into the cream cheese mixture until fully combined.

Assemble the Cake:

Pour the cream cheese filling over the chilled biscuit base and smooth the top with a spatula.

Cover with cling film and refrigerate for at least 4 hours, preferably overnight, to set.

Add Toppings:

Once set, carefully remove the cheesecake from the springform tin.

Top with fresh berries, fruit compote, or any topping of your choice.

Creative Variations

Chocolate and Peanut Butter Cake:

Swap the digestive biscuits for chocolate biscuits.

Mix 200g smooth peanut butter into the cream cheese filling.

Top with chocolate shavings or a drizzle of melted chocolate.

Lemon and Blueberry Cheesecake:

Add the zest of two lemons and 2 tablespoons of lemon juice to the cream cheese filling.

Fold in 150g of fresh or frozen blueberries before pouring the filling onto the base.

Top with more blueberries and a sprinkle of lemon zest.

Tiramisu Cake:

Use ladyfinger biscuits soaked in coffee and a splash of Marsala wine for the base.

Layer with a mixture of mascarpone cheese, double cream, and a bit of powdered sugar.

Dust the top with cocoa powder before chilling.

Tips for Perfect No-Bake Cakes

Chill Properly: Allow enough time for your cake to set in the fridge to ensure the best texture.

Use Fresh Ingredients: Fresh cream, cheese, and fruits will elevate the taste of your cake.

Experiment: Don’t be afraid to try new flavours and combinations.

No-bake cakes are a wonderful addition to any dessert repertoire. With these recipes and tips, you can create delightful, impressive cakes without turning on your oven. Enjoy the simplicity and deliciousness of no-bake baking!