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!