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No-Bake Chocolate Cookie Cake
The proposed no-bake chocolate cookie cake without gelatin is simply a lifesaver for hostesses when there is no time for complex desserts. Moreover, this is the perfect combination of the taste of chocolate cookies used as a base with a creamy cheese cream that maintains its shape even though it contains no gelatin.
Caloric content: 323 kcal per 100 grams of the dish.
Preparation time: 30 minutes.
Ingredients
Show ingredients
For the base of the chocolate cake (approximate weight – 1 kg):
- sand cookies with cocoa – 170 g;
- butter 82.5% – 50 g;
- milk – 20-30 ml.
For the cream:
- creamy cottage cheese (without lumps) - 400 g;
- sour cream – 100 g (natural yogurt will also work);
- powdered sugar – 80 g;
- vanillin – 1.5 g;
- soft butter 82.5% – 150 g.
For decoration:
- chocolate – 50 g.
Creamy cottage cheese can be purchased at the store or prepared in advance from 2 liters of kefir, which was left overnight in the freezer.
Preparation
- Freeze the kefir, then remove from packaging. Place the frozen kefir in a colander lined with 4 layers of cheesecloth.
- After thawing, hang the bundle with the contents for 4 hours so that the whey can drain into a separate container.
- To achieve a denser cottage cheese, do not unwrap it, but leave it under a slight weight for a couple more hours.
- Then remove the delicate creamy cottage cheese from the cheesecloth - its weight is approximately 400 g. The drained whey can be used for pancakes, pies, etc.
- The quickest way to crush the cookies is in a chopper. If you don't have one, you can crush the cookies in a bag with a rolling pin.
- Add the warmed butter to the crumbs. Mix everything until homogeneous.
- Then pour in the milk. The structure of the base should become pliable, but at the same time easily crumble when pressed.
- Line the sides of the mold with silicone strips or baking film. Diameter of the mold: 18 cm. Moderately compact the cookie base with a flat object. Place the prepared crust in the refrigerator.
- In the meantime, prepare the cream. Combine the cottage cheese with the sour cream.
- Blend everything with a blender until silky smooth.
- Separately, beat the soft butter with the vanillin and powdered sugar. A light airy mass should result.
- Add half of the cheese mixture to it and turn on the mixer again.
- After that, combine everything with the remaining cottage cheese.
- Spread the cream over the prepared cookie crust.
- Grate the chocolate.
- Sprinkle the cake with it and return it to the refrigerator.
- After about 2 hours, remove the side film and you can brew tea.
This quick to prepare no-bake chocolate cookie cake without gelatin can be varied by adding some berries to the cream – strawberries, cherries, raspberries... But even without filling, this quick dessert receives no complaints - it is moderately sweet, with an airy non-cloying cream and a sandy base, the taste of which duplicates the decoration of chocolate shavings.
Try it, enjoy your meal!
