How to Make Cottage Cheesecake without an Oven
These delicious recipes are sweet, compact, creamy and smooth. Non-baked cottage cheesecake deserves its place on the table. It’s ideal for any occasion: desserts, celebrations, events, etc. That’s why it’s one of the most famous cakes in the world.
If you want to cook a delicious dessert and you don’t have an oven, then these cottage cheesecake recipes are a good option. How do you make it?
Make These Three Cottage Cheesecake Recipes without an Oven
- 1 ½ pack of Marie biscuits (300 g)
- 2 cups of cottage cheese (400 g)
- 2 glasses of whipping cream (400 ml)
- ½ cup of sugar (100 g)
- 2 curd sachets (24 g)
- ½ cup of butter (about 120 g)
- ¾ cup of berry marmalade (250 g)
Read this article, too: 8 Benefits of Strawberries for Your Health
- Crush the cookies by hand, with a mortar or a blender. The latter is more ideal for really small pieces. Once you’re done, set it to the side.
- Melt the butter in a skillet over medium heat. Add the crumbs and mix them well.
- Pour the mixture into a mold lined with baking paper. Pat down on the mixture in order to give it a compact texture and place it in the fridge for two hours.
- At the same time, put the cottage cheese and sugar in a bowl that’s suitable for an electric beater. Set to the side.
- Melt half of the half the whipping cream in a saucepan over medium heat.
- Place the other half in a bowl along with the cottage cheese. Beat until they’re thoroughly mixed.
- When the whipping cream in the saucepan begins to boil, add the other half and constantly mix until they reach a boil. Turn off the stove and mix for an additional 30 seconds.
- Pour this mixture into the bowl that has the cottage cheese and sugar. Beat until you get a smooth cream.
- Put the filling on top of the crushed cookies and cover the entire surface.
- Place it back into the fridge for another two hours.
- This cake should be served by covering it with a topping of marmalade – of your preference – previously diluted with a tablespoon of water to make it less concentrated.
Make a Condensed Milk and Yogurt Cheesecake without an Oven
- 1 package of Marie or Digestive Biscuits (200 g)
- 1 ¼ cup of Philadelphia Cream Cheese (300 g)
- ½ cup of butter (about 100 g)
- 4 Greek yogurts (125 g each)
- 1 1/5 cup of condensed milk (250 g)
- 1 tsp vanilla extract (5 g)
- 12 leaves or two envelopes unflavored gelatin powder
Check out this article, too: Four Recipes with Gelatin
- In a bowl, mix the previously melted butter with the crushed cookies. If the cookies aren’t crushed, you can do it by putting in a bag and crushing them with a rolling pin. Mix by hand until the ingredients completely come together.
- In a mold lined with baking paper, evenly distribute the mixture. Pat it down so the base becomes compact. Let it cool for 30 minutes.
- Place the previously hydrated gelatin sheets in the microwave until they melt, then let them cool down.
- In a separate bowl, beat the cream cheese, Greek yogurt, condensed milk, and vanilla essence.
- Then you add the mixture to the gelatin and stir until you get a homogeneous mixture.
- If you prefer to use gelatin powder, follow the instructions on the label, however, use a minimum amount of water to dilute it.
- Place the stuffing inside the mold that was cooling in the fridge and place it back into the fridge for at least for six hours.
Make this Oreo Cheesecake without an Oven
- 400 grams of Oreo cookies
- 4 tablespoons of butter (80 g)
- 3 glasses of milk (600 ml)
1 cup of sugar (200 g)
- 2 cups of cream cheese (450 g)
- 2 tablespoons of vanilla (30 g)
- 200 grams of chocolate
- Place 240 grams of Oreo cookies in a plastic bag and crush with a rolling pin.
- Add the previously melted butter and stir thoroughly.
- Refrigerate 20 minutes.
- In a bowl, beat the 2 glasses of milk (400 ml), sugar, cream cheese, and vanilla until you get a homogeneous mixture.
- Crush the rest of the Oreo cookies and add them to the sugar, cream cheese and vanilla mixture.
- Place the filling on top of the crushed refrigerated Oreo cookies and put it back into the fridge for another 20 minutes.
- In the microwave, melt the chocolate and mix it with the remaining milk for 30 seconds. Cover the refrigerated cake and place it back into the fridge for another six hours.
- Finally, take out the cake and decorate it with the Oreo cookies.