Delicious cake with cookies. No-bake cookie cake with condensed milk: recipes with photos. Cake “Log” made from dry biscuits with condensed milk and butter

COMPOUND

250g biscuits (sugar cookies for a sweet cake and unsweetened biscuits or crackers for a savory cake), 150g butter

For sweet pies you need to take sugar cookies (like "Yubileiny"), for salty ones - biscuits or crackers, and for pies with a strong taste, for example, filled with condensed milk or highly salted bacon, unleavened cookies that have no taste (like " Maria").

Grind the cookies into fine crumbs.
You can use a food processor or crush the cookies, placing them in a thick plastic bag.

The finer the cookie crumbs, the better they are saturated with butter and the easier it is to form the dough into a pie base.
If the dough contains large, unground pieces of cookies, then in these places the basket will break and crumble.
Melt the butter.
Mix butter with cookie crumbs.

The resulting dough in the form of fatty crumbs should hold its shape well when pressed. If after pressing the dough crumbles, then you need to mix a little water into it - sprinkle water on top and mix.

To make pies based on cookies, it is advisable to take a springform pan.
If the mold is one-piece, then the inside should be lined with foil so that the ends hang out.

A simple way to line a pan with foil
Turn the mold upside down.

Place a sheet of foil on it and crumple it, smoothing out the folds.

Remove the foil from the pan, being careful not to straighten the folds.
Turn the form over.

Place the foil basket inside the mold.
Press the foil onto the inside of the pan, paying special attention to the corners.
Fold the edges of the foil that extend beyond the side walls of the mold down so that they do not interfere.

Forming a dough basket
Place two thirds of the butter dough along the sides of the mold.

Use a spoon to press the dough into the sides of the pan.

Make sure that the resulting side is the same thickness and height.

Pour the rest of the dough into the bottom of the mold.

Flatten the dough and press down.

You can press down the dough not only with a spoon, but also with a wooden pestle, a flat-bottomed tea glass or a bottle with vertical walls.

Fill the resulting dough basket with filling and bake.

In some cases, it is not necessary to make a basket out of the dough, but just make a flat base without side walls. In this case, less test will be required.

Perhaps there is no holiday that would be complete without sweets on the festive table. But not everyone can bake something, some don’t have time, others simply don’t like to mess around with the oven. But there were savvy people and they came up with condensed milk in a hurry. The cake will be made by yourself; to be sure of preparation, you can look at the photo. And if you decorate it beautifully, no one will guess that it was not cooked in the oven.

Cake made from cookies and condensed milk without baking “Anthill”

With the addition of nuts, the dessert takes on a very refined taste, and the addition makes the taste of the finished cake very delicate and delicious.

Ingredients:

• 0.5 kg shortbread cookies;
• 0.5 kg of boiled condensed milk;
• 250 g butter;
• 1 tbsp. walnuts (less possible);
• 2 tbsp. l. poppy

Cooking method:

• Grind the shortbread until crumbly and place in a deep bowl.

• Using a blender, beat the butter and condensed milk and place it in a bowl with crushed cookies.

• Fry the nuts a little in a frying pan, chop them and add to the mixture.

• Mix everything thoroughly. Place the mass on a plate in the form of a neat slide. Sprinkle poppy seeds on top.

After 1.5-2 hours in the refrigerator, serve the cake. It turns out to be a very tasty anthill, but it costs food and time.

Delicious cake with sour cream

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

A juicy cake made from cookies and condensed milk is a treat from childhood; its unique taste cannot be compared with any other. The main advantage of this dessert is that it does not need to be baked. The housewife will not have to tinker with capricious shortcrust pastry, which requires culinary skills and compliance with temperature conditions, and also waste time on a damp or “clogged” sponge cake. Another undeniable advantage is the ability to experiment with the cream, adding jam, oatmeal, peanuts, pieces of colorful jelly, bananas and other favorite ingredients.

How to make a cake with cookies and condensed milk without baking

Before you prepare a cake or pie from cookies with condensed milk, you need to choose a recipe for your future confectionery masterpiece and make the right base. For a dessert in the spirit of “Anthill”, cookies are crushed with a rolling pin, a blender or by hand. For a classic cake with short layers, it is left whole and laid out in layers, alternating with cream. The cream is made from boiled or regular condensed milk, full-fat sour cream, and cream. The finished product is decorated with poppy seeds, fresh berries, chocolate, raisins, and placed in the freezer or refrigerator for several hours or overnight.

Cake recipes with cookies and condensed milk without baking

The original no-bake cake with condensed milk is a delicious and uncomplicated dessert that has many variations. There are certain secrets to its preparation, most of them apply to almost any recipe. For example, the cream should not be too thick, otherwise the base will remain dry, the cakes will not “set” and will fall apart when cut. The main thing is to let the dish soak thoroughly, because it is difficult to resist the temptation to immediately try at least a small piece.

From Yubileiny cookies

• Time: 50 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 410 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

To prepare an exquisite cake with cookies and condensed milk without baking, it is advisable to choose fruit and berry marmalade - it will give the dish a pleasant sourness and texture. It is used as decoration or added to cream. The edges of multi-colored candied marmalade should be cut off so that the dessert does not turn out too sugary and is beautiful, as in the photo.

Ingredients:

• “Jubilee” cookies – 800 g;
• condensed milk – 370 g;
• butter – 200 g;
• milk – 160 ml;
• marmalade – 150 g.

Cooking method:

1. Beat condensed milk and softened butter.
2. Place the cookies on a plate or tray, dipping each one into a glass of milk.
3. Grease the resulting cake with cream.
4. Alternate cookies and butter with condensed milk another 3-4 times, depending on the size of the cakes. The top layer should be creamy.
5. Place in the refrigerator for half an hour.
6. Grind some of the remaining dry cookies into crumbs.
7. Cut the marmalade into slices.
8. Remove the cake from the refrigerator and pour off the milk that has drained to the bottom of the pan.
9. Sprinkle the top layer and sides with crumbs and decorate with marmalade.
10. Return the dessert to a cool place and let it soak.

From cookies Baked milk

• Time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 300 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

Baked milk cookies are traditionally rectangular in shape, so you should choose a square bowl or tray for serving. Instead of glaze, use melted dark chocolate or ganache if desired. Before serving, you do not need to remove the cake from the container, but cut it into portions and lightly pry it with a spatula. Strawberries can be laid out whole, after dipping each berry in the glaze.

Ingredients:

• “Baked milk” cookies – 300 g;
• condensed milk – 250 g;
• butter – 200 g;
• eggs – 3 pcs.;
• milk – 620 ml;
• strawberries – 5 pcs.;
• cocoa – 4 tbsp. l.;
• sugar – 4 tbsp. l.

Cooking method:

1. Beat the eggs until foamy.
2. Add condensed milk, 400 ml of milk.
3. Cook the mixture over low heat, bring to a boil. Cool.
4. Gradually add soft butter and beat.
5. Separately mix sugar, cocoa, 220 ml of milk. Boil the glaze until it has the consistency of liquid honey.
6. Place the first layer of cookies on the bottom of a tall pan.
7. Spread a portion of cream on top.
8. Alternate cakes and cream 3-4 more times.
9. Pour glaze over the finished cake and smooth it out.
10. Cut the strawberries into thin slices and place on top.

From cookie crumbs

• Time: 1 hour 10 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 320 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

A delicious cake with a base of shortbread crumbs and a delicate curd mass is a profitable alternative to a fashionable cheesecake. It is prepared without mascarpone and other expensive products. Condensed milk will give the cream a pleasant sweetness and uniform consistency. It is not recommended to use homemade cottage cheese with a specific aroma; the strong smell cannot always be masked with vanillin or vanilla sugar.

Ingredients:

• shortbread cookies – 340 g;
• condensed milk – 400 ml;
• butter – 80 g;
• cottage cheese – 800 g;
• vanillin – 10 g;
• cinnamon – 2 g.

Cooking method:

1. Grind shortbread cookies using a blender or meat grinder.
2. Mix the resulting crumbs with melted butter.
3. Press the mixture into a baking container, forming the bottom and sides. Place in the refrigerator for half an hour.
4. Grind the cottage cheese. Mix with condensed milk, vanilla, cinnamon.
5. Remove the mold from the refrigerator and place the cream on the base.
6. Return to the cold and let soak.

From dry biscuits

• Time: 30 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 450 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

A quick variation of the Anthill cake will turn out beautiful and especially appetizing if you pay attention to the sand base. The cookies are broken by hand into pieces of approximately the same size, about 2 cm. It is advisable that the crumbs be as small as possible - they will thicken the texture of the cream, make it less glossy and viscous. With proper preparation of the ingredients, the sand “honeycomb” will be clearly visible in the cut. The nuts are crushed using a rolling pin, after covering with parchment paper.

Ingredients:

• shortbread cookies – 500 g;
• boiled condensed milk – 500 g;
• walnuts – 150 g;
• butter – 170 g;
• kefir – 50 ml;
• sugar – 2 tbsp. l.;
• cocoa – 2 tbsp. l.;
• poppy seed - to taste.

Cooking method:

1. Roast the nuts and chop them.
2. Add boiled condensed milk, 100 g of softened butter. Mix.
3. Grind the cookies and carefully add them to the cream.
4. Form the mixture into a mound on a serving platter and press down.
5. Combine kefir, cocoa, sugar, 70 g butter. Heat over low heat until smooth. Refrigerate for 15 minutes.
6. Pour glaze over the cake and sprinkle with poppy seeds.
7. Place in the refrigerator and let soak.

From biscuits

• Time: 50 minutes.
• Number of servings: 6 persons.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

A delicious cake with cookies and condensed milk without baking will decorate your holiday table if you cover it with mirror glaze or snow-white coconut flakes. The taste of crackers or biscuits will be complemented by refreshing lemon sourness. Cream can be replaced with concentrated milk. It is important to use an airtight form - before it hardens, the cream has a liquid consistency and can leak out. The bottom and sides should be covered with cling film.

Ingredients:

• biscuits – 700 g;
• condensed milk – 390 g;
• heavy cream – 390 ml;
• lemons – 2 pcs.;
• coconut flakes - to taste.

Cooking method:

1. Mix condensed milk and cream.
2. Wash the lemons and squeeze out the juice.
3. Gradually add lemon juice to the cream and whisk.
4. Break the cookies into halves and place on the bottom of the pan.
5. Pour a portion of cream and smooth it out.
6. Alternate biscuit cakes and filling another 4-5 times, the top layer should be creamy.
7. While the mixture has not hardened, sprinkle the cake with coconut flakes, do not tamp.
8. Place in the refrigerator and let soak.
9. Before serving, remove the pan; if desired, the edges of the cake can be decorated with coconut shavings.

With boiled condensed milk

• Time: 50 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 380 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

A no-bake cake made from cookies and condensed milk is a quick variation of such popular desserts as “Log” and “Potato” cake. It will turn out tall and beautiful in cross-section if you crush the cookies with your hands and not with a rolling pin. The pieces will remain large, will be felt on the tongue, and will give an interesting texture. The cream should be full fat. The ideal dish for a dish with sour cream is a springform baking dish; it should be covered with parchment or cling film.

Ingredients:

• shortbread cookies – 600 g;
• butter – 200 g;
• walnuts – 150 g;
• cream – 250 ml.

Cooking method:

1. Crush the cookies with your hands.
2. Chop the nuts and fry in a heated frying pan. Mix with cookies.
3. Combine softened butter with boiled condensed milk and beat.
4. Add cream to the cream and grind.
5. Pour the mixture over the cookies and mix gently with a spoon.
6. Pour the mixture into the mold, level it and compact it lightly.
7. Place in the refrigerator and let soak.
8. Before serving, carefully remove the pan and return to the refrigerator for a few more minutes.

With cream

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 350 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

Before preparing curd, custard or coffee cream, you need to carefully study the recipes with step-by-step photos and choose quality ingredients. The coffee must be strong - then the cakes will be aromatic, literally melting in your mouth, like the famous Tiramisu dessert. The top layer can be thickly sprinkled with cocoa powder; it should first be sifted to remove any lumps.

Ingredients:

• shortbread cookies – 500 g;
• boiled condensed milk – 370 g;
• brewed coffee – 250 ml;
• eggs – 4 pcs.;
• butter – 200 g;
• sugar – 100 g;
• cocoa – 70 g.

Cooking method:

1. Beat eggs with sugar and cocoa in a steam bath.
2. When the mass thickens, remove from heat and cool.
3. Mix with softened butter and condensed milk, beat with a mixer.
4. Grease the mold with oil.
5. Lay out cookies in layers, dipping each one in strong coffee and cream.
6. Refrigerate the cake and let it soak.
7. Before serving, remove from pan and invert onto a wide, flat plate.

With sour cream

• Time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 430 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

A classic cookie cake with condensed milk will sparkle in a new way if you pay attention to presentation and decorate it with milk or dark chocolate. Before grating, you need to keep the bar in the refrigerator - then the chocolate chips will be fluffy, crispy, glossy, as in the photo. The sour cream must be thick, otherwise some of the cream will leak out under the weight of the cakes. It will turn out more dense and homogeneous if you add gelatin or a thickener, and use powder instead of sugar.

Ingredients:

• shortbread cookies – 500 g;
• sour cream – 300 ml;
• condensed milk – 200 g;
• sugar – 250 g;
• chocolate – 70 g.

Cooking method:

1. Beat sour cream with sugar.
2. Add condensed milk, stir.
3. Line the pan with parchment and place a layer of cookies.
4. Spread a portion of sour cream with condensed milk on top.
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Cake with cookies and condensed milk without baking - how to cook deliciously according to recipes with photos

Ingredients

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

Preparation

Ingredients

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

Preparation

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

Line a deep pan with cling film so that the edges hang over. Place sliced ​​kiwis in one layer on the bottom and along the edges of the pan. Cover them with some of the cookies and sour cream. Top with remaining fruit and cookies.

Cover the pan with cling film and refrigerate for several hours or overnight. Then carefully invert the cake onto a plate.

Ingredients

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

Preparation

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

Line the pan with cling film so that the edges hang over. Place some curd cream there. Dip a few cookies into the peach syrup and place on top of the cream. Reserve one cookie for decoration. Distribute another part of the cream and part on top. Repeat layers. The last layer should be made of cookies. Cover the cake with cling film and refrigerate overnight.

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

Carefully remove the finished cake from the mold and turn it over onto a plate. Garnish with peach and cherry slices, slightly cooled frosting and crushed cookies.

Ingredients

• 600 g sour cream 25% fat;
• 180 g powdered sugar;
• 2 ripe bananas;
• 500 g oatmeal cookies;
• 2 teaspoons cocoa.

Preparation

Mix sour cream and powdered sugar. Place some sour cream in a baking dish with a removable bottom. Flatten and place banana slices on top. Place a layer of cookies on top and cover with the remaining cream.

Place the cake in the refrigerator for several hours, or better yet, overnight. Sprinkle the finished cake with cocoa.

Ingredients

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

Preparation

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

Beat the cream with a mixer until foam forms. Add ⅓ of the powdered sugar and vanilla and mix again. Pour gelatin in a thin stream, whisking with a mixer until smooth. Place the cream in the refrigerator for about 20 minutes to thicken.

Dip a few cookies into the warm mixture and place them on the bottom of the pan. Top them with some of the cream. Repeat a few more layers like this until you run out of cookies. The top layer should be cream.

Mix the remaining powdered sugar, cocoa and 4 tablespoons of hot water. If the glaze seems too thick, thin it a little more. Pour the glaze over the cake and refrigerate for an hour.

7. Jelly cake “Broken Glass” with cookies and fruit

Ingredients

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

Preparation

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

Beat sour cream, powdered sugar and vanilla with a mixer. Dissolve gelatin in hot water and wait until it cools slightly. Pour it into the sour cream in a thin stream, stirring constantly.

Place some of the fruit in a deep silicone mold. Top with some broken cookies and berries. Fill it all with a small amount of sour cream. Repeat layers until you run out of ingredients. The last layer should be cookies lightly coated with sour cream.

Refrigerate the cake for at least 4 hours, preferably overnight. Carefully invert the frozen cake onto a serving plate.

This cake is often prepared with multi-colored jelly. Try this too:

Ingredients

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

Preparation

Grind the cookies into crumbs and mix with softened butter. Cover the pan with cling film and press the mixture down the bottom and edges. Place sliced ​​bananas on top.

Soak the gelatin in water for half an hour. Then heat it a little until it becomes liquid. Beat sour cream and sugar with a mixer and mix with slightly cooled gelatin. Place the cream in a mold, cover with cling film and refrigerate for several hours.

Turn the finished cake over onto a plate and decorate with chopped nuts. Before serving, cut it into pieces and also roll each of them in nuts.

Ingredients

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

Preparation

Grind the cookies into crumbs. Mix it with melted butter and press it into an even layer along the bottom of the pan.

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

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

Ingredients

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

Preparation

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

Cover the deep pan with cling film, leaving the edges hanging over. Place half of the cookies with sour cream and compact. Top with half the sliced ​​strawberries and half the diced pineapple. Then press down the rest of the cookies.

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

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