No-bake desserts: 15 easy and absolutely delicious recipes

Cookies And Chocolate Tart

Cookies And Chocolate Tart

When you think of desserts without an oven, it seems that cakes and pastries have no place, but nothing could be further from the truth. As you can see in this cookie cake, it is not only possible but also has a spectacular result.

Ingredients

• For 6-8 people: 400 g of chocolate and hazelnut cream - 1 package of square biscuits - 1 l of milk - 1 sachet of chocolate flan preparation for 1 l of milk - 350 g of cheese spread - 50 g of sugar - 150 g of dark chocolate - spray for greasing molds - wild strawberries.

How to make cookie cake step by step

1. Cover a round mold with parchment paper, so that it sticks out from the sides.
2. Spray it with the grease spray and on the base of the paper, make a layer with 250 g of chocolate cream, at room temperature, about 6 mm thick.
3. Nail the cookies into the chocolate base, forming concentric circles (see how they are placed in the photo), and store in the freezer until the chocolate cream solidifies.
4. Prepare the flan according to the instructions on the package.
5. Melt 100 g of chocolate in a double boiler.
6. Mix with 200 g of the cheese spread and add the flan preparation.
7. Pour the chocolate flan mixture over the chocolate base and cookies until they are covered. Reserve the rest of the mixture for topping.
8. Put it back in the freezer for a minimum of four hours.
9. Beat the rest of the cheese with the remaining flan mixture, and add the remaining melted chocolate.
10. Unmold the cake, cover it with this preparation with the help of a spatula or the back of a spoon.
11. Wash the wild strawberries without letting them soak, dry them carefully with a kitchen paper and decorate the cake with them.

• CLARA trick. If you don't have grease spray, you can brush the paper with melted butter or vegetable oil.

Cottage cheese flan

Cottage cheese flan

Custards are another of the no-bake desserts par excellence and, in the case of cottage cheese flan (one of the lightest cheeses), it is not even cooked in a double boiler. Simply make the dough and let it rest for a few hours in the freezer.

Ingredients

• Serves 6: 200 g of cottage cheese - 300 g of curd - 2 limes - 20 g of butter - honey - 100 g of muesli or assorted cereal flakes - 100 g of unsweetened whipped cream - a few sprouts or a few leaves of fresh herbs (mint, spearmint …).

How to make cottage cheese flan step by step

1. Place the curd and curd in a colander and let it sit for a few minutes to drain all the whey.
2. Wash 1 lime, dry it with kitchen paper and grate the skin, without the white part, which can be bitter.
3. Arrange the cottage cheese and curd mixture and the lime zest in a bowl; Stir with a spatula until you get a homogeneous preparation.
4. Heat the butter in a saucepan over low heat until it melts. Remove, let it warm and transfer to another bowl.
5. Add 2 tablespoons of honey and the muesli, and knead with your hands until you get a moist paste.
6. Pour the cottage cheese, curd, and lime mixture into six individual molds, preferably silicone ones, filling them only three-quarters full.
7. Cover with the muesli and freeze for at least 4 hours.
8. Wash and dry the other lime and the sprouts or herbs; cut the first into thin slices.
9. Remove the custards from the freezer for a few minutes before serving and unmold them by carefully turning them into six dessert plates.
10. Top them with a topped whipped cream, sprinkle with honey, and decorate with the lime wedges and sprouts.

• Express version. You can substitute the cottage cheese flan with small jars of fresh cheese and decorate them with the cream, honey, lime and sprouts.

Hazelnut cream rolls

Hazelnut cream rolls

The filo or brick pasta also gives a lot of play to make desserts without an oven, since in addition to being baked, it can be cooked on the grill or in a pan.

Ingredients

• Serves 4: 8 sheets of filo or brick pasta - 2 tablespoons of icing sugar - 50 g of toasted hazelnuts - 25 g of sunflower oil - 15 g of cocoa powder - 20 g of sugar - 50 ml of milk - 1 teaspoon vanilla aroma (optional) - 50 g of peeled pistachios - 300 ml of mild olive oil or sunflower oil.

How to make hazelnut cream rolls step by step

1. Crush the peeled hazelnuts in a food processor or electric grinder, until they are reduced to a powder.
2. Arrange them in a bowl and add the 25 g of sunflower oil, the 20 g of sugar, the cocoa powder, the milk and, if you wish, the vanilla aroma.
3. Beat the ingredients with the electric mixer until they are integrated and obtain a uniform cream.
4. Cover with plastic wrap and let it rest for about 2 hours in the fridge before using it.
5. Spread a sheet of filo pastry on the work table and add a couple of tablespoons of filling to the base.
6. Sprinkle some chopped pistachios on top and roll into a coil shape, folding the sides of the dough toward the center to prevent the filling from coming out. Repeat the operation with all the sheets.
7. Heat plenty of oil in a pan and fry the rolls, turning them so that they brown on both sides.
8. Drain on absorbent paper and serve sprinkled with the icing sugar.

• Filo or brick pasta? They are practically the same but the brick is somewhat thicker than the edge and it is easier to work, so it is usually the most used when the technique is not mastered.

Chocolate tiramisu

Chocolate tiramisu

If you had to choose the king of desserts without an oven, the tiramisu would have many points to get the crown. Besides being delicious, it is a really easy dessert.

Ingredients

• Serves 8: 16 soletilla or gingerbread cakes - 300 g of mascarpone cheese - 150 g of fresh cheese spread - 1 egg yolk - 150 g of fondant chocolate - 1 dl of liquid whipping cream - 4 tablespoons of sugar - 1 cup of coffee - 1 tablespoon of cocoa powder.

How to make tiramisu step by step

1. Prepare a cream by beating the mascarpone with the fresh cheese.
2. Add the egg yolk and sugar and mix with the rods until it is like a smooth cream.
3. Chop the chocolate and heat it in a double boiler along with the cream until it melts.
4. Lightly soak the cakes in the coffee and place half in the bottom of a rectangular dish.
5. Pour half of the cream cheese on top, add a layer of melted chocolate, and top with the remaining biscuits.
6. Cover the cake with the rest of the cream cheese.
7. Sprinkle the cocoa powder on top, with the help of a strainer so that the surface of the cake is completely covered, and reserve it in the fridge, covered with plastic wrap, until serving time.
8. Garnish with a handful of red berries (strawberries, raspberries, currants or blackberries).

• How to do it without mascarpone. One of the tricks of a lifetime is to replace it with whipped cream and mix it with cream cheese.

Fruit salad in syrup

Fruit salad in syrup

The fruit salads, in addition to being very healthy, are very refreshing after a heavy meal. The trick to making them perfect is to use seasonal fruit (check our calendar to see which one is at its best).

Ingredients

• Serves 6: 1 small watermelon - 2 kiwis - 2 nectarines - 12 strawberries - ½ mango - 100 g of raspberries - 100 g of blueberries - 1 lime - 2 tablespoons of orange blossom water - 3 tablespoons of coconut sugar.

How to make fruit salad step by step

1. Wash the lime well, grate the skin and extract the juice from one half.
2. Place 200 ml of water, the sugar and the juice in a saucepan.
3. Boil for 10 minutes over low heat, add the orange blossom water, remove and let cool.
4. Cut the watermelon in half and empty it with a scoop.
5. Peel the kiwis and cut them into slices, pit the nectarines and cut them into moons, the strawberries into quarters and the mango peeled into cubes.
6. Place all the fruits in a bowl, add the orange blossom syrup, mix carefully and leave to marinate in the fridge for 2 hours.
7. Fill the watermelon with the fruit salad, decorate with flowers and serve.

• Alternatives. You can make it with other seasonal fruits, normal sugar instead of coconut, and nothing happens if you don't add orange blossom water.

Pineapple and cereals semi-cold

Pineapple and cereals semi-cold

Another of the desserts without an oven that is delicious is the pineapple semi-cold with a cereal base with chocolate.

Ingredients

• Serves 6: 1 kg of pineapple in syrup - 1 small can of pineapple in syrup for garnish - 200 g of puffed wheat - 400 g of fresh cheese spread - 200 g of cream - 75 g of sugar - 12 sheets of gelatin - 75 g of dark chocolate.

How to make pineapple and cereal semi-cold step by step

1. Cover a removable round pan with parchment paper.
2. Melt the chocolate and mix it with the cereals.
3. Pour the preparation into the mold, flatten it with the back of a spoon and allow it to cool and solidify.
4. Hydrate the gelatin sheets in cold water.
5. Drain and crush 1 kg pineapple.
6. Heat the cream, without coming to a boil, and dissolve the drained gelatin sheets in it.
7. Add the cheese spread and the crushed pineapple and mix everything together.
8. Fill the mold with the cereal base with this preparation and let it cool in the fridge.
9. Decorate the cake with the small pineapple slices, and sprinkle it with some cereals and some fresh herb leaves.

• More options. You can do it with other breakfast cereals.

Anis donuts

Anis donuts

You can also make some old anise donuts.

Ingredients

• For 4-6 people: 1 egg - 250 g of bread flour - 150 g of sugar - 3 g of salt - 5 g of dry yeast - 25 g of butter - 1 lemon - 120 ml of milk - 30-40 g of anise seeds - a pinch of cinnamon - 300 ml of oil for frying - anise liqueur to taste.

How to make donuts step by step

1. Crack the egg into a bowl, add 50 g sugar, the cinnamon, the anise seeds, the grated lemon peel, the salt and the softened butter, and mix a little.
2. Add the sifted flour and yeast, and stir.
3. Pour the milk at room temperature and knead the ingredients, by hand or with a robot, 3-4 minutes.
4. When you get a smooth and homogeneous dough, form a ball, arrange it in a bowl, cover with a clean cloth and let it rest until it doubles in volume, approximately.
5. Then break the dough into small walnut-sized pieces and shape into a ball with your floured hands.
6. Place them on a baking sheet lined with parchment paper and let them rest for 30 minutes.
7. Pierce the center of the dough balls to shape the donuts and fry them, in batches, in hot oil, turning them over.
8. Drain them on absorbent kitchen paper and, before they get cold, cover them with sugar (this way it will stick well).
9. Just before serving, sprinkle them with a few drops of anise.

• At your point. Unlike other fries, make sure that the oil is not too strong so that the donuts have time to develop and grow.

Strawberry mousse cake

Strawberry mousse cake

Mousse is another of the classic no-bake desserts. In this case it is a strawberry mousse and we have presented it as a cake on a crumble of soletilla sponge cakes.

Ingredients

• Serves 6-8: 300 g of clean strawberries - 300 g of sponge cakes - 50 g of butter - 200 g of whipping cream - 150 g of sugar - 500 g of spreadable cheese - 1 sachet of strawberry jelly - fresh mint leaves.

How to make strawberry mousse cake step by step

1. Line a removable mold with parchment paper.
2. Wash the strawberries, reserve two, chop the rest and reserve mixed with half the sugar.
3. Whip the cream with the remaining sugar and store in the fridge.
4. Crumble the cakes and mix them with the melted butter.
5. Make a layer of crumble in the base of the mold, pressing a little with your fingers, and reserve in the fridge.
6. Prepare the gelatin with half the liquid as indicated in the instructions.
7. Beat the cheese and add the strawberries with sugar.
8. Add, little by little, the cream.
9. Add a couple of tablespoons of the cheese mixture to the gelatin, then mix it all together.
10. Pour the mousse into the mold and reserve in the fridge until solid.
11. Cover with the rest of the crumble.
12. Decorate with the reserved strawberries and mint leaves.

• Other versions. You can also do without the biscuit crumble, divide the mousse into glasses and serve it in these when it has already solidified and cooled.

Malteser chocolate cake

Malteser chocolate cake

If you like malterser chocolates and chocolate wafers, you will love this cake.

Ingredients

• Serves 6: 550 g of maltesers - 60 g of butter - 400 ml of cooking cream - 150 ml of whipping cream - 75 g of icing sugar - 100 g of dark chocolate - 200 g of chocolate wafers - 60 ml of agave - 1 teaspoon of vanilla extract - vegetable oil.

How to make a Maltese chocolate cake step by step

1. Line a round mold with parchment paper and grease it with oil.
2. Crush 400 g of maltesers and mix them with the melted butter.
3. Fill the mold with the mixture, pressing with the back of a spoon, and reserve in the fridge until hard.
4. Heat the cooking cream (without boiling) and dissolve the chopped dark chocolate in it.
5. Add the agave and stir until you get a homogeneous mixture.
6. Add 100 g of finely chopped wafers.
7. Fill the mold with the mixture and leave it in the fridge again for about 6 hours.
8. Begin to whip the cream and when it takes some texture, add the vanilla and icing sugar.
9. Finish assembling it and cover the cake with it.
10. Decorate with the reserved chocolates and waffles.

• Alternatives to Maltesers. If you can't find Malteser chocolates, you can fill some shortbread tartlets or tulips, the kind they sell already pre-cooked, with the chocolate and waffle cream, and leave it to cool in the fridge.

Crepes stuffed with berries

Crepes stuffed with berries

You can also make delicious crepes like these.

Ingredients

• Serves 4: 2 eggs - 100 g of flour - 300 ml of skimmed milk - 20 g of honey - sunflower oil - 100 g of blueberries - 100 g of strawberries or strawberries - 100 g of raspberries - ground cinnamon - 2 sprigs of mint.

How to make stuffed crepes step by step

1. Crack the eggs into the blender glass.
2. Add the flour, milk and honey, and blend until you get a smooth and homogeneous porridge.
3. Transfer it to a bowl, cover it with plastic wrap and let it rest for 15 minutes.
4. Clean the strawberries or strawberries by removing the peduncles and green leaves, and cut them into pieces.
5. Wash the red fruits with cold water, place them in a colander and let them drain.
6. Brush a non-stick frying pan with oil, put it on the fire and heat it.
7. Pour a saucepan of the porridge, spread it by moving the pan in a circle, or tilting it slightly, and cook for 1 minute.
8. When bubbles appear on the surface, turn the crepe over; Blanch it on the other side for 1 minute and remove with a spatula.
9. Prepare the others in the same way until the dough is exhausted, greasing the pan with oil each time.
10. Spread the crepes out on a smooth work surface and fill each one with 2 tablespoons of red fruit.
11. Fold the edges over the filling and form small packages.
12. Spread them out on dessert plates, sprinkle with cinnamon, and garnish with washed and dried mint leaves.

• More fillers. You have a lot in our step by step with photos to make crepes and 10 ideas (sweet and savory) to fill them.

Crepe cake with orange sauce

Crepe cake with orange sauce

You just have to make some crepes and assemble them like a cake with orange sauce as a filling.

Ingredients

For 8 people.

• For the dough: 250 g of flour - 1 teaspoon of salt - 2 teaspoons of vanilla sugar - 4 eggs - 450 ml of milk - 60 g of butter.
• For the sauce: 2 oranges - 140 g of sugar.
• To decorate: 2 oranges - 100 g of sugar.

How to make crepe cake step by step

1. To prepare the sauce, remove the skin from the oranges avoiding the white part, wash them and put them in a saucepan.
2. Finish peeling the fruits (now removing all the white part), chop them up and add them to the saucepan.
3. Add the sugar and 140 ml of water and cook over low heat for 20 minutes.
4. Place this preparation in the blender glass, crush and let cool.
5. To make the dough, put the flour, salt and vanilla sugar in a bowl.
6. Crack the eggs and beat them with a few rods; Add them, with half the milk, mix and add the rest of the milk, little by little and without stopping stirring.
7. Add 40 g of melted butter and let it rest for 1 hour.
8. Heat the remaining butter in a large nonstick skillet until melted.
9. Pour in 1 tablespoon of the batter and move the pan slightly so that it spreads out and covers the entire bottom.
10. Cook the crepe over low heat for 1 or 2 minutes, until little bubbles appear on the surface.
11. Flip it over, brown it on the other side and remove it with a spatula. Repeat the operation with the rest of the dough until it is used up.
12. Spread a thin layer of orange sauce on each crepe and layer over a serving platter.
13. Wash the oranges in the decoration and cut them into thin slices.
14. Cook them for about 10 minutes with the sugar and 100 ml of water; remove and let cool.
15. Place them on the surface of the cake, slightly ridged, spread them with their syrup and serve.

• Express version. You can substitute the orange cream for orange marmalade or other fruit and decorate it with fresh fruit.

Banana oat pancakes

Banana oat pancakes

In addition to being a great no-bake dessert, oatmeal pancakes are great for weight loss and are one of our favorite healthy breakfasts.

Ingredients

• Serves 4: 5 tablespoons of oatmeal - 100 g of strawberries - 75 ml of non-dairy milk - 2 tablespoons of honey - ½ teaspoon of yeast - 2 tablespoons of brown sugar - cinnamon - 1 egg - 2 bananas - salt - ½ teaspoon vanilla essence - butter.

How to make oatmeal and banana pancakes step by step

1. Crack the egg in a bowl and beat it together with the sugar.
2. Add the milk and mix.
3. Sift the flour with the yeast, cinnamon and a pinch of salt on top.
4. Peel the bananas, mash one of them with a fork and add it to the bowl.
5. Flavor with the vanilla and beat until you get a homogeneous cream.
6. Heat 1 tablespoon of butter in a small non-stick frying pan and curdle the previous dough in the form of pancakes.
7. Cook for 2 minutes on each side, remove and set aside.
8. Clean the strawberries, wash them and cut them with the remaining banana into slices.
9. Spread the pancakes on the plates, interspersing pancakes and layers of fruit.
10. Pour the honey on top and serve.

• Perfect bananas. To prevent bananas from browning in contact with air, sprinkle them with lemon juice.

Pancake cake with cream cheese

Pancake cake with cream cheese

In the same way as with crepes, you can make a pancake cake like this one, which has a filling and a cream cheese coating.

Ingredients

• Serves 6: 1 egg - 300 ml of milk - 100 g of butter - 225 g of flour - ½ sachet of yeast - 1 pinch of salt - 75 g of honey - 100 g of dulce de leche - 500 ml of sour cream - 500 ml of fresh cheese - 150 g of speculoos type biscuits.

How to make pancake cake step by step

1. Mix the egg with the milk and 25 g of melted butter.
2. Sift the flour with the yeast and the pinch of salt, and add it to the previous mixture with the help of some rods.
3. Add 35 g of honey, mix and let the dough rest for 3 minutes.
4. Spread a pan of 18 cm with butter, cook the pancakes on both sides and set them aside.
5. Crush the cookies with the help of a processor and reserve.
6. Beat the queso fresco together with the sour cream.
7. Add the dulce de leche and 40 g of honey.
8. To assemble the cake, sandwich pancakes with thin layers of cream.
9. Finish by covering the cake with the remaining cream, also on the sides, and line the contour with the cookies that you had crushed.

• Alternatives. If you don't have speculoos type cookies on hand, you can make it with gingerbread cookies or any other type. And instead of the cream cheese you can use whipped cream to fill and make the cake topping.

Sponge cake in pot

Sponge cake in pot

Other traditional no-bake desserts are cakes and cakes that are made in a pot like this delicious sponge cake filled with cream cheese. So that the base does not burn, the pot has to have a thick bottom.

Ingredients

• For 6-8 people: 240 g of sugar - 4 eggs - 125 g of butter - 240 g of flour - 150 ml of natural orange juice - 2 teaspoons of orange blossom water (optional) - 1 sachet of yeast - 400 g of cream cheese - 200 g of whipping cream - 150 g of icing sugar - 6 slices of candied orange (optional).

How to make pot cake step by step

1. Beat the eggs with the orange juice.
2. Add the whipped butter with the sugar.
3. Add a teaspoon of orange blossom water, the sifted flour and the yeast.
4. Grease a pot, with a thick base and about 20 cm in diameter.
5. Pour the dough, cover and cook it over medium heat for half an hour.
6. Let it temper and remove the cake.
7. Beat the cheese with the cream, the rest of the orange blossom water and the icing sugar.
8. When the cake is cold, open it in half and fill with half the cream.
9. Chop the candied orange and mix half with the remaining cream.
10. Cover the cake with the preparation and decorate with the rest of the candied orange and some fresh mint leaves.

• Other fillings and toppings. Instead of cream cheese, you can fill and decorate the pot cake with whipped cream, chocolate cream, jam …

French toast with cream

French toast with cream

And, of course, you can make some traditional French toast and tune them as we have done here with various creams.

Ingredients

• For 6 people: 12 slices of bread from the day before - 400 ml of milk - the skin of 1 lemon - 1 cinnamon stick - 3 eggs - sugar - 300 g of pastry cream - 300 g of lemon cream - 300 g of cream chocolate - red fruits - chopped almonds - oil for frying.

How to make French toast with cream step by step

1. Heat the milk with the washed lemon peel, the chopped cinnamon and 30 g of sugar.
2. Stir, bring it to a boil, remove it and let it sit covered until it is warm, then strain the milk.
3. Crack the eggs into a bowl and beat them.
4. Soak the bread slices in the milk and then roll them in egg.
5. Fry them in batches in plenty of hot oil, turning to brown.
6. Remove them, drain them on kitchen paper and let them cool.
7. Spread the creams over the torrijas. Sprinkle sugar over the lemon cream and burn them with a kitchen torch.
8. Decorate the pastry cream with red berries.
9. And distribute the almonds over the chocolate cream.

• Alternatives. Instead of creams, you can put jam or just honey.

And if you miss the torrijas but don't dare to make them for one reason or another, discover the easiest and most delicious french toast recipe (and its light version), as well as tricks to get the most out of it.