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The Ultimate No-Bake Desserts for Sweet Lovers

Andy
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When that craving for desserts hits you, yeah; you are pretty helpless against it. It demands to be instantly satiated, and sometimes there is just no time to go through all the baking process. It’s also not very economical to get those sweet treats so often from your favourite cafes. So, what do you do? You make those decadent desserts yourself, without the help of the oven. From cheesecakes to mousses; we have curated a whole variety of desserts so that you can enjoy these delicious and easy desserts as soon as the craving hits you. These no-bake sweet treats are definitely going to indulge that sweet tooth of yours.

No-Bake Oreo Cheesecake


Ingredients:

  • 28 Oreo cookies, crushed
  • 6 ½ tablespoons butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • ¾ cup sugar
  • 1 cup 2% milk
  • 1 cup sweetened whipped cream
  • 10 Oreo cookies, coarsely chopped
  • 1 envelope unflavored gelatin
  • ⅓ cup cold water

Preparation:

  1. In a small bowl, combine the crushed cookies and butter. Press onto the bottom of a 9-inch springform pan that has been buttered. Refrigerate until you are ready to use it.
  2. Sprinkle the gelatin over the cold water in a small saucepan and leave it for a minute.
  3. Over low heat, heat and whisk until the gelatin is fully dissolved. Give it five minutes to stand.
  4. Beat the cream cheese and sugar together in a big bowl until smooth, then slowly pour in the milk. Add the gelatin mixture and beat. Add the chopped cookies and whipped topping and fold. Spoon the filling onto the crust.
  5. Cover and refrigerate overnight. Loosen the sides of the cheesecake with a knife and remove the rim from the pan.
  6. Add more chopped cookies and whipped topping as garnish, if you would like that.

White Chocolate Mousse with Raspberries


Ingredients:

  • 10.58 ounces white chocolate
  • 300 ml double cream
  • 7.05 ounces raspberries

Preparation:

  1. White chocolate can be melted in a microwave or in boiling water, using the double boiler method.
  2. Next, keep whipping the cream until it forms soft peaks.
  3. Fold the melted chocolate into the whipped cream with a metal spoon until well combined.
  4. Using the back of a fork, smash the raspberries in a bowl.
  5. Take three to four small glasses where you would like the mousse to set in.
  6. Divide half of the mousse mixture between each glass and smooth the mixture to a level surface.
  7. Place a thin layer of crushed raspberries on top of the first layer of mousse in each glass.
  8. Using the remaining mousse, add a second layer to each glass and level the surface.
  9. Add the remaining crushed raspberries over top.
  10. Place in the refrigerator to chill for at least one hour before serving.

No-Bake Lemon Cheesecake


Ingredients:

  • 2 cups graham cracker crust
  • 1 batch of cooled lemon curd (can be made at home or bought at store)
  • 3 cups whipped cream
  • 2 (8 ounce) cream cheese, room temperature
  • 1 (14 ounce) can of Sweetened Condensed Milk
  • ⅓ cup lemon juice (freshly squeezed)
  • 1 teaspoon vanilla extract

Preparation:

  1. In a mixing dish, combine the cream cheese and sweetened condensed milk until creamy and silky.
  2. Blend well after adding the vanilla and lemon juice. The mixture should ideally thicken at this point.
  3. Pour the mixture into the prepared graham cracker crust.
  4. Top with ¾ of the lemon curd mixture.
  5. Chill for two hours or overnight. The most ideal time is two to three hours to get the best taste and texture.
  6. Slice and serve with a spoonful of whipped cream.

Chocolate Mousse


Ingredients:

  • 3 egg yolks
  • ¼ teaspoon sea salt
  • 8 ounces dark chocolate bars, chopped
  • ½ teaspoon espresso powder (optional)
  • 1 ½ teaspoon vanilla extract (optional)
  • Chocolate chips and raspberries, for serving
  • ¼ cup granulated sugar, divided
  • 2 ½ cups heavy cream, divided

Preparation:

  1. The egg yolks and ¼ cup sugar should be whisked together in a medium bowl for approximately one minute, or until the sugar dissolves and the mixture lightens in color.
  2. In a small pot, add 1 cup heavy cream and salt and boil over medium heat until barely simmering. Look for little bubbles around the sides of the saucepan; don't bring it to a boil. When it's simmering, turn off the heat.
  3. Whisk continuously to temper, then gradually pour ¼ cup of the heated cream mixture from the pot into the egg mixture.
  4. Pour the warmed egg mixture into the pot with the heavy cream, stirring well to incorporate. Bring the mixture back to medium-low heat, swirling often with a rubber spatula to scrape down the bottom and corners of the pan, until it thickens just enough to coat the spatula (at 160° to 180°F).
  5. Take off the heat and make sure the chocolate and espresso powder are melted by stirring them in. After moving to a large bowl, chill for 20 minutes, stirring occasionally, until just beginning to cool. If refrigerated for too long, the chocolate will harden.
  6. Combine the remaining 2 tablespoons sugar, vanilla, and 1 ½ cups heavy cream in a separate large mixing bowl. Whip the cream with an electric handheld mixer until it is frothy and forms soft peaks.
  7. Keep ½ cup of the whipped cream in the fridge for serving.
  8. Add a generous amount of the whipped cream to the chocolate mixture and stir until well blended.
  9. After adding the remaining whipped cream, scoop the chocolate mixture off the bottom of the bowl with a rubber spatula and fold it over the cream. Repeat the folding motion around the entire bowl until the cream and chocolate are fully blended.
  10. Divide the mixture evenly among 6 ramekins or dessert glasses. Serve immediately or chill for up to 1 hour.
  11. If desired, top with chocolate chips, whipped cream, and raspberries.
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