No-Bake Cookie Cheesecake with Orange Jelly

Spectacular to look at and taste great! Come on! No-bake cheesecake with cookies and gelatin will replace the usual cake. The combination of crispy cookies, delicate curd filling and aromatic orange jelly will give you real pleasure. The best thing is that you donʼt need an oven for this dessert.
cook time: 5h
Ruby Colston
No-Bake Cookie Cheesecake with Orange Jelly

Nutrition Facts (per serving)

258
Calories
13g
Fat
17g
Carbs
8g
Protein

Ingredients (5 portions)

The basis:

Ready shortbread cookies 180 g
Butter 90 g

Filling:

Cottage cheese 400 g
Sour cream 200 g
Sugar 80 g
Water 50 ml
Gelatin 15 g
Vanilla sugar 1 tsp

Jelly:

Water 30 ml
Gelatin 6 g
Oranges 2 pc

Decoration:

Mint 10 g

Recipe instructions

Step 1

Step 1
How to make a no-bake cheesecake cake with cookies and gelatin? First, prepare the ingredients for the base. You can use any sugar or biscuit cookies. Choose high-quality butter with a pleasant aroma.

Step 2

Step 2
Melt the butter and cool. Place the cookies in a blender bowl and grind into fine crumbs. Pour in the melted butter and beat again until you get a moist crumb.

Step 3

Step 3
Place the cookie crumbs in a baking pan (Ø 17-18 cm) lined with acetate film or parchment, level it and compact it thoroughly so that the cake fits snugly against the walls of the pan. Place the mold in the refrigerator for 1 hour to allow the base to harden.

Step 4

Step 4
Prepare the ingredients for the filling. Any cottage cheese is suitable, but preferably with a mild taste, without sourness. You will find information about choosing cottage cheese at the end of the recipe under the steps. Adjust the amount of sugar to your taste.

Step 5

Step 5
Pour gelatin into 50 ml of water and leave to swell for 15 minutes, then dissolve over low heat or in the microwave. But donʼt bring it to a boil. Read about the subtleties and nuances of working with gelatin in a separate article, link at the end of the recipe.

Step 6

Step 6
In a blender bowl, combine cottage cheese, sour cream, sugar and vanilla sugar. Beat everything until smooth.

Step 7

Step 7
Pour in the dissolved gelatin and whisk again until smooth or mix thoroughly with a whisk. The gelatin should disperse throughout the curd mass.

Step 8

Step 8
Pour the curd filling onto the cookie base and smooth it out. It is important that there are no gaps between the filling and the walls of the mold through which the jelly can leak. Return the pan to the refrigerator for another 2 hours until the curd layer has set. You will find information about baking pans at the end of the recipe under the steps.

Step 9

Step 9
Now make the jelly. You can make this layer from ready-made jelly powder. You can also use store-bought orange juice instead of fresh oranges.

Step 10

Step 10
Pour 30 ml of water into the gelatin and leave to swell.

Step 11

Step 11
Wash the oranges and dry them. Cut part of the orange into slices about 5 mm thick and peel. I needed 5 slices. If you wish, you may not add fresh orange slices to the jelly at all.

Step 12

Step 12
Squeeze the juice from the remaining oranges. Add the swollen gelatin to the orange juice. Stirring, heat everything over low heat, but do not bring to a boil. Cool the jelly to room temperature.

Step 13

Step 13
Place orange slices on the curd layer.

Step 14

Step 14
Carefully pour orange jelly on top. Itʼs best to do this gradually, making sure it doesnʼt leak down the sides of the mold. Return the cheesecake to the refrigerator for 1-2 hours or longer until the jelly has set. Free the curd cheesecake from the mold and acetate film and serve. Bon appetit!

Additional rubrics

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