No-bake cakes – what you need to bear in mind
No-bake cakes – what does that actually mean? An uncooked dough of flour and eggs is definitely not fit for consumption. That is why a solid base needs to be created first. This is then usually topped with a cream that has special flavours or even with fruit. We will show you exactly how this is done, which foods can be used and share some creative ideas.
The key points
- No baking required: no-bake cakes consist of a firm base and a creamy layer – with no oven required.
- Versatile bases: whether you use biscuits, muesli or nuts – combined with butter or dates, they create a crunchy base.
- Fillings: cream cheese, yoghurt, cream or vegan alternatives provide variety.
- Sufficient cooling time: important for stability – gelling agents, such as agar-agar or cream stiffener, provide additional support.
- Longer shelf life: no-bake cakes do not dry out and can easily be stored in the fridge.
No-bake cakes: the perfect crunchy base
Cheesecake or other cakes made with butter biscuits without baking are usually made by mixing crumbled biscuits with melted butter. All kinds of biscuits are suitable for this, which can then be pressed together with liquid fat into the base of a greased springform cake tin. Instead of biscuits, you can also use ladyfingers, muesli, salted pretzels, popped amaranth or quinoa. Adding chopped nuts or almonds can provide extra crunch.
If you don’t want to mix the dry ingredients with so much liquid fat, you can also use dates to make a dough. Soak the dates briefly in hot water beforehand. Drain the water and chop the dates very finely or purée them in a blender. The dates can then be kneaded together with the biscuit crumbs.
A creamy temptation for a no-bake cake
Now we get to the creative part of the no-bake cake: the cream filling. This can be made traditionally using cream cheese, but you can also use quark, cream, yoghurt or custard. You can create a plant-based alternative by using plant-based milk instead of cow’s milk to prepare the pudding. Coconut milk can also be used to make coconut cream, or you can create a wonderful vegan variant using avocados, plant-based yoghurt and the gelling agent agar-agar. If you want to avoid using a cream filling altogether, you can mix chocolate with a little fat and create alternating layers of biscuits and the chocolate mixture.
No-bake cakes offer endless possibilities
There are very few limits to a no-bake cake. However, all cakes require sufficient cooling time. Slowly work your way up to the right thickness of the cream layers so that they do not melt after cooling. You can also use the gelling agent agar-agar or a cream stiffener to improve the firmness of the cake.
A high-quality fridge is essential for ensuring that a no-bake cake retains its perfect consistency. Fridges from Liebherr offer ideal conditions for no-bake cakes thanks to their innovative technologies. BioFreshkeeps fresh ingredients, such as cream cheese, cream and fruit, fresh for longer, so you can bake whatever springs to mind at any time. In addition, DuoCooling ensures optimum humidity control so that cream layers do not dry out or absorb unwanted moisture.
Recipes for no-bake cakes
Cheesecake: fresh and fruity with a butter biscuit base, a cream filling made of cream cheese, yoghurt, lime juice and lime zest – perfect for spring and summer.
Profiterole cake: a crispy granola base with frozen profiteroles filled with raspberry and vanilla cream for a spectacular presentation.
Chocolate banana cake: a chocolate biscuit base with banana slices, topped with whipped cream and fine chocolate chips – heavenly creamy.
Black Forest cake: a chocolate biscuit base with cherry pudding and cream cheese cream, topped with shaved chocolate – a classic reinterpreted.
Tiramisu fridge cake: a ladyfinger base with mascarpone and quark cream, coffee-soaked biscuits and cocoa powder – a heavenly no-bake cake for all coffee lovers.
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