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No-bake cake

No-bake cake

Name: No-bake cake
Total time: 30 min
Ingredients: 200 g graham crumbs; 67 g of common or brown sugar; 240 ml cold whipping cream; 450 g full-fat PHILADELPHIA cream cheese, room temperature; 65 g granulated sugar; 30 g sour cream or plain yoghurt at room temperature; 1 teaspoon fresh lemon juice; 1 teaspoon BAM vanilla paste; Bam toppings; BAM crispy

(1)

Preparation time: 30 min
Difficulty:
Number of ingredients: 10

Are you in charge of preparing desserts for your next celebration, you want to show variety and there's only one oven? Or you simply don't want to heat up your apartment in the summertime, but you want one good cake? Make room in your fridge, here comes a recipe for mini cakes without baking! Using a few basic ingredients, you can make refreshing mini cakes without baking. BAM vanilla paste will enhance both the look and the taste of your no-bake cake with its rich vanilla flavour, its intoxicating scent and its real aroma.

You can also add chocolate ganache on top. I recommend adding it to the no-bake cake before storing it in the fridge.

BAM tip: bring the cream cheese and sour cream to room temperature before starting. Find more tips and tricks here.

If you love Oreo cookies, you can make a no-bake cake using the recipe here.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

for the cookie base:

200 g graham crumbs
67 g of common or brown sugar
240 ml cold whipping cream

for the filling:

450 g full-fat PHILADELPHIA cream cheese, room temperature
65 g granulated sugar
30 g sour cream or plain yoghurt at room temperature
1 teaspoon fresh lemon juice
1 teaspoon BAM vanilla paste

decoration:

Instructions:

preparation process:

Use a muffin tin as a model, suitable for 12 muffins. Add paper liners to each muffin tin.

If the graham crackers are not already crumbs, use a rolling pin to turn them into fine crumbs. Add the crumbs to a medium bowl and stir in the sugar and melted butter, stirring just until you have a uniform mixture. The prepared mixture will have the consistency of wet sand. Add one and a half tablespoons of the crumb mixture to the muffin tins and press down with the back of a spoon.

Using a hand mixer, whip the cooled heavy cream until stiff peaks form. This takes about 3 minutes.

Using a hand mixer and a separate bowl, beat the cream cheese and sugar on medium speed. Mix just long enough to get a smooth and creamy mixture. Scrape off any residue that has stuck to the edge of the bowl with a silicone spatula.

Add the sour cream, lemon juice and BAM vanilla paste to the cream cheese and sugar mixture. Mix on medium-high speed until you get a creamy texture, about one minute. Make sure there are no large lumps of cream cheese in the mixture. If there are lumps, continue mixing until there are no more lumps.

Using a mixer or silicone spatula, add the whipped sweet cream to the mixture. Add slowly so that the mixture remains airy and fluffy.

Using a spoon or a piping bag, add the prepared mixture evenly to the prepared biscuit base. Smooth the tops with the back of the spoon so that they are flat.

Refrigerate the mini cakes without baking for at least 3 hours. If the cooling time will be longer than 3 hours, I recommend covering the no-bake cakes with aluminium foil or plastic wrap.

Store the mini cakes in the refrigerator. Serve them with additional toppings: BAM toppings, chocolate buttercream frosting, BAM crispy or fresh fruit... The no-bake mini cakes will keep for about 30-60 minutes at room temperature.

Premium BAM baking products.

Order ingredients with a 10% discount:

Bourbon Vanilla Paste, 70 g

9,90 €

BAMbastic Topping set

32,50 €

Discount on products used in the recipe - 10%:

-4,24 €

Total:

42,40 €38,16 €

-10%

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No-bake cake

Preparation time: 30 min

Difficulty: 2

Number of ingredients: 10

Ingredients:

for the cookie base

200 g graham crumbs
67 g of common or brown sugar
240 ml cold whipping cream

for the filling

450 g full-fat PHILADELPHIA cream cheese, room temperature
65 g granulated sugar
30 g sour cream or plain yoghurt at room temperature
1 teaspoon fresh lemon juice
1 teaspoon BAM vanilla paste

decoration

Instructions:

preparation process

	Use a muffin tin as a model, suitable for 12 muffins. Add paper liners to each muffin tin.
	If the graham crackers are not already crumbs, use a rolling pin to turn them into fine crumbs. Add the crumbs to a medium bowl and stir in the sugar and melted butter, stirring just until you have a uniform mixture. The prepared mixture will have the consistency of wet sand. Add one and a half tablespoons of the crumb mixture to the muffin tins and press down with the back of a spoon.
	Using a hand mixer, whip the cooled heavy cream until stiff peaks form. This takes about 3 minutes.
	Using a hand mixer and a separate bowl, beat the cream cheese and sugar on medium speed. Mix just long enough to get a smooth and creamy mixture. Scrape off any residue that has stuck to the edge of the bowl with a silicone spatula.
	Add the sour cream, lemon juice and BAM vanilla paste to the cream cheese and sugar mixture. Mix on medium-high speed until you get a creamy texture, about one minute. Make sure there are no large lumps of cream cheese in the mixture. If there are lumps, continue mixing until there are no more lumps.
	Using a mixer or silicone spatula, add the whipped sweet cream to the mixture. Add slowly so that the mixture remains airy and fluffy.
	Using a spoon or a piping bag, add the prepared mixture evenly to the prepared biscuit base. Smooth the tops with the back of the spoon so that they are flat.
	Refrigerate the mini cakes without baking for at least 3 hours. If the cooling time will be longer than 3 hours, I recommend covering the no-bake cakes with aluminium foil or plastic wrap.
	Store the mini cakes in the refrigerator. Serve them with additional toppings: BAM toppings, chocolate buttercream frosting, BAM crispy or fresh fruit... The no-bake mini cakes will keep for about 30-60 minutes at room temperature.