No-bake cake

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:

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

2. Step 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.

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

4. Step 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.

5. Step 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.

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

7. Step 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.

8. Step 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.

9. Step 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.

Order ingredients with a 10% discount:

Premium BAM baking products.

Mini Chocolate Crispy Mix, 100 g

5,99 €

Bourbon Vanilla Paste, 70 g

9,90 €

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

Bam toppings
BAM crispy

Instructions:

preparation process

1. Korak

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

2. Korak

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.

3. Korak

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

4. Korak

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.

5. Korak

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.

6. Korak

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

7. Korak

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.

8. Korak

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.

9. Korak

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.

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No-bake cake

No-bake cake

Ingredients: