Do you enjoy baking but don't have enough time for it or would you like to try something new? You can surprise your family and friends with a delicious cake for coffee or as a dessert without having to bake and without an oven at all. In addition to the necessary ingredients, you need a refrigerator. It's best to prepare your cake in the evening and let it sit overnight. So you have a delicious dessert the next morning without any effort. Browse through our diverse recipe ideas for no-bake refrigerator cakes and let them inspire you.
Easy No Bake Fridge Cake – Cookie Cake
Ingredients for a loaf pan:
- 2 Pck. (ca. 280 g) Butterkekse (Leibniz)
- 350 g butter, soft
- 350 – 400 g sugar
- 70 g baking cocoa
- 1 TL for Van
- 1/4 tsp salt
- 5 tsp brandy
- 1 EL Rahm
- 1 cup warm milk
- optional: melted chocolate to decorate
Place soft butter, sugar and salt in a large bowl and mix well with a hand mixer. Add cocoa, mix slowly, then add vanilla and 3 teaspoons of brandy and set the mixer to medium speed and mix until creamy. Chill 1/3 of the cocoa buttercream in the fridge and use the rest for layering the cake. Line the loaf pan with aluminum foil or baking paper and spread some of the cocoa butter cream thinly on the bottom. Add milk and 2 teaspoons of brandy to another bowl and briefly moisten a few shortbread cookies in them. They shouldn't be soft. Then spread the cookies on the buttercream, then a little of the cream and continue until there are no more cookies. Place the cookie cake in the refrigerator for 30 minutes and then use the baking paper or aluminum foil to remove the cake from the mold and spread it with the rest of the cream. If desired, melt some chocolate in a water bath and use itsimple refrigerator cakedrizzle.
Cake with strawberries and yogurt
Ingredients for 24 cm springform pan:
- 200 g crunchy chocolate muesli
- 100 g Butter
- 50 g dark chocolate
For the cream:
- 300 g cream cheese
- 300g Greek yogurt
- 250g Stage
- 300 g strawberries (frozen or fresh)
- 6 sheets of gelatin
- 50 g fresh strawberries and fresh mint leaves to decorate
Melt butter and dark chocolate in a water bath. Put the cereal in the blender and chop finely. Then add chocolate. Line the springform pan with baking paper and spread the chocolate-muesli mixture on the bottom. Chill in the refrigerator. In the meantime prepare the cream. Wash and clean strawberries. Puree 200 g of it together with the sugar and a few mint leaves. Add cream cheese and yogurt and mix thoroughly. Soak gelatine and dissolve according to package instructions. Then slowly mix with the strawberry cream. Beat the cream until stiff and carefully fold it into the cream. Cut 100 g strawberries into small pieces and add them too. Pour the strawberry-cream mixture onto the muesli base, smooth it out and add a few if desiredStrawberriesdecorate. Let it solidify in the fridge for at least 3 hours.
Quick cakewithoutBaking with raspberries
Ingredients for a 23 x 23 cm baking pan:
- 500 g Mascarpone
- 100g butter, melted
- 300 g cashews (raw, unsalted)
- 300 g Quark
- 80g sugar
- 1 pack vanilla sugar
- Raspberries or other berries to decorate
Grind cashews finely in a blender and mix with melted butter. Spread evenly on the bottom of the baking pan and chill for 10-20 minutes.MascarponeMix the quark, quark and sugar together until you have a smooth cream. Spread these on the cake base and place in the freezer for 15 minutes. Decorate with fresh raspberries before serving.
Refrigerator cakewithKeksboden
Ingredients for 23 cm springform pan:
For the floor:
- 225 g Butter biscuits
- 4 tablespoons butter, melted
For the filling:
- 267 ml whipped cream
- 65g powdered sugar
- 454 g cream cheese
- 10 ml Vanilleextrakt
- 65 g baking mix (vanilla)
- 48g sugar
- 180 g Butter biscuit
For decoration:
- 177 ml whipped cream
- 65 powdered sugar
- 57 g Zuckerstreusel
Grease the springform pan. Mix the butter biscuits for the base in a mixer and stir together with the melted butter. Then put it in the springform pan, press it down with your fingers and form a cake base. Place in the refrigerator for at least 30 minutes. In the meantime prepare the filling. Whip the cream, slowly add the powdered sugar and beat until stiff. In another container, add cream cheese, vanilla extract and 2 tablespoons of the whipped cream and mix with a hand mixer. Then add baking mix and sugar and mix well. Crumble the butter biscuits for the filling in a plastic bag and fold them into the cream. Spread the cream on the base, cover and chill for 4-6 hours. Before serving, sprinkle with sugar sprinkles and prepare a cream from whipped cream and powdered sugar, pour it into a piping bag and use it to decorate the refrigerator cake without baking.
No-bake vegan pumpkin pie
Ingredients for the base:
- 3/4 cup coconut oil
- 2 tbsp candied ginger
- 1 1/2 Tasse Hafermehl
- 3/4 Bags Mandelmehl
- 1/3 cup brown or coconut sugar
- 1/3 cup agave syrup
- 1/2 TL Engwer
- 1 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1 1/2 tbsp Molasses
- 1/2 tsp salt
- 1 EL Kill
- 1-2 tbsp plant-based milk (optional)
For the pumpkin filling:
- 1 1/2 cup coconut milk
- 1/2 cup brown or coconut sugar
- 3 tbsp cornstarch
- 2 tbsp chickpea flour
- 1 1/4 pumpkin puree
- 2 tsp pumpkin spice
- Die 1 TL
- 1 1/2 TL Vanilleextrakt
Prepare the base: Finely chop the coconut oil and candied ginger in a blender and place in a bowl. Add the remaining ingredients and mix very well. If necessary, add 1-2 tablespoons of plant-based milk until a smooth mixture forms. Place on the springform pan and form a cake base with your fingers.
Make the filling: Place coconut milk, sugar, cornstarch and chickpea flour in a saucepan and heat over medium heat until the sugar melts. Then add pumpkin puree, oil and spices and mix well. Bring to a boil and simmer for 5-6 minutes, stirring constantly. Remove from heat and stir until mixture thickens. Taste and add a little more sugar if necessary. Let cool for 10 minutes and spread evenly onto the cake base. Leave in the fridge overnight and enjoy with some coconut cream the next morning.
No bake Oreo cheesecake
Ingredients for the base:
- 25 Oreo Biscuits
- 2 tablespoons butter, melted
For the filling:
- 15 Oreo Biscuits
- 150g white chocolate
- 150g strawberries
- 600 g cream cheese
- 100 g Creme Fraiche
- 100g powdered sugar
- 1 teaspoon vanilla sugar
*optional: 6 Oreo cookies and some white chocolate shavings to decorate
Crush the biscuits for the base in a mixer and mix with the melted butter. Spread the mixture on a springform pan, press it down and chill. During this time, melt the chocolate and creme fraiche in a water bath. Chop cookies for the filling. Mix the cream cheese, powdered sugar and vanilla sugar and fold in the cooled chocolate mixture. Put some of the cream on the cake base, sprinkle with crumbled Oreo cookies and spread the cream on top again. Finally decorate with Oreo cookies and chocolate shavings. Let it solidify in the fridge for at least 6 hours, preferably overnight.
Chocolate cheesecakewithout baking
Ingredients for 23 cm springform pan:
- 320g chocolate cookies
- 320g melted butter
- 2 tbsp powdered sugar
- 130 g dark chocolate (60% – 70%)
- 225 g cream cheese (Philadelphia)
- 450 g Mascarpone
- 90g powdered sugar
- 2 EL Double cream
- 1 TL Vanilleextrakt
- Cocoa powder or chocolate shavings for sprinkling
Crumble the cookies in a mixer or in a plastic bag and mix with the powdered sugar. Stir in butter until a mixture forms. Spread these on the springform pan and shape into a cake base with your fingers. Chop the chocolate, melt it in a water bath and cool briefly. Then stir in the mascarpone and Philadelphia. Slowly add the powdered sugar, double cream and vanilla and mix until fluffy. Take the cake base out of the fridge, spread the cream evenly on top and smooth it out. Chill the chocolate cheesecake in the refrigerator for at least 5-6 hours. Allow to come to room temperature 15 minutes before serving and sprinkle with cocoa powder or grated chocolate.
SimpleTiramisu recipe
Ingredients for 12 servings:
- 30 biscuits
- 500 g Mascarpone
- 250 ml coffee
- 4 Eidotter
- 40 ml Amaretto
- 40g powdered sugar
- 60g sugar
- Cocoa or chocolate shavings for sprinkling
Separate egg yolks. Beat the sugar and egg yolks with a hand mixer until fluffy. Then gradually add the mascarpone. In a shallow container, combine the coffee, amaretto and powdered sugar. To layer the tiramisu, start with the ladyfingers. Briefly soak this layer by layer in the coffee and then coat it. Then spread some of the cream on top. It is best to divide the cream into portions for each layer beforehand. Finish with cream and smooth it out. Finally sprinkle with cocoa or chocolate shavings. Chill for a few hours and enjoy.
Vegan and gluten freeTorteno bake with quinoa
Ingredients for 8-10 portions/18 cm springform pan:
- 10 dates, cored and soaked in water
- 2 tbsp agave syrup
- 1/2 cup oatmeal
- 1/3 coconut oil
For the filling:
- 2 cups cooked quinoa
- Peel + juice 1 orange
- 2 tbsp plant-based yogurt
- 1/2 TL Vanilleextrakt
- 2-3 tbsp sweetener of your choice (agave syrup or sugar)
- optional: coconut flakes and orange slices to decorate
Put all the ingredients for the cake base in a blender and mix. If necessary, add 1-2 tablespoons of water. Pour the mixture into the springform pan, press firmly and form a cake base. Puree all the ingredients for the filling in a blender, season to taste and sweeten if necessary. Then spread it evenly over the cake base and let it sit overnight. Decorate with coconut flakes and orange slices and serve.
Low CarbLimesCake in a glass
Ingredients for 8 servings:
- 3/4 Bags Mandelmehl
- 1/2 tsp cinnamon
- 4 tablespoons butter, melted
- 1 1/2 TL Stevia
For the filling:
- 1 TL Gelatine
- 4 tsp cold water
- 1 cup whipped cream
- 2 EL Stevia
- 340 g cream cheese
- 1/4 Tax Stevia
- 1/2 TL Vanilleextrakt
- Zest 2 limes
- Juice 4 limes
In a small bowl, add flour, cinnamon, stevia and butter, mix and divide into 8 glasses. Press down with your fingers to the bottom of the glass and chill. During this time, prepare the cream: Dissolve the gelatine in the water in a small pot. Then stir the gelatine over medium or low heat until it thickens and remove from the heat. Beat the cream and 2 tablespoons of stevia powder with a hand mixer until fluffy. Then slowly add the gelatine little by little and stir. In another container, thoroughly mix the remaining ingredients – cream cheese, stevia, vanilla extract and lime zest and juice. Then mix with the cream and spread over the glasses. Decorate with lime wedges.
