The no-bake drizzle cake is another one of those “smart” desserts that everyone loves and can be made in no time.
It is a delicious cheesecake featuring the famous cookies, it requires no baking and is super indulgent!
It was a dessert I had wanted to try for a long time, years, I would say… but since the kids no longer live at home, I rarely buy certain cookies for myself and my husband… but this summer I had the joy of having the kids home for a few days, so I immediately set to work!!
We really loved it, I made it more than once, with all those chocolate chips and cookies I added to the cream!
It’s a recipe that’s really easy, and I’m sure you’ll love it too!!
Grab a bag of cookies and head to the kitchen to make the no-bake drizzle cake!
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 10 slices
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 269.01 (Kcal)
- Carbohydrates 16.66 (g) of which sugars 6.64 (g)
- Proteins 4.43 (g)
- Fat 20.61 (g) of which saturated 8.16 (g)of which unsaturated 3.75 (g)
- Fibers 0.60 (g)
- Sodium 251.64 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Mold or ring diameter 7 inches
- 3.5 oz cookies
- 5 tbsp butter
- 7 oz cow's milk ricotta
- 7 oz fresh whipping cream
- 0.14 oz gelatin sheets
- 2 tbsp vanilla icing sugar
- 2 tbsp dark chocolate chips
- 3.5 oz cookies
- 4 tsp water
- vanilla (extract or pulp)
- 4 cookies
- dark chocolate chips
Steps
– Melt the butter and let it cool slightly; meanwhile, pulverize the cookies and then mix them together.
– You need to achieve a texture similar to wet sand.
– Line the ring with acetate or parchment paper, place it on a tray, and pour in the base mixture, leveling it with the back of a spoon or a glass (or a meat pounder).
Crush the ricotta with a fork placed in a bowl
Add the icing sugar and mix
Add the vanilla and mix everything well.
-Whip 6 oz of very cold cream and combine it with the ricotta.
– Soak the gelatin with the 4 tsp of water, and once rehydrated, heat the 0.7 oz of cream bringing it to the edge of boiling and then, with the heat off, dissolve the gelatin. Let it cool slightly and then add to the cheesecake cream (so ricotta and cream), mixing gently.
– Coarsely break the cookies and add them along with the chocolate chips to the cheesecake cream.
– Take the base out of the fridge and pour the cheesecake mixture into the ring.
– Level well and refrigerate for at least an hour.
To finish the no-bake drizzle cake, decorate the surface as desired with chocolate chips and cookies.
Storage
The no-bake drizzle cake can be stored in the refrigerator for up to 3/4 days, preferably covered in a cake holder.
