I fell for it again … every time I go to the supermarket I’m attracted by Cookies on offer
It wouldn’t be a problem to buy cookies if someone in my family ate them, but that’s not the case.
Eventually I end up with a huge amount of cookies that no one eats.
Now you understand why I decided to make a cake with leftover biscuits
I decided to make a No-baked Cookie cake because it’s faster and also in this heat period nobody wants to turn on the oven
It’s a very easy recipe that everyone is able to prepare, perfect for those with limited time.
To prepare the No baked Cookies Cake you just create a base with any type of biscuit (I used “Ringo” but “Oreo” or other dry biscuits are also fine) and melted butter.
Then You mix the ingredients together to obtain a grainy mixture, put the mixture in a cake mold and compact it. While the base rests in the fridge, whip cream with mascarpone (or ricotta) and a little cocoa.
The job is done and you’re ready to compose this No Baked Cookie Cake
A cold cake with a soft and at the same time crunchy texture with two layers, one with cream and one with hazelnut cream.
A perfect dessert both for a delicious snack and for dessert at the end of the dinner that will make not only children happy.
From this base you can start to create many delicious variations: add chocolate chips, toasted hazelnuts, pieces of biscuits to the cream, or simply decorate the cake with whipped cream, chocolate topping or dried fruit, creating many different irresistible desserts every time.
I’ll give you one suggestion: it’s important to respect resting times in the fridge for a perfect result.
Video recipe of the day
- DifficultyVery easy
- Preparation time15 Minutes
- Rest time1 Hour
- Cooking methodNo cooking
for the cookie base
for the filling
- Power 578,98 (Kcal)
- Carbohydrates 28,81 (g) of which sugars 9,56 (g)
- Proteins 5,33 (g)
- Fat 50,04 (g) of which saturated 21,66 (g)of which unsaturated 5,49 (g)
- Fibers 1,54 (g)
- Sodium 400,22 (mg)
Indicative values for a portion of 100 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
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You can replace the mascarpone with ricotta or philadelphia.
Use any type of biscuit for the base of the cake. The important thing is that they are dry biscuits.
The unbaked biscuit cake can be kept in the fridge for a maximum of 2 days. Alternatively you can put cake in the freezer and in this case it lasts 15 days