Recipes

Fridge cake without baking – 10 easy recipe ideas

Fridge cake without baking repte ideas simply quick

Do you enjoy baking, but not enough time for it or would you like to try something new? You can surprise your family and friends with a delicious cake with coffee or as dessert, without having to bake and without an oven at all. In addition to the necessary ingredients, you need a refrigerator. It is 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 fridge cake without baking and let yourself be inspired by them.

Simple no-bake fridge cake – biscuit cake

fridge cake without bake biscuit cake cold dog

Ingredients for a loaf pan:

  • 2 packs (approx. 280 g) butter biscuits (Leibniz)
  • 350 g butter, soft
  • 350 – 400 g sugar
  • 70 g baking cocoa
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 5 teaspoons of brandy
  • 1 tbsp cream
  • 1 cup of warm milk
  • optional: melted chocolate to decorate

Put the 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, set the mixer to medium setting and stir to a creamy mixture. Put 1/3 of the cocoa buttercream in the refrigerator and use the rest for layering the cake. Line the loaf pan with aluminum foil or baking paper and spread some of the cocoa buttercream thinly on the bottom. Put milk and 2 teaspoons of brandy in another bowl and briefly moisten a few shortbread biscuits in it. They are not supposed to be soft. Then spread the biscuits on the buttercream, then a little bit of the cream and continue until there are no more biscuits. Place the biscuit cake in the refrigerator for 30 minutes and then take the cake out of the mold with the help of the baking paper or aluminum foil and spread the rest of the cream on it. If desired, melt some chocolate in a water bath and sprinkle it on the simple refrigerator cake.

No-bake fridge cake with strawberries and yogurt

Fridge cake without bake chocolate strawberries yogurt

Ingredients for 24 cm springform pan:

  • 200 g crispy chocolate muesli
  • 100 g butter
  • 50 g dark chocolate

For the cream:

  • 300 g cream cheese
  • 300 g Greek yogurt
  • 250 g cream
  • 300 g strawberries (frozen or fresh)
  • 6 sheets of gelatin
  • 50 g fresh strawberries and fresh mint leaves to decorate

Melt the butter and dark chocolate in a water bath. Put the muesli in the blender and finely chop. Then add chocolate. Line the springform pan with baking paper and spread the chocolate and muesli mixture on the floor. Chill in the fridge. In the meantime, prepare the cream. Wash and clean the strawberries. Puree 200 g of it together with the sugar and a few mint leaves. Add the cream cheese and yogurt and mix thoroughly. Soak gelatine and dissolve according to the instructions on the package. Then stir slowly with the strawberry cream. Whip the cream until stiff and fold carefully into the cream. Chop 100 g strawberries and add them as well. Put the strawberry and cream mixture on the muesli base, smooth it out and decorate with a few strawberries if you wish. Let it set in the refrigerator for at least 3 hours.

Quick no-bake refrigerator pie with raspberries

quick fridge cake without bake mascarpone raspberry

Ingredients for a 23 x 23 cm baking pan:

  • 500 g mascarpone
  • 100 g butter, melted
  • 300 g cashews (raw, unsalted)
  • 300 g quark
  • 80 g of sugar
  • 1 packet of vanilla sugar
  • Raspberries or other berries to decorate

Finely grind cashews in a blender and mix with melted butter. Spread evenly on the bottom of the baking pan and refrigerate for 10-20 minutes. Mix the mascarpone, quark and sugar together until it is smooth. Spread these on the cake base and place in the freezer for 15 minutes. Garnish with fresh raspberries before serving.

No-bake fridge cake with a biscuit base

fridge cake without bake biscuit base birthday cake

Ingredients for 23 cm springform pan:

For the ground:

  • 225 g shortbread biscuits
  • 4 tbsp butter, melted

For the filling:

  • 267 ml whipped cream
  • 65 g powdered sugar
  • 454 g cream cheese
  • 10 ml vanilla extract
  • 65 g baking mix (vanilla)
  • 48 grams of sugar
  • 180 g shortbread biscuits

For decoration:

  • 177 ml whipped cream
  • 65 powdered sugar
  • 57 g sugar sprinkles

Grease the springform pan. Mix the shortbread biscuits for the base in a mixer and stir together with the melted butter. Then place in the springform pan, press 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 the cream cheese, vanilla extract and 2 tablespoons of the whipped cream and mix with a hand mixer. Then add the baking mix and sugar and mix well. Crumble the shortbread biscuits for the filling in a plastic bag and fold them into the cream. Spread the cream on the floor, cover and refrigerate for 4-6 hours. Before serving, sprinkle with sugar sprinkles and prepare a cream of whipped cream and powdered sugar, fill this into a piping bag and use it to decorate the fridge cake without baking.

Vegan fridge cake without gelatine – pumpkin pie

vegan fridge cake without baking without gelatin pumpkin pie

Ingredients for the floor:

  • 3/4 cup coconut oil
  • 2 tbsp candied ginger
  • 1 1/2 cup of oatmeal
  • 3/4 cup almond flour
  • 1/3 cup of brown or coconut sugar
  • 1/3 cup agave syrup
  • 1/2 teaspoon ginger
  • 1 1/2 teaspoons of cinnamon
  • 1/4 teaspoon cloves
  • 1 1/2 tbsp molasses
  • 1/2 teaspoon salt
  • 1 tbsp oil
  • 1-2 tbsp plant-based milk (possibly)

For the pumpkin filling:

  • 1 1/2 cup coconut milk
  • 1/2 cup of brown or coconut sugar
  • 3 tbsp corn starch
  • 2 tbsp chickpea flour
  • 1 1/4 pumpkin puree
  • 2 teaspoons of pumpkin spice
  • 1 teaspoon oil
  • 1 1/2 tsp vanilla extract

Prepare the base: finely chop 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 it becomes smooth. Place on the springform pan and form a cake base with your fingers.

Prepare the filling: put coconut milk, sugar, cornstarch and chickpea flour in a saucepan and heat over medium heat until the sugar melts. Then add the pumpkin puree, oil and spices and stir well. Bring to a boil and simmer for 5-6 minutes, stirring constantly. Remove from heat and stir until the mixture thickens. Season to taste and add a little more sugar if necessary. Let it cool down for 10 minutes and spread it smoothly on the cake base. Leave in the refrigerator overnight and enjoy with a little coconut cream the next morning.

Quick oreo fridge cake without baking

oreo fridge cake without baking

Ingredients for the floor:

  • 25 oreo biscuits
  • 2 tbsp butter, melted

For the filling:

  • 15 oreo biscuits
  • 150 g white chocolate
  • 150 g strawberries
  • 600 g cream cheese
  • 100 g creme fraiche
  • 100 g powdered sugar
  • 1 teaspoon vanilla sugar

* optional: 6 oreo biscuits and some white chocolate flakes to decorate

Crush the biscuits for the bottom in a blender and mix with the melted butter. Spread the mixture on a springform pan, press firmly and refrigerate. 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 with the cooled chocolate mixture. Put some of the cream on the cake base, sprinkle with crumbled oreo biscuits and spread the cream on top again. Finally, decorate with oreo biscuits and chocolate shavings. Let it set in the refrigerator for at least 6 hours, preferably overnight.

Chocolate cheesecake without baking

Fridge Cake Chocolate Fudge Chocolate Cake Without Baking

Ingredients for 23 cm springform pan:

  • 320 g chocolate chip cookies
  • 320 g melted butter
  • 2 tbsp powdered sugar
  • 130 g dark chocolate (60% – 70%)
  • 225 g cream cheese (Philadelphia)
  • 450 g mascarpone
  • 90 g powdered sugar
  • 2 tbsp double cream
  • 1 teaspoon vanilla extract
  • Cocoa powder or chocolate shavings for sprinkling

Crumble the biscuits in a blender or in a plastic bag and mix with the powdered sugar. Stir in butter until a mixture is formed. 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 let it cool down briefly. Then stir in the mascarpone and Philadelphia. Slowly add the powdered sugar, double crème and vanilla to a frothy cream. Take the cake base out of the refrigerator, spread the cream evenly over it and smooth it out. Chill the chocolate cheesecake in the refrigerator for at least 5-6 hours. Let it come to room temperature 15 minutes before serving and sprinkle with cocoa powder or grated chocolate.

No-Bake Fridge Pie with Mascarpone – Easy Tiramisu Recipe

tiramisu fridge cake mascarpone without baking

Ingredients for 12 servings:

  • 30 ladyfingers
  • 500 g mascarpone
  • 250 ml of coffee
  • 4 egg yolks
  • 40 ml amaretto
  • 40 g powdered sugar
  • 60 g of sugar
  • Cocoa or chocolate shavings for sprinkling

Separate the egg yolks. Beat the sugar and egg yolks with a hand mixer until frothy. Then gradually mix in the mascarpone. Mix the coffee, amaretto and icing sugar in a shallow container. To layer the tiramisus, start with the lady fingers. Soak this layer by layer briefly in coffee and then soak. 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-free fridge cake without baking with quinoa

vegan gluten free quinoa cake fridge cake

Ingredients for 8-10 servings / 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 of cooked quinoa
  • Zest + juice 1 orange
  • 2 tbsp plant-based yogurt
  • 1/2 teaspoon vanilla extract
  • 2-3 tbsp sweetener of your choice (agave syrup or sugar)
  • optional: desiccated coconut and orange slices to decorate

Put all 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. Finely puree all ingredients for the filling in a blender, season to taste and, if necessary, sweeten. Then distribute it evenly on the cake base and let it steep overnight. Garnish with desiccated coconut and orange slices and serve.

No-Baking Low Carb Fridge Cake – Lime Cake in a Glass

lime cake glass low carb

Ingredients for 8 servings:

  • 3/4 cup almond flour
  • 1/2 teaspoon cinnamon
  • 4 tbsp butter, melted
  • 1 1/2 teaspoons of stevia

For the filling:

  • 1 teaspoon gelatin
  • 4 teaspoons of cold water
  • 1 cup of whipped cream
  • 2 tbsp stevia
  • 340 g cream cheese
  • 1/4 cup stevia
  • 1/2 teaspoon vanilla extract
  • Zest of 2 limes
  • Juice 4 limes

Put the flour, cinnamon, stevia and butter in a small bowl, mix and divide between 8 glasses. Press down to the bottom of the glass with your fingers and chill. During this time, prepare the cream: dissolve gelatine in the water in a small saucepan. Then stir the gelatin over medium or low heat until it thickens and remove from heat. Beat the cream and 2 tbsp stevia powder with a hand mixer until frothy. Then gradually add the gelatine 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 distribute on the glasses. Decorate with lime wedges.