No bake cream cake is light and elegant. Very flavorful and delectable. My most favorite go to no bake dessert. Perfect for summer entertaining or any holiday or potluck celebration. Very simple to make, it does not require any cooking experience. There are only seven ingredients in this dessert, and five of them are different flavors of Jell-O. The flavors/colors of Jell-O could be coordinated with the type of holiday that is celebrated. Preparation is short, but several hours of wait time are required for Jell-Os to get firm and make the cream cake stable. But trust me, the anticipation is half the fun.
This cake is sometimes referred to as no bake cheesecake or Jell-O cheesecake. This association comes from the light and almost whipped cream cheese like taste of the cream part of this dessert.
I especially recommend making this recipe in warm season, like spring or summer, when baking becomes hard. Warm weather makes most of us crave desserts that are cold and less dense. This no bake cream cake will not disappoint. From humble beginnings of Jell-O and heavy cream to a showstopper dessert, this no bake cream cake will transport your taste buds to new heights. And the best part? No hot ovens, just chilled bliss, making this dessert an ideal summertime treat.
Here are some more of my no bake desserts:
No Bake Chocolate-Vanilla Cheesecake
No Bake Cheesecake With Peaches
Ingredients
Instructions
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Start by preparing three colorful Jell-Os. In this example, I had blueberry, cherry, and peach. Empty each packet of Jell-O into a bowl (3 separate bowls). Pour 1 cup (0.24 l) of boiling water on top of each packet of Jell-O powder (3 cups (0.71 l) total) and stir well. There shouldn't be any particles of gelatin visible. Let cool and refrigerate. This can be done one day ahead.
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When the Jell-Os set and are very firm to the touch, take them out of the fridge. Using a sharp knife, cut them into rectangles or different shapes no bigger than 1 inch (2.54 cm). Place all the shapes (all colors) in one bowl and refrigerate.
- Prepare a 9-inch spring form. Place it on a parchment paper and trace the bottom of the form. Cut out the shape. Line the form with parchment. To ensure that the paper will not shift, you can first grease the bottom of the form with butter.
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Place the wafers on the bottom of the form. If there are large empty spaces between the cookies, place small parts of wafers in between. Set aside.
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Take two remaining Jell-Os and (yellow color) and dissolve them in 2 cups (0.47 l) of boiling water. Set them aside and let cool. Do not place them in the fridge.
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Take the heavy wipping cream out of the fridge and pour it into a tall bowl. Using a hand mixer, whip the cream until stiff peaks form.
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Using a spatula, start adding whipped cream to the cooled yellow Jell-O. Fold each portion in very gently.
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Add all the Jell-O pieces and delicately fold them in.
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Pour the batter on top of the wafers, smooth out, cover with foil, and refrigerate for 3-4 hours.
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To serve, take the cake out of the fridge. Gently open the spring form and cut the desired servings.
