No-bake desserts are an easy and affordable way to create something special without spending hours in the kitchen. Using simple ingredients you already have at home, you can turn after-meal treats into memorable moments for any gathering.
With just a few simple ingredients at home, you can create unforgettable desserts for any gathering.
Mpho Mbeki-Ntoni, a mother, and wife from Butterworth, Eastern Cape, swears by layered fruit desserts with caramel and fresh diced fruit. She suggests adding ice cream or serving multiple desserts to give guests a variety of tastes and textures.
Sweet treats in a snap
Shihaam Domingo, fondly known as The Food Witch from Retreat, Cape Town, encourages experimenting with seeds, nuts, honey, dried fruit, and dates. She notes that these can be combined with cream cheese, sorghum, or millet to create exciting treats, and that fresh fruit, juice, and chia seeds make a simple, delicious pudding.
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Chef Sisanda’s no-bake cheesecake
Chef Sisanda Pukuza from the Road Lodge in Century City, Cape Town, says crushed Tennis biscuits make the best base for a no-bake cheesecake.
For those looking for a classic, crowd-pleasing option, she shares her yummy recipe.
Ingredients
- 2 litres fresh cream
- 1 tub cream cheese
- 10 eggs
- 500g sugar
- 10g gelatin
- 2–3 tablespoons orange juice
- 1 packet Tennis biscuits (for the base)
Method
- Prepare the base: Crush the Tennis biscuits into fine crumbs and press evenly into the base of a cake pan.
- Prepare the filling: Whisk the cream cheese and fresh cream until smooth.
- Mix the eggs and sugar in a separate bowl: Beat the eggs with sugar until fluffy, then fold into the cream mixture.
- Add gelatin: Dissolve gelatin in a little warm water, stir into the batter, and add orange juice. Mix well.
- Assemble: Pour the filling over the biscuit base and smooth the top.
- Chill: Refrigerate or freeze for at least 30 minutes to set.
- Serve: Slice and serve cold. Optionally, garnish with fresh fruit or caramel.
Perfect with peaches
Chef and farmer Busisiwe Mbane from Alice, Eastern Cape, says that with peaches in season, you can create desserts that will leave everyone asking for seconds.
She explains that you can use either fresh peaches or canned ones. If using fresh peaches, peel, pit, and slice them evenly.
“Optionally, toss the slices with a little lemon or orange juice and sugar for 10 to 15 minutes to bring out the flavor and soften the fruit slightly,” she recommends.
If using canned peaches, Mbane says you need to drain well and pat lightly with a paper towel to prevent the dessert from becoming soggy.
“Since canned peaches can sometimes taste bland after draining, a splash of lemon or orange juice brightens the flavour and balances the sweetness.”
Busisiwe Mbane
She also advises avoiding peaches that are too soft or mushy, as slices hold their shape better in layers.
Chef Busisiwe’s no-bake peaches and cream dessert
Ingredients
- 3 cups cracker crumbs or crushed biscuits
- 2 tablespoons sugar
- 1 cup melted butter
- 225g cream cheese at room temperature
- 1½ cups powdered sugar
- 2 to 3 teaspoons vanilla extract
- 2 cups cold, heavy whipping cream
- 5 to 6 medium peaches, peeled, pitted, and sliced (fresh from the garden or canned)
- Optional: ground cinnamon in the crust or a dollop of whipped cream on top
Method
- Make the crust: Mix the cracker crumbs with melted butter and sugar, then press into the bottom of a dish or individual glasses.
- Whip the base: Beat the cream cheese, powdered sugar, and vanilla until smooth.
- Add cream: Whip cold heavy cream until stiff peaks form, then fold gently into the cream cheese mixture.
- Prepare peaches: For fresh peaches, peel, pit, and slice evenly. Optionally, toss with lemon or orange juice and a little sugar for 10 to 15 minutes. For canned peaches, drain and pat dry, then optionally add a splash of lemon or orange juice.
- Add peaches: Fold the peach slices gently into the cream mixture or layer them on top to keep them visible and vibrant.
- Assemble and chill: Spoon the creamy peach mixture over the crust. Refrigerate for at least an hour to firm up. Serve cold.
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