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No-Bake Oatmeal Cookie Cake

No-bake cakes are tasty, fast, and easy! This oatmeal cookie cake comes together with no oven at all — a great dessert to serve with a cup of tea or fragrant coffee. Oatmeal cookies form the base, the filling is a silky cream-cheese layer studded with fresh apples, and the finishing touch is a luscious caramel drizzled over the top.

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Oatmeal cookie cake without sour cream
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 6 g
Fats 41 % 27 g
Carbohydrates 50 % 33 g
407 kcal
GI: 9 / 42 / 48
    1. Crumble the oatmeal cookies with your hands into a bowl. Add the softened butter and mix thoroughly until the mixture turns pliable and even. A blender makes quick work of this. 2. Line the bottom of a springform pan with parchment. Spread the cookie mixture out in an even layer and build up a low rim. Press the base down firmly — a clean, even slice depends on it. If you don't pack the cookie crumbs well, the base will crumble and fall apart when you cut it. Put the pan in the freezer for 15 minutes. 3. Meanwhile, make the caramel. Put the butter in a small saucepan over the heat. Once it melts, pour in the cream and add the brown sugar. Bring it to a boil, stirring constantly. Keep cooking the caramel for 8 minutes over very low heat, stirring the whole time so it doesn't scorch. 4. Take the pan off the heat and let the caramel cool. Pour half of it over the cake base and smooth it out. The caramel sets quickly, since the base is already well chilled. Return the pan to the fridge. 5. Now make the filling. Wash and dry the apples, peel them, core them, and cut them into small dice. Put the cream cheese in a bowl and add the sugar (and the vanilla extract). Beat with a mixer. In a separate bowl, whip the chilled heavy cream to firm peaks. Fold the whipped cream into the cheese mixture gently, then fold in the apples. 6. Spread the filling over the chilled, caramel-topped base. Refrigerate the cake for 4 hours. When it's set, carefully release it from the pan and cut it into portions. Drizzle each slice with the remaining caramel before serving. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Apples - 47  kcal/100g
  • Dried apples - 210  kcal/100g
  • Canned apple mousse - 61  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Cream cheese with 50% fat content - 349  kcal/100g
  • Brown sugar - 394  kcal/100g
  • Vanilla Extract - 321  kcal/100g
  • Oatmeal cookies - 638  kcal/100g

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