The color of Christmas glows in red, and desserts are among the stars of the season. Nougat, Polvorones, roscón de Reyes, and chocolate yule logs appear on tables across North America and beyond, turning every post-dinner moment into a celebration. While many treats already feel familiar, there are ways to surprise guests with a twist that still carries those classic Christmas notes.
To achieve this, one should lean on traditional ingredients while introducing a fresh approach. There’s a single, dependable trick that reliably wows: soft nougat. Its versatility spans muffins, sponge cakes, puddings, and even cheesecakes, making it a natural ally in holiday baking.
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This delightful element can act as a glossy icing on baked desserts, a sugary base to give a playful crunch, or a counterpoint to blue cheese preparations. This time, the spotlight falls on a showpiece whose sweetness outshines all others: the no-bake cream cheese cake. It’s a dessert that tempts every portion to disappear in seconds.
Contents
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500 grams of cream cheese
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500 grams of whipped cream
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A nougat tablet
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50 grams of sugar
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8 sheets of gelatin
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A plate of cake base
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100 grams of almonds
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50 grams of brown sugar
Preparation
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Begin by softening the gelatin sheets in a bowl of cold water until they are fully plump.
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In a pot, combine the cream, cream cheese, and nougat. Warm gently, stirring until the mixture releases a smooth sheen.
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Prepare the cake base by placing it in the mold. If preferred, cookies can be swapped for a butter crust to add richness.
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When the mixture is hot and just starting to bubble, remove from heat and whisk in the sugar and gelatin until fully dissolved.
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Pour the warm mixture over the prepared cake base, spreading evenly for a pristine layer.
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Let the cake set in the refrigerator for at least 12 hours so the flavors meld and the texture firms up.
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For decoration, toast the almonds in a dry pan until they turn a light, caramelized gold and scatter them over the cake for a touch of crunch and color.
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Unmold, slice, and serve to delighted guests.
Notes for the North American kitchen: this no-bake cake comes together quickly after the base is ready. It refrigerates deeply, so you can prepare it a day before a party and still have soft, creamy layers with a crisp almond topping. A little citrus zest or a drizzle of berry coulis can offer a bright counterpoint for those who prefer a lighter finish. For those who enjoy a stronger cheesecake presence, increase the cream cheese by a few tablespoons and adjust the sugar accordingly. Citations: culinary tips from experienced pastry chefs and dessert curators across North America and Europe.