No-Bake Cookie and Sour Cream Cake

Name: No-Bake Cookie and Sour Cream Cake
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 400 g Cookies

Budget-friendly, quick, tasty, and easy - even a kid could make it! This no-bake cookie and sour cream cake takes up to 20 minutes to assemble. Then it needs about 1½ hours to soak so it becomes juicy, tender, and soft. A surprisingly delicious cake that any beginner can handle!

4.3

(9)

Updated : 26 December, 2025

Easy

More than 1 hour.

Ingredients

400 grams

300 grams

Sour cream

200 grams

Shortbread cookies

70 grams

Sugar

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

How to make a simple no-bake cookie and sour cream cake? First, prepare the ingredients. You’ll need two types of cookies: regular shortbread/sugar/sponge-style cookies (whichever you like), preferably square-shaped. And gingerbread-style cookies - like holiday gingerbread cookies - or plain ginger or milk gingerbread cookies without filling. It’s important that the second type is made from gingerbread dough; store-bought or homemade is up to you.

Step 2

Mix thick sour cream (20-25% fat) with sugar. Set aside about 3 tablespoons of the cream for decorating the cake. You can add a bit less sugar to taste.

Step 3

Put the gingerbread cookies into a blender and grind into fine crumbs. Reserve some crumbs for sprinkling the top and sides.

Step 4

Add the ground gingerbread crumbs to the sour-cream-and-sugar mixture and stir. You should get a fairly thick, sticky mixture.

Step 5

Line a square baking pan with plastic wrap. Place a single layer of shortbread cookies on the bottom. Depending on your pan size, the cake will be smaller and taller, or flatter but larger. Ideally, 9 whole square cookies should fit. My pan was a bit smaller, so I had to cut the cookies.

Step 6

Spread the gingerbread-and-sour-cream mixture evenly on top and smooth it out.

Step 7

Cover with another layer of shortbread cookies.

Step 8

Spread the top with some of the reserved cream. Refrigerate the cake for 1-1.5 hours to soak.

Step 9

Carefully invert the chilled cake onto a serving plate and remove the plastic wrap.

Step 10

Spread the top and sides with the remaining sour-cream cream.

Step 11

Sprinkle the top and sides with the remaining gingerbread crumbs. You can slice the cake right away and serve. Enjoy!

Author note

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