No-Bake Cake with Gingerbread Cookies and Sour Cream

Name: No-Bake Cake with Gingerbread Cookies and Sour Cream
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 600 g Gingerbread

Quick, simple, made from everyday ingredients - perfect for celebrations! This no-bake cake with gingerbread cookies and sour cream will save you on hot summer days when you don’t want to turn on the oven. Budget-friendly yet delicious, and no one will guess what it’s made of!

4.3

(9)

Updated : 28 August, 2025

Easy

More than 1 hour.

Ingredients

600 grams

Gingerbread

2

Banana

700 grams

Sour cream

70 grams

Powdered sugar

100 grams

Chocolate

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

Any gingerbread cookies will work, as long as they are fresh and soft. I used chocolate ones. Take the thickest, richest sour cream you can find. You can even strain it overnight in cheesecloth so excess whey drains off - it will become very thick and stable. I made a smaller portion.

Step 2

Start by cutting the gingerbread cookies. Standard ones can be cut in half; small or flat ones can be left whole.

Step 3

Slice bananas into rounds about 0.3-0.4 inches (0.7-1 cm) thick. Instead of bananas, you can use other fruits or berries: pineapple, kiwi, orange, strawberry, peach, nectarine, or apricot.

Step 4

Place the sour cream in a bowl (chilled sour cream works best). Add powdered sugar - not granulated sugar, as powdered sugar dissolves quickly in cold sour cream. Mix with a whisk, not a mixer (a mixer will make the sour cream too thin). A whisk will keep it thick and creamy.

Step 5

Take a flat plate. Dip each piece of gingerbread into the sour cream and place them in a single layer on the plate. I usually place the flat bottom side down.

Step 6

Place banana slices on top of the gingerbread layer.

Step 7

Repeat the layers: gingerbread with sour cream, then bananas. The number of layers depends on the number of cookies and the size of your plate.

Step 8

For the top layer, arrange the rounded tops of the gingerbread cookies to form a small mound. Spread the remaining cream evenly over the cake.

Step 9

For the glaze, melt chocolate using any method – double boiler or microwave. Pour melted chocolate over the top of the cake (I used a piping bag). Place the cake in the refrigerator for at least 5 hours, preferably overnight, so the gingerbread cookies soak well.

Step 10

Serve the cake chilled. It slices perfectly and holds its shape. Enjoy!