No‑bake cheesecake: The ultimate summer treat with perfect tips

No-bake cheesecake is a highly seasonal dessert that tastes best on warm days, especially when paired with strawberries, raspberries, or blueberries. Although it might seem easy to prepare, it's essential to remember a few key rules to help it become the king of summer desserts.

Summer months are filled with wonderful desserts, primarily ice creams and sorbets. However, no-bake cheesecake remains a strong favorite and is often prepared for family gatherings or meetings with friends, sometimes even replacing traditional cake. One popular choice is no-bake cheesecake with strawberries, which are in season now. But fruits aren't everything; here are some tips to remember when preparing no-bake cheesecake.

The cheese is the most critical component of any cheesecake. Classic recipes use thrice-ground cheese, providing a creamy texture. For a quicker preparation, you can use bucket cheese. Adding cream cheese will give the dessert a denser consistency. On the other hand, mascarpone, a classic Italian cheese, will add delicacy and a sweet flavor. Light versions of the dessert can be made with homogenized cheese or large amounts of Greek yogurt. Many recipes also call for whipped cream, contributing to a fluffier texture. The choice of the main ingredient, cheese, and any additional ingredients significantly impacts the taste of a no-bake cheesecake.

To achieve the right consistency for your no-bake cheesecake, gelatin is essential. The amount used is crucial; too little and the dessert won't hold its shape, too much and it will be too stiff. Follow reliable recipes in this regard. Generally, for a no-bake cheesecake with 18 ounces of cream cheese and 7 ounces of heavy cream (or another addition), 0.35 ounces of gelatin is sufficient. Whether you prefer powdered or sheet gelatin is a personal choice, but be sure to follow the package instructions carefully. Add the gelatin gradually. When combining the cheese mixture and another ingredient like cream, distribute it evenly. You can also mix the cheese mass with Jell-O, which works particularly well for no-bake cheesecakes made with homogenized or bucket cheese.

The base can be made quickly with ladyfingers, offering a delicate option that doesn't greatly influence the dessert's flavor. A popular method involves finely crushing biscuits (like cereal or chocolate) and mixing them with melted butter. Combining blended crispy bread with chocolate cream or peanut butter also pairs well with the cheese mixture. Other alternatives include blending salty pretzels, cornflakes, or nuts. There are many options to choose from, and going without a base is also a viable choice.