No‑bake cheesecake: Crafting the perfect summer delight

Summer months are rich with wonderful desserts. These are primarily ice creams and sorbets. However, no-bake cheesecake remains strong and is still often prepared for family gatherings or meetings with friends. It can even replace a cake. Many fans adore no-bake cheesecake with strawberries, which is in season now. But fruits are not everything. We suggest what to pay attention to when preparing no-bake cheesecake.

For any cheesecake, nothing is more important than the cheese. Classic recipes are based on thrice-ground cheese, giving the dessert a creamy texture. Just like with a classic cheesecake, you can also use bucket cheese, which will significantly speed up the preparation.

The dessert will have a denser consistency if you decide to add cream cheese. On the other hand, the Italian classic, mascarpone will add delicacy and a sweet flavour. Light desserts also come from homogenized cheese or large amounts of Greek yogurt. Often, recipes also call for adding whipped cream, making the cheesecakes more fluffy. The choice of the main ingredient, which is cheese, and optionally its complements has the most significant impact on the taste of no-bake cheesecake.

If you want your no-bake cheesecake to have the right consistency, gelatin is needed. And it needs to be added in the right amount. If there's too little, the dessert won't hold its shape, and too much will make it too stiff. That's why it's worth following good recipes in this regard. Generally, for a no-bake cheesecake with 500 grams of cream cheese and 200 grams of heavy cream or another addition, 10 grams of gelatin is enough. Whether you find powdered or sheet gelatin easier to use is a personal choice. It is essential to follow the instructions on the package while preparing it. Add it gradually. When the mass is made of cheese, such as cream, you need to add it to both. You can also combine the cheese mass with Jell-O. This method works particularly well for no-bake cheesecakes made from homogenized or bucket cheese.

The base of a cheesecake can be made quickly with ladyfingers. It’s also delicate and doesn’t have a large impact on the dessert’s flavour. A popular method is to combine finely crushed biscuits (e.g., cereal or chocolate) with melted butter. Blended crispy bread with chocolate cream or peanut butter also matches the cheese mass. You can also blend salty pretzels, cornflakes, or nuts. There are many options here. A cheesecake without a base? That option works, too.