We love summer baking, but when it’s really hot outside those ovens should stay off. Beat the heat with these eight no-cook desserts, which are incredible easy to prepare, no stovetop or oven required.
Adults and kids alike will love these homemade pops, reminiscent of the creamy orange treats you used to buy from an ice cream truck. Freeze the pops in standard molds, or try the alternative method, which doesn’t require any special equipment.
This modern version of Neapolitan ice cream is layered in a loaf pan for a pretty presentation. If you really want to gild the lily, drizzle each slice with hot fudge sauce.
Fold blackberry puree into freshly whipped cream, and you’ll have a light, delicious dessert in a flash.
Our favorite Italian dessert is made with ice cream in place of mascarpone cheese and assembled in individual molds to simplify serving for a new twist.
Baker Amirah Kassem’s Unicorn Popcorn Sundae recipe has all the festive feels of a Funfetti cake with none of the actual baking.
This style of ice cream skips the step of cooking a custard on the stovetop. It’s made by simply churning milk, cream, sugar and flavorings, so it’s quicker and easier to prepare.
No-Bake Cheesecake Jars
These single-serving cheesecake treats from our Junior Chef Master Class cookbook (recipe follows) are easy and delicious. Use a spoon to dig down to the graham cracker base, blending a bit of the crumbly crust, creamy middle, and fruity top in each bite.
No-Bake Cheesecake Jars
- 3/4 cup graham cracker crumbs (from about 6 graham crackers)
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons plus 1/3 cup sugar
- 1 lb cream cheese, at room temperature
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice 1/2 teaspoon pure vanilla extract
- 1 tablespoon water
- 1/2 teaspoon unflavored gelatin
- 1 cup fresh berries, halved pitted fresh cherries, or diced fresh peaches, mangoes, or kiwis
1. MAKE THE CRUST
In a small bowl, combine the graham cracker crumbs, butter, and 2 tablespoons sugar until blended. Divide the mixture among five 8-oz jars or glasses, then use the blunt bottom end of a kitchen knife or wooden spoon to tamp down the crumbs. Refrigerate until firm, 10–15 minutes.
2. MAKE THE CREAM FILLING
Meanwhile, in a large bowl, beat the cream cheese and remaining 1/3 cup sugar with an electric mixer on medium speed or by hand until smooth. Beat in 1/4 cup of the cream, the lemon juice, and the vanilla.
3. FILL THE JARS
Put the water in a microwave-safe cup. Sprinkle the gelatin over the water and let soften for 2 minutes. Microwave on high until the gelatin dissolves, about 5 seconds. Stir in the remaining 1/4 cup cream. Add the gelatin mixture to the cream cheese mixture and beat until fluffy, about 1 minute with an electric mixer on medium speed or 3 minutes by hand. Spoon the filling into the jars, dividing it evenly. Cover and refrigerate until firm, at least 1 hour or up to 2 days. Divide the fruit evenly among the jars before serving.