Five easy and delicious no-bake cakes to celebrate summer without being too hot in the kitchen

August is approaching its end but it is saying goodbye in a big way, with maximum temperatures that even break records in several parts of Spain. We hope the situation will change soon, but we will still have summer for a while and no one wants to be overheated in the kitchen. Let’s celebrate these last weeks of summer with festive cakes but without an oven and very refreshing.

We have chosen five of our favorite summer cakes that do not need to turn on the oven at any time, just a touch of the microwave or double boiler to melt some ingredients, and some patience to let them cool in the refrigerator. They are very simple, some of them with very few ingredients, great to share or make with children and prepare for the end of the vacation.

With chocolate, lemon, yogurt and cheese, pineapple, or meringue milk, the five cakes look so appetizing that it will be difficult to choose just one to try at home.

Meringue milk mousse cake

Ingredients . 150 g of Neapolitan cinnamon cookies, 60 g of butter, 12 g of neutral gelatin powder, 150 ml of whole milk, 1 cinnamon stick, 1 lemon peel, 350 ml of very cold whipping cream, 50 g of icing sugar, 180 ml of condensed milk, 3 egg whites pasteurized at room temperature, ground cinnamon.
Elaboration. We crush the cookies with the melted butter. We line the bottom of a 20 cm removable mold with this mixture. We reserve it in the refrigerator. We hydrate the gelatin in a bowl with a little of the milk. We put the rest in a small saucepan along with the cinnamon stick and the peel of half a lemon. Bring to a boil and immediately turn off the heat. We remove the cinnamon and lemon. We add the hydrated gelatin to the milk and stir with a whisk to integrate. Next, we also add the condensed milk, cover and let it cool slightly. We beat the very cold cream with a whisk. When it is semi-assembled, add the sugar and beat again until it is firm. We reserve it in the refrigerator. We beat the egg whites with a whisk until they are firm. We add the ground cinnamon and stir to integrate. Mix with the milk mixture, stirring carefully with soft and enveloping movements. We add this mixture to the whipped cream, mixing also gently. We fill the mold and smooth the surface. We keep it in the freezer for about 12 hours to solidify. We remove the outline of the mold and let it thaw in the refrigerator.

Two chocolate cakes without oven

Ingredients. 400 g of dark chocolate, 200 g of milk chocolate, 600 ml of liquid whipping cream, 600 ml of whole milk, 3 sachets of curd powder, cocoa powder, fruits, and mint leaves to decorate.
Elaboration. We divide the dark chocolate into two parts and chop it. We place part of it in a saucepan over the heat along with 200 ml of milk, 200 ml of liquid cream, and the contents of one of the curd packets. We heat while stirring without stopping until the mixture becomes thick. We pour into a 20-22 cm removable mold. We clean and dry the saucepan and place the chopped milk chocolate with 200 ml of milk, 200 ml of liquid cream, and the contents of another of the curd envelopes. We heat while stirring until the mixture thickens. We pour over the first layer of chocolate carefully and let the mixture fall onto a spoon so that the base layer does not deform. We spread well. We repeat the previous operation with what we have left of dark chocolate, milk, cream, and curd. We let the cake cool to room temperature before placing it in the refrigerator, for a minimum of four hours. When the time comes to consume the cake, we remove it from the refrigerator and unmold it. We cover it with cocoa powder and decorate it.

Lemon mousse cake

Ingredients . 150 g of Maria-type biscuits, 75 g of melted butter, 5 ml of anise liqueur, 200 g of lemon juice, 180 g of sugar, 5 sheets of gelatin, 120 g of Greek yogurt, 350 g of heavy whipping cream cold, icing sugar to taste.
Elaboration. We crush the cookies with the melted butter and anise. We cover the base of a removable mold lined with greaseproof paper with it. We soak the gelatin leaves in a bowl with plenty of cold water for five minutes. We heat the juice and sugar in a saucepan. When the sugar dissolves, we remove it and add the hydrated and drained gelatin. We stir to incorporate. Add the yogurt and stir again until homogenized. We transfer the mixture to a bowl so that it tempers faster. We whip the very cold cream together with the icing sugar. To prevent gelatin lumps from coming out, add a couple of tablespoons of whipped cream to the bowl with the lemon juice. We remove to integrate and repeat the operation. Next, we add the contents of the bowl with the lemon to the bowl with the cream little by little, stirring well after each addition with enveloping movements. We fill the mold with the mixture obtained and store it in the refrigerator overnight. When it is ready to serve, we unmold it and decorate it to taste.

Cheesecake with yogurt and honey

Ingredients . 200 g oat digestive biscuits, 60 g melted butter, 340 g very thick Greek yogurt, 400 g cream cheese, 40 g icing sugar, 1 teaspoon lemon zest, 150 g white chocolate, fresh thyme or dry and honey.
Elaboration. Crush and mix the cookies with the melted butter and a tablespoon of fresh thyme or a little less dried thyme. We place baking paper on the base of a cake mold and, on it, the cookie. We reserve it in the refrigerator. In a large bowl, with the help of a hand mixer, mix the Greek yogurt (discard all the whey), cream cheese, icing sugar, and a teaspoon of lemon zest. We melt the white chocolate in a bain-marie and add it to the rest of the mixture. We stir well, spread everything on the cookie base, and refrigerate it for at least two hours. After this time, we unmold and crown the cake with a little honey to taste and some fresh thyme leaves.

Pineapple and coconut mousse cake

Ingredients. 300 g of digestive-type biscuits, 80 g of melted butter, 500 g of very cold whipping cream, 800 g of natural pineapple or in its juice, 80 g of sugar, 2 sachets of pineapple flavor gelatin powder, 50 g of coconut grated.
Elaboration. Crush the cookies and mix with the melted butter, lining the base of a 22-24 cm removable cake pan lined with baking paper on the bottom. We reserve it in the refrigerator. We whip the cream and keep it in the refrigerator. Blend the pineapple in its juice (reserving 1 or 2 slices for decoration), the sugar, and the gelatin. We put the mixture in a saucepan and heat it without boiling, stirring so that it does not stick, then we let it cool but without letting it curdle. Little by little we add the pineapple mixture to the cream and mix with enveloping movements. We pour over the cookie base and let it cool for about 4 hours, preferably overnight. Sprinkle with grated coconut, decorate with the reserved pineapple slices, remove the ring from the mold, and serve.