No-Bake Summer Cheesecake

When it’s too hot to turn on the oven, this is the cheesecake you make. Four ingredients, 15 minutes of actual work, and the fridge does the rest.

Softened cream cheese gets beaten with sugar on medium speed until smooth and fluffy. Then you fold in thawed whipped topping gently. The key word is gently. Aggressive mixing deflates the whipped topping and you end up with a dense filling instead of that light, mousse-like texture you’re after.

Spoon it into a ready-made graham cracker crust and refrigerate for at least 3 hours. Overnight is better. The filling firms up as it chills and slices cleanly once it’s fully set.

The topping is wide open. Fresh strawberries, blueberries, sliced peaches, cherry pie filling, lemon curd. Whatever fruit is in season or whatever’s in your pantry.

Pro Tips

• The cream cheese must be fully softened at room temperature. Cold cream cheese leaves lumps that no amount of mixing will smooth out
• Fold the whipped topping in with a rubber spatula using slow, sweeping motions. Three or four incomplete folds is better than one thorough stir that kills the air
• Overnight chilling gives the cleanest slices. If you’re in a rush, 3 hours minimum
• Run your knife under hot water before each cut for the neatest presentation

Variations

• Use a chocolate cookie crust instead of graham cracker for a chocolate-cheesecake combo
• Swirl in 2 tablespoons of lemon curd before chilling for a lemon cheesecake twist
• Mix crushed Oreos into the filling for a cookies-and-cream version