No-Bake Cheesecake: The Fresh Summer Recipe with Ricotta, Goat Cheese, and Melon
When the heat is on and the oven feels like an enemy, the desire for a fresh and light dessert becomes irresistible.
Who among us doesn’t want to end a summer lunch or dinner with something that doesn’t weigh us down, but leaves a smile of pure satisfaction?
Whether after a light first course like a pasta with fresh tuna and zucchini or a main course of grilled fish, the perfect solution for dessert is here: our special No-Bake Cheesecake.
This isn’t the usual cheesecake, but a summer recipe designed to impress with simplicity.
Imagine the velvety creaminess of ricotta, combined with the vibrant and slightly unexpected touch of goat cheese, all embraced by the juicy sweetness of melon.
A balanced mix that offers a fresh and light dessert, ideal for any occasion.
It’s the dessert that melts in your mouth, perfect for an afternoon on the terrace or to crown an evening with friends.
Ready to create your slice of summer paradise? Let’s get started in the kitchen!
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 8 Hours
- Preparation time: 25 Minutes
- Portions: 8 Pieces
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: Spring, Summer, All Seasons
- Energy 256.89 (Kcal)
- Carbohydrates 24.49 (g) of which sugars 8.48 (g)
- Proteins 7.71 (g)
- Fat 14.44 (g) of which saturated 7.06 (g)of which unsaturated 3.86 (g)
- Fibers 1.58 (g)
- Sodium 105.67 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups sugar-free Digestive biscuits
- 5 1/2 tbsp butter
- 1 cup ricotta
- 3 1/2 oz goat cheese
- 1/3 cup agave syrup
- 1 tbsp vanilla extract
- 2 sheets gelatin
- 2 tbsp milk
- 7 oz melon
Tools
- 1 Pan Famkeep
Steps
Prepare the cookie base:
Finely chop the cookies and, in a bowl, mix them with the melted but warm butter.
Mix well until you get a mixture that resembles wet sand.
Line and press:
Line the bottom of the springform pan (of the chosen diameter) with parchment paper.
Pour the cookie mixture, then press it well with your hands or the back of a spoon, creating a compact base.
Place the pan in the fridge to set.
Prepare the gelatin:
While the base rests, soak the gelatin sheets in a bowl with cold water for about 5-10 minutes, until they soften.
Squeeze them well.
In a small pot, heat the 2 tablespoons of milk (do not boil it), then remove from heat and dissolve the squeezed gelatin in it, stirring until completely melted.
Let it cool.
Prepare the creamy filling:
In a large bowl, combine the well-drained ricotta, goat cheese, vanilla extract (or natural vanilla powder), agave syrup, and lemon zest (if using).
Work well with a whisk until you get a smooth cream.
Finally, pour in the warm milk with the dissolved gelatin, stirring immediately to incorporate everything.
Assemble and chill:
Take the cookie base out of the fridge.
Pour the creamy filling over the base, leveling the surface well with a spatula.
Gently cover the pan with plastic wrap and place it in the fridge for at least 4-6 hours, or better yet, overnight.
This step is crucial to set it.
Prepare to serve:
When the cheesecake is well set, gently open the springform and remove the ring.
Transfer it to the serving plate, also removing the parchment paper from the edges if used.
Decorate the surface with freshly cut melon cubes and, if you like, a few fresh mint leaves.
STORAGE, TIPS, AND VARIATIONS:
Storage:
The cheesecake can be stored in the fridge, well covered with plastic wrap or in an airtight container, for up to 3-4 days.
It’s best enjoyed very cold.
Tips and Variations:
Well-drained ricotta: For a perfect and firm filling, it’s essential that the ricotta is free of excess liquid.
Fruit: Feel free to swap melon with other seasonal fruits you love, such as strawberries, raspberries, peaches, or figs.
Sweetener: If you prefer, you can use liquid honey or maple syrup instead of agave syrup, adjusting the quantity.
Goat cheese flavor: If the flavor of goat cheese seems a bit too bold, you can slightly reduce the amount and substitute it with an equal weight of ricotta, or use mascarpone for a sweeter and rounder taste.
Notes:
This cheesecake, with the combination of the delicacy of ricotta and the slightly tart touch of goat cheese, offers a truly surprising balance of flavors: fresh, light, and never banal.
Its no-bake preparation makes it the ideal dessert for hot summer days, a true treat that melts in your mouth.
Frequently Asked Questions (FAQ):
Is gelatin necessary for this cheesecake?
Yes, it is absolutely necessary.
Being a no-bake cheesecake, gelatin is the ingredient that allows it to solidify and maintain its creamy and stable shape.
Without it, the filling would remain a soft cream.
Can I use another type of fruit instead of melon?
Of course!
Melon is great, but feel free to replace it with your favorite seasonal fruit, such as strawberries, raspberries, blueberries, peaches, or figs, cut into cubes.
If I don’t like the taste of goat cheese, can I skip it?
Yes, if you prefer a more classic or delicate flavor, you can omit the goat cheese and replace those 100 g with an equal quantity of ricotta (bringing it to a total of 350 g of ricotta) or with mascarpone, for a richer cheesecake.
Can I put the cheesecake in the freezer to cool it faster?
No, I advise against it.
To achieve the creamy and perfect texture that distinguishes it, it’s essential that the cheesecake cools slowly and gradually in the fridge.
The freezer could form ice crystals and alter its structure.
Can I use different cookies for the base?
Yes, you can use any type of dry cookie you like (such as simple shortbread or other types of Digestive), as long as they are without fillings or glazes, to not alter the balance of the base.
