I love to bake, I really do. But when summer comes the last thing I want in hot oven. I have a few recipes for delicious deserts that don't requite oven! Just a little bit of mixing and cooling.

There are two sweets seasons: baked cakes season and non-baked cakes season :D 

Here is one:

<center>***A CHEESECAKE***</center>

This one is very light, fresh and not very sweet. You can feel the sourness of the cheese, but that's what makes it so good for summer. It is very refreshing! 
If you like sweeter deserts, just add more sugar. 

For the base: 
– Biscuits and butter. You will basically need twice as much cookies as butter… lets say 100 g to 50 g. It all depends how many cookies you want to eat before you actually start making it :p

For the filling:
– 0.5 kg cheese (it is a soft white type… like creme cheese or cottage cheese. Not salted or sweetened)
– 4 tbsp of icing sugar
– splash of vanilla extract
– 1 tbsp of gelatin
– 200 ml of heavy cream

![no bake cheesecake.jpg](https://steemitimages.com/DQmch6p5qpsQzYGbdkjtmDH8Rj6P2WKNBFEqKzAkKSpPV8m/no%20bake%20cheesecake.jpg)

Method:
Get the remaining cookies and put them  in a food processor and crush them well. If you don't have a processor, place them in a big plastic back bash them with something heavy.
Melt the butter add to the cookie crumbs and mix together with a spoon or hand until it looks like a wet sand.

Take a round cake form (the one where you can separate the bottom), and press firmly the cookie mix. Leave in a fridge for the time of making the cheese.

Now the filling:
Firstly mix the cheese with sugar and vanilla. No need to beat it. A simple whisk is enough.
Then soak the gelatin in 2 tbsp of cold water and melt it in microwave.
Take the cream and with the same whisk beat it a little bit. No stiff peaks needed. Just has to be light, but still runny. (unless you want the cake to be very fluffy, then beat it well).

Add the cheese mix and gently mix it all together. Add the gelatin and mix again until smooth.
Pour the mix over the bottom and leave in the fridge for at least 5 h, or overnight.

My form is small so the cake is pretty tall. If you have the large cake form (24-26 cm) double up the ingredients, or make a nice flat cheesecake tart :)

Enjoy!

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Check my other recipes:
[Crunchy swirl cookies](https://steemit.com/recipe/@ewkaw/crunchy-swirl-cookies-recipe)
[Cinnamon-Ginger Butter Cookies ](https://steemit.com/food/@ewkaw/cinnamon-ginger-butter-cookies-recipe)
[Pumpkin cake](https://steemit.com/food/@ewkaw/pumpkin-cake-recipe)
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