After you’ve had the hotdogs, hamburgers, chicken, ribs, and anything else your family and friends crave, it’s time for dessert. There’s nothing like no-bake desserts to beat the heat. Here are two recipes to end your celebration on a sweet note.
No-bake red white and blue vanilla cheesecake Martha Stewart adapted by Chamein Canton
- Prep time 25 minutes
- Total 40 minutes
- 10 servings
15 graham crackers (8 ounces) (Gluten-free graham crackers)
1 stick unsalted butter, melted (vegan butter, or margarine)
3 tablespoons granulated sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, coconut, raw cane, or turbinado sugar pulsed fine)
1/4 teaspoon kosher salt
2 bars (8 ounces each) cream cheese, room temperature (1 ½ package full-fat cream cheese plus ½ package of light cream cheese, not Neufchatel cheese) (vegan cream cheese)
3/4 cup confectioners’ sugar (Swerve confectioner’s sugar substitute or organic confectioner’s sugar)
1 cup Greek yogurt (full-fat) (coconut yogurt, plain)
2 teaspoons pure vanilla extract
1 cup heavy cream, whipped (1 cup full-fat coconut milk or 2/3 cup almond milk with 1/3 cup melted unsalted vegan butter, cooled. With a stand or hand mixer, mix the butter into the almond milk, then add ½ teaspoon of agar-agar or cream of tartar to help the cream get whipped and stabilized.)
2 cups fresh berries
In a food processor, pulse graham crackers until finely ground (you should have about 2 cups). Add butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt; pulse until combined. Press crumbs evenly onto the bottom and 1 inch up the sides of a 9-inch springform pan.
In a large bowl and using an electric mixer on high, beat cream cheese until fluffy, 3 minutes. Add confectioners’ sugar, yogurt, vanilla, and a pinch of salt; beat until smooth. With a rubber spatula, fold in whipped cream. Pour cream cheese mixture into crust and smooth top. Cover and refrigerate until firm, at least 8 hours (or overnight).
Combine berries and remaining 1 tablespoon granulated sugar; let stand 15 minutes. Run a knife around the edge of the cake; release sides to remove from pan. Top with berries and juices.
When you’re pressing the crumbs into the pan for the crust, use a flat-bottomed measuring cup. It makes it easy to get an even thickness — and to get into the pan’s corners.
Chocolate Black Bottom Pie by Southern Living adapted by Chamein Canton
1 (9-oz.) package chocolate wafers (gluten-free chocolate wafers)
1/2 cup unsalted butter, melted (vegan unsalted butter)
¼ teaspoon kosher salt
2/3 cup sugar (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, golden sugar, coconut, turbinado, or raw cane sugar pulsed finely)
3 tablespoons cornstarch
4 egg yolks (1/4 cup soy lecithin or 1/3 cup Aquafaba)
2 cups milk (dairy: 2 cups whole milk, or 1 ½ cups 2% plus ½ cup half and half or light cream) (non-dairy: almond, soy, rice, or light coconut milk)
2 (4-oz.) bittersweet chocolate baking bars, chopped (vegan chocolate)
1 tablespoon dark rum
1 1/2 teaspoons vanilla extract
2 cups heavy whipping cream (2 cups full-fat coconut milk or 1 2/3 cup almond milk with 1/3 cup melted unsalted vegan butter, cooled. With a stand or hand mixer, mix the butter into the almond milk, then add 1 teaspoon of agar-agar or cream of tartar to help the cream get whipped and stabilized.)
1/4 cup sugar (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, golden sugar, coconut, turbinado, or raw cane sugar pulsed finely)
Garnish: bittersweet chocolate shavings
Pulse chocolate wafers in a food processor 8 to 10 times or until finely crushed. Stir together wafer crumbs and butter, and firmly press mixture on the bottom, up the side, and onto a lightly greased 9-inch pie plate. Freeze crust for 30 minutes.
Whisk together 2/3 cup sugar and 3 Tbsp. cornstarch in a 3-qt. heavy saucepan.
Whisk together egg yolks and milk in a small bowl; whisk yolk mixture into sugar mixture in pan, and cook over medium heat, whisking constantly, 10 to 12 minutes or until mixture thickens. Cook 1 more minute. Remove from heat.
Microwave chocolate in a microwave-safe glass bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals. Whisk melted chocolate, rum, and vanilla into the thickened filling. Spoon filling into prepared crust. Place plastic wrap directly onto filling (to prevent a film from forming), and chill for 8 to 24 hours.
Beat whipping cream and 1/4 cup sugar at medium-high speed with an electric mixer until soft peaks form. Top pie with whipped cream, and garnish, if desired.
Notes: You can use a pre-made chocolate wafer pie crust to save time.
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