No-Bake Cakes Made for Summer

By The Nest Editors 

These cakes come together in minutes—no oven required. 

With the Fourth of July, family barbecues and other summer celebrations coming up there's a lot of dessert that needs to be made. But who wants to slave away in a hot kitchen baking for hours on end when you could be enjoying the pool, the beach and all things summer? Fridge Cakes is the solution you need. Jean-Luc Sady shares over 30 recipes for delicious, no-bake fridge cakes (or icebox cakes) that come together in under 25 minutes and chill in your fridge while you go enjoy a cocktail (or two!).
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​Pineapple & White Chocolate

Makes 1 8in. round cake

What You'll Need

Cake

•     10 fl oz. whipping cream
•     14 oz.mascarpone
•     2 ½ oz. superfine sugar
•     6 canned pineapple slices
•     10 ½ oz. cereal biscuits

Topping

•     5 oz. white chocolate
•     Desiccated coconut

Directions

Step 1:

Pour the cream into a large bowl and place in the freezer for 30 minutes.

Step 2:

Using an electric whisk or a food processor, whip the mascarpone and chilled cream together until thick. Gradually whisk in the sugar.

Step 3:

Line the tin with plastic wrap. Drain the pineapple slices between two sheets of kitchen paper. Lay the slices in the bottom of the tin and cover with one third of the cream. Add a third of the biscuits, ensuring that they don't touch the side of the pan, then cover with more cream. Repeat twice more, finishing with a layer of biscuits. Refrigerate for at least 4 hours.

Step 4: 

Prepare the topping by melting the white chocolate.

Step 5:

Turn the cake out onto a plate. Sprinkle with some desiccated coconut, then drizzle lines of the melted white chocolate over the top.
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Apple & Maple Syrup

Makes one Charlotte mold

What You'll Need

Cake

•     15 fl oz. whipping cream
•     12 oz. cream cheese
•     2 ¾ oz. superfine sugar
•     1 lb 2 oz. speculoos cookies

Topping

•     4 tbsp maple syrup
•     1 large apple

Directions

Step 1:

Pour the cream into a large bowl and place in the freezer for 30 minutes.

Step 2:

Using an electric whisk or a food processor, whip the cream cheese and chilled cream together until thick. Gradually whisk in the sugar.

Step 3:

Line the mold with plastic wrap. Spread a third of the cream in the bottom. Cover with a third of the biscuits, ensuring that they don't touch the sides. Repeat twice more. Refrigerate for at least 4 hours.

Step 4:

Prepare the topping by pouring the maple syrup into a pan. Peel, core and dice the apple. Add it to the pan and cook over a low heat for about 10 minutes. The apple should be cooked but still firm. Leave the topping to cool.

Step 5:

Turn the cake out onto a plate and cover with the diced apple in maple syrup.
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Choco Fudge & Oreo®

Makes an 8 in. round cake

What You'll Need

Cake

•     7 fl oz. whipping cream
•     10 ½ oz. cream cheese
•     2 oz. superfine sugar
•     7 ½ oz. Oreo® cookies

Topping

•     2 fl oz. whipping cream
•     ¾ oz. butter
•     1 oz. honey
•     2 ½ oz. dark chocolate, broken into pieces

Directions

Step 1:

Pour the cream into a large bowl and place in the freezer for 25 minutes.

Step 2:

Using an electric mixer or a food processor, whip the cream cheese and chilled cream together until thick. Gradually whisk in the sugar.

Step 3:

Line the pan with plastic wrap. Spread a third of the cream in the bottom of the mold, then add a third of the Oreo® biscuits, making sure they don't touch the edges. Repeat these layers twice. Refrigerate for at least 4 hours.

Step 4:

Prepare the topping. Put the cream, butter and honey in a pan and bring to the boil. Remove the pan from the heat, add the chocolate and stir until smooth. Leave to cool slightly.

Step 5:

Turn the cake out onto a plate and pour over the chocolate sauce.
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Peanut Butter & Dark Chocolate

Makes 1 loaf pan

What You'll Need

Cake

•     14 fl oz. whipping cream
•     7 oz. dark chocolate, broken into pieces
•     2 tbsp peanut butter
•     7 oz. cream cheese
•     12 oz. digestive or cereal biscuits

Topping

• 5 Oreo® cookies, crumbled

Directions

Step 1:

Pour 7 fl oz. of the cream into a large bowl and place in the freezer for 30 minutes.

Step 2:

Pour the rest of the cream into a saucepan and bring to the boil. Remove from the heat and stir in the chocolate until you have a creamy ganache. Stir in the peanut butter, then set aside.

Step 3:

Mix the cream cheese with the chilled cream. Whip, using an electric mixer or a food processor, until thick.

Step 4:

Line the pan with plastic wrap. Cover the base and sides with the cream. Add a layer of cookies and spread with the chocolate and peanut butter ganache. Repeat these layers, then finish with a layer of biscuits. Refrigerate for at least 4 hours.

Step 5:

Turn the cake out onto a plate and sprinkle with broken Oreo® biscuits.

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Caramel Coffee & Macadamia Nuts

Makes 1 8 in. round cake pan

What You'll Need

Cake

•     10 fl oz. whipping cream
•     2 tsp instant coffee granules
•     14 oz. mascarpone
•     3 oz. superfine sugar
•     10 ½ oz. caramel spread
•     1 lb 2 oz. chocolate cookies

Topping

•     2 ½ oz. caramel spread
•     2 oz. macadamia nuts, roughly chopped

Directions

Step 1:

Pour the cream into a saucepan and bring to the boil. Add the coffee granules and whisk vigorously to dissolve. Pour into a large bowl and leave to cool completely, then place in the freezer for 30 minutes.

Step 2:

Using an electric whisk or a food processor, whip the mascarpone and chilled coffee cream together until thick. Gradually whisk in the sugar.

Step 3:

Line the pan with plastic wrap. Spread a layer of cream in the bottom. Add a quarter of the cookies, ensuring that they don't touch the sides of the pan, then cover with a third of the caramel spread. Repeat these layers twice, then finish with a cookie layer. Refrigerate for at least 4 hours.

Step 4:

Prepare the topping by melting the caramel spread in a saucepan.

Step 5:

Turn the cake out onto a plate. Pour the sauce over the top then sprinkle with the chopped nuts.

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