This summer is a scorcher in many parts of the world and for home cooks, anything that can keep us out of a hot kitchen is appreciated. Try the following no-bake desserts for a sweet treat on those especially hot days.

No Bake Greek Yogurt Cheesecake

9 ounces (2 and 1/2 cups) digestive biscuits, Papadopoulos, or graham crackers

1/4 cup plus 3 tablespoons melted butter

16 ounces cream cheese

1 1/2 cups Greek yogurt

1/2 cup milk

1 teaspoon vanilla extract

3/4 cup powdered sugar

2 tablespoons Greek honey

1/2 jam of your choice, such as Greek strawberry or apricot jam

For the base, butter a 9-inch square pan or tart pan with removable bottom or a muffin tin can to make individual mini cheesecakes. Place the biscuits in a food processor and pulse to make crumbs. Add the melted butter and pulse until thoroughly combined. Transfer to the tin and press firmly down into the base using a flat-bottomed measuring cup to form an even layer. Cover with plastic wrap and place in the refrigerator while making the filling. Place the cream cheese, Greek yogurt, milk, vanilla, powdered sugar, and honey in the bowl of a stand mixer with the whisk attachment and beat until smooth and completely combined, scraping down the sides and bottom of the bowl with a rubber spatula occasionally. Pour the cream cheese mixture into the crust, cover, and refrigerate overnight, or for at least 6 hours. When ready to serve, top with the jam of your choice and enjoy.

Greek Yogurt Bark with Raspberry and Pistachios

3 cups Greek yogurt

2 tablespoons Greek honey

1 teaspoon vanilla extract

2 tablespoons no-sugar-added raspberry jam

1/2 cup chopped pistachios, lightly salted or unsalted

Line a rimmed 10 by 15-inch baking sheet with parchment paper. In a mixing bowl, stir together the yogurt, honey, and vanilla. Spread onto the prepared baking sheet. Dot with the jam and swirl with a knife. Top with pistachios. Cover and freeze until firm, at least 3 hours. When ready to serve, cut into squares or break into 32 pieces. If preferred, freeze in an airtight container between sheets of parchment paper for up to a month and let stand for 15 minutes at room temperature before serving.

Greek Yogurt Parfait with Blueberries

2 cups fresh blueberries

1/4 cup water

1/4 cup granulated sugar

Pinch Greek sea salt

2 teaspoons freshly grated lemon zest

1 1/3 cups Greek yogurt, divided

1/2 cup walnuts

Combine blueberries, water, sugar, and salt in a small sauce pan. Heat over medium heat until blueberries begin to burst and a spoon or spatula leaves a clear path on the bottom of your pot, 8 to 10 minutes. Remove from heat, stir in lemon zest, and let cool 10 minutes. Build your parfaits: add 1/3 cup yogurt to the bottom of two glasses. Top each with a 1/4 of the blueberry mixture, 1/4 cup of granola, another 1/3 cup of yogurt, and the remaining blueberry compote.

Tahini Smoothie

4 cups almond milk

4 ripe bananas

1/2 cup tahini

1/2 teaspoon cinnamon

Vegan cool whip, optional

Crushed cookie, optional

Strawberries, optional

Pour 1 1/2 cups almond milk into an empty ice-cube tray and freeze 4 hours or overnight. When ready to make the smoothie, place the frozen almond milk cubes into a blender with the remaining half cup of almond milk, the bananas, tahini, and cinnamon. Blend until smooth and creamy, about 2 minutes. Divide evenly among two glasses and top with cool whip, crushed cookie, and strawberries, if preferred.