The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (14 page)

9.
     
Let the
topping harden 5 minutes prior to serving.

Cheesecakes are marvelous, rich and
creamy desserts. Everyone loves cheesecake, but everyone thinks they are
difficult to make. They are the “upper crust” of the dessert world. Serve
cheesecake and everyone will believe you have worked for hours to make the
perfect dessert. You don’t have to tell them how easy it can be.

Ingredients:

1 cup finely crushed va
nilla
wafer crumbs

½ cup flaked coconut

⅓ cup
butter
,
melted

4 cups fresh strawberries, divided

2 envelopes
unflavored gelatin

½ cup cold water

24 ounces
cream cheese

1 cup sugar

½ cup
orange juice

1 tablespoon lemon juice

2 cups thawed
non-dairy
whipped topping
, divided

Procedure:

1.
     
Mix
the
vanilla wafer crumbs, coconut and melted butter and press the mixture onto the
bottom of a 9-inch springform pan.

2.
     
Line
the side of the pan with a 4-inch-wide strip of parchment paper.

3.
     
Reserve
8
strawberries for garnish and cut the remaining berries into ¼-inch-thick
slices.

4.
     
Stand
the largest strawberry slices around the inside edge of the prepared pan.

5.
     
Mash
the remaining strawberry slices.

6.
     
Sprinkle
the
gelatin over the cold water in a saucepan and allow it to
soften for 5 minutes and then cook on low heat until the gelatin is dissolved.

7.
     
Beat
the cream cheese, sugar and juices until they are well blended and creamy.

8.
     
Add
the mashed berries and mix well.

9.
     
Gradually
stir in the gelatin.

10.
 
Refrigerate for 5 minutes.

11.
 
Fold in 1 cup of the whipped
topping.

12.
 
Pour the mixture into the
springform pan.

13.
 
Refrigerate
for
4 hours or until the cake is firm.

14.
 
Remove the rim of the pan
and discard the parchment paper.

15.
 
Cut the reserved
strawberries in half.

16.
 
Garnish the cheesecake with
the halved berries and the remaining whipped topping.

Ingredients:

1 (3 ounce) package lemon gelatin

1 cup boiling water

3 tablespoons lemon juice

8 ounces cream cheese

1 cup sugar

1 teaspoon vanilla

1 can evaporated milk, chilled and whipped

3 cups graham cracker crumbs

2 tablespoons sugar

1 stick of butter, melted

Procedure:

1.
     
Dissolve
the gelatin in boiling water.

2.
     
Add
the lemon juice and cool.

3.
     
Cream
the cream cheese with the sugar and vanilla.

4.
     
Add
the gelatin mixture and mix well.

5.
     
Fold
in the whipped, evaporated milk.

6.
     
Mix
the crumbs, butter and sugar.

7.
     
Pat
⅔ of the crumbs into the bottom of a 9 x 13 inch pan.

8.
     
Add
the cream cheese mixture on top of the crust.

9.
     
Sprinkle
the remaining crumbs on top.

10.
 
Refrigerate overnight.

Ingredients:

1 (9 inch) graham cracker crust

8 ounces cream cheese, softened

1 (14 ounce) can sweetened condensed milk

⅓ cup lemon juice

1 teaspoon vanilla extract

Procedure:

1.
     
Beat
the cream cheese until it is light and fluffy.

2.
     
Add
the sweetened condensed milk and blend thoroughly.

3.
     
Stir
in the lemon juice and vanilla.

4.
     
Pour
the mixture into the crust.

5.
     
Refrigerate
for overnight.

Ingredients:

1 cup evaporated milk

1 (3.4 ounce) package instant lemon pudding

16 ounces cream cheese, softened

1 (6 ounce) can lemonade concentrate, thawed

1 graham cracker pie crust

Procedure:

1.
     
In
small bowl combine the milk and pudding mix.

2.
     
Beat
2 minutes and set aside.

3.
     
In
large bowl, beat the cream cheese until it is fluffy.

4.
     
Add
the lemonade gradually and beat until the mixture is smooth.

5.
     
Pour
the pudding mix into the cream cheese mix, blending thoroughly.

6.
     
Pour
the mixture into the crust.

7.
     
Refrigerate
overnight.

Ingredients:

1¼ cups finely crushed
ginger
snap crumbs

¼ cup butter, melted

16 ounces
cream cheese

1 (14 ounce) can sweetened condensed milk

1 tablespoon
lemon zest

¼ cup lemon juice

1 cup non-dairy whipped topping

2 cups blueberries

¼ cup
sugar

2 tablespoons water

¼ teaspoon
ground ginger

Procedure:

1.
     
Mix the
crumbs
and butter and press the mixture onto the bottom of a 9-inch springform pan.

2.
     
Beat the
cream
cheese until it is creamy.

3.
     
Gradually
beat in the milk, lemon zest and juice.

4.
     
Fold
in the whipped topping.

5.
     
Pour
the mixture into the springform pan.

6.
     
Freeze for
at least
6 hours or until the cheesecake is firm.

7.
     
Cook
the remaining ingredients in a saucepan on medium heat for 4 minutes, stirring
occasionally.

8.
     
Cool
the blueberry sauce and refrigerate it until you are ready to serve the
cheesecake.

9.
     
Remove the
cheesecake
from the freezer 15 minutes before serving in order to slightly soften it.

10.
 
Serve the cheesecake topped
with the blueberry sauce.

Ingredients:

1 graham cracker crust

16 ounces cream cheese

8 ounces non-dairy whipped topping

1 tablespoon powdered sugar

1 (21 ounce) can cherry pie filling

Procedure:

1.
     
Blend
together the cream cheese, whipped topping and powdered sugar until the mixture
is smooth.

2.
     
Pour
the mixture into the graham cracker crust.

3.
     
Pour
the cherry filling on top of the cheesecake.

4.
     
Refrigerate
overnight.

Ingredients:

1 graham cracker crust

8 ounces soft cream cheese

⅓ cup sugar

1 cup sour cream

2 teaspoons vanilla extract

8 ounces non-dairy whipped topping

Procedure:

1.
     
Beat
the cream cheese until it is smooth.

2.
     
Cream
in the sugar.

3.
     
Add
the vanilla and sour cream and mix well.

4.
     
Fold
in the whipped topping.

5.
     
Pour
the mixture into the crust.

6.
     
Refrigerate
overnight.

Ingredients:

8 ounces cream cheese, softened

6 eggs, separated

2 cups sugar

Pinch of salt

2 teaspoons vanilla

2 cups heavy whipping cream

2 graham cracker crusts

Procedure:

1.
     
Cream
the sugar and cream cheese.

2.
     
Add
the pinch of salt.

3.
     
Add
the 6 egg yolks, one at a time, beating well after each addition.

4.
     
Add
the vanilla and mix well.

5.
     
Whip
the cream until it forms soft peaks.

6.
     
Fold
the whipped cream into the cream cheese mixture.

7.
     
Beat
the egg whites until they are very stiff.

8.
     
Gently
fold the egg whites into the cream cheese mixture.

9.
     
Pour
the mixture into the two graham cracker crusts.

10.
 
Freeze overnight.

11.
 
Remove from refrigerator 5
minutes before serving.

Ingredients:

24 ladyfingers

16 ounces cream cheese, softened

2 cups heavy whipping cream

½ cup sugar

2 teaspoons vanilla

1 (21 ounce) can cherry or blueberry pie filling

Procedure:

1.
     
Line
the bottom and sides of an 8–inch springform pan with ladyfingers.

2.
     
Cream
the cream cheese with the sugar and vanilla.

3.
     
In a
separate bowl whip the cream until it forms soft peaks.

4.
     
Fold
the cream cheese into the whipped cream.

5.
     
Spoon
½ of the cream cheese mixture onto the ladyfingers.

6.
     
Make
a layer of ladyfingers on top of mixture in the pan.

7.
     
Pour
the remaining mixture on top of the ladyfingers.

8.
     
Wrap
in foil or plastic wrap and freeze overnight.

9.
     
Remove
the cheesecake from the springform pan and top it with the pie filling.

Ingredients:

1½ cups boiling
water

1 (3 ounce) package lemon gelatin

4 ounces
cream cheese

6 ounces frozen lemonade concentrate, thawed

8 ounces non-dairy whipped topping

1 cup fresh raspberries

2
graham cracker pie crust
s

Procedure:

1.
     
Add the
boiling
water to the gelatin and stir until the gelatin is completely dissolved.

2.
     
Beat
the cream cheese until it is creamy.

3.
     
Gradually
beat in the lemonade concentrate, and then the gelatin until the mixture is
well blended.

4.
     
Fold
in
the whipped topping and the berries.

5.
     
Pour
the mixture into the crusts.

6.
     
Refrigerate
at least 4 hours.

Ingredients:

1 cup graham cracker crumbs

¼ cup melted butter

1 teaspoon cinnamon

1 cup sugar

⅓ cup water

⅛ teaspoon baking powder

3 egg whites

16 ounces cream cheese

½ cup sour cream

2 teaspoons vanilla

1¼ tablespoons grated lemon peel

1 pint fresh raspberries or 1 (17 ounce) can raspberries,
drained

1 cup heavy whipping cream

Procedure:

1.
     
Mix
together the graham cracker crumbs melted butter and cinnamon.

2.
     
Press
onto the bottom and sides of a 9-inch springform pan and freeze for 30 minutes.

3.
     
Mix
together the sugar, water and baking powder in a small saucepan.

4.
     
Bring
to a boil and continue to boil for 8 minutes. Remove from heat.

5.
     
Beat
the egg whites until they form stiff peaks.

6.
     
Pour
in the sugar syrup and continue beating until the egg whites are very stiff and
the mixture cools.

7.
     
Cream
the cream cheese and mix in the sour cream, vanilla and lemon peel.

8.
     
Add
the egg white mixture a little at a time until it is all thoroughly blended.

9.
     
Pour
a layer of ½ of the cream cheese mixture into the crust.

10.
 
Top with the raspberries,
retaining a few to use as garnish if using fresh berries.