The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (15 page)

11.
 
Pour the remaining cream
cheese mixture on top of the raspberries.

12.
 
Refrigerate overnight.

13.
 
Whip the cream until it
forms stiff peaks.

14.
 
Remove the cake from the
springform pan.

15.
 
Spread whipped cream on top
of the cheesecake.

16.
 
If using fresh berries,
garnish with the remaining raspberries.

Ingredients:

1 package
no-bake cheesecake
mix

1½ cup cold milk

5 tablespoons butter, melted

2 tablespoons sugar

½ cup boiling water

1 (3 ounce) package
raspberry gelatin

¼ cup frozen raspberries

1 (11 ounce) can
mandarin
orange segments
, drained

Procedure:

1.
     
Prepare the
cheesecake as directed on the package using the milk, butter
and sugar.

2.
     
Refrigerate
the cheesecake until the topping is ready.

3.
     
Add the
boiling
water to the gelatin mix and stir until the gelatin is completely dissolved.

4.
     
Refrigerate
until the gelatin is slightly thickened.

5.
     
Arrange the
fruit over the cheesecake and top with the gelatin.

6.
     
Refrigerate
until the gelatin layer is firm.

Ingredients:

1 graham cracker pie crust

1 (3 ounce) package lemon gelatin

1 cup hot water

8 ounces cream cheese

8 ounces non-dairy whipped topping

1 (8¼ ounce) can crushed pineapple, drained

1 cup sugar

Procedure:

1.
     
Mix
the gelatin and water until the gelatin is completely dissolve and set it aside
to cool.

2.
     
Cream
the cream cheese and sugar.

3.
     
Thoroughly
mix the gelatin into the cream cheese mixture.

4.
     
Fold
the cream cheese mixture and the pineapple into the whipped topping.

5.
     
Pour
the mixture into the graham cracker crust.

6.
     
Refrigerate
overnight.

Ingredients:

8 ounces cream cheese

3 eggs, separated

1 teaspoon vanilla

40 vanilla wafers, crushed

1 cup sugar

1 (8½ ounce) can crushed pineapple, juice included

1 cup heavy whipping cream

Pinch of salt

Procedure:

1.
     
Cream
the sugar and cream cheese until they are well blended.

2.
     
Add
3 slightly beaten egg yolks and blend well.

3.
     
Add
1 can of crushed pineapple and 1 teaspoon vanilla.

4.
     
Whip
the cream until it forms stiff peaks.

5.
     
Fold
the whipped cream into the cream cheese mixture.

6.
     
Beat
the egg whites with a pinch of salt until they form stiff peaks.

7.
     
Fold
the egg whites into the cream cheese mixture.

8.
     
Sprinkle
½ of the crushed wafers on the bottom of a glass dish.

9.
     
Add
the cream cheese mixture and cover with the remainder of the crushed wafers.

10.
 
Freeze overnight.

Ingredients:

1 graham cracker crust

1 cup boiling water

1 (3 ounce) package orange gelatin

8 ounce non-dairy whipped topping

8 ounces cream cheese

1 cup sugar

1 teaspoon vanilla

1 cup chopped pecans

1 cup crushed pineapple, drained

2 (11 ounce) cans mandarin oranges, well drained

Procedure:

1.
     
Combine
the water and gelatin and stir until the gelatin is completely dissolved.

2.
     
Set
the gelatin aside to cool.

3.
     
Combine
the cooled gelatin and cream cheese and mix until well blended.

4.
     
Beat
in the sugar and vanilla.

5.
     
Fold
in the whipped topping, pecans and pineapple.

6.
     
Pour
the mixture into the crust.

7.
     
Refrigerate
overnight.

8.
     
Arrange
the mandarin orange slices in a circular pattern on the top of the cake. They
should resemble the spokes of a wheel radiating outward from the center.

Ingredients:

1 chocolate pie crust

8 ounces cream cheese

1 can sweetened condensed milk

⅔ cup chocolate syrup

2 tablespoons instant coffee

I teaspoon hot water

1 cup heavy whipping cream

Procedure:

1.
     
Beat
the cream cheese until it is fluffy.

2.
     
Add
the milk and chocolate syrup and mix well.

3.
     
In
small bowl, dissolve the coffee in the water.

4.
     
Add
the coffee to the cream cheese mixture and mix well.

5.
     
Whip
the cream until it forms soft peaks.

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

7.
     
Pour
the mixture into the crust.

8.
     
Freeze
overnight.

Ingredients:

1½ cups zwieback, crushed

½ teaspoon ground cinnamon

½ cup butter, melted

2 envelopes unflavored gelatin

¼ cup cold water

½ cup boiling water

¾ cup brown sugar

½ teaspoon salt

16 ounces cream cheese

4 tablespoons instant coffee powder

1 teaspoon vanilla

8 ounces non-dairy whipped topping

Procedure:

1.
     
Mix
the zwieback crumbs, butter and the cinnamon.

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

3.
     
Soften
the gelatin in the cold water for 5 minutes.

4.
     
Add
the hot water and stir until the gelatin has dissolved.

5.
     
Add
brown sugar and salt and stir until they are dissolved.

6.
     
Add
the cream cheese, coffee powder and vanilla.

7.
     
Blend
until the mixture is smooth.

8.
     
Fold
the whipped topping into the cream cheese mixture.

9.
     
Pour
the mixture into the pan.

10.
 
Refrigerate overnight.

Ingredients:

15 chocolate-wafer cookies

3 tablespoons butter, melted

1 (15 ounce) container ricotta cheese

Dash of salt

¼ cup European-style unsweetened cocoa powder

¼ cup sugar

1 envelope unflavored gelatin

½ cup double-strength coffee

¾ cup skim milk

1 teaspoon vanilla extract

1 teaspoon rum extract

8 ounces non-dairy whipped topping, divided

Procedure:

1.
     
Grease
8 inch springform pan with cooking spray.

2.
     
Crush
all but 2 cookies and mix the crumbs with the butter.

3.
     
Press
the cookie mixture over the bottom of the pan and freeze for 30 minutes.

4.
     
Blend
the cheese, cocoa and dash salt until it is smooth and has no lumps.

5.
     
In a
large saucepan, combine the sugar, gelatin and coffee and soak for 5 minutes.

6.
     
Stir
over low heat until the sugar and gelatin dissolves.

7.
     
Remove
from heat.

8.
     
Stir
in the milk, extracts and cheese mixture.

9.
     
Place
the saucepan in a bowl of iced water and stir until the mixture is thickened.

10.
 
Fold in 2 cups of the
whipped topping;

11.
 
Pour into the springform pan
and refrigerate overnight.

12.
 
Garnish with the reserved
cookies and whipped topping.

Ingredients:

1½ cups crushed coconut cookies

½ cup flaked coconut

½ teaspoon nutmeg

½.c. butter, melted

3 eggs, separated

1 cup milk

½ cup sugar

1 envelope unflavored gelatin

⅛ teaspoon salt

1¼ tablespoons instant coffee powder

16 ounces cream cheese

⅓ cup sugar

1⅓ cup cream, divided

1½ teaspoon instant coffee powder

1½ teaspoon sugar

Procedure:

1.
     
Mix
together the crushed cookies, coconut, nutmeg and melted butter.

2.
     
Firmly
press on the bottom and sides of a 9-inch springform pan and freeze for 30
minutes.

3.
     
Lightly
beat the egg yolks with the milk in a saucepan.

4.
     
Mix
in the sugar, gelatin and salt.

5.
     
Heat
until the sugar and gelatin are dissolved and then remove from the heat.

6.
     
Stir
in 1¼ tablespoons of the instant coffee powder and cool.

7.
     
Beat
the cream cheese with the gelatin mixture until smooth.

8.
     
Beat
the egg whites until they form soft peaks.

9.
     
Slowly
add the sugar and continue to beat until stiff.

10.
 
Fold the egg whites into the
cream cheese mixture.

11.
 
Whip ⅔ cup of the
cream until it forms stiff peaks and gently fold it into the cream cheese mixture.

12.
 
Pour the mixture into the
prepared crust and refrigerate overnight.

13.
 
Mix together the remaining
cream, instant coffee powder and sugar.

14.
 
Chill for at least 30
minutes, and then beat until thick.

15.
 
Spread on the top of the
cheesecake and serve.

Ingredients:

1½ cups zwieback crumbs

⅓ cup sugar

⅓ cup butter, melted

2 envelopes unflavored gelatin

½ cup Kahlúa®

½ cup water

3 eggs, separated

¼ cup sugar

⅛ teaspoon salt

16 ounces cream cheese

1 cup heavy whipping cream

Procedure:

1.
     
Mix
the zwieback crumbs, butter and ⅓ cup of sugar and press on the bottom
and up the sides of a 9-inch springform pan.

2.
     
Freeze
for 30 minutes.

3.
     
In
top of double boiler, soften the gelatin in Kahlúa® and water.

4.
     
Beat
in the egg yolks, sugar and salt.

5.
     
Cook
over simmering water, stirring constantly until slightly thickened.

6.
     
Beat
the cream cheese until it is fluffy.

7.
     
Gradually
beat in the Kahlúa® mixture and cool.

8.
     
Beat
the egg whites until stiff peaks form.

9.
     
Whip
the cream until stiff peaks form.

10.
 
Fold the egg whites and
whipped cream into the Kahlúa®-cheese mixture.

11.
 
Pour the mixture into the
prepared crust.

12.
 
Refrigerate overnight.

Ingredients:

1 graham cracker crust

¾ cup cold milk

1 cup cottage cheese

⅓ cup seedless raspberry jelly

1 (3.5 ounce) box chocolate flavor pudding

8 ounces non-dairy whipped topping

1 square semi-sweet baking chocolate, crushed

½ cup raspberries

Procedure:

1.
     
Pour
the milk into a blender, add the cottage cheese, and blend until smooth.

2.
     
Add
the pudding mix and mix well.

3.
     
Pour
the cottage cheese mixture into large bowl.

4.
     
Stir
in the whipped topping.

5.
     
Pour
the mixture into the graham cracker crust.

6.
     
Swirl
in the raspberry jelly.

7.
     
Sprinkle
with chocolate.

8.
     
Freeze
overnight.

9.
     
Top
with fresh raspberries before serving.