The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (17 page)
Read The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes Online
Authors: Corbett Coburn
6.
Remove
the mixture from the heat.
7.
Soak
the gelatin in the water for 5 minutes and stir into the warm custard until
dissolved.
8.
Beat
the cream cheese with the remaining orange juice, lemon juice, lemon and orange
peel until smooth.
9.
Beat
the cream cheese mixture into the custard.
10.
Fold in the grapefruit and
orange pieces.
11.
Lightly whip the cream and,
in a separate bowl, beat the egg whites until they form soft peaks.
12.
Fold the cream and egg whites
into the cheese mixture.
13.
Pour into the springform pan
and refrigerate overnight.
Ingredients:
2 cups crushed graham crackers
2½ tablespoons sugar
1 teaspoon cinnamon
1 stick butter, melted
1 envelope unflavored gelatin
¼ cup water
16 ounces cream cheese
⅔ cup sugar
1½ teaspoons vanilla
2 teaspoons lemon zest
4 tablespoons lemon juice
1(17 ounce) can tangerine segments (may substitute mandarin
oranges)
3 egg whites
Procedure:
1.
Mix
together the crushed graham crackers, 2½ tablespoons of sugar, cinnamon and
melted butter.
2.
Press
firmly on the bottom and sides of a 9-inch springform pan.
3.
Freeze
for 30 minutes.
4.
Mix
the gelatin with the water and allow it to soften for 5 minutes.
5.
Place
the gelatin over hot water and stir until it is dissolved.
6.
Soften
the cream cheese and beat in the remaining sugar, vanilla and lemon zest.
7.
Mix
the lemon juice with enough of the liquid from the drained tangerines to make
up ½ cup of liquid.
8.
Mix
this liquid and the dissolved gelatin with the cream cheese mixture.
9.
Beat
the egg whites until stiff and fold into the cream cheese mixture.
10.
Fold in the tangerine
segments.
11.
Pour into the prepared crust
and refrigerate overnight.
Ingredients:
1½ cups crushed coconut cookies
2½ tablespoons sugar
½ cup butter, melted
1 envelope unflavored gelatin
¼ cup water
3 eggs, separated
¼ teaspoon salt
½ cup milk
½ cup sugar
½ cup brown sugar
4 tablespoons lemon juice
4 tablespoons orange juice
4 tablespoons grapefruit juice
1½ tablespoon grated lemon peel
16 ounces cream cheese
1½ teaspoon vanilla
1 cup heavy whipping cream
1½ tablespoon grated orange rind
Procedure:
1.
Mix
together the crushed cookies, 2½ tablespoons sugar and melted butter.
2.
Press
firmly on the bottom and sides of a 9-inch springform pan and chill.
3.
Soak
the gelatin in the water for 5 minutes.
4.
Mix
the egg yolks with the salt and milk in the top of a double boiler.
5.
Place
over simmering water and cook, stirring constantly, until thick.
6.
Add
the remaining sugar, brown sugar and gelatin to the egg yolk mixture and stir
until the sugar and the gelatin are dissolved.
7.
Add
the juices and grated lemon peel and cool until the mixture begins to thicken.
8.
Beat
the cream cheese, vanilla and cooled gelatin mixture until smooth.
9.
Whip
the cream and fold into the cream cheese mixture.
10.
Beat the egg whites until
they form soft peaks and fold into the cheese mixture.
11.
Pour into the crust and
sprinkle with grated orange rind.
12.
Refrigerate overnight.
Ingredients:
1¼ cups zwieback crumbs
2 tablespoons sugar
⅓ cup butter, melted
1 envelope unflavored gelatin
¼ cup cold water
¼ cup lime juice
3 eggs, separated
½ cup sugar
1½ teaspoons grated lime peel
16 ounces Neufchatel cheese, softened
Green food coloring, optional
8 ounces non-dairy whipped topping
Procedure:
1.
Combine
the zwieback crumbs, sugar and butter and press onto the bottom of a 9-inch
springform pan.
2.
Freeze
for 30 minutes.
3.
Soften
the gelatin in water and stir over low heat until it is dissolved.
4.
Add
the lime juice, egg yolks, ¼ cup sugar and lemon peel.
5.
Cook,
stirring constantly, over medium heat for 5 minutes.
6.
Cool
until the mixture begins to thicken.
7.
Gradually
add the gelatin mixture to Neufchatel cheese, mixing until well blended.
8.
Stir
in the food coloring, if desired.
9.
Beat
the egg whites until they form stiff peaks while gradually adding the remaining
sugar.
10.
Fold the egg whites and the
whipped topping into Neufchatel cheese mixture.
11.
Pour over crust.
12.
Refrigerate overnight.
Ingredients:
1½ cups sliced pears, fresh or canned in juice
1 envelope unflavored gelatin
¾ cup pear nectar (or juice from canned pears) divided
16 ounces cream cheese
½ cup sugar
1 prepared graham cracker crust
Cinnamon
Lemon juice (optional)
Procedure:
1.
Combine
the gelatin and 2 tablespoons pear nectar to and soften the gelatin for 5
minutes.
2.
While
the gelatin softens, heat the remaining pear nectar to boiling.
3.
Add
the hot nectar to the gelatin mixture; and stir until the gelatin is completely
dissolved.
4.
Add
the cream cheese and sugar and blend until the mixture is completely smooth.
5.
Pour
the cream cheese mixture into the pie shell.
6.
Refrigerate
overnight.
7.
Just
before serving, slice the pears. If you are using fresh pear slices, dip them
in lemon juice and sprinkle with sugar to taste.
8.
Arrange
the slices on top of the cheese filling.
9.
Sprinkle
with cinnamon.
Ingredients:
1½ cups graham cracker crumbs
6 tablespoons sugar, divided
¼ cup butter, melted
2 (17 ounce) cans apricot halves, reserve juice
2 envelopes unflavored gelatin
⅓ cup cold water
3 large eggs, separated
2¼ teaspoons vanilla, divided
½ cup sugar
16 ounces cream cheese, softened
1¼ cup apricot syrup (reserved from cans), divided
1 tablespoon cornstarch
Procedure:
1.
Mix
the graham cracker crumbs, 3 tablespoons of sugar and melted butter and press
into the bottom and against the sides of a 9-inch springform pan and freeze for
30 minutes.
2.
Drain
the apricots and retain the syrup.
3.
Sprinkle
the gelatin over cold water in the top of a double boiler and let stand for 5
minutes.
4.
Mix
in lightly beaten egg yolks and ¼ cup apricot syrup.
5.
Place
the mixture over hot water and cook, stirring constantly, until slightly
thickened.
6.
Remove
from heat, stir in 2 teaspoons vanilla and cool until lukewarm.
7.
Purée
2 cups of the apricot halves to get 1½ cups apricot purée.
8.
Save
the remaining apricot halves for topping.
9.
Beat
the egg whites until they form stiff peaks.
10.
In a different bowl, beat
the cream cheese with egg yolk mixture and puréed apricots.
11.
Fold in the egg whites.
12.
Pour into crust and
refrigerate overnight.
13.
Combine 1 cup of the apricot
syrup, 3 tablespoons sugar, the cornstarch and the remaining vanilla in a
saucepan and cook until mixture comes to a boil and thickens. Stir constantly.
14.
Cool slightly while removing
the cheesecake from the pan.
15.
Arrange the apricot halves
on the top of the cake and pour on the apricot glaze.
16.
Return to the refrigerator
for 30 minutes before serving.
Ingredients:
1 (16 ounce) can Bartlett pear halves
6 ounces zwieback
½ cup butter, softened
⅛ teaspoon nutmeg
¾ cup sugar, divided
1 envelope unflavored gelatin
3 eggs, separated
16 ounces cream cheese, softened
1 tablespoon lemon juice
1 teaspoon vanilla
Grated peel of 1 lemon
1 cup heavy whipping cream
¾ cup apricot preserves
Procedure:
1.
Drain
the pears, reserving the syrup and cut them into quarters.
2.
Crush
the zwieback into fine crumbs and blend with the butter, nutmeg and ¼ cup
sugar.
3.
Press
onto the bottom and sides of a 9-inch springform pan and freeze for 30 minutes.
4.
Soften
the gelatin in ½ of the pear syrup for 5 minutes.
5.
In a
saucepan, blend the egg yolks, the remaining sugar and pear syrup, plus
additional water if necessary to measure ½ cup.
6.
Cook
over low heat, stirring constantly until thickened—about 10 minutes.
7.
Stir
in the gelatin until it is dissolved.
8.
Gradually
add the gelatin mixture to cream cheese, beating it until smooth.
9.
Add
the lemon juice, vanilla and lemon peel and beat until well blended.
10.
Whip the cream until it
forms soft peaks and beat the egg whites until they form stiff peaks.
11.
Fold the whipped cream and
then the egg whites into the cream cheese mixture.
12.
Pour into the zwieback crust
and refrigerate overnight.
13.
Remove sides from the
springform pan.
14.
Arrange the canned pear
quarters on top of the cake.
15.
Heat and strain the apricot
preserves.
16.
Cool to lukewarm.
17.
Drizzle over the pears on
top of the cheesecake.
Ingredients:
1½ cups crushed graham crackers
½ cup flaked coconut
1½ teaspoons cinnamon
2½ tablespoons sugar
⅔ cup melted butter
2 envelopes unflavored gelatin
1¼ tablespoons grated lemon peel
2 tablespoons lemon juice
½ cup boiling water
½ cup sugar
3 egg yolks
12 ounces cream cheese
1 pound mashed mango pulp, divided
½ cup cold water
1½ cups sour cream
⅔ cup heavy whipping cream
Procedure:
1.
Mix
the crushed graham crackers, coconut, cinnamon, sugar and melted butter
together.
2.
Firmly
press on the bottom and sides of a 9-inch springform pan and freeze for 30
minutes.
3.
Combine
the gelatin, lemon rind, lemon juice and boiling water and stir until the
gelatin is dissolved.
4.
Add
the sugar, egg yolks and softened cream cheese and mix until smooth.
5.
Add
the ⅔ of the mango pulp, the cold water and sour cream.
6.
Blend
until all the ingredients are well mixed.
7.
Pour
into the prepared crust and refrigerate overnight.
8.
Whip
the cream until it forms stiff peaks.
9.
Fold
in the reserved mango pulp.
10.
Spread over the cheesecake
and serve.
Ingredients:
2 (32 ounce) containers vanilla yogurt
1 cup powdered sugar
¾ cup graham cracker crumbs
2 tablespoons butter, melted
1 tablespoon granulated sugar
2 ripe peaches, sliced thin
3 tablespoons apricot preserves
½ pint fresh raspberries
Procedure:
1.
Line
a large strainer with 3 layers of white paper towels.
2.
Place
the strainer over a large bowl and fill it with the yogurt.
3.
Cover
and refrigerate at least 24 hours. Yogurt will become very thick.
4.
Mix
the graham cracker crumbs, granulated sugar and butter together and press
evenly over the bottom of an ungreased 9-inch springform pan and freeze for 30
minutes.
5.
Mix
the drained yogurt and powdered sugar until smooth.
6.
Pour
into the chilled crust.
7.
Refrigerate
overnight.
8.
Remove
the pan’s sides.
9.
Arrange
the peach slices on top in a circle around the edge.
10.
Melt the preserves and brush
over the peaches.
11.
Mound the raspberries in the
center.
Ingredients:
1 envelope unflavored gelatin
½ cup milk
⅓ cup graham cracker crumbs
1 tablespoon butter, melted
16 ounces cottage cheese
¼ cup granulated sugar
2 tablespoons lemon juice
¼ teaspoon salt
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
4 ounces red seedless grapes, halved
4 ounces green seedless grapes, halved
1 tablespoon currant jelly
Procedure:
1.
Mix
the graham cracker crumbs with the butter and press into the bottom of an
8-inch springform pan and freeze for 30 minutes.
2.
In a
small saucepan sprinkle the gelatin over the milk and let stand 5 minutes to
soften.
3.
Place
the saucepan over low heat, stirring constantly until the gelatin is completely
dissolved.
4.
Blend
the cottage cheese, sugar, lemon juice, salt and gelatin mixture until smooth.
5.
Stir
in grated lemon and orange peels.
6.
Spoon
cheese mixture over the crust.
7.
Carefully
arrange red and green grape halves in circular fashion on top.
8.
Refrigerate
overnight.
9.
Remove
from the springform pan.
10.
Melt the currant jelly and
carefully brush it over the grapes on the cheesecake to glaze.
Ingredients:
2 cups (24) crushed chocolate sandwich cookies
6 tablespoons butter, softened
1 envelope unflavored gelatin
¼ cup cold water
8 ounces cream cheese, softened
½ cup sugar
¾ cup milk
1 cup heavy whipping cream
1¼ cup (10) coarsely chopped chocolate sandwich cookies
Procedure:
1.
Combine
the cookie crumbs and butter and press onto the bottom and sides of a 9-inch
springform pan and freeze for 30 minutes.
2.
Soften
the gelatin in the water and stir over a low heat until the gelatin is
dissolved.
3.
Mix
the cream cheese and sugar until smooth.
4.
Gradually
add the gelatin and the milk, mixing until blended.
5.
Chill
until the mixture is thickened but not set.
6.
Whip
the cream until it forms stiff peaks.
7.
Fold
the whipped cream into the cream cheese mixture.
8.
Reserve
1½ cups of the cream cheese mixture and pour the rest over the crust.
9.
Top
with the chopped cookies
10.
Pour the reserved cream
cheese mixture over the cookies.
11.
Refrigerate overnight.
Ingredients:
1½ cup crushed graham crackers
1 teaspoon cinnamon
1½ tablespoons sugar
½ cup butter, melted
2 envelopes unflavored gelatin, divided
½ cup cold water, divided
8 ounces cream cheese
¼ cup sugar
2 egg yolks
4 tablespoons lemon juice
¼ cup water
3 tablespoons butter
3 tablespoons brown sugar
2½ tablespoons sweetened condensed milk
1½ tablespoons maple syrup
⅓ cup hot water
Procedure:
1.
Mix
the crushed crackers, cinnamon, sugar and melted butter.
2.
Press
onto the bottom of an 8-inch springform pan.
3.
Freeze
for 30 minutes.
4.
Blend
1 envelope of the gelatin with ¼ cup cold water and soak for 5 minutes.
5.
Place
over low heat and stir until the gelatin is dissolved.
6.
Soften
the cream cheese, and then beat in the sugar until smooth.
7.
Mix
in the egg yolks, lemon juice and dissolved gelatin, beating until smooth.
8.
Pour
into the prepared crust and refrigerate until set.
9.
Mix
the remaining envelope of gelatin with ¼ cup cold water and soak for 5 minutes.
10.
Mix together the brown
sugar, condensed milk and maple syrup in a small saucepan.
11.
Cook over a medium heat,
stirring constantly until the mixture leaves the sides of the pan.