The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (18 page)

12.
 
Remove from the heat and
slowly pour in the hot water, stirring constantly.

13.
 
Return to the heat and stir
in the gelatin until it is dissolved.

14.
 
Cool the mixture.

15.
 
Pour the caramel topping
over the cheesecake and refrigerate overnight.

Ingredients:

1 package
no bake cheesecake
mix

2 tablespoons sugar

5 tablespoons butter, melted

1½ cups cold eggnog

Procedure:

1.
     
Make
the cheesecake following the directions on the package, substituting eggnog for
the milk.

Ingredients:

1 (9 inch) graham cracker crumb crust

2 envelopes unflavored gelatin

1¼ cups eggnog

4 cups cottage cheese

3 eggs, separated

½ cup sugar

1 cup heavy whipping cream

Nutmeg

Procedure:

1.
     
Dissolve
the gelatin in ¼ cup eggnog and set aside.

2.
     
Beat
the cottage cheese until it is smooth and without lumps.

3.
     
In
the top of a double boiler, beat together the egg yolks and sugar.

4.
     
Stir
in the remaining eggnog and cook gently until the mixture thickens slightly.

5.
     
Remove
the eggnog mixture from the heat and add the gelatin mixture.

6.
     
Place
the cottage cheese in a large mixing bowl and add the eggnog mixture.

7.
     
Blend
thoroughly.

8.
     
Beat
egg whites until they form soft peaks, then fold into the cheese mixture.

9.
     
Whip
the cream until stiff peaks form and fold it into the cheese mixture.

10.
 
Pour the mixture into the
prepared crust and refrigerate overnight.

11.
 
Sprinkle with nutmeg.

Ingredients:

1 (9-inch) graham cracker pie crust

⅓ cup sugar

1 envelope unflavored gelatin

1 cup eggnog

4 egg yolks, beaten

¼ teaspoon ground nutmeg

16 ounces cream cheese

2 tablespoons rum

4 egg whites

½ cup sugar

½ cup whipping cream

Procedure:

1.
     
In a
medium saucepan, combine ⅓ cup sugar and the gelatin.

2.
     
Stir
in 1 cup eggnog, 4 egg yolks and ¼ teaspoon ground nutmeg.

3.
     
Cook
over medium heat, stirring constantly, until it boils.

4.
     
Remove
from heat.

5.
     
Beat
in the cream cheese and gradually stir in the rum.

6.
     
Beat
the mixture until it is smooth and chill until partially set.

7.
     
Beat
the egg whites until they form stiff peaks, while gradually adding the ½ cup
sugar.

8.
     
Beat
the ½ cup of whipping cream until it forms stiff peaks.

9.
     
Fold
the egg whites and cream into the partially set cream cheese mixture.

10.
 
Pour the filling into the
pie shell.

11.
 
Refrigerate overnight.

Ingredients:

1 cup graham cracker crumbs

1½ tablespoons brown sugar

1 teaspoon vanilla

3 tablespoons butter, melted

4 tablespoons rum, divided

16 ounces cream cheese

1 can crushed pineapple

2 envelopes unflavored gelatin

¾ cup sugar, divided

2 eggs, separated

1 teaspoon coconut flavoring

1 tablespoon lemon juice

4 tablespoons flaked coconut

Procedure:

1.
     
Combine
the graham cracker crumbs, brown sugar, vanilla, melted butter and 2
tablespoons of rum.

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

3.
     
Drain
the pineapple, reserving the syrup.

4.
     
In a
saucepan, combine ¾ cup pineapple syrup, the gelatin and ½ cup sugar.

5.
     
Stir
over medium heat until the sugar and gelatin dissolve.

6.
     
Beat
the egg yolks and stir into the gelatin mixture.

7.
     
Cook
in a double boiler over simmering water for 5 minutes or until thickened.

8.
     
Remove
the pan from the heat.

9.
     
Stir
in 2 tablespoons rum, coconut flavoring, lemon juice and pineapple.

10.
 
Beat the cream cheese until
smooth.

11.
 
Stir the gelatin mixture
into the cream cheese mixture.

12.
 
Refrigerate until the
mixture sets, stirring occasionally.

13.
 
Beat the egg white until
they form stiff peaks, gradually adding ¼ cup sugar.

14.
 
Fold the egg white into the
cream cheese mixture.

15.
 
Whip the cream until it
forms stiff peaks and fold it into the cheese mixture.

16.
 
Spoon into graham cracker
crust and refrigerate overnight.

17.
 
 Garnish with flaked coconut
when ready to serve.

Ingredients:

2 cups graham cracker crumbs

½ cup butter, melted

1 envelope unflavored gelatin

½ cup cold water

24 ounces cream cheese, softened

1¼ cups sugar

1 (5 ounce) can evaporated milk

1 teaspoon lemon juice

⅓ cup amaretto liqueur

1 teaspoon vanilla extract

¾ cup heavy whipping cream

Procedure:

1.
     
Combine
the graham cracker crumbs with the butter.

2.
     
Press
onto the bottom and up the sides of a 9-inch springform pan.

3.
     
Freeze
for 30 minutes.

4.
     
In a
small saucepan sprinkle the gelatin over the cold water and let stand for 5
minutes.

5.
     
Stir
over low heat until the gelatin is completely dissolved.

6.
     
In a
large bowl, beat the cream cheese with sugar until it is fluffy.

7.
     
Gradually
add the evaporated milk and lemon juice.

8.
     
Beat
until the mixture is very fluffy.

9.
     
Gradually
beat in the gelatin mixture, liqueur and vanilla until thoroughly blended.

10.
 
Whip the cream until it
forms stiff peaks.

11.
 
Fold the whipped cream into
the cream cheese mixture.

12.
 
Pour the filling into the
crust.

13.
 
Refrigerate overnight.

Ingredients:

1½ cup crushed vanilla wafers

2½ tablespoons sugar

1 teaspoon cinnamon

½ cup butter, melted

8 ounces cottage cheese

8 ounces cream cheese

1 envelope unflavored gelatin

¼ cup water

1 teaspoon grated lemon peel

4 tablespoons lemon juice

4 tablespoons Drambuie®

2 egg whites

½ cup sugar

1½ cup heavy whipping cream

Grated chocolate

Procedure:

1.
     
Mix
together the crushed vanilla wafers, sugar, cinnamon and melted butter.

2.
     
Firmly
press onto the bottom and sides of a 9-inch springform pan.

3.
     
Freeze
for 30 minutes.

4.
     
Beat
the cottage cheese until it is smooth and there are no lumps.

5.
     
Add
the cream cheese and beat until smooth.

6.
     
Soak
the gelatin in the water for 5 minutes.

7.
     
Place
the gelatin over hot water and stir until it is dissolved.

8.
     
Add
the gelatin to the cheese mixture with the lemon peel, lemon juice and
Drambuie®.

9.
     
Mix
well.

10.
 
Beat the egg whites until
they form soft peaks. Slowly add the sugar and continue beating until stiff
peaks are formed.

11.
 
Fold the egg whites into the
cheese mixture.

12.
 
Whip the cream until stiff
peaks form and fold it into the cheese mixture.

13.
 
Pour the filling into the
crust.

14.
 
Refrigerate overnight.

15.
 
 Garnish with grated
chocolate.

Ingredients:

1 cup
graham cracker crumbs

1¼ cups sugar, divided

¼ cup
butter
, melted

1 envelope unflavored gelatin

½ cup cold
water
,
divided

16 ounces cream cheese

2 tablespoons
unsweetened
cocoa powder

2 tablespoons Irish cream liqueur

8 ounces non-dairy whipped topping

Procedure:

1.
     
Mix the
crumbs,
¼ cup sugar and butter and press the mixture onto the bottom of a 9-inch
springform pan.

2.
     
Sprinkle
the
gelatin over ¼ cup water in small saucepan and soften for 5
minutes.

3.
     
Cook
and stir on low heat until the gelatin is completely dissolved.

4.
     
Beat the
cream
cheese, the remaining sugar and cocoa until they are blended.

5.
     
Gradually
beat in the gelatin mixture, the remaining water and the liqueur

6.
     
Refrigerate
until the mixture is slightly thickened.

7.
     
Fold
in the whipped topping.

8.
     
Pour
the mixture over the crust.

9.
     
Refrigerate
overnight.

Ingredients:

1½ cup crushed vanilla wafers

¼ cup ground almonds

4 tablespoons powdered sugar

⅓ cup butter, melted

1 teaspoon cinnamon

5 tablespoons brandy, divided

2 envelopes unflavored gelatin

¼ cup water

3 eggs, separated

¾ cup milk

1 cup sugar

16 ounces cottage cheese

2½ tablespoon lemon juice

1½ cups heavy whipping cream

Nutmeg

Procedure:

1.
     
Mix
together the crushed vanilla wafers, ground almonds, powdered sugar, melted
butter, cinnamon and 2½ tablespoons brandy.

2.
     
Press
onto the bottom and sides of a 9-inch springform pan.

3.
     
Freeze
for 30 minutes.

4.
     
Blend
the gelatin with the water and allow it to soak for 5 minutes.

5.
     
Combine
the egg yolks, milk and sugar in the top of a double boiler.

6.
     
Mix
well and put over simmering water. Cook, stirring constantly, until the mixture
is thick.

7.
     
Add
the gelatin and stir until it is dissolved. Remove from heat.

8.
     
Beat
the cottage cheese with the lemon juice and the remaining brandy until it is
smooth.

9.
     
Mix
the cottage cheese mixture and the gelatin mixture.

10.
 
Beat the egg whites until
stiff and whip the cream until it forms stiff peaks.

11.
 
Fold both the egg whites and
the cream into the cottage cheese mixture.

12.
 
Pour the filling into the
crust and refrigerate overnight.

13.
 
Sprinkle nutmeg on top of
the cheesecake before serving.

Ingredients:

1 cup chocolate wafer crumbs

3 tablespoons butter, melted

1 envelope unflavored gelatin

¼ cup cold water

16 ounces cream cheese

½ cup sugar

½ cup milk

¼ cup crushed peppermint candy

1 cup heavy whipping cream

2 small milk chocolate candy bars, finely chopped

Procedure:

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

2.
     
Freeze
for 30 minutes.

3.
     
Soften
the gelatin in the water, and then stir over low heat until the gelatin is
dissolved.

4.
     
Combine
the cream cheese and sugar, mixing until smooth.

5.
     
Gradually
add the gelatin, milk and peppermint candy, mixing until blended.