The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes by Corbett Coburn

      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.
     
Cherry Cheesecake
    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.
     
Sour Cream Cheesecake
    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.
     
Fluffy Frozen Cheesecake
    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.
     
Ladyfinger Frozen Cheesecake
    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.
     
Raspberry Lemonade Cheesecake
    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