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

crusts.
    6.       Refrigerate
at least 4 hours.
     
Raspberry Cheesecake
    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.
    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.
     
Raspberry Glacé Cheesecake
    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.
     
Pineapple Cheesecake
    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.
     
Frozen Pineapple Cheesecake
    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