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

mixture and cover with the remainder of the crushed wafers.
    10.   Freeze overnight.
     
Orange Pineapple Cheesecake
    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.
     
Frozen Mocha Cheesecake
    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.
     
Café Au Lait Cheesecake
    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.
     
Jamocha Cheesecake
    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