Bakeless Cake Recipes

NO-BAKE CHEESECAKE

Steps:

• Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
• Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
• Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
• Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
• Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
• Unclasp sides of pan, and remove cheesecake.

BAKELESS CAKE

Steps:

• crush biscuits.
• melt butter, sugar, cocoa and beaten egg.
• when melted together add biscuits and a few drops of vanilla.
• mix well together.
• spread into sponge roll tray.
• press firmly.
• ice with chocolate icing and peppermint essence.
• refrigerate.

BEST NO-BAKE CHEESECAKE

Steps:

• In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.
• In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.

BAKELESS CHEESECAKE

Steps:

• Combine crushed graham crackers, nuts if using, and melted butter.
• Press evenly into bottom of an 8- or 9-inch square pan (glass is good) to form a crust about 1/4-inch thick.
• Put in refrigerator until ready to use.
• Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta, honey, lemon rind and salt, and blend until smooth.
• Spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top.
• Cover with fresh blueberries and chill for at least an hour, or until set.
• Cut into squares or bars and serve.

NO-BAKE FRUITCAKE

Steps:

• Line a 9x5-in. loaf pan with waxed paper; coat the paper with cooking spray; set aside. In a saucepan, combine milk and orange juice concentrate. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. Remove from the heat. Stir in remaining ingredients; mix well. Pat into prepared pan. Cover and refrigerate for at least 8 hours.

BAKELESS CAKE

Steps:

• 1. Cream butter and sugar together; add nuts and pineapple. Mix well.
• 2. Fold in egg whites.
• 3. Line battom of baking pan with wafers.
• 4. Layer pineapple mixture and wafers alternately until all is used.
• 5. Place in refrigerator till served.
• 6. Serve with whipped cream, if desired
• 7. PERSONAL NOTE: My grandmother used this cake recipe when I was a very young girl. Virgie Dowdy, Pres. Malden Church of God LWWB Malden, Missouri