NO-BAKE CHEESECAKE

Ingredients 2 packages (20 sheets) graham crackers 11 tablespoons (1 3/8 sticks) unsalted butter, melted 2 tablespoons sugar 2 8-ounce packages cream cheese, room temperature 1 14-ounce can (1 1/4 cups) sweetened condensed milk 1/4 cup fresh lemon juice 1 teaspoon vanilla extract Directions 1. Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form. 2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined. 3. 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. 4. 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. 5. 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. 6. Unclasp sides of pan, and remove cheesecake.

NO-BAKE NUTTELA CHEESECAKES

INGREDIENTS: For the Crust 12 Oreo Cookies, crushed into crumbs 3 tablespoons unsalted butter, melted For the Filling 1 (8 ounce) package cream cheese, softened 2/3 cup Nutella 1 teaspoon pure vanilla extract 1 (8 ounce) tub frozen whipped topping, thawed For the Garnish whipped topping, optional chocolate shavings, optional toasted, chopped hazelnuts, optional DIRECTIONS: 1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer. 2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain. 3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. 4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts. Prop Note The small glass bowls were purchased from Pier 1. Spoons are from Ikea.

NO-BAKE NUTTELA CHEESECAKES

Chocolate-Layered No-Bake Cheesecake Bars 1-1/2 cups HONEY MAID Graham Cracker Crumbs cup butter, melted 2 Tbsp. sugar 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened cup sugar 1 tsp. vanilla 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed make it LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling. MELT 6 oz. chocolate as directed on package; cool slightly. Beat cream cheese, 1/2 cup sugar and vanilla in large bowl with mixer until well blended. Stir in COOL WHIP with whisk. Pour half into medium bowl; stir in melted chocolate. Pour over crust; cover with remaining plain batter. Melt remaining oz. chocolate; drizzle over batter. REFRIGERATE 3 hours or until firm. Use foil handles to remove cheesecake from pan before cutting to serve. kraft kitchens tips SIZE-WISE Enjoy a serving of these easy-to-make cheesecake bars on occasion, but keep portion size in mind. One pan makes enough for 16 servings. HOW TO STORE Store in tightly covered container in refrigerator. HOW TO NEATLY CUT DESSERT BARS

When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring clean cuts that leave the edges intact. PHILADELPHIA Strawberry Fields No-Bake Cheesecake what you need 12 HONEY MAID Honey Grahams, finely crushed (about 2 cups crumbs) 6 Tbsp. margarine, melted 1 cup plus 2 Tbsp. sugar, divided 4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened 1/2 cup strawberry preserves 2 cups fresh strawberries, chopped 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed make it MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling. BEAT Neufchatel and 3/4 cup sugar in large bowl with mixer until well blended. Add preserves; mix well. Place strawberries and remaining 2

Tbsp. sugar in small bowl; mash with fork. Stir strawberry mixture and COOL WHIP into cheese mixture. Spoon over crust; cover. REFRIGERATE 4 hours or until firm. Store in refrigerator. kraft kitchens tips SIZE-WISE Sweets can be part of a balanced diet but remember to keep tabs on portions. Rocky Road No-Bake Cheesecake Rocky Road No-Bake Cheesecake Rocky Road No-Bake Cheesecake Rocky Road No-Bake Cheesecake Rocky Road No-Bake Rocky Road No-Bake No-Bake Rocky Road Cheesecake What You Need 3 oz. BAKER'S Semi-Sweet Chocolate, divided 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/3 cup sugar 1/4 cup milk 2 cups thawed COOL WHIP Whipped Topping 3/4 cup JET-PUFFED Miniature Marshmallows 1/3 cup chopped PLANTERS COCKTAIL Peanuts

1 OREO Pie Crust (6 oz.) Make It MICROWAVE 1 oz. chocolate as directed on package. Coarsely chop remaining chocolate. BEAT cream cheese, sugar and milk with mixer until blended. Add melted chocolate; mix well. Whisk in COOL WHIP, marshmallows, nuts and chopped chocolate. Pour into crust. REFRIGERATE 4 hours or until firm. Kraft Kitchens Tips Variation Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping. How To Soften Cream Cheese Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese. Easy Microwave Melting Of BAKER'S Chocolate Microwave 1 oz. BAKER'S Chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is almost melted, stirring after 30 sec. (The chocolate will retain its shape.) Stir 1 min. or until chocolate is completely melted. Add 10 sec. for each additional ounce of chocolate, stirring every 30 sec.

PHILADELPHIA-OREO No-Bake Cheesecake No-Bake Oreo Cheesecake What You Need 1 pkg. (15.5 oz.) OREO Cookies, divided

1/4 cup butter, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 3/4 cup sugar 1 tsp. vanilla 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed Make It CHOP 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling. BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in COOL WHIP and chopped cookies; spread onto crust. REFRIGERATE 4 hours or until firm. Kraft Kitchens Tips Healthy Living Save 70 calories and 9 grams of fat per serving by preparing with Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping. Variation Prepare as directed, using 1 pkg. (1 lb. 2 oz.) Golden OREO Cookies or 1 pkg. (1 lb. 1 oz.) OREO Cool Mint Creme Cookies.

How To Easily Remove Cheesecake From Pan To Serve Line pan with foil, with ends of foil extending over sides before using to prepare cheesecake as directed. Use foil handles to lift chilled cheesecake from pan before cutting to serve.

Oreo Cookie Truffles 1 (16 oz) package of Oreo cookies, divided 1 (8 oz) package of cream cheese, softened 1 package of almond bark (or baking chocolate, whatever you prefer), melted

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Put balls in fridge for 30 minutes to an hour. 2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs. 3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. How to How to Easily Dip Truffles: Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.

1. Mix all ingredients in a large bowl by hand. Form into small balls and roll in sanding sugar. Keep refrigerated. Mickey Oreo Cookie Pops I used chocolate almond bark and melted it on the stove top. Dip a stick into the chocolate and then push it into the middle of the Oreo. Break a mini Oreo in half and then dip each half in the chocolate and push into the middle of the Oreo. PHILADELPHIA-OREO No-Bake Cheesecake Let the chocolate harden. PHILADELPHIA-OREO No-Bake Cheesecake After the chocolate has hardened, dip the Oreo into the chocolate and let the chocolate run so the air bubbles fill in. No-Bake Chocolate Chip Coconut Cookies You will need 1 1/2 cups of butter, 3 cups of oatmeal, 6 oz of chocolate chips, 3 1/3 cups of powdered sugar, 1 1/2 cups of coconut flakes, and 1 tsp. vanilla. See, I told you this was sinful. All you do is mix all of the ingredients in a large bowl. By hand is the easiest because you are going to have to squish that butter and get it worked in with all of the other ingredients to look like a dough like this: I love the easiness of decorating these. By far, a little roll around in sanding sugar is the best. No-Bake Chocolate Chip Coconut Cookies Recipe Type: Dessert Author: Busy Mommy Ingredients 1 1/2 cup butter, room temperature 3 cups quick cooking oats 6 oz. chocolate chips 3 1/3 cups powdered sugar 1 1/2 cups shredded coconut 1 tsp. vanilla sanding sugar Instructions I laid them down on foil to set up. I don't know if that is the best option because the back of the cookie was a little bit wider than the front. I melted white almond bark and drizzled it over some of them.

No-Bake Cheesecake Mini-Desserts Recipe Ingredients 8 ounces package of cream cheese, softened 2 tablespoons lemon juice 1 teaspoon vanilla 14 ounces can, sweetened condensed milk (not evaporated milk) 48 small baked shells (croustades) Container: Small mixing bowl Directions PREP 20 mins READY IN 20 mins In a small mixing bowl, beat the cream cheese and lemon juice until smooth.

Add the vanilla and sweetened condensed milk to the cream cheese mixture, beating 45 to 60 seconds to mix all ingredients until smooth. Spoon this filling mixture into the small baked pastry shells, approximately 1 tablespoon or less per shell. Garnish with fresh berries such as blueberries, raspberries, or blackberries. Some larger fruits, such as strawberries or kiwi, can be sliced into smaller pieces. Refrigerate 1 hour, until mixture thickens. This recipe makes approximately 3 cups of filling. OPTIONS:

Test dough to see if it will hold a ball. Add water to the dough if it is too dry. Roll 12 balls and roll in chocolate chips. Serve and enjoy! Store them in the refrigerator if you have any left :)

If a lighter flavored cheesecake is desired, eliminate the lemon juice and replace the sweetened condensed milk with 8 ounces of whipped topping. Other fillings can be substituted for the cheesecake filling, such as frozen yogurt, ice cream, or sorbet. If frozen fillings are to be served, fill the pastry shells with the filling desired and freeze until ready to serve. Garnish with fruit just before serving. PHILADELPHIA-OREO No-Bake Cheesecake PHILADELPHIA-OREO No-Bake Cheesecake No Bake Peanut Butter Cookie Balls (makes 12 balls) 1/2 cup rolled oats 1/4 cup flour 1/4 cup peanut butter (or other nut butter) 1/4 cup maple syrup mini semi-sweet chocolate chips (optional) Put rolled oats in food processor and pulse into you have a flour like consistency. All flour, peanut butter, and maple syrup and mix until a rough dough is formed.