NO-BAKE OREO CHEESECAKE

Recipe 1
INGREDIENTS:
1 Oreo Crust (see recipe below)
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla
1 container (8 ounces) Cool Whip, plus more for
garnish
10 Oreos, divided
DIRECTIONS:
Beat cream cheese, sugar, and vanilla with a hand
mixer in a large bowl.
Chop 8 of the Oreos into coarse pieces. Add to mixing
bowl and mix in with the mixer until combined. This
will break up some of the chunks into smaller pieces.
Fold in the Cool Whip.
Spread filling into prepared pie crust. Chill at least 2
hours before serving.
Before serving, crush the remaining 2 Oreos. Top with
more whipped topping and the crushed Oreos.
Store covered in refrigerator for up to 3 days.

BANANA SPLIT NO BAKE CAKE

9 graham crackers, crushed (about 1-1/2 cups)
1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese,
softened
1 can (20 oz.) crushed pineapple in juice, drained
6 bananas, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant
Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup chopped PLANTERS Pecans
Mix graham crumbs, 1/4 cup sugar and butter; press
onto bottom of 13x9-inch pan. Freeze 10 min.
Beat cream cheese and remaining sugar with mixer
until blended. Spread carefully over crust; top with
pineapple. Slice 4 bananas; arrange over pineapple.
Beat pudding mixes and milk with whisk 2 min. Stir in
1 cup COOL WHIP; spread over banana layer in pan.
Top with remaining COOL WHIP. Refrigerate 5 hours.
Slice remaining bananas just before serving; arrange
over dessert. Top with nuts.

HOW TO MAKE MANGO CREAM CHEESECAKE

INGREDIENTS:
1 (250-gram) otap pack
4 tablespoons melted butter
1 (227-gram) softened cream cheese
1/4 cup condensed milk
1 teaspoon vanilla extract
1 cup all-purpose cream
2 tablespoons unflavored gelatin

1/4 cup hot water

1/4 cup fresh mangoes, chopped
PROCEDURES:
1 Pulse 1 (250-gram) otap pack in a food processor to
make crumbs, around 2 cups.
2 Mix with 4 tablespoons melted butter and press into
the bottom of an 8x8-inch pan. Chill until ready to use.
3 Using a hand mixer, beat together 1 (227-gram)
softened cream cheese, 1/4 cup condensed milk, 1
teaspoon vanilla extract, and 1 cup all-purpose cream.
4 Dilute 2 tablespoons unflavored gelatin in 1/4 cup
hot water. Add to cream cheese mixture and beat until
well combined.
5 Mix in 1/4 cup chopped fresh mangoes. Pour over
prepared crust and chill for at least 3 hours or
overnight. To serve, slice into squares and top with
mango jam. #Yummy

NO BAKE NUTELLA CHEESECAKE

Sangkap:
For the Crust:
20 Graham Cracker Squares, crushed*
6 Tablespoons, unsalted Butter, melted
1 Tablespoon Nutella
*Maaari ninyong ilagay ang crackers sa isang ziplock
plastic bag at durugin ito.

Paraan:
1) Paghaluin ang lahat ng sangkap sa pag-gawa ng
crust isa isang mangkok at haluin itong mabuti
hanggang mamuo-muo. Pahiran ng butter ang ilalim
ng 9 inch springform pan at lagyan ng parchment
paper, idiin ang crust mixture sa ilalim ng pan.
Palamigin ito sa refrigerator habang ginagawa ang
filling.
Para sa Cheesecake Filling:
Sangkap:
2 (8 oz) packages of Cream Cheese, softened (room
temperature)
1/2 cup Confectioners (Icing) Sugar, sifted
1 (13 oz) jar of Nutella
3/4 cup chopped toasted unsalted Almonds (or Cashew
Nuts)
Paraan:
1) Paghaluin ang pinalambot na cream cheese at
confectioner's sugar o icing sugar hanggang lumapot
ito. Gumamit ng hand o stand mixer upang madali.
Kung wala naman tinidor o whisk pwedeng gamitin.
2) Idagdag ang natitirang Nutella at beat ninyo o
batihin ulit hanggang mahalong mabuti hanggang
wala na kayong nakikitang puti.

3) Dahan dahang ilagay ito sa ibabaw ng crust at

patagin ito gamit ang spatula. Budburan ng tinadtad
na Almonds sa ibabaw. Takpan ng maige gamit ng foil.
Ilagay sa refrigerator ng mga 4 hours o
magdamag/overnight.
No-Bake Ube Pan Cake
Kitchen Tools na gagamitin:
dalawang tamang laki ng bowl para sa pag hahaluan
wire whisk
rubber spatula
scraper
hand mixer
icing spatula
round cake board
wax paper
long
chopstick
scale para
sukatin
ang mga
sangkap
salaan ng
arina
brush for
greasing
pan
electric
blender
BATTER
Mixture
Crepe Ingredients

50 grams All purpose Flour

50 grams Bread flour
50 grams refined sugar
2 ordinary size fresh egg
300 cc Fresh Milk
20 grams Butter
For Frosting ( Ube Flavor)
120 grams Cream Cheese
40 grams refined sugar
30 grams Ube Halaya Jam
5cc Rum Essence or 1 tsp
2 tbsp Lemon Juice or UBE ESSENCE
160 Grams HEAVY Cream or All purpose Cream
For Toppings..you can make Butter Frosting ..Cream
cheese Frosting with Ube Flavor..
Use 100 percent Ube Halaya. and cook it in Soft
Texture.
or Just Dust with White Sugar or White Chocolate
Powder..
PAGHAHANDA...
1. Painitin ang kawaling paglulutuan at tunawin ang
20g na butter dito..and set aside..
2. Sa isang mixing bowl ,Paghaluin ang dalawang Arina
at salain ng dalawang beses
3. Next is ihalo ang 50 grams na sugar sa sifted na
arina..Haluin itong mabuti ng WIRE WHISK
4. Icrack ang two egg at ihalo isa isa habang hinahalo
ito. Hayaang maging smooth at creamy..
5. at ihalo ang Fresh Milk ng dahan dahan...ilagay ito
sa 3 hati.. Haluing mabuti

6. Kapag nailagay na ang lahat ng sangkap ,at ang

lumamig na tinunaw na butter sa kawali ay ating ihalo
dito sa batter mixture..
haluin itong mabuti..hanggang maging pino at pantay
ang kulay.
(maliquid dapat ang batter at hindi creamy )
malabnaw in short.
7. At bumalik tayo sa pinaiinit na kawali.
Maghanda ng brush na may kaunting Butter or kitchen
towel paper para sa pang grease ng pan.
use long CHOPSTICK para sa pag luluto..
7. Haluin ng sandok ang batter mixture,everytime
sasalok . Gumamit ng sandok na may scoop ,na
tanyado nyo ang sukat para sa isang pirasong crepe.
8. Make sure na hot enough ang pan, bago ibuhos ang
batter. Sa pag buhos ng batter, iangat agad ang kawali
at medyo ikutin ng left hand ang pan para kumalat ang
batter at hindi mabutas o mamuo sa isang lugar.
9. Kapag babaligtarin na ang crepe, hinaan ang apoy
,silipin kung luto ang ilalim, ingatang di masunog or
hilaw..
PARAAN NG PAGBABALIGTAD ng CREPE...
10. ilagay sa gitna ang isang chopstick. Angatin ng
dahan dahan ng daliri ang right part ng crepe at
ipatong sa chopstick at ibaligtad ito sa kawali gamit ng
chopstick na nilagay sa gitna..
11. Kapag binaligtad nyo ang crepe, huwag nyo itong
aayusin, kahit alam nyong magulo or di ayos ang
pagkabaligtad. Masisira at mabubutas ang crepe.
Hayaang maluto ito kahit magulo. Tthen isalin sa
cooling plate na may wax paper, derecho ang kawali

sa cooling plate with out using sandok or tools.

(Palamigin ng kaunti at maaring ayusin ng kamay ang
magulong korte ng crepe)
Kapag nailuto na ang lahat ng crepes,12 pieces or 13
pieces ang magagawa sa sangkap na ipinakita.
At kung nasalansan nyo na ng maayos ang mga
Crepes, isantabi muna ito at takpan .
Maghahanda naman para sa Frosting...
Sa isang malalim na mixing bowl or bowl na maaring
gamitan ng electric blender...
1..ilagay sa bowl ang lahat ng Cream Cheese.Durugin
ito using electric mixer (number one power)
2.isunod ang sugar ,haluin ng electric blender
hanggang maging isa ang cream cheese at sugar..
3..then ihalo ang 30 grams na halayang ubi...haluing
mabuti
4..Kapag namix ng mabuti ,ihalo ang 1 tsp na RUM
essence ..
haluing mabuti...
5..At isunod ang 2 tbsp na lemon...haluing mabuti
6...Kapag pantay na ang hinahalo...isunod ang HEAVY
CREAM..idivide sa tatlo ang pagbubuhos nito sa
mixture...at hayaang maging Fluffy ang frosting ..
(.Obserbahan ang Texture ng Frosting)
7...kailangan ang lapot nito ay di bumabagsak ..
Then...ready na nating pahiran isa isa ang mga pan
crepe cake ...
8.Maghanda ng Round Sliver Cake Board...Yung umiikot
na round board..
at isang paper hard board para sa patungan ng

Cakes...
9..Para sa nag nenegosyo ng cake or gustong iregalo..
Ginagamitan ng Toasted Cake Crust ang Bottom ng
crepe cake para maganda at makapal ang ilalalim ng
cake...but kung lutong pang pamilya kahit wala ng
crust ay okay lang...
10. Or just kapalan nyo na lang ang isang piraso ng
pancake na lulutuin nyo..
Ilatag ang crepe at pahiran ng sapat na dami ng
frosting at ikalat gamit ang
icing spatulas...continue the process,,
11..sa ika apat na layer ng crepe ,budburan ng
hinimay na pira piraso ng ube halaya ang ibabaw..
12..takpan ng crepe at dahan dahang diinan para
pumantay ang lapat ng cake...then continue lang,
.at sa ikaapat ulit ..budburan ulit ng halayang ube...at
ipagpatuloy lang hanggang maubos ang crepes..
13. Ang wax paper na pinagpatungan ng
crepes...isaklob sa ginawang cake at ihulma ng dahan
dahan gamit ang dalawang kamay para pumantay ng
ayos ang korte ng cake. Huwag itong didiinan .
Aayusin lamang ito ,kung hindi ayos ang pagkabilog..
14. Bago nyo ito iserve .ilagay muna ito sa fridge ng
ilang oras bago ito hiwain, then budburan ng white
powder chocolate o di kaya ay sugar, or make your
original butter frosting ...
You can also cover them with pure ube halaya ,at
gumamit ng pipe para idesign...

Cheesecakes are usually baked in an oven to achieve

the right consistency of the cake. It also comes in a
variety of flavors like (the famous) blueberry or
strawberry and cookies and cream cheesecakes.
However, if youre just starting up or have a limited
budget, you can rely on this recipe to enter into this
venture. We bring you this peanut butter cheesecake
recipe to start your own food business and keep you
going.
Ingredients:
For the crust:
cup sugar
1 pack graham crackers crushed
cup melted butter
For the filling:
1 pack of softened cream cheese
1 cup of whipped cream
1 cup of peanut butter
1 can of condensed milk
Fruits/Nuts (optional)
Procedures:
PEANUT BUTTER CHEESECAKE
Whatever season or occasion, cheesecakes are always
a crowd favorite. With its rich and creamy taste, no
one can definitely say no. And since its a hit to
(almost) everyone, turning it into a business is a great
thing to do. Plus, no baking requireda bonus for you!

1. For the crust, mix the crushed graham crackers,

sugar, and melted butter in a bowl.
2. After mixing, spread and press the mixture onto the
bottom and one inch up the sides of the glass pan and
refrigerate.

3. For the filling, combine the cream cheese, whipped

cream, and condensed milk. Beat well until you get the
smooth consistency.
4. Add the peanut butter and mix again.
5. Get the crust out of the refrigerator and fill it with
the cheesecake mixture.
6. Top it off with your desired fruits or nuts.
7. Chill for about 5-7 hours.

NO BAKE MANGO CHEESECAKE

For the crust:
250 g finely crushed graham crackers
100 g melted unsalted butter
100 g white sugar
For the filling:

340 g cream cheese

250 ml heavy cream
1/2 cup mango pulp
1-2 pcs mango, coarsely chopped
1/2 cup powdered sugar
1 tbsp gelatin
1/2 cup hot water
For the glaze topping:
1 cup mango pulp
1 tbsp gelatin
1/2 cup hot water
1 pc mango, sliced thinly (half moon shape)
Cooking Instructions:
For the crust:
Combine the graham crackers, sugar and melted
butter.
Press this mixture to a loose bottom tin or the dish you
are using.
Refrigerate it while you make the rest of the
cheesecake.
For the filling:
Dissolve gelatin in hot water.
Whip the whipping cream with two to three tbsps icing
sugar
till soft-medium peaks form.
Combine the cream cheese and sugar till it becomes
smooth.
Combine the mango puree and warm gelatin mixture.
Add this to the cream cheese mixture. Mix well.
Add the whipping cream to this in two batches and
combine well.
Add the mango pieces and mix well.

Pour this mixture over the biscuit base and return it to

the fridge.
Make sure that this layer is refrigerated for a minimum
of two hours
before adding the glaze topping
For the glaze topping:
Dissolve the gelatin in hot water.
Once it is dissolved, add it to the mango puree and
mix well.
Pour this over the cream layer.
Once it is set, put sliced mangoes to garnish the
cheesecake.
Refrigerate for another two hours before serving.

NO-BAKE BLUEBERRY CHEESECAKE

Crust:

1 1/2 cups crushed graham cracker

1/4 cup walnuts or mixed nuts
1 tablespoon sugar
1/2 cup butter, melted
1/2 teaspoon cinnamon powder
1 teaspoon lemon juice(optional)
Cheesecake Filling:
1 cup cream cheese
1 cup whipping cream or all-purpose cream
1/2 cup sugar
1 teaspoon vanilla extract
Toppings:
1 can Blueberry pie filling(optional)
Procedures:
Part 1
1. Put mixed nuts in a blender or food processor and
blend until finely crushed.
2. In a mixing bowl, combine crushed graham, crushed
nuts cinnamon powder, lemon juice, sugar and butter
then mix until well combined.
2. Mixture should be moist, add more butter if too dry.
3. In a 9-inch pan, spread and press down the crust
mixture up to 1-inch bottom thick and 2-inch up the
side.
4. Refrigerate for at least 10 minutes.
Part 2
1. In a bowl, mix cream cheese until smooth then
slowly add sugar and vanilla. Mix until well blended.
2. In a separate bowl, combine whipping cream and

sugar until smooth. Mix until well blended.

3. Combine cream cheese mixture and whipping cream
mixture. Mix well.
Part 3
1. Pour and spread evenly the filling into the crust.
Smooth the top using rubber spatula and tap the pan
to release some air bubbles.
2. Cover and refrigerate for at least 3 hours or until
firm.
3. Top with blueberry pie filling or just plain. Serve
Chilled.
Note:
1. You may also use other pie fillings like cherry or
strawberry.

1 tbsp unflavored gelatin

cup fruit cocktail syrup
cup sugar
1 tsp vanilla extract
1 pack (225 g) cream cheese, softened
cup all-purpose cream, chilled
PROCEDURE:
1. Crust: Combine ingredients for the crust. Mix well.
Press into 9 pie plate (or removable bottom pan).
Cover and freeze for 30 minutes.

NO BAKE FRUITY CHEESECAKE

Makes 12-14 servings
Crust:
1 cups graham cracker crumbs
cup melted butter/margarine
1 tbsp brown sugar
tsp ground cinnamon
Topping:
2 tbsp sugar
1 tbsp cornstarch, dissolved in 1/4 cup fruit cocktail
syrup
1 can (836 g)DEL MONTE Fiesta Fruit Cocktail, well
drained (reserve syrup)
Filling:

2. Topping: Heat cornstarch mixture with constant

stirring until it becomes thick. Add sugar and DEL
MONTE Fiesta Fruit Cocktail. Remove from flame and
set aside.
3. Filling: Combine gelatin and fruit cocktail syrup. Stir.
Heat over low flame until it dissolves. Add sugar and
vanilla then set aside. Beat cream cheese until smooth
and set this aside. Beat all-purpose cream until it
becomes very fluffy (soft peak) then add this to the
cream cheese. Mix until well blended.
4. Slowly pour gelatin mixture into the cream mixture.
Mix well. Fold in of DEL MONTE Fiesta Fruit Cocktail
mixture. Pour over prepared crust. Cover and chill until
set. Top with remaining DEL MONTE Fiesta Fruit
Cocktail.

Dissolve the gelatin in 1/2 cup of hot water.

Blend together the cream cheese, evaporated milk,
dissolved gelatine in a blender or food processor.
Add slices ripe mango and blend for another minute,
saving some slices for topping.
Whip the all purpose cream well and gently fold into
the cream cheese mixture.
Pour into a 9 inch spring pan and refrigerate until set.
Top with mango slices and serve.
NO BAKE MANGO CHEESECAKE
No bake delicious tropical mango cheesecake, three
simple ways of making it a great dessert for parties.
Preparation Time : 45 minutes
Servings : 8
:
1 Big Can evaporated milk
1 Box (250 g) cream cheese
400 Grams ripe mango
1 Can (170 ml) all purpose cream
2 Tablespoon unflavored gelatin
1/2 Cup water
1 1/4 Cups of Honey Graham Crumbs
1/4 Cup of softened margarine or butter
Combine thoroughly 1 1/4 cups of Honey Graham
Crumbs with 1/4 cup of melted butter
and press it against the bottom of 9 inch spring pan or
a 9 inch pie plate.

cheese mixture.
4. Spoon filling mixture into graham cracker crust. Chill
for 4-6 hours before serving.

No-Bake Chocolate-Swirl Cheesecake

Ingredients:

NO BAKE CHEESE CAKE

1 graham cracker crust
2 8-ounce packages cream cheese, softened
1/4 cup white sugar
1 teaspoon pure vanilla extract
1 cup heavy whipping cream
Directions:
1. Beat the cream cheese until smooth, then slowly
add the sugar and vanilla. Beat mixture until well
blended.
2. In a clean chilled bowl, beat the whipping cream
until soft peaks form.
3. Slowly beat the whipped cream into the cream

1/2 cup finely crushed graham crackers

2 tablespoons butter, melted
1 envelope unflavored gelatin
3/4 cup fat-free milk
2 8-ounce packages reduced-fat cream cheese
(Neufchatel), softened
1 8-ounce package fat-free cream cheese, softened
1 8-ounce carton fat-free sour cream
1/3 cup sugar
2 teaspoons vanilla
4 ounces dark chocolate, melted and cooled
Fresh blackberries and/or raspberries (optional)
Directions:
1. For crust, in a medium bowl stir together finely
crushed graham crackers and melted butter until
crumbs are moistened. Press mixture evenly onto
bottom of an 8-inch springform pan (mixture may not
completely cover bottom). Cover and chill while
preparing filling.
2. For filling, in a small saucepan sprinkle gelatin over

milk; let stand for 5 minutes. Heat and stir over low
heat just until gelatin is dissolved. Remove from heat.
Cool for 15 minutes.
3. In a large bowl beat cream cheese with an electric
mixer on medium speed until smooth. Beat in sour
cream, sugar, and vanilla until well mixed; gradually
beat in gelatin mixture. Divide mixture in half.
Gradually stir melted chocolate into half of the
mixture.
4. Spoon half of the chocolate mixture over chilled
crust in pan; spread evenly. Carefully spoon half of the
white mixture in small mounds over chocolate mixture.
Using a narrow, thin-bladed metal spatula or a table
knife, swirl chocolate and white mixtures. Top with the
remaining chocolate mixture, spreading evenly; spoon
the remaining white mixture in small mounds over
chocolate mixture and swirl again. Cover and chill
about 6 hours or until set.
5. To serve, using a small sharp knife, loosen
cheesecake from sides of springform pan; remove
sides of pan. Cut cheesecake into wedges. If desired,
garnish with blackberries and/or raspberries.
Notes:
Prepare as directed through Step 4, except cover and
chill for up to 24 hours. Serve as directed in Step 5.
To make this recipe gluten-free, use gluten-free
graham crackers.

No-Bake Chocolate-Swirl Cheesecake

Ingredients:
1/2 cup finely crushed graham crackers
2 tablespoons butter, melted
1 envelope unflavored gelatin
3/4 cup fat-free milk
2 8-ounce packages reduced-fat cream cheese
(Neufchatel), softened
1 8-ounce package fat-free cream cheese, softened
1 8-ounce carton fat-free sour cream

1/3 cup sugar

2 teaspoons vanilla
4 ounces dark chocolate, melted and cooled
Fresh blackberries and/or raspberries (optional)

chocolate mixture and swirl again. Cover and chill

about 6 hours or until set.
5. To serve, using a small sharp knife, loosen

Directions:
1. For crust, in a medium bowl stir together finely
crushed graham crackers and melted butter until
crumbs are moistened. Press mixture evenly onto
bottom of an 8-inch springform pan (mixture may not
completely cover bottom). Cover and chill while
preparing filling.
2. For filling, in a small saucepan sprinkle gelatin over
milk; let stand for 5 minutes. Heat and stir over low
heat just until gelatin is dissolved. Remove from heat.
Cool for 15 minutes.
3. In a large bowl beat cream cheese with an electric
mixer on medium speed until smooth. Beat in sour
cream, sugar, and vanilla until well mixed; gradually
beat in gelatin mixture. Divide mixture in half.
Gradually stir melted chocolate into half of the
mixture.
4. Spoon half of the chocolate mixture over chilled
crust in pan; spread evenly. Carefully spoon half of the
white mixture in small mounds over chocolate mixture.
Using a narrow, thin-bladed metal spatula or a table
knife, swirl chocolate and white mixtures. Top with the
remaining chocolate mixture, spreading evenly; spoon
the remaining white mixture in small mounds over

cheesecake from sides of springform pan; remove

sides of pan. Cut cheesecake into wedges. If desired,
garnish with blackberries and/or raspberries.
Notes:
Prepare as directed through Step 4, except cover and
chill for up to 24 hours. Serve as directed in Step 5.
To make this recipe gluten-free, use gluten-free
graham crackers.