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No-Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More
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No-Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More

by Julianne Bayer
 

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Modern Unique Treats to Give Your Oven a Break

This new take on mix, place and refrigerate takes no-bake treats to another level with indulgent flavors. Go beyond traditional desserts with Julianne Bayer’s easy-to-follow recipes that span over many categories with distinctive and contemporary takes on classics that are bound to please any palate.

Overview

Modern Unique Treats to Give Your Oven a Break

This new take on mix, place and refrigerate takes no-bake treats to another level with indulgent flavors. Go beyond traditional desserts with Julianne Bayer’s easy-to-follow recipes that span over many categories with distinctive and contemporary takes on classics that are bound to please any palate. Create exceptional flavors with desserts such as S’mores Lasagna, Peanut Butter and Banana Icebox Cake, Brownie Batter Cheesecake, Coconut Lime Cookie Truffles and Dulce De Leche Pie.

Wow your friends and family with extraordinary desserts that pack a punch of flavor without complicated ingredients or tricky cooking techniques.

Editorial Reviews

From the Publisher

“With her warm personality and her creative, decadent, not to mention stunningly photographed desserts, Julianne proves that no fuss, no-bake treats are here to stay, especially in my kitchen.”
—Jocelyn Delk Adams, author of Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories

“Give your oven a break with these mouthwatering no-bake treats! You’ll want to devour every impressive, yet approachable recipe Julianne offers!”
—Sally McKenney, author of Sally’s Baking Addiction

“Julianne’s style, passion and her strong sense of what pairs well with what sets her apart from even the most gifted bakers. I know I’m going to be reaching for this cookbook often!”
—Sheila G. Mains, founder of Brownie Brittle, LLC

“Julianne Bayer has taken the term ‘no bake’ to new heights!”
—Nikki Barton, creator of the blog Chef In Training

Product Details

ISBN-13:
9781624142468
Publisher:
Page Street Publishing
Publication date:
07/19/2016
Pages:
224
Sales rank:
77,798
Product dimensions:
7.90(w) x 8.90(h) x 0.60(d)

Related Subjects

Read an Excerpt

No-Bake Treats

Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More


By Julianne Bayer

Page Street Publishing Co.

Copyright © 2016 Julianne Bayer
All rights reserved.
ISBN: 978-1-62414-254-3



CHAPTER 1

no-bake cheesecakes


I am so excited to share my no-bake cheesecakes with you. This was by far my favorite chapter to create, and that is not just because cheesecake is my favorite dessert. Cheesecakes are usually the first things that come to mind when you think of a no-bake dessert. When I share these desserts, most people can't believe they are actually from no-bake recipes. I really wanted to push the limits with the variety of cheesecakes found here. This chapter offers recipes from traditional cheesecakes such as apple or pumpkin to new flavors such as Blackberry White Chocolate Truffle, Monster Cookie Dough and Lemon Macaroon. There is plenty of chocolate and coconut, fresh fruit and even a little bit of booze.


banana cream PUDDING CHEESECAKE

If you had to choose between desserts, would you pick banana pudding or cheesecake? I know, tough decision, right? Well, now you don't have to choose. My Banana Cream Pudding Cheesecake combines cheesecake topped with fresh banana slices and vanilla pudding. It is finished with a layer of whipped cream. You will need an extra-large fork to make your way through all of the the amazing layers in this cheesecake. Be sure to pay attention to the steps necessary to create each layer of this wonderful dessert. It may take a bit more time, but you'll be thankful after that first bite.

YIELD: 8 TO 10 SLICES


FOR THE PUDDING

2 large egg yolks, slightly beaten
1/3 cup (64 g) granulated sugar
2 tbsp (16 g) all-purpose flour
Dash of salt
1 ½ cups (355 ml) heavy whipping cream
½ tsp vanilla extract


FOR THE CRUST

11 oz (312 g) vanilla wafers (I use Nilla wafers)
8 tbsp (115 g) unsalted butter


FOR THE CHEESECAKE

16 oz (454 g) cream cheese, softened
½ cup (96 g) granulated sugar
2 tbsp (30 ml) heavy whipping cream
1 tsp vanilla extract


FOR THE TOPPING

2 cups (473 ml) heavy whipping cream
1 ½ cups (195 g) powdered sugar
2 whole bananas, sliced
6 to 8 vanilla wafers for garnish, crushed


FOR THE PUDDING

Measure out all of the ingredients for the pudding prior to starting. Place the egg yolks in a separate bowl. In a medium-size saucepan, add the sugar, flour and salt, and whisk to combine. Add the heavy whipping cream and vanilla extract, and heat the mixture on the stove top over medium-low heat. Whisk constantly to dissolve the dry ingredients into the cream mixture. After 5 or so minutes, once the mixture is warm (but not boiling), pour about ¼ cup (59 ml) of the cream mixture into the egg yolks and whisk vigorously to temper. Immediately pour the egg yolks into the saucepan and continue whisking over medium-low heat to prevent the eggs from cooking. Whisk until the pudding starts to thicken. Once the mixture is thick and bubbly, remove it from the heat.

Strain the pudding through a fine sieve into a medium-size bowl. This step is optional, but it will help catch any lumps of ingredients that did not get blended. Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of pudding), and poke a few holes with a toothpick. Allow the pudding to cool for 30 minutes at room temperature, and then refrigerate for 2 hours until the pudding is cold.


FOR THE CRUST

Prepare a 9-inch (23-cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Grind the wafers into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted. In a separate medium-size bowl, pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom to create a thick crust.


FOR THE CHEESECAKE

Beat the cream cheese on medium-high speed for 2 to 3 minutes until it's light and fluffy. Slowly add the granulated sugar into the cream cheese while continuing to beat the mixture, scraping down the bowl as needed. Next, add the heavy whipping cream and vanilla extract. Beat until the filling is smooth and creamy. Pour the cheesecake filling into the prepared pie crust, cover and refrigerate for 2 hours.


FOR THE TOPPING

Prepare the whipped cream by placing the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Separate out 1 ¼ cups (296 ml) of the whipped cream for piping an edge on cake.

To assemble the cheesecake, slice the bananas about ¼-inch (0.5-cm) thick. Start by aligning them on the outside of the cheesecake and work your way in toward the middle. Pour the chilled pudding over the top of the sliced bananas and smooth out with a spatula. Add the whipped cream over the top of the pudding and spread smoothly. Use the prepared whipped cream to pipe a border along the top of the cheesecake. Garnish with crushed vanilla wafer cookies. This cake must be refrigerated for another 2 to 4 hours before serving to allow all of the ingredients to set properly.


ultimate oreo BIRTHDAY CAKE CHEESECAKE

Who needs a regular birthday cake when you can have 3 layers of amazingness! The bottom layer is a cake batter cheesecake stuffed with Oreos; I prefer to call it an Oreo cake batter cheesecake. The middle layer is plain cake batter cheesecake, and the top layer is a light and fluffy chocolate mousse. To say I am obsessed with this cheesecake would be an understatement. Each layer is unique. It may seem like a lot of work, but the bottom 2 layers of cheesecake are made at the same time, and then divided, so one has Oreos and one does not. You might even want to try using Birthday Cake Oreos, but who am I to tell you your Oreo business? You will need either 1 family-size (19-oz [541-g]) or 1 ½ regular-size (14-oz [405-g]) packages for this recipe.

I made this in an 8-inch (20-cm) springform pan instead of 9-inch (23-cm) because I wanted each layer to be nice and tall. You can certainly use a different size springform pan, but you might have thinner layers. Either way, you can't go wrong.

YIELD: 8 TO 10 SLICES

FOR THE CRUST

1 (19-oz [541-g]) package Oreos (or similar chocolate sandwich cookie)
8 tbsp (115 g) unsalted butter
½ cup (113 g) sprinkles


FOR THE CHEESECAKE

20 oz (567 g) cream cheese, softened
2 tbsp (30 ml) heavy whipping cream
¼ cup (48 g) granulated sugar
½ cup (65 g) dry vanilla cake mix
1 tsp vanilla extract
¼ cup (57 g) sprinkles
10 Oreos, crushed


FOR THE FILLING

4 oz (113 g) cream cheese
1 ½ cups (355 ml) heavy whipping cream
1 cup (130 g) powdered sugar
2 tbsp (14 g) cocoa powder
½ tsp vanilla extract


FOR THE TOPPING

¾ cup (177 ml) heavy whipping cream
½ cup (65 g) powdered sugar
5 Oreos, crushed
1 tbsp (19 g) sprinkles


FOR THE CRUST

Prepare an 8-inch (20-cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Grind the package of cookies into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted. In a separate medium-size bowl, pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left. Lastly, fold in the sprinkles until they are well incorporated. Pour the crumbs into your springform pan and press firmly into the bottom and up the sides (to the top) to form the crust. Set aside.


FOR THE CHEESECAKE

Using a medium-size bowl, beat the cream cheese and heavy whipping cream on medium-high speed for 3 to 4 minutes until it's light and fluffy, scraping down the sides of the bowl as needed. Add the sugar, dry cake mix and vanilla extract, and continue beating for 2 to 3 minutes until all of the ingredients are well incorporated. Divide the cream cheese in half. In one bowl, mix the sprinkles into the cream cheese and set aside. In another bowl, add the crushed Oreos and mix into the cream cheese until well combined. Set both bowls aside.


FOR THE FILLING

In a large mixing bowl, beat the cream cheese at low speed for 30 seconds with the whisk attachment to eliminate any lumps. Increase the speed to medium and slowly add the heavy whipping cream, about ¼ cup (59 ml) at a time. The idea is to slowly add the whipping cream so that the cream cheese will not be lumpy. It should have a liquid consistency. Once all of the heavy cream has been added, increase the speed to high until the mixture becomes bubbly. Slowly add the powdered sugar, cocoa powder and vanilla extract, and continue beating until stiff peaks form.

To assemble the cheesecake, carefully spread the Oreo cheesecake filling into the prepared crust as your bottom layer. Use a knife to spread it evenly to the edges. Next, evenly spread on the sprinkles cheesecake filling. Finally, complete the cheesecake by spreading the chocolate mousse filling over the cheesecake layers. The cheesecake must be refrigerated for 4 hours to allow each layer to set. You can add the whipped cream topping at this point or prepare it right before serving.


FOR THE TOPPING

Chill your mixing bowl and whisk attachment in the freezer for 5 to 10 minutes. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Remove the springform pan edge and use a large star tip to pipe the whipped cream on the outside edges of the cheesecake. Garnish the top of your cheesecake with the crushed Oreos and sprinkles.


blackberry white chocolate TRUFFLE CHEESECAKE

This cheesecake's filling is a combination of white chocolate, cream cheese and marshmallow crème. In each layer there is a swirl of fresh blackberry filling. The result is an ultralight cheesecake with a hint of sweetness and a contrast of tart blackberries. If there is one thing you need to know here, it is that you need to use high-quality white chocolate because it will impact the texture of the cheesecake. It should be nice and smooth before adding it to your batter.

YIELD: 8 TO 10 SLICES


FOR THE CRUST

2 cups (180 g) graham cracker crumbs
8 tbsp (115 g) unsalted butter
¼ cup (55 g) light brown sugar


FOR THE CHEESECAKE

10 oz (284 g) white chocolate chips
1 cup plus 5 tbsp (311 ml) heavy whipping cream, divided
16 oz (454 g) cream cheese, softened
7 oz (198 g) marshmallow crème
½ cup (65 g) powdered sugar
3 oz (85 g) blackberries


FOR THE TOPPING

¾ cup (177 ml) heavy whipping cream
½ cup (65 g) powdered sugar
8 to 10 blackberries for garnish


FOR THE CRUST

Prepare a 9-inch (23-cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Before measuring, grind the graham crackers into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted. In a separate medium-size bowl, pour the melted butter over the graham cracker crumbs and brown sugar, and stir until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom and up the sides of the pan to form the crust. Refrigerate the crust until the filling is ready.


FOR THE CHEESECAKE

In a microwave-safe bowl, combine the white chocolate with 5 tablespoons (74 ml) heavy whipping cream, and microwave in 30-second increments, stirring each time until the chocolate is melted and smooth. I suggest microwaving at 50 percent power, which helps prevent the white chocolate from seizing. Allow the chocolate to cool. In a medium-size bowl, beat the cream cheese on medium-high speed for 2 to 3 minutes until it's light and fluffy. Next, pour the melted white chocolate into the cream cheese, and blend until well incorporated. Lastly, add the marshmallow crème and continue beating until well mixed. Set aside.

Prepare the whipped cream by chilling your mixing bowl and whisk attachment in the freezer for 5 to 10 minutes. Pour the remaining 1 cup (237 ml) of heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture until it is well blended. Your cheesecake filling will be divided into thirds.

Use a food processor to blend the blackberries until you get a liquid consistency. To build your cheesecake, pour 1/3 of the cheesecake filling into the pie crust and smooth out with a spatula. Drizzle 1/3 of the blackberry juice over the cheesecake and gently swirl it into the cheesecake with a knife or a spoon. Repeat these steps 2 more times. Cover and refrigerate for 6 to 8 hours; overnight is best.


FOR THE TOPPING

Combine the whipping cream and powdered sugar as described above to prepare a second batch of whipped cream. Remove the springform pan edge and use the prepared whipped cream to pipe a border along the top edge of the cheesecake. Garnish with additional blackberries.


lemon macaroon CHEESECAKE

My Lemon Macaroon Cheesecake is a bit outside of my comfort zone, and for that reason I am absolutely in love. Lemon is not my typical go-to flavor, so when I created such a decadent dessert using lemon, it made me especially proud. This coconut-filled cheesecake is topped with a layer of lemon curd and a generous helping of whipped cream. While I was shopping, I found some large flaked coconut that was lightly toasted — the perfect garnish for this cheesecake. If you can't find that, then go ahead and use shredded coconut. It's up to you if you want to toast it or not, but that would require you to turn on your oven. Make sure to cut yourself a big slice of this cheesecake when it's ready!

YIELD: 8 TO 10 SLICES


FOR THE CRUST

1 (16-oz [470-g]) package vanilla sandwich cookies such as Golden Oreos 6 tbsp (86 g) unsalted butter


FOR THE FILLING

3 tbsp (34 g) melted white chocolate
24 oz (680 g) cream cheese, softened
½ cup (96 g) granulated sugar
1 cup (76 g) shredded sweetened coconut
10 oz (284 g) lemon curd


FOR THE TOPPING

1 ½ cups (355 ml) heavy whipping cream
¾ cup (98 g) powdered sugar
½ cup (38 g) shredded, or lightly toasted large flaked coconut


FOR THE CRUST

Prepare a 9-inch (23-cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Grind the cookies into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted. In a separate medium-size bowl, pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom and up the sides of the pan to create a thick crust.


FOR THE FILLING

To melt, microwave the white chocolate in a microwave-safe bowl in 15-second increments, stirring each time until the chocolate is melted and smooth. I suggest microwaving at 50 percent power, which helps prevent the white chocolate from seizing. Once melted, stir it until it's smooth and set aside. Allow the chocolate to cool. Beat the softened cream cheese on medium-high speed for 2 to 3 minutes until it's light and fluffy. Slowly add the sugar into the cream cheese and continue beating until the sugar is incorporated, scraping the bowl as needed. Add the melted white chocolate and shredded coconut, and beat the mixture at a high speed for 60 to 90 seconds to create a nice and airy filling. Pour the cheesecake filling into the prepared crust and spread evenly with a spatula. Spread the lemon curd over the top of cheesecake layer.


FOR THE TOPPING

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Add a nice thick layer of whipped cream atop the cheesecake. Garnish the top with large, flaked pre-toasted coconut or shredded coconut. Cover the pan with foil and refrigerate for 4 to 6 hours to allow to set.


(Continues...)

Excerpted from No-Bake Treats by Julianne Bayer. Copyright © 2016 Julianne Bayer. Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Meet the Author


Julianne Bayer is the founder of beyondfrosting.com. She is a Vermont native who won Better Homes and Gardens “Ultimate Baking Challenge.” Julianne lives in Los Angeles, California.

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