Peach Cheesecake (No Bake) by Mandy Chew

Recipe Link : http://mandysbakingjourney.blogspot.co.uk/2014/03/peach-cheesecake-non-bake.html

No Bake Chocolate Cake by Denise Chye

Recipe Link : http://rasamalaysia.com/no-bake-chocolate-cake/2/

No Bake Cheese Cake by Fiona Low

I used digestive biscuits as base. Mix cream cheese (250g) with condensed milk (adjust according to your own taste) and some milk. Melt kristal jelly and pour on top the cheese cake. Decorate with your favourite fruit and chill in refrigerator.

No Bake Oreo & Plain Cheesecake by Chrys-j Chin

Recipe Link : http://www.bestrecipes.com.au/recipe/no-bake-cheesecake-L476.html

Note:
Omitted Lemon Juice and added crushed Oreos for the top layer. You may want to put the Oreo layer at the bottom instead.

Rainbow Strawberry Cheesecake by Ivy Chee

Recipe Link: https://www.facebook.com/l.php?u=http%3A%2F%2Fwww.thebakingbiatch.com%2F2013%2F10%2Fcynthias-rainbow-strawberry-cheesecake.html&h=JAQHrjduH

No-Bake Nutella Cheese Cake by Samantha Kew

Ingredients:
(A) Crust:
220g of Digestive biscuits (finely crushed)
90g of Unsalted Butter, at room temperature
50g of Chopped Hazelnuts

(B) For the Filling:
455g Cream Cheese, softened at room temperature
120g of Icing Sugar
1 ½ cups of Nutella (I put 5 tbsp, depends on your liking)
½ tsp of Vanilla Extract
60g of Heavy Cream

For the Topping:
1/2 cup of Heavy Cream
1 bar of Semisweet Chocolate
1 tsp of Butter, softened at room temperature

Method:
Crust

1) Add all the ingredients for the crust (A) and whiz it up until everything is finely crushed and when you pinch the mixture together, it holds well.

2) Press the mixture onto springform pan, set it in the fridge.

Filling

1) Add the cream cheese and nutella and mix it on medium speed for about 2 minutes.

2) Add the remaining ingredients and keep mixing it until you have a smooth batter.

3) Pour the batter into the prepared crust, cover the top of the pan with a aluminium foil and set it in the fridge overnight.

Topping

1) At least an hour before you are ready to serve it, make the ganache. (I did it in the next morning)

2) In a small saucepan, add the cream and bring it to a simmer.

3) Pour the cream in a bowl with the chocolate chips and let it sit for about 2-3 minutes.

4) Whisk it all together until the chocolate chips have melted, and whisk in the butter as well.

5) Pour the chocolate ganache onto the cake, then place it back in the fridge for about an hour to set.

Cheese Tarts (No Bake) by Janice Yong

Ingredients:
500g philadelphia cream cheese
3/4 cup caster sugar
3 tsp gelatin dissolved in 1/4 water
2 tbsp lemon juice
1 cup cream lightly whipped
Some blueberry jam

Method:
1. Beat cream cheese with an electric mixer until smooth.
2. Add sugar and beat until sugar dissolved.
3. Fold in gelatin, lemon juice and cream cheese.
4. Pour filling onto tart pastry.
5. Decorate with blueberry jam.

Chilled Tangy Lemon Cheesecake by Beaubelle Brenda

(Use 9" spring form pan)

Ingredients:
250g Oreo Small Crushed Cookie Pieces, processed to fine crumbs
80g butter (melt it) and some for greasing the pan
500g cream cheese
110g castor sugar (original 150g)
One big lemon, rind finely grated and squeezed juice
3 tbsp powdered gelatine
250ml Anchor Creme a fouetter UHT( Anchor Whipping Cream)

Method:

1. Grease or line base and side of spring form pan with butter or baking paper. I use butter to grease. 

2. Process Oreo to fine crumbs in a food processor and process till finely crushed. Add melted butter and combined well. Transfer mixture to the greased pan. Use a straight sided glass or a spoon to spread and press the mixture firmly over the base and side. Place in fridge for 30 minutes to chill. Meanwhile u prepare the fillings. 

3. Wash the lemon well and finely grate the lemon skin. Squeeze the lemon juice. 

4. Heat the lemon juice with powdered gelatine over medium fire slowly in a small saucepan, stirring with a fork until gelatine is dissolved. Set aside to cool. 

5. Use an electric mixer, beat cream cheese and sugar till soft peak.

6. Beat gelatine into cream cheese mixture until well combined. Total duration beating cream cheese is about 15 minutes. 

7. Fold in whipping cream and lemon rind with a spatula, mix till well combined. 

8. Spoon fillings over chilled Oreo base. Smooth surface by lightly patting the pan gently on the sides.

9. Refrigerate for 4 hours till set. If needed to chill overnight, cover with aluminium foil. 

No Bake Lemon Cheese Cake by Agnes Tan

Recipe Link : http://food-4tots.com/2009/11/20/lemon-cheesecake-non-baked/2/

Beary Cute Cheesecake by Janet Teh

Adapted from the following:

http://www.thebakingbiatch.com/2013/10/cynthias-oreo-cheesecake.html

http://chiaangela.blogspot.sg/2013/10/beary-cute-baked-cheesecake.html

Makes 4 (You can add on the ingredients to make more, I only had 100g leftover cream cheese so I only did 4)

Ingredients:

1 packet plain yoghurt (I used Marigold - 135gm)
100g cream cheese (room temperature)
1 1/2 tsp gelatin powder
40ml water
30g castor sugar
80g McVities Digestive Biscuits (approx 6 pcs)
30g unsalted butter
12 pcs of Ritz Biscuits
Some chocolate chips and heart sprinkles 
Note: You might want to add some Oreos crumbs in the mixture if you don't like it too plain. 

Method:

1. Put digestive biscuits inside plastic bag/ziplock bag, crush until it's small and crumbly. 

2. Pour melted butter into the bag of cookies, shake to mix.

3. Spoon mixture into muffin cups and compress it with the back of a spoon, ensuring the sides are well compressed. Put into freezer to set.

4. Mix water and gelatin powder and microwave on medium high heat until mixture is dissolved. Cool.

5. Combine cream cheese and sugar and whisk until mixture is creamy.

6. Add gelatin mixture and whisk well until well combined.

7. Add yoghurt and mix well until well combined.

8. Spoon mixture into muffin cups.  Decorate with Ritz biscuits, chocolate chips and heart sprinkles.

9. Place into freezer for 1 hour to set. Bring down to chiller once it is set.

Oreo Cheesecake (No Bake) by Janet Teh

Original recipe yields a 7" cake but I used an 8" cake ring

Ingredients:
250g plain yoghurt (2 packets)
250g cream cheese (room temperature)
2 1/2 tbsp gelatin powder
100ml water
75gcastor sugar
200g oreo cookies (excluding cream) (I bought ready oreo cookies without cream)
80g unsalted butter (melted)

40g oreo cookies (excluding cream)

8 slices mini oreo (I just used normal Oreo)

Method:
1. Remove cream from cookies. Weigh 200g and put it inside plastic bag/ziplock bag, crush until it's small and crumbly. I use ready packed oreo cookies without cream.
2. Pour melted butter into the bag of cookies, shake to mix.
3. Pour mixture into cake ring/springform pan and compress it with the back of a big spoon, ensuring the sides are well compressed. Put into freezer to set.
4. Mix water and gelatin powder and microwave on medium high heat until mixture is dissolved. Cool.
5. Combine cream cheese and sugar and whisk on low speed until mixture is creamy.
6. Add gelatin mixture and whisk well on low speed until well combined.
7. Add yoghurt and mix well until well combined.
8. Break up remaining 40g of Oreo cookies into smaller pieces and put them into the bowl. Stir to mix well.
9. Pour mixture into cake ring/pan and smooth the top with a spatula.  
10. Decorate with small Oreo cookies. Place cake into freezer for 2 hours to set. Poke a toothpick and if it's clean, bring cake down to chiller once cake is set.
11. To remove cake, run the back of a small knife gently along the sides of the cake and slide upwards.

Original Recipe Link : http://www.thebakingbiatch.com/2013/10/cynthias-oreo-cheesecake.html