I have two favourite no bake recipes - one chocolatey, and one fruity:

Heavenly hazelnut cheesecake
Ingredients (serves 8)
220g packet Cottage Cookies Heavenly Chocolate Hazelnut
60g butter, melted
1/4 cup boiling water
3 teaspoons gelatine powder
300ml thickened cream
500g cream cheese, softened
2/3 cup caster sugar
1/4 cup choc-hazelnut spread
cocoa powder, to serve
Method
Grease a 20cm round springform pan. Place half the cookies in a food processor. Process until fine crumbs. Add melted butter. Process to combine. Using your fingertips, press biscuit mixture over base of prepared pan. Refrigerate for 30 minutes or until firm.
Pour boiling water into a jug. Sprinkle over gelatine. Using a fork, whisk until gelatine is dissolved. Set aside to cool slightly.
Break remaining cookies into small pieces. Set aside. Using an electric mixer, beat cream in a small bowl until soft peaks form. Beat cream cheese and sugar in a large bowl until smooth. Stir gelatine mixture through cream cheese mixture to combine. Fold through cream, cookie pieces and choc-hazelnut spread. Spoon over base. Smooth surface. Cover. Refrigerate for 3 to 4 hours or until set. Sprinkle with cocoa. Serve.
Notes & tips
When combining dissolved gelatine and the cream cheese mixture, make sure both are at the same temperature, to prevent lumps from forming.


This apricot nectar one has been a staple for mum and now me over many years. A couple of different ways we've done it have been to omit the gelatine and use as a sweet dipping pot for cut up fruits (great in summer). Have also taken out the crumb base and made it for a finger food / ****tail type parties by lining a square tin with arnotts lattice biscuits, pouring in mix and topping with same pattern of lattice biscuits. You can then chop into squares that are easier to handle if people are standing up and a fork and plate will be too clumsy. OK enough commentary - here it is:

Apricot Nectar Cheesecake
1 cup apricot nectar
1 tablespoon gelatine
375g cream cheese
1/2 cup caster sugar
1 tablespoon lemon juice
1 1/4 cups cream, whipped

Pur nectar into small saucepan, sprinkle gelatine over and place on low heat, stirring to dissolve gelatine. Cool and allow to thicken slightly.

Beat softened cream cheese and sugar until mixture is smooth and creamy. Add lemon juice.

Beat in apricot mixture and then fold in whipped cream.

Pour mixture into crumb crust and refrigerate 2 hours or until firm.

(Don't have an exact recipe for crumb crust - I seem to just do it by feel these days!!- Packet of plain type biscuits, crushed in food processor. Then add as much melted butter as needed to kind of bind it. Make sure you refrigerate the crumb crust until it's nice and hard before putting the mixture in)