NO-BAKE CHEESECAKE DONE PERFECTLY.... Amazing!

Perfect No-Bake Cheesecake.- For those days when it's just too hot to turn on the oven or you just don't feel like it or if you've tried making classic cheesecake and it's cracked for you.... this is for you.

I usually make the classic type which is my favorite BUT I am also a big proponent of the no-bake cheesecake, especially today living in Yucatan where it's 100 F with humidity and the thought of sweating in a hot kitchen does NOT inspire me UUFFF! Too hot to even think.... Plus this is a very easy preparation that everyone can make and get amazing results!

I should also add that I'm not big in adding gelatin to cheesecake or mousses but I'll give you the preparation too in case you want to try it but the first one shown is for NO gelating version, ok?

I also don't use Graham Crackers for crusts since my family doesn't like them much so I came up with using cookies, either home made or store bought, cream filled or not, to give another level of flavor, once you try this there's not going back....

This is what you will need:

2 packages Graham Crackers or equal amount cookies (this time I used Mexican Orange Cream Filled Cookies from the supermarket, there's an amazing variety here)
2 Tbls sugar
1/2 stick of butter, melted (if needed to insure cookies come together)
1 can Condensed Milk (Eagle Brand or such), optional (I used about 1/3 sugar)
1 tsp vanilla
2 packages Cream Cheese, softened
1/4 cup lemon juice (or your choice of flavoring, I used OJ)
2 Tbls orange zest + 2 Tbls orange juice (change for your flavor)
1 cup heavy cream

I put the cookies in the food processor and blended it until I got a "wet sand" consistency. If your cookies don't come together when you grab them in your hand, add some of the melted butter. If you're using crackers or cookies that are not sweet and you want to sweeten them, add a couple of tablespoons of sugar, mix well. Pour out into your springform pan, press down with a spoon or the bottom of a glass so it holds together well. if you're using another type of pan or pyrex dish you might want to put parchment, aluminum foil or plastic wrap in the pan to be able to pull the cake out to serve. Less cleanup too which is always a good idea. Put the pan in the fridge until you are ready with the filling.

With a mixer or immersion blender mix the cream cheese until it's fluffy and has no lumps. If you're sweetening with the condensed milk add it in a little at a time or add sugar, lemon juice (or your choice) and the vanilla. Scrape down the sides of the bowl, make sure it's well blended. Put the bowl in the fridge.

I took an extra step and added heavy cream which is whipped to firm peaks stage, in a separate bowl, and then folded into the cream cheese mixture for a more mousse like texture. You can skip it.

NOTE: If you want a larger or higher cheesecake, use 3 or 4 bars of cream cheese and double the quantities of condensed milk or sugar and flavorings.

You can also use dessert glassed for individual servings, dividing the crust and filling between your glasses. Pick your prettiest glasses, you'll have dessert to impress family and guests with a quick, creamy and cool sweet ending to a perfect meal.

Once you've mixed everything and poured it into the pan, refrigerate the cheesecake for at least 4 hours but I would suggest overnight.

Also, think of how many different flavors you can give to this cheesecake, just like a classic cake, you can use original flavorings like lemon, orange, raspberry, blueberry or use essences, they're fine. Also, try many kinds of cookies for your crusts, you'll discover how simple it is to add another level of flavor which doesn't cost any more work and might surprise you. My Coconut Cheesecake is amazing with Coconut Cookies! Just like using Lady Fingers for Tiramisu Cheesecake.... just think of the endless variations you can have.

So there you go, go ahead and try it and then create your own classic! Enjoy!