No-Bake has been a theme here lately, hasn’t it? I think the reason I’m loving no-bake recipes so much right now is that they are so quick and simple to make… regardless of the weather. In most cases, no-bakes are also crowd favourites, and this cheesecake is no exception. To make this recipe even better, I used a food processor for everything which equals less clean up.
Rinse out the food processor and then process the cream cheese until light and smooth, scraping down the sides and the blades at least once. Then add the can of sweetened condensed milk, lemon juice and vanilla and process until smooth once again (scraping down once along the way). Pour the cheesecake filling over the crust, crumble the three remaining cookies and scatter them over top… lightly patting them into the top so that they don’t fall off when you slice it.
Let the cheesecake set in the fridge for at least 4 hours before slicing, and I recommend popping it into the freezer for half an hour before slicing, it makes it a lot neater. If it floats your boat (like it does mine) drizzle with caramel sauce upon serving.
What are your favourite cookies?