No-Bake Lemon Cheesecake with Cranberry Topping.

If you don’t want to go to all the trouble, or don’t have the time to spend a few hours making a fully baked cheesecake, then make a no-bake version. It takes less than half the time to make and they are just as tasty, they just have a different texture. Of course, the time to make the toppings and refrigeration time stays the same :). I LOVE making them, especially in the warmer months, because they are so light and airy and more refreshing and cooling AND you don’t have to turn on your oven 🙂 .

If you want an even quicker version where you don’t have to wait for at least 6 hours for it to firm up, you can use the components and make individual (or a big version) trifle. This way the dessert can cool in the frig while you eat dinner and then it will be ready for you to serve. It’s all about utilizing your time well 🙂 .

My recipe below is simple and very versatile. If you don’t like one of the flavorings you can change it out for another flavor. If you prefer a different topping then by all means use a topping you enjoy, you can make it per recipe below or just buy it canned from the store. If you don’t want to make your own whipped cream, then use store bought. This can be made into an orange or lime version, as well. Decorate accordingly, with complimentary flavors.

You will need:

Crust:

• 2 cups of finely crushed lemon sandwich creme cookies
• 5-6 tablespoons unsalted butter, melted
• 1 tablespoons granulated sugar

Filling:

• 16 oz plain cream cheese, softened
• 10 oz can sweetened condensed milk (depending on how sweet you like your desserts, you can use up to 14 oz…see *Note)
• 1 tablespoon grated lemon zest
• 1/4 cup lemon juice
• 1 cup whipping cream, whipped to stiff peaks

Toppings/garnishes (optional but make it pretty…and a little more tasty 🙂 ):

• 2 cups fresh or frozen cranberries, rinsed (or other berry of choice)
• 1/2 cup orange juice or water
• 1/4 cup sugar (more or less depending on your sugar liking)
• 2 teaspoons lemon juice
• 1 cup whipping cream, whipped (medium or stiff, depending on how you will use it, see Step 8 below)
• 1/8 cup powdered sugar (or to your liking)
• 1/4 cup hazelnuts, chopped
• Mint leaves
• Fresh berries
• Additional lemon sandwich crème cookies

Steps:

1. For crust, combine crust ingredients well and press onto the bottom of a 9 inch pie dish, and at least an inch up the sides. You can use a cup to help you press it. Refrigerate while you make the filling.
2. For filling, combine the softened cream cheese and condensed milk and mix until all incorporated and smooth.
3. Add lemon zest and lemon juice and mix again.
4. Gently fold in stiff peak whipped cream, in two batches, until all combined.
5. Add the filling on top of the pie crust and smooth out. If you want to decorate the filling with swirls of fruit jam (you would need to make and cool the fruit topping before swirling) or indentations this would be the time to do it, before it firms up.
6. Refrigerate for at least 6 hours, overnight is better.
7. To make a simple fruit topping, combine fruit, sugar and lemon juice in a pot. Bring to a simmer, and cook for 5-7 minutes. Cool completely before serving.
8. For whipped cream, combine 1 cup whipping cream with powdered sugar until you have medium peaks, this is if you just want to dollop it onto your pie. If you want to pipe decorations onto it, whip to stiff peaks and use a pastry bag and nozzle to decorate.
9. Before serving, decorate with additional toppings and enjoy!

Kali Orexi!

*Note: A typical can of condensed milk is 14 ounces. Don’t feel like you need to use it all so you can throw away the can. Store any extra in a glass or plastic jar in your frig and you can use it for a sugar/creamer combination in coffee or tea, to make ice cream, or to spread on toast on top of a nut butter, as well as a whole lot of other uses. I think this dessert had the perfect amount of sweetness with the 10 ounces, a nice balance between sweet and tart from the lemon and cranberry topping.