For those who love cozy, cinnamon-y desserts for the holidays and love to make it quick! A perfect recipe for all ages, the Hojarasca no-bake cheesecake is made with the natural ingredients already in our Mexican Cinnamon Cookies for a delicious dessert para toda la familia!
No-Bake Cinnamon Cookie Cheesecake
Dec 7, 2022
Hola Cinnamon Cheesecake
With only six ingredients and zero baking, you cannot go wrong with this recipe.
No-Bake Mexican Hojarasca Cheesecake
Ingredients
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3 packages (approx. 36 cookies) Monarca Cinnamon Cookies
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8 Tbs (1 stick) unsalted butter, melted
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2 8-ounce packages cream cheese, room temperature
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1/2 14-ounce can (3/4 cups) sweetened condensed milk
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1/4 cup fresh lemon juice
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1 teaspoon vanilla extract
Directions
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Put cookies in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
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Pour crumbs into a medium bowl. Add butter, and stir until well combined.
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Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
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Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
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Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
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Unclasp sides of pan, and remove cheesecake.