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No-Bake Cinnamon Cookie Cheesecake

No-Bake Cinnamon Cookie Cheesecake

Hola Cinnamon Cheesecake

With only six ingredients and zero baking, you cannot go wrong with this recipe.

La Monarca Hojarasca Mexican Cinnamon Cookie No Bake Cheesecake Summer DIY Recipe

No-Bake Mexican Hojarasca Cheesecake

Ingredients

  • 3 packages (approx. 36 cookies) Monarca Cinnamon Cookies

  • 8 Tbs (1 stick) unsalted butter, melted

  • 2 8-ounce packages cream cheese, room temperature

  • 1/2 14-ounce can (3/4 cups) sweetened condensed milk

  • 1/4 cup fresh lemon juice

  • 1 teaspoon vanilla extract

Directions

  • Put cookies in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.

  • Pour crumbs into a medium bowl. Add butter, and stir until well combined.

  • 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.

  • 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.

  • 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.

  • Unclasp sides of pan, and remove cheesecake.