I adore cheesecake. Love, love, love it. But sometimes I want to get all the delicious cheesecake flavor without the extra effort. Or sometimes I want to put cheesecake on something else, like pumpkin pie. Especially for those occasions, I created this easy, addictive no-bake cheesecake recipe.

Ingredients
8 oz cream cheese (one package)
8 oz whipping cream (1 cup)
1/4 cup sugar
1 teaspoon lemon juice

Unless you are using the cheesecake as a topping, you will also need a pre-prepared crust, either a pre-baked pie crust or a graham cracker crust.

Method

1. Whip the cream until stiff. For instructions, see How To Make Whipped Cream. Set aside.

2. Whip the cream cheese, sugar and lemon juice until fluffy. Scrape the bowl often and really whip it up. Don't skip the lemon juice, even if you're pairing the cheesecake with another flavor. It's an essential ingredient. It doesn't make the cheesecake taste lemony, just gives it a depth of flavor that you need since there's no eggs or baking involved.

3. Add the whipped cream back in and whip until the whole thing is smooth, smooth, smooth. It might take a few minutes to get all the lumps out.

4. Spoon the cheesecake mixture into a pre-made crust (I recommend graham cracker) or onto another pie (like pumpkin), or just into bowls to eat like pudding.

5. Chill until firm.

The cheesecake will firm up and be slice able in a couple of hours, and you'll need to store the cheescake in the fridge until it's all gone. Which shouldn't be too long!

Enjoy! :-)

One of my favorite no-bake pie crusts is the classic graham cracker crust. It's tasty, crunchy and great with all types of no-bake pies such as no-bake cheesecake. The best part? It's super easy.

Ingredients
1 1/2 cups crushed graham crackers (about 20 squares)
1/2 cup butter (1 stick)
2 Tablespoons sugar

In addition to your ingredients, you will need a 9- or 10-inch pie pan, a large, sealable plastic bag and a rubber mallet (or rolling pin).

Method

1. First, put all the graham crackers in the plastic bag and smash them into crumbs using the rubber mallet. Or, if you don't have a mallet, you can roll them with the rolling pin. Set aside.

It's always helpful to have a destruction-inclined child at the ready for this operation.

2. Next, if your pie plate is microwave safe, melt the butter directly in it. If not, melt the butter in a microwave safe container and pour into the pie plate.

3. Add the graham cracker crumbs and the sugar to the pan. Mix thoroughly.

4. Press the mixture into the pan uniformly, starting on the bottom, then pressing the corner and sides. Finally, press an even edge into the top rim of the crust.

5. Chill the crust in the refrigerator for an hour to solidify.

That's it! You're now ready to fill that crust with something fantastic.

Naturally, I recommend no-bake cheesecake (coming up next!)

My entire life I've never liked cranberry sauce. Ever. Until I came up with this particular concoction. It's so good, you could eat it on ice cream. In fact, I have. It's fast, easy, and incredibly delicious. Plus it's a nice excuse to buy a bottle of Port.

Ingredients:
3/4 cup sugar
1/4 cup + 1 T Port
2 Clementine oranges (you can use Satsuma, but Clementine are better)
12 oz fresh cranberries
1 apple, finely chopped

Method:

1. Remove zest from oranges, set aside.

2. In a medium saucepan place the sugar and 1/4 cup of the Port. Squeeze the juice from the 2 oranges into the pan. Place on low heat and stir until sugar is dissolved.

3. Add cranberries, apple and orange zest. Cook over medium heat, stirring occassionally, 10-20 minutes or until soft and thick.

4. Remove from heat. Stir in remaining 1 T Port.

For fun, give each person (or every two people) a small serving in a vintage glass punch cup with just enough sauce for one or two. It'll save on passing dishes and add cottage charm to your table.

And don't forget to eat the leftovers over ice cream.

Enjoy!

One of my favorite cookies is a sugar cookie, and I like them soft and thick and smothered with buttercream frosting. For me, this is the perfect cookie.

Ingredients
4 cups flour
1 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt
1/4 teaspoon nutmeg (optional)
1/3 cup butter
1/3 cup lard
1/3 cup shortening
1 1/2 cups sugar
2 teaspoons vanilla
2 eggs
3/4 cup sour cream

Preparing Dough

1. Sift the flour, then measure out four cups. Measure the flour by spooning into the measuring cup and leveling with a knife. Don't scoop the flour up with the measuring cup.

2. Sift four more times (yes, four) with the baking powder, soda, salt and nutmeg. Set aside.

3. In a large mixing bowl, cream the fats until smooth.

4. Add sugar gradually, creaming well.

5. Add eggs and vanilla, beat until fluffy.

6. Add approximately 1/3 of the flour mixture, mix until smooth.

7. Add approximately 1/2 of the sour cream, mix until smooth.

8. Continue to add and mix flour and sour cream, alternately, ending with flour.

9. Cover bowl and refrigerate dough for several hours, or until firm enough to shape. I usually leave mine overnight.

Shaping and Baking Cookies

This dough is very soft, even when chilled, and can be difficult to work with if you aren't relatively patient. Work with small amounts at a time with plenty of flour, and keep the remaining dough in the fridge between batches. It's a little tricky, but the end result is so worth it.

1. When ready to shape and bake cookies, grease cookie sheets and preheat oven to 425 degrees (yes, 425 degrees).

2. Working in small batches, pat the dough out with your hands. Use a rolling pin to smooth the top if necessary. You want the dough fairly thick; a generous 1/4" is what I use.

3. Cut with cookie cutters of your choice, but try to use cutters at least 3" across or bigger.

4. Place on prepared cookie sheets and bake 6-8 minutes, or until just set.

5. Let cool completely on wire rack before frosting.

Of course, you could sprinkle them with sugar before baking, but for me, the true treat is eating these cookies with a thick layer of my favorite buttercream frosting.

Let me know if you try it!

Best,

Note: You can substitute a cup of butter for the mixed fats, but the cookie won't be quite as soft.

Whether frosting cakes or cookies, this creamy frosting is a classic. This recipe makes enough to frost an 8" two-layer cake or a batch of soft sugar cookies.

Ingredients
1/2 cup butter (one stick)
1 teaspoon vanilla or almond extract
3 cups confectioner's (powdered) sugar
2-3 teaspoons milk or water

Method

1. In a large mixing bowl, cream 1/2 cup butter (one stick).

2. Add the confectioner's (powdered) sugar and blend thoroughly, creating a dry mixture.

3. Add the vanilla or almond extract and beat thoroughly. The mixture will begin to form clumps.

4. Add the milk or water, 1/2 teaspoon at a time, beating thoroughly after each addition. The frosting will begin to form a solid mass.

5. Continue to add milk or water in 1/2 teaspoon increments until the frosting is the desired consistency for your frosting project.

6. If tinting the frosting, separate the frosting into bowls and tint each individually.

If frosting cookies, leave them out on a tray until the frosting dries. Usually within a few hours, the frosting hardens enough to gently stack cookies, however, it never hardens completely, ensuring that the frosting and cookie are soft and delicious.

This frosting is best used immediately, but can be stored in the refrigerator in an air-tight container. When chilled the frosting will be stiff and will need to be warmed to room temperature before using.

Enjoy!