Chef Gilligan's no bake cookies and cream cheesecake

Sunday was not only father’s day but officially the first day of summer.

So we are going to cook without heat.

Great tasting desserts and sweet treats don't have to heat up the kitchen. There are plenty of ways to make cool desserts, from using purchased cakes and toppings to cooking on the stovetop or in the microwave. No-bake cookies are a snap, taking only one minute on the stovetop, and some no-bake cheesecakes and pies need no cooking at all.

For company, let your guests build their own shortcakes with purchased sponge cake, whipped topping, and a variety of fresh sliced fruits and berries. Keep frozen fruit juice pops on hand for the kids, along with instant puddings and flavored gelatin.

We are going to make a no bake cheesecake. You’ll be able to see the difference in the methods, taste and texture of my New York cheesecake.



A good cookies and cream cheesecake is like a good Sunday nap. You can live without it ... but why would you ever want to?

This cookies and cream cheesecake is a fantastic blend of the Oreos we all know and love, plus the creamy texture of a delicious cheesecake. The best part is that this recipe is "no-bake" which means no oven required. It is a perfect answer to dessert on a hot summer night!

Just pop this no-bake cookies and cream cheesecake into the fridge and soon you'll be ready to enjoy it!



24 chocolate sandwich cookies (Oreos), finely crumbled, about 2 cups

6 tablespoons margarine, room temperature

1 envelope unflavored gelatin

¼ cup cold water

8 oz cream cheese, softened

½ cup sugar

¾ cup milk

1 cup heavy cream, whipped

Coarsely crumbled chocolate sandwich cookies (Oreos), about 1 to 1 ½ cups



Combine fine cookie crumbs and soft margarine; press into bottom of 9-inch springform pan. In a saucepan, soften gelatin in cold water; stir over low heat until dissolved. In a mixing bowl, combine cream cheese and sugar, mixing at medium speed of an electric hand-held mixer until well blended; gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set; fold in whipped cream. Reserve 1 ½ cup cream cheese mixture; pour remaining cream cheese mixture over crust. Top with coarsely crumbled cookies then remaining cream cheese mixture. Chill until firm.