If you are like me and you love salads, this citrus and honey fruit salad is for you. Not only is it juicy, sweet, and refreshing, but it will also give you that extra boost of nutritious energy to make it through the day.

Ever since I was a little girl I have loved to experiment with different combinations of fruit. Often you could find me playing “la comidita” (or like a tea party here) in a small plastic kitchen that we had. Another great thing is that my grandparents had a lot of land with lots of animals and many, many fruit trees – guava, pomegranate, orange, grapefruit, cherry, banana and of course my favorites – mango trees. All of that made it easy for us to find fruit for our fruit salads. Of course the fun always ended when the goats and the turkeys came to the table to steal the food!

Without a doubt those are some of my favorite memories from my youth. Mangoes are very common in the part of Mexico that I am from – in fact they export them from there all over the world – in fact those mangoes that you just bought at the grocery story are very likely from Mexico!

May is the best part of the year to get mangoes in Mexico and the people that grow them are always excited to go and harvest them because people come from all over to buy them during that season and that means lots of extra work for everyone.

Another memory I have from growing up was going out with my brother to “hunt” rabbits. We never actually caught anything, but it was all about having fun together and gathering the fruit along the trail. We always found fruit of all different types lying around and we would just eat and eat it. Of course when it was dinner time our mom would always ask us what was wrong, because we were never hungry after eating so much fruit!

This citrus and honey fruit salad is one of my very favorites – not only because of how delicious it is, but also because of all of the great memories that it brings back when I am making it. I am so blessed to have grown up surrounded by nature and for all of the experiences that I had which made my childhood happy.

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I love dessert and when it comes to cheesecake, I just can’t resist! Unfortunately, like I said in my  Lemon-Lime Bundt Cake recipe, baking is my weakness. That is why this recipe of Oreo Cookie Cheesecake is perfect – because it doesn’t require any baking! This recipe is always a big hit at family gatherings, and can even be served at birthday parties. Speaking of birthday parties, if you are better at baking than me, and you want to try out some amazing birthday cake recipes for boys, this post shares 112 different ideas for birthday cake!

There are so many delicious dessert recipes, but sometimes they can be hard to make because if you don’t have the ingredients, or access to an oven. In Mexico, pretty much everyone uses the oven to store pots and pans, and not really to bake – it is a tradition that goes from generation to generations and the internet memes about it are definitely true!

For that reason, if you are Latina and live in Mexico, you will love this recipe!

Oreo cookies are definitely a favorite for kids and adults – When I open a package, I, for one, cannot stop eating them! You will need a springform pan for this recipe.

This recipe will be a hit at any party that you are planning, and its so easy to make that even kids can help you! I am sure that once you make and try this, you won’t be able to stop eating it just like me.

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Oreo Cheesecake (no-bake)

Author Charbel Barker

Ingredients

For the Crust

• 1 Package of Oreos
• 1 stick of butter

For the Filling

• 2 packages of cream cheese at room temperature
• Juice from 1 lime
• 1 packet of unflavored gelatin
• 1/4 cup of cold water
• 1 t of vanilla extract
• 500 ml of evaporated milk
• 1 cup of sugar

Instructions

For the Crust

• Remove the white cream from the Oreo cookies.
• Put the cookies (without the cream) through a food processor until crushed.
• Combine the cookies with melted butter in a Springform pan, and spread evenly.
• Refrigerate for about 10 minutes.

For the filling

• Combine the water and the unflavored gelatin in a microwave safe bowl or measuring cup, mix week and let site for about 5 minutes.
• Once the gelatin has solidified, microwave for about 10-15 seconds until it returns to a liquid state.
• Combine the liquid gelatin with the rest of the ingredients in a blender and mix well.
• Empty the filling into the pie crust and refrigerate for 3 hours.
• Remove the sides from the Springform pan, decorate with whipped cream and Oreo cookies, and enjoy!

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