Wash the English cucumbers thoroughly under cold water and thinly slice them into rounds, aiming for consistent thickness (about 1/8 inch thick).

Place the cucumber rounds into a large strainer and sprinkle them generously with salt. Allow them to sit for 15 minutes to draw out excess moisture.

Rinse the cucumber slices under cold water to remove excess salt and moisture. Shake the strainer gently to remove water.

In a blender, combine cream cheese, pickle juice, Dijon mustard, dried dill, and garlic powder. Blend on high for 30 to 45 seconds until smooth and creamy.

Transfer the drained cucumber slices into a large mixing bowl. Pour the creamy dressing over them and toss gently.

Taste and adjust seasoning with salt, pepper, and optional red pepper flakes or cayenne pepper. Mix well.

Let the salad rest in the refrigerator for 30 to 60 minutes before serving to enhance flavor.