Imagine a dessert that combines the salty crunch of pretzels with the creamy decadence of cheesecake - without ever touching an oven! This No Bake Cheesecake Pretzel Crust is the ultimate crowd-pleaser that promises to revolutionize your dessert game. Perfect for busy home bakers, chocolate lovers, and anyone who craves a quick yet impressive sweet treat, this recipe is about to become your new go-to dessert that looks like it came straight from a professional bakery.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Dessert
Serves: 8 servings
Ingredients
- 2 cups crushed pretzels
- 1/2 cup butter, melted
- 1/4 cup sugar
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup whipped cream
Instructions
- In a medium mixing bowl, combine the crushed pretzels, melted butter, and 1/4 cup sugar. Mix thoroughly until the pretzel crumbs are evenly coated and the mixture resembles wet sand.
- Press the pretzel mixture firmly into the bottom and up the sides of a 9-inch springform pan or pie dish, creating an even crust layer. Use the back of a spoon or the bottom of a measuring cup to compact the crust.
- Place the prepared crust in the refrigerator to chill and set while preparing the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
- Gradually add 1/2 cup sugar to the cream cheese, beating until well combined and fluffy.
- Mix in the vanilla extract, ensuring it is fully incorporated into the cream cheese mixture.
- Gently fold the whipped cream into the cream cheese mixture until smooth and evenly blended.
- Remove the chilled pretzel crust from the refrigerator and pour the cheesecake filling evenly over the crust.
- Use a spatula to smooth the top of the cheesecake filling, ensuring an even surface.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to allow the filling to set completely.
- Before serving, carefully remove the springform pan sides or slice directly in the pie dish.
- Optionally, garnish with additional crushed pretzels, whipped cream, or chocolate drizzle before serving.
Tips
- Crush pretzels to a consistent, fine texture for the best crust - use a food processor or place them in a sealed bag and crush with a rolling pin.
- Ensure cream cheese is fully softened at room temperature to avoid lumps in your filling.
- When pressing the crust, use firm, even pressure to create a compact base that won't crumble.
- For extra flavor, consider using salted pretzels to enhance the sweet-salty contrast.
- Chill the crust for at least 15 minutes before adding the filling to help it set properly.
- Use a springform pan for easy removal and picture-perfect slices.
- For best texture, let the cheesecake set in the refrigerator overnight for maximum flavor melding.
- Optional garnishes like chocolate drizzle or extra pretzel crumbs can elevate the visual appeal and taste.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 4g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 75mg
