With temperatures heating up and small, safe summer gatherings on the rise, I thought this month’s recipe needed to be something easy and cool: meet the no-bake cheesecake! This recipe is the perfect throw-together dessert, ideal for impromptu gatherings or for the days when you do not want to turn on the oven. Since smaller gatherings seem to be the safest bet for getting together these days, these individual-sized treats not only take 20 minutes at most to make, they save you from having a half-eaten cheesecake lying around (not that there’s anything wrong with that…).
No-bake cheesecakes aren’t a brand new idea by any means, but this recipe adds some fun twists that will help you to set yours apart. This recipe uses pretzel crumbs in place of the traditional gram cracker crust. I love my sweets with a little savory pause—cheesecake benefits from this savory texture that perfectly compliments the rich, smooth cheesecake base. Another way this recipe makes sure everyone gets what they want is by setting up a topping bar to accompany your cakes. I made blueberry and strawberry toppings with my recipe, but I’m pretty sure any fruit will complement the cheesecake.
Quick & Easy No-Bake Cheesecake Recipe with Seasonal Fruit Topping and Pretzel Crust
- 3 tbsp butter melted
- 1 1/2 cups pretzel crumbs
- 16 oz cream cheese room temperature
- 1 1/2 cups whipping cream chilled
- 1/3 cup sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Fresh berries for optional toppings, such as blueberries and strawberries
- In a food processor, pulse pretzels until desired texture are reached; some more significant pieces are fine, but don’t leave them all too big. Next melt butter and cool slightly. Mix into the pretzel crumbs, making sure the butter is completely incorporated. Fill the bottom of your jars about 1/2 an inch with the pretzel crust, making as even a layer as you can.
- Once the jars are prepared, in a large bowl using a hand mixer, beat the cream cheese down until it is completely smooth. Add in the vanilla, lemon juice, and sugar until just in combined. In a separate bowl, whip together the chilled heavy cream. Once stiff, fold the cream into the cream cheese mixture until well combined. This could take a bit, but don’t over mix or be too rough. You don’t want to deflate the air from the whipped cream.
- Once combined, you can either use a pastry bag and pipe to fill the jars or spoon the filling in. Either way is acceptable; using a piping bag does produce a cleaner result if that matters to you. Finally, smooth down the tops with the back of a spoon and chill until ready to serve.
These jars should last covered in the refrigerator for about three days, making it a great make-ahead dessert!
You might also enjoy these delicious seasonal recipes:
Summer is here and the stone fruits are soon to follow! *celebration emoji* This month, I am sharing a recipe that has a special place in my kitchen: PIE! The best peach pie recipe, to be specific. This homemade peach pie combines the classic flavors of peach pie with a fun, herbaceous twist that’s just tooooo good.
During the warmer months of summer, I crave the freshness of vegetables. It’s often all I want, but spring offers that unique middle. This time of the year is when you still desire something comforting while also wishing to partake in the available fresh produce. For all of those reasons, today I’m sharing a spring garden galette. It is flexible, adaptable to whatever might be in season near you, and it can quickly be served as a main course.