Quick & Easy No-Bake Cheesecake Recipe with Seasonal Fruit Topping and Pretzel Crust
Celebrate summer produce with an easy and quick no-bake cheesecake topped with fresh berries — the perfect dessert for when you don't want to turn on the oven!
- 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.
Calories: 590kcalCarbohydrates: 32gProtein: 8gFat: 49gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 165mgSodium: 527mgPotassium: 190mgFiber: 1gSugar: 15gVitamin A: 1902IUVitamin C: 1mgCalcium: 125mgIron: 1mg