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No-bake Mini Cheesecakes in a pretzel crust that’s shaped into a cup are easy and festive! Dress them up with blueberries and strawberries for a patriotic, red, white and blue dessert! Or, come up with your own creation using the tips below.
No-Bake Mini Cheesecakes in Pretzel Crust Cups topped with blueberries and strawberries
Need the convenience of a 3 ingredient recipe. There’s no need to plan ahead, just keep a few items on hand and the cheesecake “fix” can be satisfied very quickly. Don’t have time to make a real cheesecake. Real cheesecake is the best (in my humble opinion.) But, it takes time and talent to make a cheesecake that doesn’t crack or in some way turn out just the way it should. On the other hand, it’s very hard to mess up this recipe. Want to make dessert ahead of time. You can freeze this recipe! We did it all the time at our meal assembly kitchen. Want to control the ingredients. Depending upon the products used, this recipe can be low-cal, low-fat, vegan and sugar-free.
Get easy, healthy recipes and tips to be spectacularly organized in the kitchen! The basic filling is perfect for trifles, full-sized cheesecakes or dip. Or, fill up a pretzel crust “cup” that has been healthified by swapping out butter for applesauce!
No-Bake Cheesecake Tips The no-bake filling is made by combining softened cream cheese, sugar, and whipped topping, such as Cool Whip.
Using a hand mixer, combine cream cheese and sugar until it’s light and fluffy Next, fold in the whipped topping. I usually give it a short whirl with the mixer again after this step just to be sure everything was well combined.
The filling thickens as it rests in the refrigerator. We suggest waiting at least an hour. Or, it can be made several days ahead of time.
Alternative: Fruit or other toppings can be folded into the filling at this point too!
PRODUCT VARIATIONS The nutritional information in the recipe card below is for full-fat ingredients. But, this basic recipe works for low-fat products, fat-free products, and even vegan substitutes.
For sugar substitutions, we recommend using a baking blend that substitutes one for one with sugar because of the bulk that is added. Other options may work but the yield will be much smaller.
If you’re used to a certain type of product, such as low-fat, then you will love the result. If you want a closer variation of the real deal, then stick to full-fat products.
No-Bake Mini Cheesecakes topped with blueberries in a pretzel cup
Pretzel Crust “Cups” We took a recipe for standard, buttery (and yes…very delicious) pretzel crust, such as this one by Southern Living and replaced the melted butter with apple sauce. It worked!
It’s less sweet and a just a tad chewier than the traditional version. But, it’s a very nice base for the creamy no-bake mini cheesecakes.
To make the little cups, press about 2 Tablespoons of the mixture into a cupcake tin coated with cooking spray. Bake the cups and allow them to harden before adding the cheesecake filling.
Pretzel crusts pressed into a muffin tip to make cups Toppings Ideas The fun thing about making mini-sized cheesecakes is that you don’t actually have to commit to a topping. Put out a topping bar, much like you would for an ice cream party. Some toppings to try:
No-Bake Mini Cheesecakes in Pretzel Crusts Dress up No-Bake Mini Cheesecakes in blueberries and strawberries to celebrate patriotic holidays.The pretzel crust shaped into cups swaps out butter for applesauce!
Ingredients Crust ▢2 cups finely ground pretzels Measure after chopping ▢¼ cup brown sugar packed ▢⅔ cup unsweetened applesauce Filling ▢8 ounces cream cheese softened ▢⅓ cup sugar ▢8 ounces whipped topping Topping ▢2 cup Your favorite berries such as strawberries, blueberries and raspberries, washed and sliced Instructions Preheat oven 350 degrees F. Combine pretzels pieces and brown sugar in bowl. Add applesauce to the dry mixture and stir to thoroughly incorporate. Place about 2 Tablespoons of the mixture in the well of a muffin tin that has been coated with cooking spray. Press mixture firmly to the bottom and sides. Bake in oven for 10-12 minutes or until cups begin to firm up and are slightly browned. Allow pretzels cups to rest in the muffin tin for several minutes and then remove to a wire rack to cool. To make the filling, add cream cheese and sugar to a large bowl. Using a hand mixer, beat and combine the cream cheese and sugar until it is light and fluffy, about 3 minutes. Fold in whipped topping and stir to thoroughly incorporate. To assemble, spoon creamy mixture into cups and top with berries. Keep dessert cups refrigerated until ready to serve.