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    Home » Recipes » Desserts

    No-Bake Mini Cheesecakes in Pretzel Crust "Cups"

    UPDATED May 19, 2020 · PUBLISHED May 28, 2018 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    No Bake Cheesecake Recipe Pin

    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

    This no-bake cheesecake recipe is for cheesecake lovers who:

    • 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.

    We make no-bake Key Lime Dip and Cheesecake Stuffed Strawberries for the very same reasons!

    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!

    Jump to:
    • No-Bake Cheesecake Tips
    • Pretzel Crust "Cups"
    • Toppings Ideas
    • How to Freeze
    • 📋 Recipe

    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, 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:

    • Strawberries
    • Blueberries
    • Raspberries
    • Blackberries
    • Bananas
    • Cherries
    • Chocolate chips
    • Coconut flakes
    • Crushed candy
    • Crushed cookies, like Oreos
    • Sprinkles
    • Chocolate sauce
    • Caramel sauce

    We added strawberries and blueberries for this recipe which makes the recipe perfect for Memorial Day, Fourth of July and Labor Day!

    No-Bake Mini Cheesecakes topped with blueberries and strawberries, empty pretzel cups and bowls of berries

    How to Freeze

    The no-bake filling can be stored in the refrigerator after adding it to the cups. When you're ready to serve, place the mini cheesecakes in the refrigerator for several hours to defrost. For best results, add fresh fruit toppings just before serving.

    Please rate this recipe and tag @DinnerMom #DinnerMom on social media. We love to see and SHARE what you are cooking up!

    📋 Recipe

    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!
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 12 minutes minutes
    Assembly Time: 10 minutes minutes
    Total Time: 42 minutes minutes
    Servings: 12 cups
    Calories: 216kcal
    Author: Marjory Pilley

    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.
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    Nutrition

    Calories: 216kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 244mg | Potassium: 98mg | Fiber: 1g | Sugar: 19g | Vitamin A: 280IU | Vitamin C: 2.6mg | Calcium: 40mg | Iron: 0.9mg
    Nutritional and Food Safety Disclaimer

    No-Bake Mini Cheesecakes topped with blueberries and strawberries in pretzel crust cup

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      Recipe Rating




    1. christine

      June 10, 2014 at 8:58 am

      Great twist w/ the pretzel crust!

      Reply
    2. Amanda ( The Kitcheneer)

      June 10, 2014 at 10:06 am

      This looks amazing! Love the pretzel cups! So cute! This would make a great 4th of July dessert with red white and blue colors!

      Reply
    3. Lauren Kelly Nutrition

      June 10, 2014 at 10:48 am

      Pretzel crust? I'm in! These look awesome!

      Reply
    4. The Food Hunter

      June 10, 2014 at 10:48 am

      what a great idea

      Reply
    5. Julie

      June 10, 2014 at 10:57 am

      What an adorable idea! Perfect for picnics and dinner parties!

      Reply
    6. Ginny McMeans

      June 10, 2014 at 1:26 pm

      I love the no bake directions for this recipes. Really sounds delicious.

      Reply
    7. Kim Beaulieu

      June 10, 2014 at 3:19 pm

      I adore no bake recipes, and this one is absolutely perfect. Love the pretzel crust, the cups are way too cute.

      Reply
    8. Rose | The Clean Dish

      June 10, 2014 at 4:51 pm

      These pretzel cupcakes are so cute!! What a neat idea! I love no-bake recipes 🙂 Thanks for sharing!!

      Reply
    9. Stephanie @ Back For Seconds

      June 10, 2014 at 4:53 pm

      I am loving the pretzel cups! So cute!

      Reply
    10. Paula - bell'alimento

      June 10, 2014 at 5:14 pm

      Pretzel cups FTW! Yes.

      Reply
    11. [email protected] Mom

      June 10, 2014 at 5:36 pm

      What a cute idea for cups! A perfect portion too!

      Reply
    12. valmg @ From Val's Kitchen

      June 10, 2014 at 6:06 pm

      I love cheesecake, it is my favorite dessert. I am intrigued, I have never had it with a pretzel crust.

      Reply
    13. Lauren @ Healthy Delicious

      June 10, 2014 at 9:07 pm

      Sweet + Salty is one of my favorite flavor combinations, so I'm totally loving these. And I love them even more for being low fat!

      Reply
    14. Nancy [email protected]

      June 11, 2014 at 8:32 am

      I love anything no bake right now! This is such a great idea using pretzels!

      Reply
    15. Sarah Caron (Sarah's Cucina Bella)

      June 11, 2014 at 11:03 am

      Sounds delightful! I love the sweet/salty flavor combo too. And the fact that there's less guilt? That's totally awesome.

      Reply
    16. Angie | Big Bear's Wife

      June 11, 2014 at 4:49 pm

      Love the blueberries and strawberries together! Yum!

      Reply
    17. Deb@ Cooking on the Front Burner

      June 14, 2014 at 12:08 pm

      I love the combo of sweet and salty - great recipe for summer Marjory Pinned!

      Reply
    18. Arman @ thebigmansworld

      April 17, 2015 at 4:43 am

      Anything No Bake has my name on it and this looks delicious- Yum! Thanks Marjory!

      Reply
      • Marjory

        April 18, 2015 at 6:19 am

        Thank you so much!

        Reply
    19. Linda @ Food Huntress

      April 17, 2015 at 9:13 am

      I'll be making these. Looks so delicious!

      Reply
      • Marjory

        April 18, 2015 at 6:19 am

        I hope you enjoy them!

        Reply
    20. Janel from NellieBellie

      April 17, 2015 at 10:19 am

      These look amazing and anything that I don't have to bake is a winner winner in my book!! Yummy!

      Reply
      • Marjory

        April 18, 2015 at 6:19 am

        Thank you! I love a no-bake recipe too!

        Reply
    21. Amanda Finks

      May 28, 2018 at 5:41 pm

      5 stars
      I love how easy and yummy this recipe is. The salty sweet combo is the best!

      Reply
      • Marjory

        May 29, 2018 at 7:22 am

        Thank you!

        Reply
    22. Nellie Tracy

      May 28, 2018 at 7:45 pm

      5 stars
      I didn't have to try these to know I would love them, but WOW they seriously are amazing and my new favorites!

      Reply
      • Marjory

        May 29, 2018 at 7:21 am

        I'm so glad you like them!

        Reply
    23. Jane

      July 04, 2022 at 11:48 am

      5 stars
      I will make this using Snyder’s on Hanover gluten-free pretzels, for a completely gluten-free dessert. Can hardly wait!

      Reply

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