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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Assembly Time 10 minutes
Total Time 42 minutes
Servings 12 cups
Calories 216kcal
Author Marjory Pilley



  • 2 cups finely ground pretzels Measure after chopping
  • 1/4 cup brown sugar packed
  • 2/3 cup unsweetened applesauce


  • 8 ounces cream cheese softened
  • 1/3 cup sugar
  • 8 ounces whipped topping


  • 2 cup Your favorite berries such as strawberries, blueberries and raspberries, washed and sliced


  • 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.


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