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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
minutes
Cook Time
12
minutes
minutes
Assembly Time
10
minutes
minutes
Total Time
42
minutes
minutes
Servings
12
cups
Calories
216
kcal
Author
Marjory Pilley
Ingredients
Crust
2
cups
finely ground pretzels
Measure after chopping
ΒΌ
cup
brown sugar
packed
β
cup
unsweetened applesauce
Filling
8
ounces
cream cheese
softened
β
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.
Nutrition
Calories:
216
kcal
|
Carbohydrates:
31
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Cholesterol:
21
mg
|
Sodium:
244
mg
|
Potassium:
98
mg
|
Fiber:
1
g
|
Sugar:
19
g
|
Vitamin A:
280
IU
|
Vitamin C:
2.6
mg
|
Calcium:
40
mg
|
Iron:
0.9
mg