{"id":19731,"date":"2018-05-23T05:00:10","date_gmt":"2018-05-23T12:00:10","guid":{"rendered":"http:\/\/www.homeyohmy.com\/?p=19731"},"modified":"2018-05-23T13:51:43","modified_gmt":"2018-05-23T20:51:43","slug":"no-bake-mini-lemon-cheesecake-with-pretzel-crust","status":"publish","type":"post","link":"https:\/\/www.homeyohmy.com\/no-bake-mini-lemon-cheesecake-with-pretzel-crust\/","title":{"rendered":"No Bake Mini Lemon Cheesecake with Pretzel Crust"},"content":{"rendered":"

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O’s birthday is this weekend and one of the first things that comes to mind when I think about his favorite things is cheesecake.\u00a0 We’re always looking for an excuse to make the New York style recipe I typically use, but the meticulous prep and water bath baking involved contributes to it being a pretty rare event.\u00a0 This is yet another moment where I don’t feel like doing all that work, so I set out to try a simpler no bake version instead with the bonus of being pre-portioned into irresistibly sized miniature adorableness.<\/p>\n

Without the baking, the result is not as cakey and dense, but more light and whipped and still very delicious with the added bonus of being easier to make.\u00a0 I went with a lemon flavor not only because it’s a personal favorite for desserts but because it’s very Spring\/Summer and that feels pretty appropriate right now.\u00a0 It’s fresh and bright and robust in lemon flavor, so if you’re a fellow lemon lover then I probably don’t need to encourage you to try this.\u00a0 Paired with my favorite kind of crust, PRETZEL, this is basically my perfect dessert.<\/p>\n

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

No Bake Mini Lemon Cheesecake with Pretzel Crust<\/h2>\n
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Makes enough for 8 8oz containers (I used these bodega glasses<\/a>)<\/span><\/div>\n
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Course: <\/span>Dessert<\/span><\/div><\/div>\n
Servings: <\/span>8<\/span> servings<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>
  • 3<\/span> oz<\/span> Lemon Gelatin Mix<\/span> Jell-O<\/span><\/li>
  • 1\/2 <\/span> cup<\/span> boiling water<\/span><\/li>
  • 3<\/span> cups<\/span> pretzels<\/span> (should make roughly 1 1\/2 cups when crushed)<\/span><\/li>
  • 6<\/span> tbsp<\/span> melted unsalted butter<\/span><\/li>
  • 2 <\/span> tbsp<\/span> sugar<\/span><\/li>
  • 16<\/span> oz<\/span> cream cheese<\/span> room temperature<\/span><\/li>
  • 3\/4<\/span> cup<\/span> powdered sugar<\/span> sifted to ensure smoother clump-free cheesecake mixture<\/span><\/li>
  • 1<\/span> tsp<\/span> vanilla extract<\/span><\/li>
  • 2\/3<\/span> cup<\/span> heavy whipping cream<\/span> cold<\/span><\/li>
  • optional whipped cream topping<\/span> I like using Cool Whip<\/span><\/li>
  • optional lemon slices<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Dissolve lemon gelatin mix into boiling water and set aside until it cools down to room temperature<\/span><\/div><\/li>
    • Pulse the pretzels in a food processor to crush into crumbs.  Make this as fine or as chunky as you'd like.<\/span><\/div><\/li>
    • Combine pretzel crumbs, butter, and 2 tbsp sugar in a bowl.<\/span><\/div><\/li>
    • Pack the pretzel crust mixture firmly into the bottom of your mini containers, then place containers in the freezer while you move on to the next steps.<\/span><\/div><\/li>
    • Mix cream cheese, powdered sugar, and vanilla extract with a hand mixer until just combined.<\/span><\/div><\/li>
    • Add jello mix and heavy whipping cream to the cream cheese mixture and mix until it thickens.<\/span><\/div><\/li>
    • Pour cheesecake mixture on top of the pretzel crust in each container and chill in the refrigerator for at least 4 hours to set.  <\/span><\/div><\/li>
    • Optional: add a dollop of whipped cream and garnish with lemon half-slices before serving.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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      Notes<\/h3>
      Try not to over-mix at any step if you want a denser texture.\u00a0 Over-mixing tends to loosen the cream cheese and make it lighter.<\/span><\/div><\/div>\n<\/div><\/div>\n

      sources<\/h1>\n
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