A better no-bake cheesecake, thanks to a pretzel twist. (Get it?)
Why? As a former no-bake cheesecake skeptic, I have a theory: It sounds too good to be true. Classic cheesecake, like most other cakes, starts as an inedible batter , which the oven transforms into a smooth, creamy, and set dessert. Most no-bake cheesecakes, on the other hand, more closely resemble the ingredient list for cream cheese frosting—cream cheese, granulated or powdered sugar, and heavy cream.Which is why this recipe is.
Now, about that crust. Most recipes use graham crackers, or other cookie friends . One Big-Little swap makes all the difference: salty pretzels. Blitzed up in a food processor and combined with butter and a little bit of sugar, these act just like graham crackers, but their malty-savory flavor balances the sweet filling.
It isn’t a classic cheesecake, by any means, but it’s a heck of a lot easier. And during this extra-sweaty summer, I’ll take any excuse I can get to
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