Sugar Free No-Bake Cheesecake With Pretzel Crust

  • Yield 8 servings


8 ounces Cream Cheese
1/3 cup Sweetener of Choice
8 ounces Whipped Cream
1 1/2 cups Pretzels
1/3 cup Butter
1 -- Fresh Fruit or Preserves of Choice



Place pretzels in a blender or food processor and pulse until you have coarse crumbs. Melt the butter in the microwave and mix the butter and pretzel crumbs together. Press the mixture into the bottom of a pie plate. (A drinking glass with a flat bottom is helpful for getting the crust flat and smooth.)
Mix softend cream cheese and sweetener together until thoroughly combined. Add whipped cream to the sweetened cream cheese. Spoon into pretzel crust. Add fresh fruit or a swirl of sugar free preserves if you choose. (To use the preserves to create a swirled cheesecake just add a some preserves to a microwave safe bowl with just a little water. Warm in the microwave for a short period of time, usually under 30 seconds, to thin. Then swirl into the cheesecake filling with a knife.) Refrigerate at least two hours before serving. (Cheesecake will remain soft.)



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