Name: No‑Bake Dill Pickle Cheesecake
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1½ cups crushed buttery crackers (like Ritz); 6 tablespoons melted butter; 1 tablespoon sugar; 16 oz cream cheese, softened; ½ cup sour cream; ¼ cup dill pickle juice; ¼ cup chopped dill pickles; ½ teaspoon garlic powder; ¼ teaspoon salt; ¾ cup whipped topping (like Cool Whip); Thin dill pickle slices (for garnish); Fresh dill sprigs (for garnish)

Jump to Recipe·Leave a Review

I’m excited to share this delightfully unconventional and savory dessert: a tangy, creamy no‑bake cheesecake infused with dill pickle flavor. It’s rich, refreshing, and sure to spark conversations with every forkful. No‑Bake Dill Pickle Cheesecake

Why I’ll Love This Recipe

I love how easy this is to pull together—just mix, chill, and serve. No baking or fancy equipment required, and the tangy pickle flavor adds a playful twist to a beloved classic. It’s perfect for spontaneous gatherings or when I want to surprise my guests with something totally unexpected.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

1½ cups crushed buttery crackers (like Ritz)
6 tablespoons melted butter
1 tablespoon sugar

For the filling:

16 oz cream cheese, softened
½ cup sour cream
¼ cup dill pickle juice
¼ cup chopped dill pickles
½ teaspoon garlic powder
¼ teaspoon salt
¾ cup whipped topping (like Cool Whip)

For garnish:

Thin dill pickle slices
Fresh dill sprigs

Directions

In a bowl, I mix the crushed crackers, melted butter, and sugar until well combined. I press the mixture into the bottom of a springform pan and chill for at least 15 minutes to set.
In another bowl, I beat the softened cream cheese until smooth. Then I add sour cream, dill pickle juice, chopped pickles, garlic powder, and salt, blending until smooth.
I gently fold in the whipped topping until the mixture becomes light and fluffy.
I spread the filling over the prepared crust and refrigerate for at least 4 hours—or ideally overnight—so it sets firmly.
When it’s time to serve, I remove it from the pan and garnish with thin pickle slices and dill sprigs.

Servings and timing

Servings: 8
Prep time: 20 minutes
Chill time: 4 hours
Total time: 4 hours 20 minutes

Variations

I like experimenting with a pretzel crust for an extra salty crunch, or adding finely chopped jalapeños for some heat. Swapping the whipped topping with whipped cream adds a more homemade touch. For a fun twist, I sometimes mix in shredded cheddar.

Storage / Reheating

I keep the cheesecake covered in the refrigerator, where it stays fresh for 3 to 5 days. Since it’s a chilled, no‑bake dessert, I don’t need to reheat it—just slice and enjoy it straight from the fridge.

FAQs

How do I make sure the cheesecake sets properly?

I always let it chill for at least 4 hours, but overnight works best. A firm, well-mixed cream cheese base helps it set perfectly.

What does dill pickle cheesecake taste like?

It’s tangy, creamy, and surprisingly refreshing. The dill pickles give it a bold twist, while the smooth texture keeps it rich and satisfying.

Can I prepare this cheesecake ahead of time?

Yes, I often make it the night before an event. It’s a great make-ahead dessert that only gets better as it chills.

What toppings work best for this cheesecake?

I love keeping it simple with thin dill pickle slices and fresh dill. For extra flavor, I sometimes add a touch of pickle relish or even a sprinkle of crushed crackers.

Can I freeze this cheesecake?

Yes, I can freeze it after it sets. I wrap it tightly and store it in the freezer for up to a month. When I’m ready to serve, I let it thaw in the fridge for several hours.

Conclusion

I adore how this No‑Bake Dill Pickle Cheesecake blends playful creativity with rich, savory flavor. It’s incredibly easy to make, a conversation starter at any gathering, and a must-try for any pickle lover like me.

No‑Bake Dill Pickle Cheesecake