Description
A savory and tangy no-bake cheesecake infused with dill pickle flavor, offering a creamy and refreshing twist on a classic dessert. Easy to prepare and perfect for surprising guests.
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)
Instructions
- In a bowl, mix the crushed crackers, melted butter, and sugar until well combined. Press the mixture into the bottom of a springform pan and chill for at least 15 minutes to set.
- In another bowl, beat the softened cream cheese until smooth. Add in sour cream, dill pickle juice, chopped pickles, garlic powder, and salt, blending until smooth.
- Gently fold in the whipped topping until the mixture is light and fluffy.
- Spread the filling over the prepared crust. Refrigerate for at least 4 hours—or even better, overnight—to let it set firmly.
- When ready to serve, remove from the pan and garnish with thin pickle slices and dill sprigs.
Notes
- Chill overnight for best results.
- Try a pretzel or cookie crust variation.
- Add jalapeños or smoked salmon for a unique twist.
- Keep covered in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 3g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 60mg
