These No-Bake Peanut Butter Pretzel Cheesecakes are the perfect combination of sweet and salty. Finely crushed pretzels are mixed with smooth peanut butter to form a yummy crust then topped with the most delicious, creamy, peanut butter cheesecake filling. For extra peanut butter punch, I drizzled them with a peanut butter ganache and topped them off with a swirl of whipped cream!
Mini no-bake cheesecakes are quite literally the perfect summer dessert. They are super easy to make – no oven required – and everyone gets their own perfectly portioned treat! Try these at your next Summer BBQ and I guarantee you will be the star of the show.
What you will need to make No-Bake Peanut Butter Pretzel Cheesecakes:
These No-Bake Peanut Butter Pretzel Cheesecakes require less than 10 ingredients and I bet you already have some in your kitchen!
Pretzels – You can use any variety, just make sure they are salted! I prefer the smaller pretzel twists because I think they look super cute on top of the cheesecakes, but really, most of the pretzels are just going to get crushed for the crust anyway!
Peanut Butter – Be sure to use smooth and creamy peanut butter as opposed to natural. I haven’t tested these with natural peanut butter, but I assume that the oil separation that occurs in the natural kind would result in a slightly different consistency within the cheesecake filling.
Cream Cheese – Brick-style cream cheese will work best for the cheesecake filling in this recipe. I have used full fat and low fat interchangeably so feel free to use either!
Sour Cream – I love adding a little bit of sour cream to my no-bake cheesecake fillings as I find it gives a nice tangy flavour. However, you could omit this if you do not have any on hand.
Peanut Butter Baking Chips – Peanut Butter baking chips are used in the super easy peanut butter ganache drizzle.
Heavy Whipping Cream – 35% Heavy Whipping cream is used in both the cheesecake filling and the peanut butter ganache. It makes for a light and fluffy cheesecake and a smooth ganache drizzle.
How to make No-Bake Peanut Butter Pretzel Cheesecakes:
Line a cupcake tin with cupcake liners. Set aside.
In a food processor, combine finely crushed pretzels, melted butter and peanut butter. Process until the consistency of the mixture is sort of sand-like.
Scoop about 1 1/2 tablespoons of the pretzel crumb mixture into each cupcake liner and press it down to form the crust. I used the bottom of a shot glass to make sure the crust was even and packed down.
In the bowl of an electric or handheld mixer fitted with the whisk attachment, whip together the cream cheese, peanut butter, vanilla extract and sour cream until smooth. Add in the powdered sugar and whip until combined.
Then add in the heavy whipping cream and whip on high until light and fluffy. About 3-5 minutes.
Scoop or pipe the cheesecake filling into the cupcake liners so that they are almost full to the top. You can use an offset spatula to smooth out the tops of the cheesecake filling or simply bang the pan on the counter.
Chill the cheesecakes in the fridge for at least 2 hours or overnight. If you are in a rush, you can also pop them in the freezer for an hour or so!
Peanut Butter Ganache
In a microwave-safe dish or measuring glass, combine the peanut butter baking chips and heavy cream. Microwave in 10-second increments, stirring in between, until fully melted and smooth. Let the ganache cool slightly before drizzling over chilled cheesecakes.
Feel free to top the cheesecakes with more fresh whipped cream and pretzels
More No-Bake Cheesecake recipes to try!
Make sure to tag me @cremedelacombe on Instagram and leave a review below if you make these No-Bake Peanut Butter Pretzel Cheesecakes. I love seeing what you bake! To pin this recipe and save it for later, you can use the button on the recipe card below.
No-Bake Peanut Butter Pretzel Cheesecakes
Course: DessertDifficulty: Easy10
servings30
minutes2
hoursThese No-Bake Peanut Butter Pretzel Cheesecakes are the perfect sweet and salty summer dessert! The pretzel crust is topped with smooth and creamy peanut butter cheesecake filling, drizzled with peanut butter ganache and a swirl of fresh whipped cream.
Ingredients
- Pretzel Crust
1 cup finely crushed pretzels
1/4 cup salted butter, melted
2 tablespoons creamy peanut butter
- Peanut Butter Cheesecake Filling
1 cup cream cheese, room temperature
1/4 cup creamy peanut butter
1/2 cup powdered sugar1/2 teaspoon vanilla extract
1 tablespoon sour cream
3/4 cup heavy whipping cream
- Peanut Butter Ganache
1/2 cup peanut butter baking chips
2 tablespoons heavy whipping cream
1/2 cup heavy whipping cream – for topping
Directions
- Line a cupcake tin with cupcake liners. Set aside.
- In a food processor, combine finely crushed pretzels, melted butter and peanut butter. Process until the consistency of the mixture is sort of sand-like.
- Scoop about 1 1/2 tablespoons of the pretzel crumb mixture into each cupcake liner and press it down to form the crust. I used the bottom of a shot glass to make sure the crust was even and packed down.
- In the bowl of an electric or handheld mixer fitted with the whisk attachment, whip together the cream cheese, peanut butter, vanilla extract and sour cream until smooth. Add in the powdered sugar and whip until combined.
- Then add in the heavy whipping cream and whip on high until light and fluffy. About 3-5 minutes.
- Scoop or pipe the cheesecake filling into the cupcake liners so that they are almost full to the top. You can use an offset spatula to smooth out the tops of the cheesecake filling or simply bang the pan on the counter.
- Chill the cheesecakes in the fridge for at least 2 hours or overnight.
- Peanut Butter Ganache
- In a microwave-safe dish or measuring glass, combine the peanut butter baking chips and 2 tablespoons of heavy cream. Microwave in 10-second increments, stirring in between, until fully melted and smooth. Let the ganache cool slightly before drizzling over chilled cheesecakes.
- Feel free to top the cheesecakes with more fresh whipped cream and pretzels
