Description
A delightful pairing of savory pickle flavors married with the rich, creamy texture of cheesecake.
Ingredients
Scale
- 1½ cups crushed buttery crackers (e.g., Ritz)
- 6 tbsp melted butter
- 1 tbsp sugar
- 16 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup dill pickle juice
- ¼ cup chopped dill pickles
- ½ tsp garlic powder
- ¼ tsp salt
- ¾ cup whipped topping
- Thin dill pickle slices for garnish
- Fresh dill sprigs for garnish
Instructions
- Begin by melting the butter until smoothly liquefied. In a mixing bowl, combine the crushed buttery crackers with the melted butter and sugar. Stir the mixture thoroughly to ensure every crumb is coated, resulting in a sandy texture that holds its shape when pressed. Pour this mixture into a 9-inch springform pan and press it down firmly with the back of a spoon. Your goal is a compact crust forming an even layer across the base. Place the pan in the refrigerator for about 15 minutes to allow the crust to solidify.
- Next, bring out your hand mixer or stand mixer and add your softened cream cheese to the mixing bowl. Beat the cream cheese on medium speed until it reaches a uniform and silky texture. Introduce the sour cream, dill pickle juice, chopped dill pickles, garlic powder, and salt. Continue blending until these ingredients mesh together into a cohesive and flavorful batter. Each component should be indistinguishable, merged into a creamy delight.
- Now, it’s time to fold in the whipped topping — a light touch is key here to preserve the airy texture of the topping. Using a rubber spatula, gently incorporate the whipped topping into your cream cheese blend. Then, retrieve your chilled crust and spread this luscious filling evenly over it. Smooth over the surface with the spatula, ensuring an even distribution.
- After spreading, cover the cheesecake with plastic wrap or a pan lid and place it back in the refrigerator. Allow it to chill for at least 4 hours, though overnight refrigeration is ideal to let it fully set.
- Once set, release the cheesecake from the springform pan. Adorn the top with thin slices of dill pickle and fresh dill sprigs for a visually stunning presentation. This final touch not only enhances the flavor but also elevates the cheesecake’s visual appeal, making it an enticing centerpiece.
Notes
Using regular cream cheese instead of low-fat will yield a richer and creamier filling. For best results, ensure that the whipped topping is thoroughly thawed and the cream cheese completely softened before mixing. The setting time is crucial for the no-bake cheesecake to firm up properly, allowing at least four hours is recommended. You can prepare this cheesecake in advance to save time on the day of your event.
- Prep Time: 30 minutes
- Cook Time: N/A (No-Bake)
- Category: Dessert
Nutrition
- Calories: Approx. 350 calories per serving
- Sodium: 450 mg
- Protein: 5 g