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Smooth and creamy no-bake cheesecake gets a salty/sweet kick from an unexpected pretzel crust! Top them any way you like - we went with assorted berries. Any which way, these mini bites are irresistible!

Pretzel Cheesecake Bites

Crust:

• 3 cups mini pretzel twists, crushed into crumbs (do this in the food processor, or seal pretzels in a large ziplock freezer bag and crush with a rolling pin)
• 1 stick butter, melted
• Mix well in a medium bowl. Mixture should hold together when pinched between your fingers.
• Press into a parchment lined 9x9 pan, and pop into the freezer while you make the filling.

Cheesecake:

• 20 oz cream cheese (2 and 1/2 8 oz bars)
• 1 1/2 cups whole milk Greek yogurt
• 3/4 cups sugar
• 1 Tbsp lemon juice

Instructions:

1. Blend well in a food processor until completely smooth.
2. Dissolve 2 envelopes (about 3 tsp) gelatin in 1/4 cup hot water, whisking until all gelatin is dissolved.
3. Add to the cheesecake mixture in the food processor and blend well.
4. Pour mixture over chilled crust, smoothing with a rubber spatula.
5. Refrigerate 4-6 hours (or overnight).
6. Cut into bite-sized squares, and top with berries (or chocolate drizzle, or single pretzels, or sprinkles, or maraschino cherries, you get the idea) and serve!