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:
Blend well in a food processor until completely smooth.
Dissolve 2 envelopes (about 3 tsp) gelatin in 1/4 cup hot water, whisking until all gelatin is dissolved.
Add to the cheesecake mixture in the food processor and blend well.
Pour mixture over chilled crust, smoothing with a rubber spatula.
Refrigerate 4-6 hours (or overnight).
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!
When it comes to preschool and kindergarten readiness, there is no magic formula to ensure a child’s success. Yet these are ways kids can hit the ground running.
When you hear about the relatively new emphasis on STEAM learning, you may wonder how that’s unlike the diversified studies from years past. Here's why it matters.
By our nature, humans must be problem solvers, but, that’s not to say problem solving always comes easily to adults—let alone children. Here's how to grow this skill.
ParentCo.
Author