Description
A unique no-bake cheesecake featuring the tangy and savory flavors of dill pickles, with a creamy texture and crunchy crust that makes for a conversation-starting dessert.
Ingredients
- 1 1/2 cups crushed graham crackers
- 1/4 cup melted butter
- 2 packages (8 oz each) cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped (or more for garnish)
- 1/2 cup finely chopped dill pickles, plus extra for garnish
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1 tablespoon pickle juice
- Salt to taste (if necessary)
Instructions
- Prepare the crust by mixing the crushed graham crackers with melted butter. Press into the bottom of a springform pan and refrigerate for 15-20 minutes to set.
- In a large mixing bowl, beat together the softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
- Stir in Dijon mustard, garlic powder, onion powder, black pepper, and pickle juice until well combined.
- Gently fold in chopped dill pickles and fresh dill. Adjust with salt if needed.
- Pour the filling into the prepared crust and spread evenly with a spatula.
- Cover and refrigerate for at least 4-6 hours, or overnight, for the cheesecake to firm up.
- Once set, garnish with extra dill pickles and fresh dill before serving.
Notes
- For a different flavor, try using a crushed pretzel or savory herb cracker crust.
- Spicy dill pickles or a pinch of cayenne pepper can add heat to the cheesecake.
- Mascarpone cheese can be added to make the cheesecake extra creamy.
- Mini cheesecakes can be made using muffin tins or small jars for individual servings.
- Store in the refrigerator, tightly covered for up to 3-4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 460mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
