Gretchen's table: Patriotic no-bake cheesecake with pretzel crust

Gretchen McKay, Pittsburgh Post-Gazette on

Published in Entertaining

Everyone expects to see red, white and blue at a Fourth of July celebration. This creamy dessert takes that patriotic color scheme to heart by combining a no-fuss cheesecake with the fruits of the season — strawberries and blueberries.

I'm a reluctant baker, especially in summer because my kitchen is not air-conditioned. So I love this mix-and-refrigerate recipe. And talk about simple: The filling has only cream cheese, ricotta and sugar.

Being a Pittsburgher, I know some guests might be disappointed if a summer party doesn't include our iconic strawberry pretzel salad for dessert. So I'm throwing them a salty-sweet bone with a crust made with Rold Gold thin pretzels instead of graham crackers.

I lined the springform pan with parchment to give me a little extra help getting the cheesecake out of the pan intact. If you don't have a stand mixer, use a hand mixer to beat the filling. Be sure to refrigerate it before serving for at least six hours or you could end up serving it in a bowl, with a spoon. (Trust me!)




PG tested

For crust

1 1/2 cups pretzel finely ground pretzel crumbs

1/4 cup white sugar


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