Chocolate Covered Pretzel No Bake Cheesecake
This Chocolate Covered Pretzel No Bake Cheesecake is a delightful blend of creamy, crunchy, and chocolaty goodness!
Servings: 8 servings
Ingredients
For the Crust:
- 3 cups Pretzel Twists
- 1.5 cups finely crushed pretzel crumbs
- 0.5 cups granulated sugar
- 6 tablespoons unsalted butter melted
For the Filling:
- 8 ounces Cream Cheese softened
- 0.5 cups granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping thawed
For the Ganache:
- 1 cup chocolate chips
- 0.5 cups heavy whipping cream
Instructions
Method:
- Step 1: Prepare the Pretzel Crust - Finely crush the pretzel twists in a food processor or by using a rolling pin. Combine the crushed pretzel crumbs, 1/2 cup granulated sugar, and melted butter in a mixing bowl until combined.
- Step 2: Form the Crust - Press the pretzel mixture into the bottom of a 9-inch springform pan and chill in the refrigerator.
- Step 3: Make the Cheesecake Filling - Beat softened cream cheese with an electric mixer until smooth. Gradually add in 1/2 cup granulated sugar and vanilla extract, mixing well. Fold in the thawed whipped topping until no streaks remain.
- Step 4: Assemble the Cheesecake - Pour the filling over the chilled pretzel crust, spread evenly, and refrigerate for at least 4 hours or until set.
- Step 5: Prepare the Chocolate Ganache - Heat heavy whipping cream until simmering, then stir in chocolate chips until melted and smooth.
- Step 6: Top the Cheesecake - Pour the ganache over the cheesecake and let it set for about 30 minutes in the refrigerator.
- Step 7: Serve and Enjoy! - Release the cheesecake from the springform pan, slice, and enjoy!
Equipment
- 9-inch springform pan
- Mixing Bowls
- Electric Mixer
- Rubber spatula
- Double boiler or microwave-safe bowl
Notes
- Make this cheesecake up to 2 days in advance for best flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Feel free to substitute gluten-free pretzels for a gluten-free option.