No Bake Mini Lemon Cheesecake with Pretzel Crust
Makes enough for 8 8oz containers (I used
these bodega glasses
Lemon Gelatin Mix
(should make roughly 1 1/2 cups when crushed)
melted unsalted butter
sifted to ensure smoother clump-free cheesecake mixture
heavy whipping cream
optional whipped cream topping
I like using Cool Whip
optional lemon slices
Dissolve lemon gelatin mix into boiling water and set aside until it cools down to room temperature
Pulse the pretzels in a food processor to crush into crumbs. Make this as fine or as chunky as you'd like.
Combine pretzel crumbs, butter, and 2 tbsp sugar in a bowl.
Pack the pretzel crust mixture firmly into the bottom of your mini containers, then place containers in the freezer while you move on to the next steps.
Mix cream cheese, powdered sugar, and vanilla extract with a hand mixer until just combined.
Add jello mix and heavy whipping cream to the cream cheese mixture and mix until it thickens.
Pour cheesecake mixture on top of the pretzel crust in each container and chill in the refrigerator for at least 4 hours to set.
Optional: add a dollop of whipped cream and garnish with lemon half-slices before serving.
Try not to over-mix at any step if you want a denser texture. Over-mixing tends to loosen the cream cheese and make it lighter.