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No Bake Mini Lemon Cheesecake with Pretzel Crust

Makes enough for 8 8oz containers (I used these bodega glasses)
Course Dessert
Servings 8 servings


  • 3 oz Lemon Gelatin Mix Jell-O
  • 1/2 cup boiling water
  • 3 cups pretzels (should make roughly 1 1/2 cups when crushed)
  • 6 tbsp melted unsalted butter
  • 2 tbsp sugar
  • 16 oz cream cheese room temperature
  • 3/4 cup powdered sugar sifted to ensure smoother clump-free cheesecake mixture
  • 1 tsp vanilla extract
  • 2/3 cup heavy whipping cream cold
  • 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.