No Bake Peanut Butter & Caramel Cheesecake with Pretzel Crust Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. The superstar key ingredient in this no-bake cheesecake is…. marshmallow cream! The superstar key ingredient in this no-bake cheesecake is…. marshmallow cream! In a million years, I would have never guessed it would make such a big difference in my no-bake cheesecake game, but it SO does. In the past, I’ve found myself avoiding no-bake cheesecakes, because they never seem to turn out quite right in the texture department. They’re always too soft, even a little runny. I couldn’t cut great, big, clean slices. I’d always end up spooning the stuff out of the pan. Somehow the marshmallow cream makes the biggest difference. This cut and felt very similar to an actual baked cheesecake, which I really, really loved. In place of a graham cracker crust that you may traditionally find under a cheesecake, I substituted a pretzel crust (like you would eat in a Strawberry Pretzel Jello Salad). It’s filled with creamy, decadent peanut butter cheesecake, and topped with dulce de leche. This one is a sure-fire crowd-pleaser! Continue to Content No Bake Peanut Butter & Caramel Cheesecake Yield: 8-12 slices The superstar key ingredient in this no-bake cheesecake is.... marshmallow cream! Print Ingredients For the Crust: 2 cups crushed pretzels 3/4 cup butter, melted 3 tablespoons white sugar For the Filling: 12 ounces (1 1/2 bricks) cream cheese, softened 1/2 cup creamy peanut butter 1/2 cup marshmallow cream 1/3 cup sugar 8 ounces Cool Whip 1 tsp vanilla For the Topping: 13.4 ounces La Lechera Dulce de Leche more pretzels if desired Instructions For the Crust: Preheat oven to 400ºF. Crush the pretzels into fine crumbs (either by hand or in a food processor). Mix with the melted butter and sugar. Line a 10-inch spring form pan with foil. Press the pretzel crust mixture into the bottom and up the sides of the pan. Bake for 10 minutes, then let cool completely. For the Filling: Use a hand mixer to beat together the cream cheese, peanut butter, marshmallow cream, and sugar. Gradually mix in the Cool Whip and vanilla until smooth. Pour into the cooled crust. Chill for at least 4 hours or until firm enough to cut (overnight is recommended). Top each slice with a spoonful of dulce de leche and pretzels.
Yes! I made a no-bake cheesecake today with marshmallow cream and it was so good! I just love the pretzel crust on this!
Wow, I think you made this just for me 🙂 PB, no-bake, dulce de leche, salty-and-sweet. So many of my fave things all in one! And gorgeous pics! And great to know it has a solid feel that resembles a baked cheesecake. I know what you mean about nobake versions tending to not be solid when you cut into them! pinned
I’m with you on the no-bake cheesecake. It’s so great to know that the marshmallow makes a difference! This looks fantastic.
Hubba, hubba! This cheesecake looks out. of. CONTROL! I love the idea of sweet and salty and dripping in dulce de leche. Pinned!
Is there any way of skipping the 10 minute baking of the crust? I usually tend to make no bake cheesecakes because I don’t have an oven… Julieta
I’ve never done it, but I think as long as you crush the pretzels very fine (and I’d consider adding an extra tablespoon of butter as well), I think you could probably get away with not baking it 🙂
No bake, PB, and cheesecake?! Yes, yes, and yes! I’m a cheesecake freak, but never tried marshmallow in it. I wanna make this now. Dangerous 🙂
