Here’s a unique and tangy twist on a savory treat: No-Bake Dill Pickle Cheesecake! 🥒🧀
It’s creamy, herby, and full of pickle flavor — perfect as an appetizer, party dip, or quirky potluck showstopper.
🥒 No-Bake Dill Pickle Cheesecake (Savory Cheeseball-Style)
Ingredients:
Crust (optional — can be served crustless as a spread/dip):
- 1½ cups crushed butter crackers (like Ritz)
- 5 tbsp unsalted butter, melted
Filling:
- 2 (8 oz) blocks cream cheese, softened
- ½ cup sour cream
- ¾ cup finely chopped dill pickles
- 2–3 tbsp pickle juice
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper, to taste
- Optional: ½ cup shredded cheddar cheese or crumbled bacon for added richness
Topping (optional):
- Chopped pickles, dill, or crushed crackers
🧑🍳 Instructions:
1. Make the crust (if using):
- Mix crushed crackers with melted butter.
- Press into the bottom of a springform pan (6- to 8-inch) or pie dish.
- Chill in the fridge while you make the filling.
2. Mix the filling:
- In a large bowl, beat cream cheese until smooth.
- Add sour cream, pickle juice, garlic/onion powder, and dill. Mix well.
- Fold in chopped pickles (and cheese/bacon if using).
- Taste and season with salt and pepper.
3. Assemble:
- Spread filling evenly over the crust (or shape into a mound in a bowl for crustless).
- Smooth the top. Cover and chill for at least 4 hours, preferably overnight.
4. Serve:
- Top with chopped pickles or dill before serving.
- Serve with crackers, pretzels, bagel chips, or veggie sticks.
🧄 Flavor Tips:
- For a stronger bite, add a splash of hot sauce or more pickle juice.
- Want it firmer (like a sliceable cheesecake)? Add 1 tsp unflavored gelatin dissolved in warm water to the mix.
Want to turn this into mini bites or a cheeseball version? I can help with that too!