No Bake Peanut Butter & Caramel Cheesecake with Pretzel Crust

The superstar key ingredient in this no-bake cheesecake is…. marshmallow cream!

No Bake Peanut Butter Cheesecake with Dulce de Leche and Pretzel Crust | www.somethingswanky.com

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.

No Bake Peanut Butter Cheesecake with Dulce de Leche and Pretzel Crust | www.somethingswanky.com

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!

No Bake Peanut Butter & Caramel Cheesecake

The superstar key ingredient in this no-bake cheesecake is.... marshmallow cream!

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

Directions:

For the Crust:
    1. Preheat oven to 400ºF.
    2. Crush the pretzels into fine crumbs (either by hand or in a food processor). Mix with the melted butter and sugar.
    3. 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:
  1. 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.
  2. Pour into the cooled crust.
  3. Chill for at least 4 hours or until firm enough to cut (overnight is recommended).
  4. Top each slice with a spoonful of dulce de leche and pretzels.

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