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–+ servings
Pickle Cheesecake

How to Make Pickle Cheesecake – A Tangy Twist on Dessert

Pickle lovers, this one's for you! This Pickle Cheesecake is a bold, tangy, and creamy twist on traditional cheesecake. Made with a buttery cracker crust, rich cream cheese filling, and a hint of dill pickles, this unique dessert (or appetizer!) is sure to spark curiosity and delight!
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Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 3 hours
Total Time 4 hours
Course Dessert
Cuisine American
Servings 10 Slices
Calories 320 kcal

Ingredients
  

  • For the Crust:
  • 1 ½ cups crushed buttery crackers like Ritz or saltines
  • ¼ cup melted butter
  • ½ teaspoon garlic powder
  • ½ teaspoon dried dill
  • For the Filling:
  • 16 oz cream cheese softened
  • ½ cup sour cream
  • 2 large eggs
  • ¼ cup dill pickle juice
  • 1 tablespoon fresh dill chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ cup finely chopped dill pickles
  • For Garnish Optional:
  • Sliced pickles
  • Fresh dill
  • Drizzle of extra pickle juice

Instructions
 

  • Prepare the Crust
  • Preheat oven to 325°F (165°C).
  • In a bowl, mix crushed crackers, melted butter, garlic powder, and dill until combined.
  • Press the mixture firmly into the bottom of a 9-inch springform pan.
  • Bake for 8 minutes, then set aside to cool.
  • Make the Filling
  • In a large bowl, beat cream cheese until smooth.
  • Mix in sour cream, eggs, pickle juice, dill, garlic powder, onion powder, and salt until well combined.
  • Gently fold in the chopped pickles.
  • Bake the Cheesecake
  • Pour the filling over the crust and smooth the top.
  • Bake for 40-45 minutes, or until the center is set but slightly jiggly.
  • Let cool at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.
  • Garnish And Serve
  • Top with sliced pickles, fresh dill, and a drizzle of pickle juice, if desired.
  • Slice and enjoy!

Notes

  • Prefer a sweeter version? Add ¼ cup of sugar and reduce the salt.
  • Make it bite-sized: Use a mini muffin tin for mini pickle cheesecakes!
  • Storage: Store in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 320kcalCarbohydrates: 15gProtein: 6gFat: 26g
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