Creamy, tangy, and surprisingly addictive—this no-bake dill pickle cheesecake is the ultimate savory twist on a classic dessert. With a buttery cracker crust and briny pickle flavor, it’s a bold choice that’s sure to impress the pickle-lovers in your life.

Why You’ll Love This Recipe

• No oven required: A perfect summertime recipe—cool, creamy, and completely no-bake.

• Savory and unique: Ideal for adventurous eaters and dill pickle fanatics.

• Simple ingredients: Pantry staples with a fresh, tangy twist.

• Make-ahead friendly: Great for prepping a day before parties or potlucks.

Ingredients

For the Crust:

• 1½ cups crushed buttery crackers (like Ritz)

• 6 tablespoons unsalted butter, melted

• 1 tablespoon granulated sugar

For the Filling:

• 16 oz cream cheese, softened

• ½ cup sour cream

• ¼ cup dill pickle juice

• ¼ cup finely chopped dill pickles

• ½ teaspoon garlic powder

• ¼ teaspoon salt

• ¾ cup whipped topping (like Cool Whip or homemade stabilized whipped cream)

For Garnish:

• Thin dill pickle slices

• Fresh dill sprigs

Directions

Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 1 (9-inch) cheesecake

1. Make the Crust: In a bowl, mix crushed buttery crackers, melted butter, and sugar until evenly moistened.

2. Press into Pan: Firmly press mixture into the bottom of a 9-inch pie pan or springform pan. Chill while preparing the filling.

3. Make the Filling: In a large bowl, beat cream cheese until completely smooth.

4. Add Flavor: Mix in sour cream, dill pickle juice, chopped pickles, garlic powder, and salt until well blended.

5. Fold in Whipped Topping: Gently fold in the whipped topping with a spatula until smooth and airy.

6. Assemble: Spoon the filling over the chilled crust and smooth the top.

7. Chill: Cover and refrigerate for at least 4 hours, or until fully set.

8. Garnish & Serve: Top with thin dill pickle slices and fresh dill just before serving.

Tips & Variations

• Use a springform pan for a cleaner presentation when unmolding.

• Prefer it firmer? Add 1 teaspoon of unflavored gelatin (bloomed and melted) to the filling before folding in whipped topping.

• Want more crunch? Add finely chopped pickles or crushed crackers on top right before serving.

• Swap the crust: Try pretzels or saltines for a slightly different savory base.

Frequently Asked Questions

Can I use whipped cream instead of whipped topping?
Yes—use stabilized whipped cream to ensure the filling holds its shape.

Does it taste sweet or savory?
This is a savory cheesecake, though the crust has a slight buttery sweetness. The dominant flavors are dill, cream cheese, and tangy pickle juice.

How long will it keep?
Store covered in the fridge for up to 4 days. The crust may soften slightly over time.

Can I make it ahead?
Yes, it sets beautifully overnight. Just garnish before serving for the freshest presentation.

Final Thought

If you’re a fan of pickles and looking for something creative and crowd-startling (in the best way), this No-Bake Dill Pickle Cheesecake will be your new obsession. Creamy, cool, and unlike anything else at the table—it’s the savory showstopper no one saw coming.