Here’s a No-Bake Dill Pickle Cheesecake recipe that’s savory, creamy, and packed with tangy pickle flavor — perfect as a quirky appetizer or a party centerpiece!
🧂 No-Bake Dill Pickle Cheesecake
🕒 Prep Time: 20 minutes
❄️ Chill Time: 4 hours (or overnight)
🍽️ Serves: 8–10
🧀 Ingredients:
For the Crust:
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1 ½ cups crushed buttery crackers (like Ritz or Club crackers)
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¼ cup melted unsalted butter
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1 tsp dried dill (optional)
For the Filling:
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16 oz (2 blocks) cream cheese, softened
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½ cup sour cream
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¼ cup mayonnaise
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1 cup finely chopped dill pickles
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1–2 tbsp pickle juice (to taste)
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1 tbsp fresh dill, chopped (or 1 tsp dried dill)
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½ tsp garlic powder
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½ tsp onion powder
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Salt & pepper, to taste
🍽️ Topping Ideas (optional):
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Chopped pickles
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Fresh dill sprigs
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Cracked black pepper
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Crushed crackers
🥣 Instructions:
1. Prepare the crust:
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Mix crushed crackers with melted butter and dill (if using).
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Press firmly into the bottom of a springform pan (6–8 inches) or pie dish.
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Chill in the fridge while you make the filling.
2. Make the filling:
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In a large bowl, beat cream cheese until smooth and fluffy.
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Mix in sour cream, mayo, garlic powder, onion powder, and dill.
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Stir in chopped pickles and pickle juice. Season with salt and pepper to taste.
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Mix until well combined and smooth.
3. Assemble:
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Spread the filling evenly over the chilled crust.
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Smooth the top with a spatula.
4. Chill:
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Cover and refrigerate for at least 4 hours or overnight until set.
5. Serve:
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Garnish with extra chopped pickles, dill, or crushed crackers before serving.
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Slice and serve cold with crackers, crostini, or fresh veggies.
💡 Tips:
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Add a handful of shredded cheddar for a cheesy twist.
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Swap mayo for Greek yogurt for a lighter version.
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Make mini versions in muffin tins with liners for bite-sized appetizers.