Easy Cheesecake with Pretzel Crust


Perfect for indoors, camping or when you need an easy to make, sweet treat in a hurry!


For the Crust:

For the Cheesecake Filling:


For the Crust:

  1. Pre-heat oven to 375 degrees or if camping, lite up ~ 27 coals, use 9 on bottom, 17 on top of 12″ Dutch Oven.  (Even easier, bring pre-made graham cracker pie crust.)
  2. Crush or pulse graham crackers (or crumbs), pretzels, and sugar to a fine crumb.
  3. Melt butter, then mix thoroughly into graham cracker mixture.
  4. Press into pie plate*.
  5. Bake in oven or Dutch oven for 8-12 minutes until brown and set.
  6. Remove and let cool.

Prepare the Cheesecake Filling:

  1. While crust is cooling, mix or blend together very soft cream cheese, whipped topping, vanilla, lemon juice, and powdered sugar.  (If you are doing this outdoors by hand, expect a chunkier result than if you used a food processor or mixer.)
  2. Once creamy, spoon into graham cracker crust, and gently smooth out.
  3. Chill for 1 hr. or if outdoors, dig in.
  4. Top with your favorite berries, fruit glaze if desired, or pie filling and enjoy.


*Since thickness of crust and filling can be so individualized, this recipe can be adapted to your personal preference: