No Bake Walking Cherry Cheesecake

For camp we wanted a dessert that the kids could walk around and eat. Making non-cook low pro cheesecake is pretty easy so we tweaked the recipe a little and turned it into the classic walking cherry cheesecake by smashing GF pretzels and adding a dollop of canned cherry filling and whipped non-dairy cream. You can make the filling in advance but you have to assemble right before serving because the pretzels will get soggy. You can also use individual bags on mini Nilla wafers or make a parfait (with pretzels, Nilla wafers, graham cracker crumbles or whatever cookie you have on hand). Hope you enjoy this simple non-bake dessert!

No Bake Walking Cherry Cheesecake

For camp we wanted a dessert that the kids could walk around and eat. Making non-cook low pro cheesecake is pretty easy so we tweaked the recipe a little and turned it into the classic walking cherry cheesecake by smashing GF pretzels and adding a dollop of canned cherry filling and whipped non-dairy cream. You can make the filling in advance but you have to assemble right before serving because the pretzels will get soggy. You can also use individual bags on mini Nilla wafers or make a parfait (with pretzels, Nilla wafers, graham cracker crumbles or whatever cookie you have on hand). Hope you enjoy this simple non-bake dessert!

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 12 bag

Course: Desserts, Pies & Cobblers

Calories: 310.7

Ingredients Method Nutrition Notes

Nutrition

Serving: 1bag (152.5 g)Calories: 310.7kcalProtein: 0.747gPhe: 32.9mgPKU Exchanges: 2.19exch

Ingredients

  

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• 336 g Snyder’s Gluten Free Pretzel Sticks
• 1/2 cup Rice milk
• 2 So Delicious Coconut Yogurt
• 2 tablespoons Lemon Juice
• 1 Jell-o Cheesecake or Vanilla Pudding, Instant, dry mix only
• 13 1/2 tablespoons Violife Just Like Cream Cheese Original
• 1/4 cup Powdered Sugar
• 2 tablespoons Sour Cream
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 21 fluid ounces More Fruit Cherry Pie Filling
• 1 cup So Delicious CocoWhip

Method

 

1. Dissolve instant pudding in the rice milk and lemon juice. It will be thick, set aside. Add the cream cheese in a medium sized bowl. Whip for a minute to soften. Add in the powdered sugar. Whip until combined. Add in the yogurt, pudding mix, sour cream, vanilla and salt. Whip on medium for 3 to 4 minutes. Place bowl in the fridge and let set for at least 15 minutes.
2. While the pudding sets, gently crush the pretzels in the bottom of 12 individual sized bags. Snip off the tops of the pretzel bags and roll down the bags on top. Place them on a serving tray they can be propped up.
3. Evenly distribute the pudding filling amongst the bags, about 1/4 cup or 65 gm.
4. Evenly distribute the cherry pie filling amongst the bags, about 3 tablespoons or 50 gm.
5. Top with one heaping tablespoon (8 gm) of the cocowhip cream.
6. Serve with a spoon. Do not assemble until shortly before serving or the pretzels will get soggy!

Notes

If you are using a mini bag of Nilla wafers (28 gm) instead, please add 60 mg phe/1.4 gm protein to each serving. (You can also just add 1/2 the bag to reduce the phe/pro).

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