Bake Believe’s No Sugar Added Chocolate Pretzel & Maple No Bake Cheesecake

Yield: 16 Servings

• Prep Time: 35 minutes
• Cooling Time: 6 hours
• Total Time: 6 hours, 35 minutes

Ingredients: For the Crust:

• ½ cup Bake Believe ^® Semi-Sweet Baking Chips
• 4 cups mini pretzels
• ¼ cup natural sugar alternative such as Swerve
• 10 tablespoons unsalted butter

For the Filling:

• 3 tablespoons water
• 2 teaspoons powdered unflavored gelatin
• 3 (8-ounce) packages cream cheese, softened
• ½ cup natural sugar alternative such as Swerve
• ½ cup natural maple syrup alternative such as Lakanto
• ¼ cup sour cream
• 1 ¼ cups heavy cream

For Garnish:

• ½ cup Bake Believe ^® Semi-Sweet Baking Chips
• 16 mini pretzels
• 1 teaspoon coconut oil

Instructions:

1. Place the 4 cups mini pretzels in a food processor and blend until finely ground, then transfer to a large bowl along with the ¼ cup sugar alternative.
2. Place the ½ cup semi-sweet baking chips and 10 tablespoons butter in a medium heat-proof bowl and microwave in 30 second intervals, stirring in between, until melted.
3. Pour the melted butter and chocolate mixture over the blended pretzels and stir to combine. Immediately press into a 9-inch spring form pan, pressing 1 inch up the sides. Transfer to the refrigerator while you prepare the rest of the cheesecake.
4. Place the 3 tablespoons of water in a small heat-proof bowl and sprinkle the gelatin over it, at little at a time. Set aside to allow the gelatin to bloom. Place a large bowl in the freezer to beat the heavy cream in later.
5. In a large bowl, beat together the cream cheese and ½ cup sugar alternative with an electric mixer until fluffy, about 3 minutes. Add the maple syrup alternative and sour cream and beat once more to combine.
6. Pour the 1 ¼ cups of heavy cream into the chilled bowl prepared earlier in the freezer. Beat the cream with an electric mixer until you achieve stiff peaks. Fold the whipped cream into the cream cheese mixture 1/3 at a time.
7. Heat the gelatin mixture in the microwave in 10 second intervals, stirring in between, or over a hot water bath until melted. Pour the gelatin mixture into the cream cheese mixture and immediately fold in. If you do not stir in the gelatin immediately, it may begin to gel and create chunks in the cheesecake.
8. Pour the cheesecake mixture into the prepared crust and smooth out the top. Gently press 16 mini pretzels into the cheesecake around the edge, one for each slice. Cover the cheesecake and chill in the refrigerator until firm, at least 6 hours and preferably overnight.
9. Run a knife along the edge of the cheesecake to loosen, then remove the side of the spring form pan.
10. Place the ½ cup semi-sweet chips and 1 teaspoon coconut oil in a small heat-proof bowl. Microwave in 30 second intervals, stirring in between, until melted.. Using a spoon, drizzle the chocolate over the cheesecake. Cut into 16 slices and enjoy!a small heat-proof bowl. Microwave in 30 second intervals, stirring in between, until melted.. Using a spoon, drizzle the chocolate over the cheesecake. Cut into 16 slices and enjoy!