Daiquiri Chiffon Cheesecake with Pretzel Crust

Try this delicious pretzel crust cheesecake! You’ll be glad you did!

Daiquiri Chiffon Cheesecake with Pretzel Crust


  • 1 1/4 cups crushed pretzels
  • 1/2 cup white sugar
  • 3/8 cup butter, melted
  • 1 (8 ounce) package cream cheese
  • 1 1/2 cups milk
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1/2 cup lime juice
  • 1 teaspoon rum flavored extract
  • 2 teaspoons grated lime zest
  • 1 teaspoon grated lemon zest
  • 1 (8 ounce) container frozen whipped topping, thawed
  • lime zest, garnish (optional)
  • 2 limes, thinly sliced (optional)


1 Preheat oven to 400 degrees F (200 degrees C).

2 To Make Crust: In a medium bowl, combine pretzel crumbs, sugar and butter. Press mixture into the bottom and 1 3/4 inches up the side of a 9 inch springform pan.

3 Bake in preheated oven for about 10 minutes, or until firm and lightly browned. Remove from oven and let cool completely.

4 To Make Filling: Allow cream cheese to reach room temperature. In a large bowl, beat cream cheese until smooth. In a separate bowl, combine pudding mix and milk, then mix in with cream cheese. Beat in lime juice, rum extract and lime and lemon zest.

5 Fold 1/2 of the whipped topping into the mixture, then pour into cooled crust. Cover and refrigerate for at least 8 hours. Garnish with remaining whipped topping, lime zest and slices, if desired.


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