Crazy Good Strawberry Pretzel Salad Cheesecake Recipe
This Strawberry Pretzel Salad Cheesecake perfectly combines a creamy cheesecake texture, a buttery pretzel crust, and a sweet strawberry topping, making every bite a dessert dream. Inspired by the summer strawberry pretzel salad that EVERYONE loves, this cheesecake version proves that some desserts can be tweaked a tiny bit and still be perfect.
If you’re a fan of baked cheesecakes, be sure to try our RumChata Cheesecake and this Lemon Cheesecake Recipe. You can also try this Easy No Bake Cheesecake to give your oven a break!
Table of contents
Why You’ll Love This Recipe
- Classic flavors: There’s no denying it tastes just like the old fashioned stawberry salad!
- In-season strawberries: Adding the ripe strawberries on top really brings out the flavor.
- Bakery style: This easy cheesecake looks like it came straight from the bakery!
- Make-ahead recipe: You can save time by making it in advance.
- Great for holidays and parties: Share with your family and friends!
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. The printable recipe card below has all the listed measurements.
Variations
- Use freeze-dried strawberries: Add a little crunch to the top by using freeze-dried strawberries instead of fresh.
- Add chocolate: Drizzle a little melted chocolate all over.
- Graham cracker crust: If you don’t want to use a pretzel crust, you can swap it out for a graham cracker one.
- No bake: Make a no-bake version by using a no-bake cheesecake filling.
Instructions
The full instructions are listed on the printable recipe card below.
1. Add the crushed pretzels to a bowl.
2. Mix the crust ingredients together until coated.
3. Add the cream cheese to a mixing bowl and beat until creamy.
4. Adding the rest of the cheesecake ingredients and mixing.
5. Prepare the strawberry topping.
6. After baking the cheesecake and crust, let it cool, then add the strawberry topping.
Expert Tips
- Chill: Make sure that the cheesecake is fully chilled and cooled before adding the strawberry topping.
- Pretzels: Use a food processor to crush the pretzel sticks easily and quickly.
- Have patience: The chilling process and being patient are important for this recipe, as the jello needs time to firm up. Be patient with the process – it’s worth it!
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Absolutely! This would be super good with fresh blueberries or blackberries as well. The key is to use fruit that is in season for the best flavor.
Cover the cheesecake or store it in an airtight container and keep it in the fridge. Eat within 5 days of making it. We don’t recommend freezing this recipe because the texture will change as it thaws.
More than likely, you didn’t let it chill long enough for it to get firm. If it starts falling apart when you’re slicing it, put it back into the fridge and give it a little bit more time.
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Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Crazy Good Strawberry Pretzel Salad Cheesecake Recipe
Ingredients
- 1 cup graham cracker crumbs
- 1 cup crushed pretzels
- ½ cup butter melted
- ¼ cup granulated sugar
Cheesecake Filling:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 tablespoon vanilla extract
- ½ cup sour cream
Strawberry Topping:
- 1 6 oz package strawberry Jello
- 2 cups boiling water
- 2 cups sliced fresh strawberries
Garnish:
- Whipped cream or Cool Whip
- Whole strawberries
- Pretzels
Instructions
- Preheat the oven to 325° degrees.
- Grab a mixing bowl and mix graham cracker crumbs, crushed pretzels, melted butter, and sugar. Mix well.
- Press the mixture into the bottom of a 9-inch springform pan.
- Put the pan in the oven and bake for 8–10 minutes. Let the crust cool slightly.
- To make the cheesecake filling, grab a large mixing bowl and beat cream cheese until smooth and creamy.
- Add the sugar and mix until combined.
- Add the eggs one at a time, mixing after each addition.
- Mix in vanilla extract and sour cream until smooth.
- Pour cheesecake filling over the top of the cooled crust.
- Put the pan in the oven and bake for 55–65 minutes, or until the center is mostly set with a slight jiggle.
- Turn the oven off and crack the oven door open slightly.
- Let the cheesecake cool in the oven for 1 hour.
- Move the cheesecake to the refrigerator and chill until fully cooled.
- To make the strawberry toppings, grab a bowl and whisk the strawberry Jello with boiling water until fully dissolved.
- Let the mixture to cool slightly.
- Stir in the sliced strawberries.
- Leave the cheesecake inside the springform pan.
- Pour the strawberry mixture over the top of the chilled cheesecake.
- Put the pan into the fridge for several hours or overnight until the topping is fully set.
- Top the cheesecake with whipped cream swirls, whole strawberries, and pretzels before serving.
- Serve chilled.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
