Description
A delicious no-bake strawberry pretzel dessert with a creamy cheesecake layer and a fruity topping.
Ingredients
Scale
- 2 cups crushed mini pretzel twists
- 1/4 cup granulated sugar
- 3/4 cup butter (melted)
- 8 ounces cream cheese (room temperature)
- 1 box (3 ounces) instant pudding mix (cheesecake flavor)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups heavy whipping cream (divided)
- 1 lb fresh strawberries (sliced, about 2 1/2 cups)
- 6 ounces strawberry jello (Two 3 ounce boxes)
- 1 cup boiling water
- 1 cup cold water
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9×13 baking pan with nonstick cooking spray.
- Add the 2 cups crushed mini pretzel twists and 1/4 cup granulated sugar to a medium mixing bowl. Stir until combined.
- Pour the melted 3/4 cup butter on top of the pretzels and stir until the butter coats the pieces.
- Pour the crust mixture into the bottom of the prepared 9×13 pan. Firmly and evenly press the crust into the bottom of the pan.
- Place in the preheated oven and bake for 15 minutes.
- In a large mixing bowl, add in the 8 ounces cream cheese. Beat using a hand mixer on medium speed until smooth. Scrape down the sides of the bowl.
- Add in the 3 ounce box instant pudding mix, 3/4 cup granulated sugar, and 1 teaspoon vanilla extract. Beat on medium until incorporated. Scrape down the sides of the bowl.
- Add in 1/2 cup of the heavy whipping cream and beat until completely combined. Scrape down the sides of the bowl.
- Add in another 1/2 cup of heavy whipping cream and beat until combined. Scrape down the sides of the bowl.
- Add in the remaining 3/4 cup of heavy whipping cream and beat until the mixture becomes thick and creamy, about 2 minutes.
- Spread the cheesecake mixture on top of the pretzel crust with an angled spatula, ensuring to cover all edges.
- Place in the fridge to chill for 30 minutes.
- Once chilled, add the 6 ounces strawberry jello and 1 cup boiling water to a medium bowl. Stir until dissolved.
- Add the 1 cup cold water to the mixture and stir. Once at room temperature, stir in the sliced strawberries.
- Pour the jello carefully over the cheesecake layer using the back of a spoon.
- Chill in the fridge for at least 4 hours, preferably overnight to set completely.
Notes
- This dessert is best served chilled and can be made a day in advance.
- Adjust the amount of sugar in the crust if desired for a less sweet base.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg