Okay, I just made a Strawberry Pretzel Salad that pairs salty crunch with pillowy cheesecake so perfectly it will ruin every other dessert you were planning to bring.
I’m obsessed with Mini Strawberry Pretzel Salad Cheesecake because it’s loud, flaky, and ridiculous in the best way. I love the crunch of crushed salted pretzels against silky cream cheese and bright strawberry gel.
It tastes like summer on a table and belongs on every Summer Dessert Table I crash. I don’t pretend it’s delicate.
It’s bold, slightly salty, totally sweet, and perfect for parties where people fight over last bites. And yes I hoard the extra crumbs like a maniac.
Mini versions rarely make me this happy, but this one does. Zero regrets.
My mouth waters just thinking always.
Ingredients
- Crushed salted pretzels — crunchy, salty base that balances the sweet.
- Unsalted butter melted adds richness and helps the crust hold.
- Granulated sugar brings subtle sweetness and tames the salt.
- Cream cheese softened gives the cheesecake its creamy, tangy backbone.
- More granulated sugar sweetens the filling without feeling syrupy.
- Vanilla extract adds warm, familiar flavor notes you’ll recognize.
- Heavy whipping cream cold lightens the filling and makes it silky.
- Whipped topping optional, basically shortcuts fluffy texture with less fuss.
- Strawberry gelatin gives that glossy, fruity layer and pink color.
- Boiling water dissolves the gelatin, making it pourable and smooth.
- Cold water cools the gelatin so it sets properly, not runny.
- Fresh strawberries bring bright, juicy bursts and real fruit texture.
- Extra pretzel crumbs for sprinkling add crunch and rustic charm.
- Plus, the salty sweet combo keeps each bite interesting and fun.
Ingredient Quantities
- 2 cups crushed salted pretzels (about 6 ounces)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces (2 packages) cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 8 ounces whipped topping, thawed (optional, you can use instead of some whipped cream)
- 1 (6 ounce) package strawberry flavored gelatin
- 1 cup boiling water
- 1 cup cold water, or a little less if you like it firmer
- 2 to 3 cups fresh strawberries, hulled and sliced
- Extra pretzel crumbs for sprinkling, optional
How to Make this
1. Preheat oven to 350 F and grease a 9×13 inch pan or line a springform for a smaller batch; in a bowl mix 2 cups crushed salted pretzels, 6 tablespoons melted butter and 2 tablespoons granulated sugar until moistened, press firmly into the bottom of the pan and bake 8 minutes, then cool while you make the filling.
2. Beat 16 ounces softened cream cheese with 3/4 cup granulated sugar and 1 teaspoon vanilla extract until smooth and no lumps remain, scrape the sides cause lumps sneak back otherwise.
3. In a separate cold bowl whip 1 cup cold heavy whipping cream to stiff peaks; if you’re using 8 ounces whipped topping you can fold some of that in for extra volume and ease.
4. Fold about half of the whipped cream or the whipped topping into the cream cheese mixture to lighten it, then gently fold in the remaining cream until uniform and fluffy, don’t overmix or it’ll turn runny.
5. Spread the cream cheese layer evenly over the cooled pretzel crust, smoothing the top, then chill in the fridge while you prepare the strawberry gelatin layer so it sets faster.
6. Pour 1 cup boiling water over 1 (6 ounce) package strawberry flavored gelatin and stir until completely dissolved, then add 1 cup cold water (or a bit less if you want it firmer) and let the mixture cool to room temperature but not start to gel.
7. Hull and slice 2 to 3 cups fresh strawberries; arrange the slices on top of the chilled cream cheese layer, pressing them slightly so they sit flat.
8. Carefully pour the cooled but still pourable gelatin over the strawberries, try pouring slowly over a spoon to avoid splashes and to keep fruit in place; if gelatin begins to set too fast, let it warm a little more.
9. Refrigerate the whole thing for at least 4 hours, ideally overnight, so the gelatin firms and the flavors meld; cover loosely with plastic wrap once fully cooled to prevent fridge smells.
10. Before serving sprinkle extra pretzel crumbs if you like, cut into squares with a warm knife for cleaner slices, and enjoy the salty sweet creamy perfection.
Equipment Needed
1. 9×13 inch baking pan (or a springform pan for a smaller batch)
2. Medium and large mixing bowls
3. Electric hand mixer or stand mixer (or a sturdy whisk)
4. Measuring cups and measuring spoons
5. Rubber/silicone spatula for folding and scraping
6. Whisk or fork for dissolving gelatin
7. Saucepan or electric kettle to boil water
8. Cutting board and a sharp knife for hulling and slicing strawberries
FAQ
Mini Strawberry Pretzel Salad Cheesecake Recipe Substitutions and Variations
- Pretzels (2 cups crushed salted pretzels) — swap for crushed graham crackers or digestive biscuits for a sweeter crust; if you need gluten free, use gluten free pretzels or gf graham crumbs. Might need a touch less sugar then.
- Unsalted butter (6 tablespoons) — use melted coconut oil or light margarine if you want dairy free. Coconut oil will firm up more when chilled so press crust firmly before chilling.
- Cream cheese (16 ounces) — mascarpone or Neufchâtel work well; mascarpone gives a silkier, richer filling, Neufchâtel is lower fat so the texture is a touch looser.
Pro Tips
1. Chill the cream cheese well before you start or youll fight lumps and a runny filling later. If it still has bumps, zap it in the microwave 5 to 7 seconds, stir, repeat till smooth. Don’t overheat though or it gets greasy.
2. Press that pretzel crust really firmly and bake till it smells toasty, then cool completely. If the crust is loose the cream layer will seep in and the bars get soggy. For cleaner slices, put the pan in the freezer 15 minutes before cutting.
3. Let the dissolved gelatin cool to room temp before pouring it over the strawberries, but not so cool that it starts to gel. Pour slowly over the back of a spoon so you don’t float or move the fruit. If the gel sets too fast, warm it gently a few seconds in the microwave and try again.
4. Whip the cream to stiff peaks and fold gently into the cream cheese so it stays light. Overmixing deflates it and makes the whole thing runny. If you need easier folding use half whipped topping, half fresh cream, it holds structure and saves time.
Mini Strawberry Pretzel Salad Cheesecake Recipe
Okay, I just made a Strawberry Pretzel Salad that pairs salty crunch with pillowy cheesecake so perfectly it will ruin every other dessert you were planning to bring.
12
servings
461
kcal
Equipment: 1. 9×13 inch baking pan (or a springform pan for a smaller batch)
2. Medium and large mixing bowls
3. Electric hand mixer or stand mixer (or a sturdy whisk)
4. Measuring cups and measuring spoons
5. Rubber/silicone spatula for folding and scraping
6. Whisk or fork for dissolving gelatin
7. Saucepan or electric kettle to boil water
8. Cutting board and a sharp knife for hulling and slicing strawberries
Ingredients
-
2 cups crushed salted pretzels (about 6 ounces)
-
6 tablespoons unsalted butter, melted
-
2 tablespoons granulated sugar
-
16 ounces (2 packages) cream cheese, softened
-
3/4 cup granulated sugar
-
1 teaspoon vanilla extract
-
1 cup heavy whipping cream, cold
-
8 ounces whipped topping, thawed (optional, you can use instead of some whipped cream)
-
1 (6 ounce) package strawberry flavored gelatin
-
1 cup boiling water
-
1 cup cold water, or a little less if you like it firmer
-
2 to 3 cups fresh strawberries, hulled and sliced
-
Extra pretzel crumbs for sprinkling, optional
Directions
- Preheat oven to 350 F and grease a 9×13 inch pan or line a springform for a smaller batch; in a bowl mix 2 cups crushed salted pretzels, 6 tablespoons melted butter and 2 tablespoons granulated sugar until moistened, press firmly into the bottom of the pan and bake 8 minutes, then cool while you make the filling.
- Beat 16 ounces softened cream cheese with 3/4 cup granulated sugar and 1 teaspoon vanilla extract until smooth and no lumps remain, scrape the sides cause lumps sneak back otherwise.
- In a separate cold bowl whip 1 cup cold heavy whipping cream to stiff peaks; if you're using 8 ounces whipped topping you can fold some of that in for extra volume and ease.
- Fold about half of the whipped cream or the whipped topping into the cream cheese mixture to lighten it, then gently fold in the remaining cream until uniform and fluffy, don't overmix or it'll turn runny.
- Spread the cream cheese layer evenly over the cooled pretzel crust, smoothing the top, then chill in the fridge while you prepare the strawberry gelatin layer so it sets faster.
- Pour 1 cup boiling water over 1 (6 ounce) package strawberry flavored gelatin and stir until completely dissolved, then add 1 cup cold water (or a bit less if you want it firmer) and let the mixture cool to room temperature but not start to gel.
- Hull and slice 2 to 3 cups fresh strawberries; arrange the slices on top of the chilled cream cheese layer, pressing them slightly so they sit flat.
- Carefully pour the cooled but still pourable gelatin over the strawberries, try pouring slowly over a spoon to avoid splashes and to keep fruit in place; if gelatin begins to set too fast, let it warm a little more.
- Refrigerate the whole thing for at least 4 hours, ideally overnight, so the gelatin firms and the flavors meld; cover loosely with plastic wrap once fully cooled to prevent fridge smells.
- Before serving sprinkle extra pretzel crumbs if you like, cut into squares with a warm knife for cleaner slices, and enjoy the salty sweet creamy perfection.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 191g
- Total number of serves: 12
- Calories: 461kcal
- Fat: 33.2g
- Saturated Fat: 18.6g
- Trans Fat: 0.23g
- Polyunsaturated: 2.5g
- Monounsaturated: 11.8g
- Cholesterol: 75mg
- Sodium: 289mg
- Potassium: 146mg
- Carbohydrates: 47g
- Fiber: 1.1g
- Sugar: 30g
- Protein: 4.7g
- Vitamin A: 1167IU
- Vitamin C: 18.1mg
- Calcium: 62mg
- Iron: 0.5mg
