Strawberry Pretzel Dessert

This Strawberry Pretzel Dessert is a refreshing summer treat, featuring a crunchy pretzel crust, creamy cream cheese layer, and a fresh strawberry topping made with real berries. 

You might be familiar with the classic Raspberry Pretzel Jello dessert, which has been a popular crowd-pleaser for years. Well, this Strawberry Pretzel Dessert is a delicious twist on that beloved favorite—only it’s even more berrylicious. Instead of using flavored gelatin with a handful of berries, I’ve made the strawberry layer from crushed fresh berries and unflavored gelatin, which really lets the natural sweetness and flavor of the strawberries shine through. The result is a vibrant, fresh-tasting dessert that tastes like pure summer in every bite.

But it’s not just about the strawberries. The base of this dessert is a sweet and salty pretzel crust that adds a perfect crunchy contrast to the creamy layers above. The cream cheese layer is rich and smooth, providing just the right amount of tang to balance the sweetness of the fruit. Together, these layers create an incredible combination of textures and flavors—salty, sweet, creamy, and fruity—making each bite absolutely irresistible.

This dessert is so refreshing, light, and satisfying that it’ll quickly become one of your go-to summer treats. You can prep it ahead of time, so it’s perfect for busy days when you need a dessert that can be done ahead of time. This one is always a hit with my family and guests. 

Recipe adapted from Cook's Country

Ingredients:

Crust:

6 ½ oz. pretzel sticks (about 4 ½ - 5 cups)

¼ cup granulated sugar

12 Tablespoons butter, melted

Cheesecake Layer:

1 (8 0z) package cream cheese, softened

½ cup granulated sugar

1 cup heavy cream, chilled

Strawberry Layer:

3 lbs strawberries, fresh or frozen (if you're using frozen berries, defrost them first)

1 cup granulated sugar

¼ teaspoon salt

1 ½ Tablespoons unflavored gelatin

½ cup cold water

How To Make Strawberry Pretzel Dessert

Preheat the oven to 400 degrees Fahrenheit. Brush the bottom and slightly up the sides of a 13x9 inch baking pan with some of the melted butter. Pulse the pretzels and sugar in a food processor, about 15 pulses, until coarsely chopped. Pour in the melted butter and process for another 10 pulses, until the mixture is combined. There should still be small pieces of pretzel; don't obliterate the pretzels into sandy crumbs. Press the pretzel mixture into the bottom of the prepared baking sheet. Bake in the preheated oven for about 10 minutes. Cool for about 20 minutes. Meanwhile, using a whisk attachment on a standing mixer, or using a hand mixer, mix the softened cream cheese with the sugar. Gradually pour in the chilled heavy cream, increase the speed to high and whisk until there are soft peaks. (If you're nervous about this step and don't think that the heavy cream will thicken, mix the cream cheese and sugar and then whisk the heavy cream separately until soft peaks form and then fold the whipped cream into the cream cheese mixture. I've NEVER had any issues having the heavy cream whip up into a thick and voluminous texture if it's added to whipped cream cheese, so I always use this method.)

Pour the cream cheese mixture into the cooled crust, and spread it out into an even layer. Place in the refrigerator to set for about 30 minutes.

While the cream cheese layer is chilling, puree 2 lbs of the strawberries in a food processor. Sprinkle the gelatin over the cold water in a large bowl and set aside for about 5 minutes, so that the gelatin softens. 

Slice the remaining pound of strawberries and set aside.  Press the pureed berries through a fine mesh sieve.

Pour the strained berries into a small saucepan, add the sugar and salt. Bring the berries to just about a boiling point, when bubbles start to break at the surface, about 5 minutes.  Pour the hot strawberry mixture over the softened gelatin and whisk until all the gelatin is dissolved and evenly dispersed in the strawberry puree.

Add the sliced berries to the pureed berries. Cool for about 30 minutes. Gently pour the strawberry mixture over the cheesecake layer and even it out into a smooth layer.

Place in the refrigerator to set, about 4 hours. This is a wonderful recipe to make ahead of time, so take advantage of it and prepare it the night before you plan to serve it.

Strawberry Pretzel Salad

Olga Klyuchits

This Strawberry Pretzel Dessert is a refreshing summer treat, featuring a crunchy pretzel crust, creamy cream cheese layer, and a fresh strawberry topping made with real berries. 

Print Recipe Pin Recipe

Prep Time 5 hours hrs

Cook Time 15 minutes mins

Total Time 5 hours hrs 15 minutes mins

Course Sweets

Servings 10

Ingredients

  

Crust:

• 6 ½ oz. pretzel sticks about 4 ½ - 5 cups
• ¼ cup sugar
• 12 Tablespoons butter melted

Cheesecake Layer:

• 1 8 0z package cream cheese, softened
• ½ cup sugar
• 1 cup heavy cream chilled

Strawberry Layer:

• 3 lbs strawberries fresh or frozen (if you're using frozen berries, defrost them first)
• 1 cup sugar
• ¼ teaspoon salt
• 1 ½ Tablespoons unflavored gelatin
• ½ cup cold water

Instructions

 

• Preheat the oven to 400 degrees Fahrenheit. Brush the bottom and slightly up the sides of a 13x9 inch baking pan with some of the melted butter.
• Pulse the pretzels and sugar in a food processor, about 15 pulses, until coarsely chopped. Pour in the melted butter and process for another 10 pulses, until the mixture is combined. There should still be small pieces of pretzel; don't obliterate the pretzels into crumbs.
• Press the pretzel mixture into the bottom of the prepared baking sheet. Bake in the preheated oven for about 10 minutes. Cool for about 20 minutes.
• Meanwhile, using a whisk attachment on a standing mixer, or using a hand mixer, mix the softened cream cheese with the sugar.
• Gradually pour in the chilled heavy cream, increase the speed to high and whisk until there are soft peaks. (If you're nervous about this step and don't think that the heavy cream will thicken, mix the cream cheese and sugar and then whisk the heavy cream separately until soft peaks form and then fold the whipped cream into the cream cheese mixture. I've NEVER had any issues having the heavy cream whip up into a thick and voluminous texture if it's added to whipped cream cheese, so I always use this method.)
• Pour the cream cheese mixture into the cooled crust, and spread it out into an even layer. Place in the refrigerator to set for about 30 minutes.
• While the cream cheese layer is chilling, puree 2 lbs of the strawberries in a food processor. Sprinkle the gelatin over the cold water in a large bowl and set aside for about 5 minutes, so that the gelatin softens.
• Slice the remaining pound of strawberries and set aside.
• Press the pureed berries through a fine mesh sieve. Pour the strained berries into a small saucepan, add the sugar and salt. Bring the berries to just about a boiling point, when bubbles start to break at the surface, about 5 minutes.
• Pour the hot strawberry mixture over the softened gelatin and whisk until all the gelatin is dissolved and evenly dispersed in the strawberry puree.
• Add the sliced berries to the pureed berries. Cool for about 30 minutes.
• Gently pour the strawberry mixture over the cheesecake layer and even it out into a smooth layer.
• Place in the refrigerator to set, about 4 hours. This is a wonderful recipe to make ahead of time, so take advantage of it and prepare it the night before you plan to serve it.