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Home » Recipe Index » Summer Favorites

Strawberry Pretzel Dessert

Published: May 12, 2014 · Modified: Nov 15, 2024 by Olga · This post may contain affiliate links

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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. 

Strawberry Pretzel Salad-1-21

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 waterStrawberry Pretzel Salad-1-2

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. Strawberry Pretzel Salad-1-3Pour 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. Strawberry Pretzel Salad-1-4Press the pretzel mixture into the bottom of the prepared baking sheet. Strawberry Pretzel Salad-1-5Bake 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. Strawberry Pretzel Salad-1-6Gradually 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.) Strawberry Pretzel Salad-1-7

Strawberry Pretzel Salad-1-8Pour 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. Strawberry Pretzel Salad-1-13

Strawberry Pretzel Salad-1-14While the cream cheese layer is chilling, puree 2 lbs of the strawberries in a food processor. Strawberry Pretzel Salad-1-9Sprinkle the gelatin over the cold water in a large bowl and set aside for about 5 minutes, so that the gelatin softens. 

Strawberry Pretzel Salad-1-15Slice the remaining pound of strawberries and set aside.  Press the pureed berries through a fine mesh sieve.Strawberry Pretzel Salad-1-10

Strawberry Pretzel Salad-1-11Pour 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. Strawberry Pretzel Salad-1-12 Pour the hot strawberry mixture over the softened gelatin and whisk until all the gelatin is dissolved and evenly dispersed in the strawberry puree. Strawberry Pretzel Salad-1-16

Strawberry Pretzel Salad-1-17Add the sliced berries to the pureed berries. Strawberry Pretzel Salad-1-18Cool for about 30 minutes. Gently pour the strawberry mixture over the cheesecake layer and even it out into a smooth layer. Strawberry Pretzel Salad-1-19

Strawberry Pretzel Salad-1-20Place 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-1-21

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.

 

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Comments

  1. dina says

    July 04, 2014 at 8:03 am

    what a fun dessert!

    Reply
  2. Tanya says

    June 29, 2014 at 9:15 am

    Hi Olga, I made this last night and unfortunately my top strawberry layer never set. I followed the recipe exactly and just went back and reread all of the steps and it doesn't look like I missed anything so I'm not sure what went wrong. Maybe the strawberry mixture was too hot when I poured it over the gelatin? Would love to give this recipe another try just don't want to waste another 3lbs of strawberries.

    Reply
    • olgak7 says

      June 29, 2014 at 9:32 pm

      I don't know why it didn't set, Tanya. I've never had that happen before. I'm sorry it didn't work out for you.

      Reply
  3. Lorraine Klug says

    May 16, 2014 at 10:14 am

    This looks great. Has anyone tried it with Stevia? Mom is diabetic so just wondering.

    Reply
  4. natasha says

    May 14, 2014 at 11:20 am

    hi can u tell me where u bought ur food processor and whats the name of it

    Reply
    • olgak7 says

      May 14, 2014 at 4:01 pm

      I bought it online, Natasha.
      I have the same model that I have in my Shop.
      http://astore.amazon.com/olgsflafac-20/detail/B001FOPLHW

      Reply
  5. Gloria says

    May 14, 2014 at 4:13 am

    This sounds delicious and I can't wait to try it -- I can't help but wonder though -- since I LOVE chocolate covered strawberries and chocolate covered pretzels, how about topping this with a drizzle of chocolate? Has anyone tried that?

    Reply
    • olgak7 says

      May 14, 2014 at 3:55 pm

      I think it would work as long as the strawberry layer is completely set before you drizzle the chocolate on it. Be careful that the melted chocolate isn't too hot and you don't pour it on in a big stream or it will melt the strawberry gelatin layer.

      Reply
  6. Natasha says

    May 13, 2014 at 4:39 pm

    One of my favorite desserts!

    Reply
  7. NINA says

    May 12, 2014 at 9:23 pm

    Hi, Olga,
    Wow, I tried this desert at potluck last Christmas and REALLY like it.
    AND HERE WE NOW!!!
    THANKS MUCH.
    Perfect for our Sunday dinner

    Reply
    • olgak7 says

      May 12, 2014 at 10:46 pm

      That's great, Nina! Enjoy:).

      Reply
  8. blueberry says

    May 12, 2014 at 2:03 pm

    Hey Olga! Since I had all of the ingredients, I gave it a try right after you post it 😉 It turned out so delicious! I'm sure there will be no leftovers for tomorrow;) thanks for such great recipe!

    Reply
    • olgak7 says

      May 12, 2014 at 8:32 pm

      Wow, you're fast, blueberry! That's awesome that you enjoyed it. I am a huge fan of this dessert. I'll probably be making this all summer long.

      Reply
      • blueberry says

        May 13, 2014 at 2:22 am

        Yes, I was fast in making it and even faster eating eat 😉
        I didn't know what to do with strawberries this time and we had them for couple of days already. Guess what? You posted this recipe just on the right time!
        Do you think blueberries will work for this dessert?

        Reply
        • olgak7 says

          May 13, 2014 at 10:38 am

          What perfect timing! I love it.
          I've never tried it with blueberries myself, but it will probably work too.

          Reply

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