Description
A delicious layered dessert combining cheesecake and strawberry flavors with a pretzel crust.
Ingredients
Scale
- For the crust:
- 2 cups pretzel crumbs, approximately 4 cups pretzel sticks
- 4 tablespoons butter, melted
- 3 tablespoons granulated sugar
- For the cheesecake filling:
- 4 8-ounce packages cream cheese, room temperature
- 1 1/4 cup granulated sugar
- 1 tablespoon vanilla bean paste, or pure vanilla extract
- 4 large eggs, room temperature
- 1/2 tablespoon lemon extract
- 4 ounces creme fraiche, or sour cream
- For the strawberry gelatin:
- 2 3-ounce packages strawberry gelatin
- 2 cups boiling water
- 2 cups diced fresh strawberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix pretzel crumbs, melted butter, and sugar for the crust.
- Press the mixture into the bottom of a 9x13 inch baking dish.
- Bake for 10 minutes, then allow to cool.
- In a large bowl, beat cream cheese until smooth.
- Add granulated sugar, vanilla, eggs, and lemon extract. Mix until well combined.
- Stir in creme fraiche or sour cream until smooth.
- Pour the cheesecake filling over the cooled crust.
- Bake for 50-60 minutes or until the center is set.
- In a separate bowl, dissolve strawberry gelatin in boiling water.
- Stir in diced strawberries and let it cool slightly.
- Once the cheesecake layer is set, pour the strawberry mixture on top.
- Refrigerate for at least 4 hours or until fully set.
- Slice and serve chilled.
Notes
- Make sure all ingredients are at room temperature before mixing.
- Use fresh strawberries for best flavor.
- Let the dessert chill overnight for optimal results.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Mini Strawberry Pretzel Salad Cheesecake, dessert, cheesecake, strawberries