Mini Strawberry Pretzel Salad Cheesecake
A delicious blend of crunchy pretzel crust, creamy cheesecake filling, and sweet strawberry topping, perfect for family gatherings or special occasions.
Ingredients
For the Crust
- 1 cup crushed pretzels
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese, softened Make sure it's soft for easy blending.
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream (or whipped topping) Can be homemade or store-bought.
For the Strawberry Topping
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar Adjust based on strawberry sweetness.
Instructions
Prepare the Crust
- In a mixing bowl, combine the crushed pretzels, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press this mixture firmly into the bottom of your mini cheesecake pans or a 9-inch pie dish.
- Bake at 350°F (175°C) for about 10 minutes, then let it cool.
Make the Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually mix in the powdered sugar and vanilla extract until fully combined.
- Gently fold in the whipped cream until everything is well blended, keeping the mixture light and airy.
Assemble
- Pour the cheesecake filling over the cooled pretzel crust, spreading it evenly.
- Refrigerate for at least 2 hours to set.
Prepare the Strawberry Topping
- In a medium bowl, mix the sliced strawberries with the granulated sugar.
- Let the strawberries sit for about 10 minutes to release their juices and create a syrup.
Serve
- Once the cheesecake is set, top with the strawberry mixture just before serving. Enjoy!
Notes
Try using gluten-free pretzels for a gluten-free option. Use mascarpone cheese for a richer flavor. Let the cheesecake chill for the full 2 hours for best results. Avoid overmixing the whipped cream.