Strawberry Pretzel Cheesecake Bars

These Strawberry Pretzel Cheesecake Bars combine the nostalgic flavors of strawberry pretzel salad with a rich baked cheesecake layer. Featuring a buttery pretzel crust, creamy cheesecake filling, and a fresh strawberry topping made without Jell-O, these bars are the perfect make-ahead dessert for summer gatherings.

Course Dessert

Cuisine American, midwest

Keyword creamy, make-ahead, strawberry pretzel salad cheesecake, summer, treat

Prep Time 30

Cook Time 45

Cooling Time 1 4

Servings Servings

Calories 307kcal

Author Bon Appeteach

Ingredients

Pretzel Crust

3 cups Finely Crushed Pretzels
1/2 cup Brown Sugar
12 tbsp Melted Butter

Cheesecake Layer

24 oz. Cream Cheese softened
3/4 cup Granulated Sugar
3 Eggs
1 tsp Vanilla
1/2 cup Sour Cream

Strawberry Topping

1 lb Diced Fresh Strawberries
1 lb Sliced Fresh Strawberries
1/2 cup Granulated Sugar
2 tbsp Lemon Juice
3 tbsp Cornstarch
1/3 cup Water
1 packet Unflavored Gelatin
1/4 cup Water to bloom the gelatin

Optional Pretzel Crunch Topping

1 cup Crushed Pretzels
2 tbsp Flour
2 tbsp Brown Sugar
2 tbsp Melted Butter

Instructions

Make the Pretzel Crust

Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper.
In a food processor, add the pretzels and pulse until very fine. Alternatively, place them in a plastic bag and finely crush with a rolling pin.

If the pieces are too large, the crust may become crumbly. Make sure they resemble the texture of sand.

In a medium bowl, combine the crushed pretzels, brown sugar, and melted butter until evenly mixed.
Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes.
Remove from the oven and allow the crust to cool completely.

Prepare the Cheesecake Layer

Reduce the oven temperature to 325°F.
In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
Add the eggs one at a time, mixing after each addition. Mix in the vanilla extract and sour cream until fully incorporated.
Pour the cheesecake batter over the cooled pretzel crust and spread into an even layer.
Bake for 30-35 minutes or until the center is just set.
Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Make the Strawberry Topping

In a medium saucepan, combine the diced strawberries, sugar, and lemon juice.
Cook over medium heat for 8-10 minutes, stirring occasionally, until the strawberries break down and release their juices. Use a spoon or a a potato masher to help macerate the strawberries if needed..
In a small bowl, whisk together the cornstarch and 1/4 cup of water to create a slurry.
Stir the slurry into the strawberry mixture and cook for 1-2 minutes until thickened.
Meanwhile, place the 1/3 cup of cold water in a small bowl and sprinkle the gelatin evenly over the surface in an even layer (do not dump it all in one spot or it will not work). Let sit for 5 minutes to bloom.
Remove the strawberry mixture from the heat and stir in the bloomed gelatin until fully dissolved.
Allow the mixture to cool for 15-20 minutes. If its too hot going over the cooked and cooled cheesecake it will ruin the cheesecake layer.
Carefully pour the strawberry mixture over the top of the cheesecake and smooth it out into an even layer.
Take the sliced strawberries and place them in an even layer across the top.
Refrigerate for at least 4 hours, or overnight, until fully set.

Optional Pretzel Crunch Topping

Preheat the oven to 350°F.
Combine the crushed pretzels, melted butter, flour and brown sugar in a small bowl.
Spread onto a parchment-lined baking sheet.
Bake for 5-7 minutes until lightly toasted.
Cool completely and sprinkle over the bars just before serving.

Notes

Add the pretzel crunch topping just before serving to maintain its texture.
Store leftovers covered in the refrigerator for up to 4 days.

Nutrition