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Strawberry Pretzel Crusted Cheesecake

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Get ready to fall in love with the perfect balance of sweet, salty, and creamy! This no-bake cheesecake layers a crunchy pretzel crust, velvety cheesecake filling, and a luscious strawberry topping. It’s a crowd-pleaser that will have everyone asking for seconds! The ultimate dessert for any occasion.

  • Total Time: 2 hour

Ingredients

Scale

For the Pretzel Crust:

  • 1 ¾ cups finely crushed pretzel thin pieces: The backbone of this unique crust, providing a satisfying crunch and a slightly salty bite to contrast the sweetness of the cheesecake.
  • 1/3 cup powdered sugar: Adds a delicate sweetness to the crust without overpowering the pretzel flavor.
  • 7–8 TBSP unsalted butter: Melted butter binds the pretzel crumbs together, creating a sturdy crust that holds up beneath the creamy filling.

For the Filling:

  • 2 1/2 lbs. (5 8 oz packages) cream cheese: The rich, tangy base of the cheesecake, making it luxuriously creamy.
  • 2 1/2 cups granulated sugar: Sweetens the filling without making it overly saccharine.
  • 2 TBSP flour: Helps stabilize the filling, ensuring a smooth, dense texture.
  • 5 eggs + 2 egg yolks: Adds structure to the cheesecake while maintaining that irresistible creaminess.
  • 1 TBSP vanilla extract: Enhances the sweetness and complexity of the cheesecake.
  • 1/3 cup freeze-dried strawberry powder + 1/2 cup strawberry jam: These provide the cheesecake with a vibrant strawberry flavor that beautifully complements the pretzel crust.

For the Strawberry Pretzel Streusel:

  • 3 ¾ cups pretzel thins: These add a crunchy, salty-sweet topping that mirrors the crust, tying the entire dessert together.
  • ⅓ cup milk powder: Gives the streusel a creamy richness.
  • 4 TBSP freeze-dried strawberry powder + 2 TBSP granulated sugar: More strawberry goodness to amp up the flavor, with a touch of sweetness to balance the saltiness of the pretzels.
  • 9 TBSP unsalted butter: Holds the streusel together, making it crumbly yet cohesive.

For the Whipped Cream:

  • 2 cups heavy whipping cream: Whipped into pillowy clouds, it provides a light and airy contrast to the dense cheesecake.
  • 6 TBSP powdered sugar: Sweetens the cream just enough.
  • 4 TBSP freeze-dried strawberry powder: Infuses the whipped cream with strawberry flavor and gives it a lovely pink hue.
  • Store-bought strawberry sauce: The perfect garnish, adding a final sweet flourish.

Instructions

1. Prepare the Pretzel Crust

Start by crushing pretzel thin pieces into fine crumbs. You can use a food processor or place them in a plastic bag and crush them with a rolling pin. Combine the crumbs with powdered sugar and melted butter in a large bowl. The mixture should resemble wet sand, holding together when pressed. Pour it into a 9-inch springform pan and press firmly into the bottom and up the sides to create a tall crust. The contrast between the crispy, salty crust and the creamy filling is what makes this cheesecake extra special.

Bake the crust at 325°F for 10 minutes. This step will give the crust an extra crisp texture, helping it stay sturdy once filled.

2. Make the Cheesecake Filling

While your crust is baking, cream the room-temperature cream cheese in a stand mixer until smooth and creamy. Gradually add in the sugar, ensuring the mixture is well combined. Next, add the flour, followed by the eggs and egg yolks one at a time, beating on low speed to prevent over-mixing.

After adding the vanilla extract, divide the batter into two parts. To one half, stir in the freeze-dried strawberry powder and strawberry jam until well incorporated. You’ll now have two batters: vanilla and strawberry.

To create a visually stunning cheesecake, alternate between the vanilla and strawberry batters. Start by pouring ½ cup of the strawberry batter into the center of the crust, followed by ½ cup of vanilla batter directly in the center of the strawberry batter. Continue this process, alternating batters to create concentric rings that will give the cheesecake a beautiful marbled appearance once sliced.

Place the springform pan inside a large roasting pan and pour hot water into the pan until it reaches halfway up the sides of the springform pan. This water bath will help the cheesecake bake evenly without cracking. Bake at 325°F for 1 ½ to 2 hours, or until the center is just set. Cool at room temperature before refrigerating for at least four hours, though overnight is best.

3. Make the Strawberry Pretzel Streusel

While the cheesecake cools, prepare the streusel topping. Preheat your oven to 275°F and line a baking sheet with parchment paper. Crush the pretzel thins into small pieces and mix with milk powder, freeze-dried strawberry powder, and sugar. Stir in melted butter to coat the pretzel pieces. Spread the mixture onto the prepared baking sheet and bake for about 20 minutes, or until crisp. Once baked, allow it to cool completely before using.

4. Whip the Strawberry Cream

To top off the cheesecake, whip the heavy cream using a stand mixer until soft peaks form. Add the powdered sugar and freeze-dried strawberry powder, continuing to whip until stiff peaks form. The freeze-dried strawberries give the cream a punch of strawberry flavor while keeping it light and fluffy.

Transfer the whipped cream into a piping bag and pipe it decoratively onto the chilled cheesecake. This creamy topping offers a light contrast to the dense, rich filling.

5. Assemble and Serve

Sprinkle the cooled strawberry pretzel streusel generously over the cheesecake, covering the whipped cream. Drizzle with store-bought strawberry sauce for a glossy, sweet finish.

Notes

1. Crust Troubleshooting:

If your pretzel crust mixture seems dry, don’t hesitate to add the full 8 tablespoons of butter. The butter ensures the crust holds together and doesn’t crumble apart when you slice the cheesecake.

2. Avoiding Cheesecake Cracks:

The key to a crack-free cheesecake is gentle handling and a water bath. Ensure that your cream cheese is fully at room temperature before mixing, and avoid over-beating the batter, which can incorporate too much air.

3. Strawberry Substitutions:

If you can’t find freeze-dried strawberries, you can substitute them with strawberry puree or fresh strawberries for the filling, but note that this will alter the texture slightly. For a more intense strawberry flavor, stick with the freeze-dried variety.

4. Storage:

This cheesecake stores beautifully. It will keep well in the refrigerator for up to five days. If you plan to make it ahead of time, you can prepare and bake the cheesecake up to two days in advance and add the streusel and whipped cream just before serving.

  • Author: Paula Susan
  • Prep Time: 1 hour 30 Minutes
  • Cook Time: 1 hour 30 Minutes

Find it online: https://www.valerierecipes.com/strawberry-pretzel-crusted-cheesecake/