Ingredients
1 ½ cups crushed pretzels
½ cup melted unsalted butter
¼ cup granulated sugar (for crust)
2 (8 ounce) packages cream cheese, softened
1 cup granulated sugar (for filling)
1 cup whipped topping (like Cool Whip), thawed
2 (3 ounce) packages strawberry gelatin
2 cups boiling water
1 (10 ounce) package frozen strawberries, thawed and mashed
Instructions
Prepare the Pretzel Crust: Combine crushed pretzels, melted butter, and sugar in a bowl. Press into a 9×9-inch pan.
Make Cheesecake Layer: Blend cream cheese, 1 cup sugar, and whipped topping until smooth. Spread over crust.
Prepare Strawberry Layer: Bloom gelatin in boiling water, then stir in mashed strawberries. Let cool slightly until semi-set. Pour over cheesecake layer.
Chill until fully set (about 4 hours). Garnish with pretzel pieces if desired and serve.
Notes
Use Neufchâtel cheese for a lighter texture.
Ensure gelatin is semi-set but not fully solid when layered.
Store refrigerated for up to 3 days.
- Prep Time: 20
- Category: No-Bake Creamy Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1/8 of dessert)
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg