Print

Creamy Strawberry Pretzel Salad Cheesecake Bars

creamy strawberry pretzel salad cheesecake bars - featured image
Print Recipe

A quick and easy summer dessert featuring a salty pretzel crust, creamy cheesecake layer, and fresh strawberry salad topping. Perfect for picnics, potlucks, and backyard barbecues.

Ingredients

Scale
  • 2 cups pretzels, crushed (about 6 ounces)
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 3 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • Optional: 1/2 teaspoon almond extract

Instructions

  1. Preheat oven to 350°F (175°C). Crush pretzels finely using a food processor or rolling pin inside a sealed bag.
  2. In a medium bowl, combine crushed pretzels, melted butter, and 1/4 cup sugar. Press mixture firmly into bottom of 9×13-inch pan to form crust.
  3. Bake crust for 10 minutes, then remove and let cool completely.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (2-3 minutes).
  5. Gradually add 1 cup sugar and vanilla extract, mixing until combined.
  6. Add eggs one at a time, beating well after each addition.
  7. Mix in sour cream until fully incorporated.
  8. Pour cheesecake batter over cooled pretzel crust and smooth the top with a spatula.
  9. Bake cheesecake layer for 30-35 minutes until edges are set but center slightly jiggles.
  10. Let cheesecake cool to room temperature, then refrigerate at least 2 hours to set.
  11. While cheesecake chills, combine sliced strawberries, 1/2 cup sugar, lemon juice, cornstarch, and almond extract (if using) in a saucepan over medium heat.
  12. Cook, stirring frequently, until mixture thickens and becomes glossy (5-7 minutes). Remove from heat and cool completely.
  13. Spread cooled strawberry topping evenly over chilled cheesecake layer.
  14. Refrigerate for another hour to let flavors meld and topping set.
  15. Cut into bars and serve chilled. Store leftovers in refrigerator up to 4 days or freeze up to 2 months.

Notes

Let cream cheese sit at room temperature for 30 minutes before mixing to avoid lumps. Press pretzel crust firmly and bake before adding cheesecake layer to prevent sogginess. Avoid overbaking cheesecake to prevent cracks; edges should be set and center slightly jiggly. Cook strawberry topping gently to thicken and avoid watery topping. Chill bars thoroughly for best texture and flavor. For cleaner cuts, dip knife in hot water and wipe between slices.

Nutrition

Keywords: strawberry cheesecake bars, pretzel crust dessert, summer dessert, no-bake cheesecake, easy cheesecake bars, creamy cheesecake, strawberry salad topping

Find it online: https://fizzlefork.com/creamy-strawberry-pretzel-salad-cheesecake-bars-easy-recipe-for-summer-desserts/