This cheesecake is a no bake, freezer cheesecake made from a pretzel crust, creamy cheesecake filled with strawberry sauce, topped with fresh berries and pretzel crumbles.
Make the sweetend pretzel crust by crushing pretzels into a fine crumb. Mix with sugar and butter. Press into a lined 9" (23 cm) springform pan. Freeze for 20 min. to set.
Make the strawberry cheesecake filling by whisking cream cheese, powdered sugar, vanilla extract and strained strawberry sauce together until smooth and well combined.
In a seperate bowl, whisk heavy cream and melted white chocolate together until the consistency of thick yogurt. Fold the strawberry cream cheese mixture and cooked strawberries into the heavy cream mixture.
About 30 minutes before serving, remove the cheesecake from the freezer to sit at room temperature. Top with fresh strawberries and leftover pretzel crumbles.