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strawberry pretzel cheesecake

strawberry pretzel cheesecake

Megan
this strawberry pretzel cheesecake is salty, sweet, creamy and full of fresh strawberry flavor. it's a simple a no bake, freezer cake made from a salty pretzel crust, fresh strawberry sauce and a creamy cheesecake filling. top with fresh berries and leftover crust crumbles for a show stopping dessert!
5 from 4 votes
Prep Time 20 minutes
Cook Time 0 minutes
Freeze Time 6 hours
Total Time 6 hours 20 minutes
Course Celebrations, Dessert
Cuisine American

Equipment

  • medium sauce pan
  • food processor (or plastic bag)
  • 9" (23cm) springform pan
  • stand mixer with whisk attachment or hand mixer with beaters
  • parchment paper
  • plastic wrap

Ingredients
  

fresh strawberry sauce

  • 1 lb strawberries, leaves removed, cubed
  • ½ c (118ml) maple syrup
  • 1 tsp (5ml) lemon juice
  • ¼ tsp salt

no bake pretzel crust and topping

  • 2 c finely crushed pretzels (~ 4 c whole pretzels)
  • ½ c (100g) maple sugar sub with light brown sugar
  • 8 tbsp (113g) salted butter, melted sub 1:1 with unsalted butter + ½ teaspoon salt
  • 1 tsp (5ml) vanilla extract

no bake cheesecake filling

  • 2 oz. (113g) good quality white chocolate, melted
  • 24 oz. (675g) cream cheese, room temperature
  • 2 tsp (10ml) vanilla bean paste sub with vanilla extract
  • 1 c (125g) powdered sugar, sifted
  • ½ tsp salt
  • ¾ c (177ml) cold heavy whipping cream
  • ⅓ -½ c (79-118ml) strawberry sauce liquid
  • whole strawberry sauce pieces

cheesecake toppings

  • ½ c reserved crust
  • 1 c fresh strawberries, quartered

Instructions
 

fresh strawberry sauce

  • Add the strawberries, maple syrup, lemon juice and salt into a medium skillet. Heat over medium-high heat until the mixture begins to bubble.
    Once the mixture begins to bubble, lightly mash the berries to encourage them to release their juices. Cook down over medium-high heat for 6-8 minutes, stirring regularly. Once the mixture has thickened slightly (like a very runny preserve), remove from the heat.
    Pour the sauce into a heat proof container. Cool at room temperature for 5-10 minutes. Move the sauce to the fridge to cool down until needed in the recipe.

no bake pretzel crust

  • Line the bottom and sides of a 9" (23cm) springform pan with parchment paper. Set aside.
  • Place the pretzels in a food processor. Process in pulses until the pretzels resemble grains of sand. Pulse in the maple sugar until well combined with the crushed pretzels.
    Pour in the melted butter and vanilla extract. Process in pulses until the crust comes together in larger clumps. Pinch a little between your fingers. The mixture should hold together easily.
  • Reserve about ½ c of the crust mixture to use as a topping (chill in the fridge).
    Pour the remainder of the pretzel mixture into the lined 9" (23cm) springform pan. Evenly press the crust across the bottom. The crust will naturally go up the sides slightly. There is no need to create a side crust unless you want!
    Place the pan in the freezer to chill while you prepare the filling.

no bake cheesecake filling

  • In a small microwave safe bowl, melt the white chocolate in 20-30 second increments until fully melted. Set aside to cool slightly.
  • In a stand mixer fitted with a whisk attachment, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
  • Strain the cooled strawberry sauce liquid into the cream cheese, reserving the whole pieces to fold in after making the filling. Add vanilla bean paste, powdered sugar, and salt. Beat on low, increasing to medium speed until well combined and creamy.
  • Pour in the melted (cooled) white chocolate and heavy cream. Beat on medium, increasing to high speed until thickened to a medium firm peak (the peak will fold down). The consistency will look like a thicker yogurt.
  • Fold in the reserved whole pieces of berries from the strawberry sauce.
  • Pour into the chilled pretzel crust. Chill the entire cheesecake in the freezer for 2 hours. After 2 hours, wrap the entire pan in plastic wrap. Chill an additional 4 hours - overnight in the freezer. If freezing longer than 6 hours total, wrap the top with foil.

serving

  • About 30-45 minutes before serving, bring the frozen cheesecake to room temperature. Depending on the temperature of the room, this could happen faster, or take a little longer.
    Right before serving, top the cake with fresh berries and the reserved pretzel crust.
    strawberry pretzel cheesecake
Keyword freezer cakes, no bake cheesecake, no bake strawberry dessert, strawberry pretzel pie
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