Strawberry Pretzel Cheesecake Recipe

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Nathaniel Published: February 21, 2021 Modified: May 31, 2021
Strawberry Pretzel Cheesecake Recipe

How To Make Strawberry Pretzel Cheesecake

The irresistible combination of strawberry jello and cream cheese on salty pretzel crust makes this pretzel cheesecake a hit for any season and occasion.

Preparation: 20 minutes
Cooking: 18 minutes
Chill and Cool Time: 4 hours 38 minutes
Total: 5 hours 16 minutes



  • cupsmini pretzel
  • 10tbspunsalted butter,melted
  • 8ozcream cheese,(2 pkg), at room temperature
  • cupspowdered sugar
  • 1tspvanilla extract
  • ½cupsour cream
  • 1cupwhipped cream
  • 2cupswater
  • 6ozstrawberry gelatin
  • 1lbstrawberry,hulled and sliced


  1. Preheat oven to 350 degrees F.

  2. Fill a gallon plastic bag with pretzels and use a rolling pin or meat mallet to crush the pretzels, creating a chunky texture.

  3. Combine crushed pretzels and butter in a mixing bowl and stir to combine. Place the pretzel mixture in the base of a 9-inch springform pan with the mixture to create the crust. Use a measuring cup to smooth the surface.

  4. Bake for about 10 minutes. Let cool to room temperature.

  5. Place cream cheese in a large bowl and mix with an electric mixer until cream cheese is smooth. Add in powder sugar, vanilla extract, and sour cream. Mix until combine. Use a spatula to scrape the sides of the bowl. Add in the whipped cream until the batter is thick and smooth.

  6. Pour the mixture into the 9-inch springform pan and spread with a spatula to cover the pretzel crust and create a flat even top. Transfer to the refrigerator to chill for about 30 minutes.

  7. Boil water in a medium saucepan over high heat. Once boiling, add the strawberry gelatin and stir for about 3 minutes, or until gelatin has dissolved. Remove from heat.

  8. Let the gelatin mixture cool for about 8 minutes or until room temperature. Add in strawberries and stir to combine.

  9. Remove the springform pan from the refrigerator and pour the strawberry mixture over it. Refrigerate for about 4 hours.


  • Calories: 511.29kcal
  • Fat: 23.81g
  • Saturated Fat: 13.54g
  • Trans Fat: 0.39g
  • Monounsaturated Fat: 6.11g
  • Polyunsaturated Fat: 1.55g
  • Carbohydrates: 57.49g
  • Fiber: 2.34g
  • Sugar: 19.19g
  • Protein: 19.21g
  • Cholesterol: 65.41mg
  • Sodium: 718.42mg
  • Calcium: 74.03mg
  • Potassium: 227.81mg
  • Iron: 2.60mg
  • Vitamin A: 211.34µg
  • Vitamin C: 23.29mg
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