Strawberry Pretzel No Bake Cheesecake
Indulge in the perfect combination of tangy strawberries, creamy cheesecake, and salty pretzel crust with this delightful no-bake dessert. Topped with a luscious strawberry sauce, this easy-to-make cheesecake is a refreshing summer treat that will leave your taste buds craving for more.
ingredients
- 2 cups crushed pretzels
- 3/4 cup melted unsalted butter
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh strawberries, diced
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- Additional fresh strawberries for garnish (optional)
steps
- 1.
In a bowl, combine the crushed pretzels, melted butter, and granulated sugar until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Place it in the refrigerator to chill.
- 2.
In a separate bowl, beat the heavy cream until stiff peaks form. Set aside.
- 3.
In another bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, and continue to beat until well combined.
- 4.
Gently fold in the whipped cream into the cream cheese mixture until fully incorporated.
- 5.
Spread the cream cheese mixture over the chilled pretzel crust evenly using a spatula. Return the pan to the refrigerator.
- 6.
In a saucepan, combine the diced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally until the strawberries soften and release their juices, about 10 minutes. Remove from heat and let it cool.
- 7.
Once the strawberry sauce has cooled, pour it over the cheesecake, spreading it out to the edges.
- 8.
Refrigerate the cheesecake for at least 4 hours or until set. For best results, let it chill overnight.
- 9.
When ready to serve, remove the sides of the springform pan and transfer the cheesecake to a serving plate.
- 10.
Garnish with additional fresh strawberries if desired. Slice and enjoy!
