Strawberry Pretzel Cheesecake

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This super easy Strawberry Pretzel Cheesecake feature a crisp buttery pretzel crust and a creamy no-bake strawberry cheesecake filling. The filling is made with a combination of tangy cream cheese, whipped cream and homemade strawberry jam. One bite and you'll be hooked on the sweet, salty and tangy combo!

No bake strawberry pretzel cheesecake decorated with whipped cream and strawberries are sliced on a serving plate.

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♡ Why You Will Love This Strawberry Pretzel Cheesecake
Ingredient Notes
Step-By-Step Instructions
💡 Tip
Substitutions & Variations
Storage
⭐️ Expert Tips
FAQ
More Strawberry Recipes...
♡ Did you try this recipe?
📖 Recipe

♡ Why You Will Love This Strawberry Pretzel Cheesecake

Easy to make. This is nearly a no-bake recipe, with the exception of the pretzel crust. It gets baked for 10 to 12 minutes to get nice and crisp. The rest of the components don't require any baking and come together quickly.
Bursting with strawberry flavor. The filling contains 16 ounces of fresh strawberries that are cooked down until sweet and jammy, so you won't be missing any strawberry flavor.
Salty and sweet combination. The salty and sweet combination is so addicting.
Creamy texture. The texture is much smoother and lighter than a baked cheesecake, that is very similar to a mousse. If you're looking for more no-bake cheesecake recipes, you'll love this funfetti cheesecake, blackberry honey cheesecake and strawberry shortcake cheesecake.

Ingredient Notes

Here are some notes about all the ingredients used in this Strawberry Pretzel Cheesecake. Quantities and full instructions are in the recipe card below!

Strawberry pretzel cheesecake ingredients which include, strawberries, brown sugar, white sugar, cornstarch, lemon, pretzels, butter, cream cheese bricks, powdered sugar, and heavy cream.

Strawberry Jam 🍓

Strawberries - I used fresh strawberries, but you can also use frozen strawberries.
White + Brown Sugar - Thickens and lightly sweetens the strawberry jam.
Lemon - We'll be using a combination of lemon zest and lemon juice to brighten up the jam.
Cornstarch - Helps to thicken the jam.

Pretzel Crust 🥨

Salted Pretzels - You can also use graham crackers for a more traditional cheesecake crust. Or make a mix of graham crackers with pretzels.
Brown Sugar - Lightly sweetens and binds the crust. I like using brown sugar rather than white sugar, because the molasses adds caramel notes to the crust.
Butter - Helps hold the crust together and adds flavor.

Cheesecake Filling 🎂

Cream Cheese - Make sure to use full-fat cream cheese blocks. Cream cheese in the tubs will be too soft and may not set properly.
Powdered Sugar - Will help stabilize the filling.
Heavy Cream - Heavy cream will be whipped to firm peaks and then folded into the filling.

*See recipe card for quantities.

Step-By-Step Instructions

Here are step-by-step photos and instructions on how to make this Strawberry Pretzel Cheesecake! Please find detailed instructions in the recipe card at the end of this post.

Diced strawberries, brown sugar, white sugar, cornstarch, lemon juice and lemon zest are in a small saucepan.

Step 1. In a small saucepan, add diced strawberries, white sugar, brown sugar, cornstarch, lemon zest and lemon juice.

Strawberry compote is cooked in a small saucepan until thickened.

Step 2. Place over medium heat and cook until the jam thickens. Allow to cool completely in the fridge.

Pretzels and brown sugar are processed in a food processor into fine crumbs.

Step 3. Finely pulse pretzels and brown sugar in food processor.

Melted butter is added to the pretzel and brown sugar mixture in the food processor.

Step 4. Add melted butter and continue pulsing until combined.

Pretzel crust is squeezed together in the palm of a hand.

Step 5. The mixture should hold without crumbling when squeezed together.

Pretzel crumbs are pressed into an 8 inch springform pan lined with parchment paper.

Step 6. Transfer crumbs into an 8 or 9-inch springform pan and press it into the bottom and up the sides of the pan. Bake at 350ºF (180ºC) for 10 to 12 minutes or until golden brown. Allow to cool completely.

Cold heavy cream is whipped until thickened to stiff peaks.

Step 7. In a medium mixing bowl, and using a hand mixer, whip cold heavy cream until firm peaks. Do not overmix. Set aside.

Softened cream cheese and powdered sugar are in a large glass mixing bowl.

Step 8. In a large mixing bowl, and using the same hand mixer (no need to wipe beaters), beat softened cream cheese and powdered sugar until smooth.

Cooled strawberry compote is added to the whipped cream cheese mixture in a glass bowl.

Step 9. Using a rubber spatula, fold in cooled strawberry jam until well combined.

Whipped cream is added to the bowl with cream cheese strawberry mixture.

Step 10. In 2 additions, gently fold whipped cream into strawberry cream cheese mixture until just combined.

Strawberry cheesecake filling is transferred to the cool pretzel crust.

Step 11. Spread the strawberry cheesecake filling into cooled crust. Cover and refrigerate for at least 8 hours. When ready to serve, garnish with whipped cream and fresh strawberries if desired. Enjoy!!

💡 Tip

For clean slices, wipe your knife clean in between each cut. Run the knife's blade under hot tap water or you can fill a tall container with hot tap water. Dip the knife's blade in, wipe and then slice. This will make it easier to slice though.

Substitutions & Variations

For the Strawberry Jam 🍓

Strawberries - I used fresh, but feel free to use frozen strawberries. You can cook it from frozen, without thawing. Once the fruit is soft, you can mash into smaller pieces. You'll need to increase your cook time. You can also make a variation and use raspberries, blueberries or blackberries.
Sugar - I used equal parts white and brown sugar. You can use all brown sugar or all white sugar.
Lemon - You can easily substitute with a lime or orange.

For the Crust 🥨

Pretzels - If you're not a fan of pretzels or do no have it in your pantry, you can use graham cracker, golden Oreo cookies, vanilla wafers or Biscoff cookies. You'll need to reduce the butter to ½ cup (113g). You can also make a combination of pretzels with other cookies.
Sugar - I used light brown sugar, but you can also use dark brown sugar or white granulated sugar.

Storage

Refrigerator - Strawberry pretzel cheesecake can be stored in an airtight container in the fridge for up 5 days.
Freezer - Freeze cheesecake slices on a baking sheet, uncovered until firm. Wrap individual slices in plastic wrap, then store in freeze bags. Thaw in the fridge overnight before serving.

A slice of no bake strawberry pretzel cheesecake decorated with whipped cream and strawberries are sliced on a dessert plate.

⭐️ Expert Tips

Crush the pretzel crumbs as fine as you can. It will be easier to slice through without falling apart.

Use cream cheese blocks, not cream cheese spread in a tub. Make sure your cream cheese is also at room temperature to ensure a smooth and lump free filling.

Use fresh lemon juice. Opt for freshly squeezed lemon juice for brighter and more vibrant flavor.

Do not reduce the sugar in the strawberry jam. There's only a total of ½ cup of sugar in the jam. Reducing the sugar will make it harder to thicken. If it's too watery, the filling won't set properly.

Chill the cheesecake for at least 8 hours for best result (the longer the better). This will give the cheesecake time to set more firmly.

FAQ

Can I make this strawberry pretzel cheesecake gluten-free?

You sure can! Just use gluten-free pretzels or cookies.

Can I use store-bought strawberry jam?

I haven't tried making this strawberry cheesecake this with store-bought jam, but I don't see why you couldn't. Keep in mind that store bought jam is a bit sweeter than homemade jam, so start with ⅔ cup and adjust as needed.

I don't have a springform pan, can I use other pans?

You can make a strawberry pretzel pie instead, by using a 9-inch (23 cm) pie dish. You can also use a regular 8 inch or 9-inch (20 or 23 cm) round/square pan.

Please note, depending on the size of pan, you may not need to use all the crumbs, as you may not be able to press it up the sides of the pan.

More Strawberry Recipes...

♡ Did you try this recipe?

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