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

Strawberry Pretzel Cheesecake

Lisa Flinn
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!
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Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 8 hours
Total Time 9 hours
Course Dessert
Cuisine American
Yields 8 to 9 Servings

Equipment

  • Saucepan
  • food processor
  • Mixing Bowls
  • Electric Mixer
  • Rubber Spatula
  • 8 or 9-inch (20 to 23 cm) Springform Pan

INGREDIENTS

Strawberry Jam

  • 16 Ounces Fresh or Frozen Strawberries hulled & chopped to medium dice
  • ¼ Cup (50g) White Sugar
  • ¼ Cup (50g) Brown Sugar
  • Fine Zest of ½ Lemon
  • 2 Tablespoons Fresh Lemon Juice
  • 1 Tablespoon Cornstarch

Pretzel Crust

  • 1 ¾ Cups (175g) Fine Salted Pretzel Crumbs
  • ¼ Cup (50g) Brown Sugar packed
  • ½ Cup + 2 Tablespoons (142g) Salted or Unsalted Butter melted

Cheesecake Filling

  • 16 Ounces (454g | 2 Blocks) Full-Fat Cream Cheese room temp
  • ¾ Cup (85g) Powdered Sugar
  • 1 ¼ Cup (170g) Heavy Cream cold
  • All of the Strawberry Jam (recipe from above)

Instructions
 

  • Make Strawberry Jam - In a small saucepan, add diced strawberries, white sugar, brown sugar, lemon zest, lemon juice and cornstarch. Bring to a simmer over medium heat and stirring occasionally, cook until most of the moisture has evaporated and the mixture has thickened. It should take 15 to 20 minutes. Transfer to a bowl and allow to cool completely in the fridge.
    16 Ounces Fresh or Frozen Strawberries
    ¼ Cup (50g) White Sugar
    ¼ Cup (50g) Brown Sugar
    Fine Zest of ½ Lemon
    2 Tablespoons Fresh Lemon Juice
    1 Tablespoon Cornstarch
  • Preheat Oven & Prep Pan - Preheat oven to 350ºF. Then, lightly grease and line the bottom & sides of an 8 or 9-inch (20 to 23 cm) springform pan. I used an 8-inch pan.
  • Make Pretzel Crust - Finely pulse pretzels and brown sugar in a food processor. Then add melted butter and continue to pulse until combined. The mixture should hold without crumbling when squeezed together.
    1 ¾ Cups (175g) Fine Salted Pretzel Crumbs
    ¼ Cup (50g) Brown Sugar
    ½ Cup + 2 Tablespoons (142g) Salted or Unsalted Butter
  • Bake Crust - Transfer crumbs to your prepared pan and using a straight-edged drinking glass, evenly press the crumbs into the bottom and up the sides of the pan. Bake for 10 to 12 minutes or until golden brown and let cool completely before filling. If you are pressed for time, place in the freezer for 20 minutes or until cooled.
  • Make Cheesecake Filling - In a medium mixing bowl, and using a hand mixer, whip cold heavy cream until you reach firm peaks. Do not overmix. Set aside.
    1 ¼ Cup (170g) Heavy Cream
    In a large mixing bowl, and using the same hand mixer (no need to wipe the beaters), beat softened cream cheese and powdered sugar until smooth. Next, using a rubber spatula, fold in cooled strawberry jam until incorporated.
    16 Ounces (454g | 2 Blocks) Full-Fat Cream Cheese
    ¾ Cup (85g) Powdered Sugar
    All of the Strawberry Jam (recipe from above)
    Then in 2 additions, gently fold whipped cream into the strawberry cream cheese mixture until just combined. Again, do not overmix.
  • Chill - Spread the strawberry cheesecake filling into the cooled crust. Cover and refrigerate overnight (8 to 12 hours).
  • Serve - Remove cheesecake by running a paring knife or thin metal spatula around the sides of the pan and remove the outer ring. Transfer the cheesecake onto a serving plate. Top with whipped cream and fresh strawberries if desired. Serve and enjoy!

Notes

Frozen Strawberries - If using frozen strawberries, you do not need to thaw them. Once the fruit softens, you can mash into smaller pieces. Your cook time will be much longer as well.
Pan Size - I used an 8-inch (20 cm) springform pan, but you can also use a 9-inch (23 cm) springform pan. Keep in mind that your cheesecake will not be as tall. You can also use a 9-inch pie dish.
Storage - Strawberry pretzel cheesecake can be stored in an airtight container in the fridge for up 5 days.
Keyword 8 inch cheesecake, no bake cheesecake, pretzel cheesecake, strawberry cheesecake, strawberry pie, strawberry pretzel pie
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