Oh, my goodness! If you’re looking for a dessert that will make your heart sing and your taste buds dance, you’ve come to the right place! Today, I’m sharing my favorite recipe for an irresistible strawberry pretzel cheesecake. This delightful treat combines the sweet and tangy flavors of fresh strawberries with a creamy cheesecake filling, all nestled in a crunchy pretzel crust. It’s perfect for any occasion, whether you’re hosting a birthday party or just want to indulge in something sweet after a busy week of quick family dinners. Let’s dive in!
Why You’ll Love This Recipe
- It’s a unique twist on traditional cheesecake with a crunchy pretzel crust.
- Fresh strawberries add a burst of flavor and color, making it an elegant dessert.
- Perfect for special occasions or a sweet treat on a weeknight.
- Easy to make, with simple ingredients you probably already have at home.
- It’s a showstopper that will impress your family and friends!
Ingredients
To create this luscious strawberry pretzel cheesecake, you’ll need the following ingredients:
- 1 lb strawberries, leaves removed, cubed
- 1/2 c (118ml) maple syrup
- 1 tsp (5ml) lemon juice
- 1/4 tsp salt
- 2 c finely crushed pretzels (~ 4 c whole pretzels)
- 1/2 c (100g) maple sugar (sub with light brown sugar)
- 8 tbsp (113g) salted butter, melted (sub 1:1 with unsalted butter + 1/2 tsp salt)
- 1 tsp (5ml) vanilla extract
- 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
- 1/2 tsp salt
- 3/4 c (177ml) cold heavy whipping cream
- 1/3 -1/2 c (79-118ml) strawberry sauce liquid
- whole strawberry sauce pieces
- 1/2 c reserved crust
- 1 c fresh strawberries, quartered
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get to the fun part—making this delicious cheesecake! Follow these simple steps:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine the crushed pretzels, maple sugar, melted butter, and 1 tsp vanilla extract. Press this mixture firmly into the bottom of the prepared pan to form the crust.
- Bake the crust for about 10 minutes, then let it cool completely.
- In a large bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, vanilla bean paste, and salt, mixing until well combined.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Pour half of the cheesecake mixture over the cooled crust. Layer with half of the cubed strawberries and drizzle with some strawberry sauce. Repeat with the remaining cheesecake mixture, strawberries, and sauce.
- Chill the cheesecake in the refrigerator for at least 4 hours, or overnight for best results. Before serving, garnish with additional strawberries and a sprinkle of the reserved crust.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your strawberry pretzel cheesecake turns out perfectly:
- Make sure your cream cheese is at room temperature for a smooth filling.
- Use fresh strawberries for the best flavor and presentation.
- If you want to save time, you can use store-bought strawberry sauce.
- For a fun twist, try adding a layer of chocolate ganache on top!
- Don’t skip the chilling time; it helps the cheesecake set beautifully.
How to Serve
This cheesecake is stunning on its own, but you can elevate it even further with some creative cheesecake decoration. Here are a few ideas:
- Serve slices on elegant plates for a beautiful presentation.
- Top with a dollop of whipped cream and a whole strawberry for a heart-shaped cheesecake with strawberry topping.
- Drizzle extra strawberry sauce over the top for a pop of color.
- Pair it with a cup of coffee or tea for a delightful afternoon treat.
Make Ahead and Storage
This strawberry cheesecake on white plate is perfect for making ahead of time! Here’s how to store it:
- Cover the cheesecake tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 5 days.
- If you want to freeze it, wrap it well and store it in the freezer for up to 2 months. Thaw in the refrigerator before serving.
- For best results, add any toppings just before serving to keep them fresh.
And there you have it! A delicious, creamy, and utterly irresistible strawberry pretzel cheesecake that’s sure to impress. Whether you’re celebrating a special occasion or just treating yourself, this dessert is a must-try. Don’t forget to check out my other recipes like How to Make the Best Cheesy Broccoli in 15 Minutes for quick family dinners or Coconut Cake with Pineapple Filling: A Tropical Delight for Your Table for more sweet inspirations. Happy baking!
strawberry pretzel cheesecake
Ingredients
crust
- 2 cups finely crushed pretzels ~ 4 c whole pretzels
- ½ cup maple syrup
- 8 tbsp salted butter, melted sub with unsalted butter + 1/2 tsp salt
cheesecake filling
- 24 oz cream cheese, room temperature
- 2 tsp vanilla bean paste sub with vanilla extract
- ⅓ - ½ cup strawberry sauce liquid optional, for topping
- 1 c fresh strawberries, quartered
whipped cream and toppings
- ¾ cup cold heavy whipping cream
- ½ cup reserved crust
Instructions
- Combine crushed pretzels, maple syrup, and melted butter to form the crust. Press into a pan and chill.
- Cream together cream cheese, vanilla bean paste, and powdered sugar until smooth. Fold in melted white chocolate.
- Whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
- Spread strawberry sauce over the crust, then pour the cheesecake filling on top. Garnish with quartered strawberries and reserved crust pieces.
- Chill for at least 4 hours before serving.