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Creamy Strawberry Pretzel Salad Cheesecake Bars

Creamy Strawberry Pretzel Salad Cheesecake Bars - featured image
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These bars combine a salty pretzel crust, a smooth and tangy cheesecake layer, and a bright, juicy strawberry topping for a quick and easy homemade dessert that’s perfect for gatherings.

Ingredients

Scale
  • 2 cups pretzels, crushed
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 8 ounces whipped topping, thawed
  • 4 cups fresh strawberries, sliced
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup boiling water

Instructions

  1. Preheat oven to 350°F (175°C). Crush 2 cups of pretzels finely using a food processor or by pounding in a zip-top bag with a rolling pin.
  2. Mix crushed pretzels with 6 tablespoons melted unsalted butter and 1/4 cup granulated sugar until well combined.
  3. Press mixture firmly and evenly into the bottom of a 9×13-inch baking pan. Bake for 8-10 minutes until golden and fragrant. Let cool completely.
  4. In a large bowl, beat 16 ounces softened cream cheese with 1 cup powdered sugar and 1 teaspoon vanilla extract until smooth and creamy.
  5. Gently fold in 8 ounces thawed whipped topping to keep mixture light and fluffy.
  6. Spread cheesecake layer evenly over cooled pretzel crust. Chill in refrigerator for 20-30 minutes.
  7. In a medium saucepan, combine 1/2 cup granulated sugar and 2 tablespoons cornstarch. Pour in 1 cup boiling water and stir continuously until thickened and clear (1-2 minutes). Remove from heat and let cool slightly.
  8. Slice 4 cups fresh strawberries. Once cornstarch mixture is cool but pourable, gently stir in sliced strawberries.
  9. Pour strawberry salad evenly over chilled cheesecake layer and spread gently with a spatula.
  10. Return pan to refrigerator and chill at least 4 hours or overnight to set layers.
  11. Slice into bars using a sharp knife dipped in hot water, wiping dry between cuts. Serve chilled.

Notes

Press pretzel crust firmly to avoid crumbling. Bake crust until golden to lock in crunch. Beat cream cheese thoroughly and fold whipped topping gently to keep cheesecake layer light. Stir cornstarch mixture continuously to avoid lumps and cool before adding strawberries to prevent mushy topping. Chill bars at least 4 hours or overnight for best results. Use frozen strawberries thawed and drained if fresh are unavailable. For gluten-free, substitute pretzels with gluten-free crackers or nuts. Dairy-free options include dairy-free cream cheese and coconut whipped topping.

Nutrition

Keywords: strawberry pretzel salad, cheesecake bars, creamy dessert, easy dessert bars, homemade dessert, pretzel crust, strawberry topping

Find it online: https://evabake.com/creamy-strawberry-pretzel-salad-cheesecake-bars-recipe-easy-homemade-dessert-bars/