Strawberry-Pretzel Tart

Dig into a sweet-and-salty slice of dessert.

Total Time:
8 servings


Pretzel Crust
  • 2 c. Crushed Pretzels
  • 3/4 c. melted butter
  • 1/4 c. sugar
Cheesecake Layer
  • 8 oz. cream cheese, softened
  • 3/4 c. sugar
  • 1 tsp. vanilla
  • 1 1/2 c. whipped cream or Cool Whip
Strawberry Topping
  • 1/2 c. sugar
  • 1/2 c. water
  • 1 tbsp. corn starch
  • 1 1/2 tbsp. Strawberry Jell-O mix
  • 1 pt. fresh strawberries


  1. Make the Pretzel Crust: Preheat oven to 350 degrees F. In a large mixing bowl, stir together crushed pretzels, melted butter, and sugar until combined. Transfer to a 10” tart pan and press firmly using the bottom of a measuring cup. Bake 10 minutes and let cool completely.
  2. Make the Cheesecake Layer: Beat cream cheese until smooth. Add sugar and vanilla and beat until combined, then add heavy cream and beat until medium peaks form.
  3. Spread into cooled pretzel crust.
  4. Make the Strawberry Topping: In a small saucepan, combine sugar, water, and corn starch and bring to a boil. Boil 2 minutes, whisking constantly (mixture will thicken), then remove from heat. Add Jell-O and whisk until combined.
  5. Arrange strawberries in a single layer all over cream cheese layer, then pour over Jell-O mixture, covering each berry. Refrigerate until Jell-O is firm, 2 hours.


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