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a slice of strawberry pretzel salad on a blue plate

Strawberry Pretzel Salad

Course Dessert
Cuisine American
A buttery pretzel crust is topped with a decadent cream cheese filling, then topped with an irresistible layer of strawberries in strawberry jello. 
Prep Time 30 mins
Cook Time 10 mins
Total Time 5 hrs 40 mins
Servings 8 servings


Pretzel Crust

  • 4 cups small pretzels
  • 5 tbsp brown sugar light or dark
  • 1/2 cup unsalted butter melted

Cheesecake Layer

  • 8 oz cream cheese softened
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 cup sugar
  • 3/4 cup heavy whipping cream

Strawberry Jello Layer

  • 4 cups fresh strawberries washed, dried and sliced
  • 1/4 cup sugar
  • 1/2 cup cold water
  • 4 tbsp strawberry gelatin mixture straight from the box, to not follow the recipe on the box
  • 2 tbsp cornstarch


  • Preheat oven to 350 degrees F.


  • Place all pie crust ingredients into a food processor and process until the ingredients resemble the texture of wet sand. Press crust mixture into the bottom and of the sides of a well-greased 9" pie pan. Bake for 10 minutes. Allow to cool completely prior to filling.

Cheesecake Layer

  • To make filling, in a large bowl using an electric mixer, combine cream cheese, lemon juice, lemon zest and sugar until light and fluffy.
  • In a medium bowl, beat heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture just until combined, then spread into prepared pie crust. Chill in the refrigerator for 1 hour.

Strawberry Layer

  • In a medium saucepan, combine sugar, water, dry strawberry gelatin and cornstarch. Bring to boil over medium heat and let bubble for 1 minute. Remove from heat.
  • Place cleaned, sliced strawberries into a bowl, and pour strawberry glaze mixture over strawberries.Toss to coat strawberries in glaze. Let this mixture sit in the refrigerator for 45 minutes to thicken up a bit. Using a slotted spoon, layer strawberries mixture over the cheesecake layer, then drizzle the remaining sauce over the strawberries to the edges of the pie plate.
  • Refrigerate for at least 4 hours prior to serving.


* Spray the pan really well, or the pretzel crumble will stick. Also, a glass dish works nicely because you can see the beautiful layers, but any pie dish will do!
*This will keep for up to 5 days in the fridge. Or you may freeze it for up to 6 months. 


Calories: 397kcal | Carbohydrates: 32g | Protein: 3g | Fat: 30g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 121mg | Potassium: 182mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1072IU | Vitamin C: 44mg | Calcium: 64mg | Iron: 1mg
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