Strawberry Cheesecake Salad with Pretzels

INTRODUCTION

Strawberry Cheesecake Salad with Pretzels is a sweet and crunchy dish that people love at parties and family dinners. It mixes soft cream cheese, fluffy pudding, real strawberries, and crunchy candied pretzels into one bowl. You can make it fast and it looks bright and fresh on a table. Serve it at a picnic, bring it to a potluck, or put it on a holiday dessert table. It pairs well with warm drinks, so try it with a festive drink like a festive holiday coffee blend for a full sweet and warm pairing.

WHY YOU WILL LOVE THIS RECIPE

You will like this recipe for many clear reasons. It tastes like a light cheesecake but it is easy to stir and serve. Fresh strawberries give a real fruit flavor. The candied pretzels add a salty crunch that keeps each bite fresh. The cream cheese and instant pudding make the salad thick and creamy without long chilling time. The recipe uses simple steps and simple tools. You do not need to bake anything except the small pan for the candied pretzels. Kids like it. Guests ask for the recipe. It is bright and colorful and it holds up well on a buffet.

HOW TO MAKE Strawberry Cheesecake Salad with Pretzels

This recipe is a no-bake salad that comes together in one big bowl. You make sweet candied pretzels, whip a cream-cheese pudding base, and fold in strawberries. The final dish is creamy, tangy, and crunchy. Prepare the pretzels first so they cool while you make the filling. Use fresh, ripe strawberries for the best taste. Stir gently so the strawberries keep their shape. Serve right away for the crispest texture, or chill for a short time if you want it cold.

EQUIPMENT NEEDED

• Sheet pan or baking sheet
• Parchment paper
• Medium mixing bowl
• Large mixing bowl
• Hand mixer or stand mixer with paddle attachment
• Measuring cups and spoons
• Spatula or wooden spoon
• Knife and cutting board
• Serving bowl or dish

Ingredients You’ll Need :

• 1/2 cup packed light brown sugar
• 4 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 1 1/2 cups lightly crushed pretzels
• 2 teaspoons granulated sugar
• 8 ounces cream cheese, softened
• 1 3.4 ounce package of instant cheesecake pudding mix, unprepared
• 1 1/2 cups heavy whipping cream
• 1/3 cup powdered sugar
• 3 tablespoons strawberry jello mix, unprepared
• 2 pounds fresh strawberries, hulled and cut into bite-sized pieces

STEP-BY-STEP INSTRUCTIONS :

Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and set aside. In a medium mixing bowl, add brown sugar and butter, cut into pieces. Microwave in 30 second increments, stirring between, until mixture is bubbling and sugar is dissolved into the butter. Stir in vanilla extract. Add the pretzel pieces and stir until fully coated. Transfer the pretzel mixture to the prepared sheet pan and sprinkle with granulated sugar. Bake for 10 to 12 minutes, stirring halfway through baking. Remove candied pretzels from the oven and stir to recoat pretzels with any of the sugar mixture that has spread onto the baking sheet. Allow pretzels to cool completely. In a large mixing bowl, beat softened cream cheese until fluffy. Add the cheesecake pudding mixture and beat until fully combined. With the mixer or hand beater running on low speed, slowly drizzle heavy cream into the cream cheese mixture. Beat well between the addition of small amounts. Add powdered sugar and strawberry jello and continue beating until fully combined. Add fresh strawberries and candied pretzels to the mixture and stir to combine. Transfer mixture to a serving bowl and serve immediately.

this Recipe

HOW TO SERVE Strawberry Cheesecake Salad with Pretzels

Serve this salad in a shallow bowl so people can scoop a bit of cream, fruit, and crunchy pretzel in each bite. Use a clear glass bowl to show the pink and white colors. Add a few whole strawberries on top for a clean look. If you want a more formal plate, serve small scoops in dessert glasses or on mini tart shells for single servings. For children, spoon it into small cups. If you plan to serve later, add extra candied pretzels on the side so they stay crisp for longer.

STORAGE & FREEZING : Strawberry Cheesecake Salad with Pretzels

Store the salad covered in the fridge for up to 2 days. The pretzels will soften over time because of the cream, so keep extra candied pretzels in a separate airtight container for up to 3 days. Do not freeze this salad. Freezing will change the texture of the cream and the fresh strawberries. If you must freeze, freeze only the cream mixture without the strawberries and pretzels, but know that thawing will make it softer and wetter. For best taste and texture, make this salad the same day you plan to serve it.

SERVING SUGGESTIONS

• Pair a small bowl with light cookies or toasted graham crackers for a cheesecake feel.
• Add a scoop of vanilla ice cream on the side for a richer dessert.
• Let guests add extra candied pretzels on top for crunch.
• Serve a warm drink next to the salad. A spiced latte goes well with the sweet and tart flavors, and you can try a delicious cinnamon spice latte to match the warm notes and the salty crunch.

VARIATIONS

• Blueberry twist: Replace strawberries with 2 cups of fresh blueberries. The taste will be milder and the color will be blue.
• Mixed berry: Use a mix of strawberries, raspberries, and blackberries for a bright berry salad.
• Nutty crunch: Add 1/2 cup chopped toasted almonds or pecans to the candied pretzel mix for more crunch.
• Lighter version: Use half the cream and add 1 cup of plain Greek yogurt to lighten the filling.
• Jello swap: Replace the strawberry jello with lemon jello for a tangy cheesecake salad that feels bright and fresh. For a warm seasonal twist, serve with a drink like a perfect winter spice coffee to match the lemon or spice notes.

FAQs

Q: Can I use frozen strawberries?
A: You can use frozen strawberries if you thaw and drain them well first. They will be softer and release more juice, so the salad may be runnier.

Q: Can I skip the pretzels?
A: Yes. Skip the pretzels for a simple strawberry cheesecake salad. You will miss the salty crunch, so add nuts or graham cracker crumbs if you want texture.

Q: How long does it take to make this recipe?
A: The prep time is about 20 to 30 minutes plus 10 minutes to candy the pretzels. Total time is around 40 minutes, most of which is hands-off while the pretzels cool.

Q: Can I make the filling ahead?
A: You can make the cream filling a few hours ahead, but add the strawberries and candied pretzels just before serving. Store the filling in the fridge covered.

Q: Is this recipe good for kids?
A: Yes. Kids like the sweet, creamy texture and the crunchy pretzel pieces. Watch for small pretzel pieces if serving to very young children.

MAKE-AHEAD TIPS FOR Strawberry Cheesecake Salad with Pretzels

• Make the candied pretzels a day ahead. Store them in an airtight container at room temperature to keep them crisp. Add them to the salad just before serving.
• Whip the cream cheese and pudding base in the morning and keep it covered in the fridge. Bring it to room temperature for 10 minutes and fold in cold heavy cream if needed before serving.
• Hull and slice the strawberries up to 6 hours in advance. Keep them in a single layer or a shallow bowl with a paper towel to soak excess juice. Add them to the salad just before serving for the best texture.
• If you plan to serve the salad at an event, mix the cream base and strawberries at the site if possible. Bring the pretzels separately and toss them in last to keep crunch.

Strawberry Cheesecake Salad with Pretzels

A delightful no-bake salad that combines creamy cheesecake flavors with fresh strawberries and crunchy candied pretzels, perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Servings: 10 servings

Course: Dessert, Salad

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Candied Pretzels

• 1/2 cup packed light brown sugar Use firmly packed for best results.
• 4 tablespoons unsalted butter Cut into pieces for easy melting.
• 2 teaspoons vanilla extract For added flavor.
• 1 1/2 cups lightly crushed pretzels Crush to a size that provides texture but retains some crunch.
• 2 teaspoons granulated sugar To sprinkle on pretzels before baking.

For the Salad Filling

• 8 ounces cream cheese, softened Allow to sit at room temperature for easier mixing.
• 1 3.4 ounce package of instant cheesecake pudding mix, unprepared No preparation needed for pudding.
• 1 1/2 cups heavy whipping cream Chill before use for better whipping.
• 1/3 cup powdered sugar Adds sweetness to the filling.
• 3 tablespoons strawberry jello mix, unprepared Gives a fruity flavor to the mixture.
• 2 pounds fresh strawberries, hulled and cut into bite-sized pieces Use ripe strawberries for the best flavor.

Method

 

Preparation of Candied Pretzels

1. Preheat oven to 350°F (175°C). Line a sheet pan with parchment paper.
2. In a medium mixing bowl, combine brown sugar and butter. Microwave in 30-second increments, stirring until bubbling and sugar is dissolved.
3. Stir in vanilla extract, adding the pretzel pieces and mixing until fully coated.
4. Transfer the mixture to the prepared sheet pan and sprinkle with granulated sugar. Bake for 10 to 12 minutes, stirring halfway through.
5. Remove from oven and stir to recoat pretzels with sugar mixture. Allow pretzels to cool completely.

Preparation of the Salad Filling

1. In a large mixing bowl, beat softened cream cheese until fluffy.
2. Add the cheesecake pudding mix and beat until fully combined.
3. With the mixer running on low speed, slowly drizzle in heavy cream, beating well between additions.
4. Add powdered sugar and strawberry jello, continuing to beat until fully combined.
5. Gently fold in fresh strawberries and cooled candied pretzels until evenly distributed.
6. Transfer the mixture to a serving bowl and serve immediately.

Notes

For the crispest texture, serve immediately. If storing, keep pretzels separate to maintain crunch. Best when made the same day it's served.