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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.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
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.