cherry,pretzel,cheesecake,dessert

This post may contain affiliate links. Read our full disclosure.

This Cheesecake Pretzel dessert has a no-bake cream cheese filling that’s spread over a  pretzel crust and makes for one DELICIOUS Pretzel Dessert.If you’ve ever tried a jell-o pretzel dessert you may be familiar with how good a pretzel crust can be. This crust recipe is a combination of graham crackers and salty pretzels, creating a beautifully balanced sweet & salty crust. I highly recommend these cheesecake bars for an easy and delicious dessert!

cherry,pretzel,cheesecake,dessert

cherry,pretzel,cheesecake,dessert

Ingredients for Cherry Pretzel Cheesecake Dessert:

CRUST
  • 2 cups thin pretzel sticks, ground
  • 5 graham crackers, ground
  • 3 tbsp sugar
  • 1 stick unsalted butter
Filling/Topping
  • 1 (8oz) package cream cheese, soft
  • 1 (8oz) pkg Cool Whip, thawed
  • 1/3 cup sugar
  • 2 (21oz) cans Cherry Filling (Or Homemade Cherry Pie Filling)

IMG_4299

How to make Cherry Pretzel Cheesecake Dessert:

1. Pre-heat oven to 350 degrees F.

2. Melt butter in a saucepan. Add sugar and crumbs and stir to combine. Pat mixture onto a baking dish (about an 8 by 13-inch) and bake for 8 minutes. Cool completely.

IMG_4307IMG_4322

3. In a medium bowl beat the cream cheese and sugar until smooth. Add the cool whip and continue to beat until thick and creamy. Spread over crust and top with canned cherries.

IMG_4328

IMG_4331

IMG_4334

IMG_4343

4. Refrigerate for at least 8 hours before serving.

cherry,pretzel,cheesecake,dessert

cherry,pretzel,cheesecake,dessert

Cherry Pretzel Cheesecake Dessert

Prep Time: 2 minutes
Cook Time: 8 minutes
Chilling: 8 hours
Total Time: 8 minutes
Author: Alyona's Cooking
This Cheesecake Pretzel dessert has a no-bake cream cheese filling that's spread over a pretzel crust and makes for one DELICIOUS Pretzel Dessert.

Ingredients

Crust:

  • 1 stick unsalted butter
  • 3 tbsp sugar
  • 2 cups thin pretzel sticks ground
  • 5 graham crackers ground

Cheesecake Filling:

  • 8 oz cream cheese, soft
  • 1/3 cup sugar
  • 8 oz Cool Whip, thawed

Cherry Topping:

  • 21 oz Canned Cherry Pie Filling

Instructions

  • Pre-heat oven to 350 degrees F.
  • Melt butter in a saucepan. Add sugar and crumbs and stir to combine. Pat mixture onto a baking dish (about an 8 by 13-inch) and bake for 8 minutes. Cool completely.
  • In a medium bowl beat the cream cheese and sugar until smooth. Add the cool whip and continue to beat until thick and creamy. Spread over crust and top with canned cherries.
  • Refrigerate for at least 8 hours before serving.

New Be featured here!

Hashtag #yesalyonascooking on both Instagram and Pinterest to be seen here!

Categories

5 from 2 votes (1 rating without comment)

Leave a comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

6 comments

    • Marian

    Can you use homemade whipped cream instead of Cool Whip?

      • Alyona Demyanchuk

      Hi Marian, you could try. I’m sure it could work.

    • Kathie Broderick

    Easy to prep, simple instructions and only a few ingredients.
    Tastes delicious…NO BAKE cheesecake. Whipped a few extra minutes
    for smooth texture. Chilled in fridge overnight and took it to Senior Dinner
    taco night at church! It was gone in a flash!

      • Alyona Demyanchuk

      Wonderful, Kathie!

    • chris wilke

    I have done this cheese cake many times never fails try it with other flavors

      • Alyona Demyanchuk

      Thank you for the feedback, Chris! What other flavors did you try with this dessert?

Explore Recipes

See What Others Made!
#yesalyonascooking on pinterest or instagram to be featured

As Seen On

  • Mashed
  • Yummly
  • Parade
  • BuzzFeed
Alyona’s Cooking