Cherry Cheesecake Pretzel Dessert

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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!

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)

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.

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.

4. Refrigerate for at least 8 hours before serving.

Cherry Pretzel Cheesecake Dessert

5 from 4 votes

By: 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.

Review Print Pin

Prep Time: 2 minutes mins

Cook Time: 8 minutes mins

Chilling: 8 hours hrs

Total Time: 8 minutes mins

Course: Bars, Dessert

Cuisine: American

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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.

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