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
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.