Cherry Pretzel Cheesecake Dessert
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.
Equipment
- 1 small saucepan, (to melt butter)
Ingredients
Pretzel Crust:
- 1/2 cup unsalted butter, (1 stick)
- 3 tbsp granulated sugar
- 2 cups pretzel sticks, (measured then crushed)
- 5 graham crackers, (crushed with a rolling pin)
Cheesecake Filling:
- 8 oz cream cheese, (soft)
- 1/3 cup granulated sugar
- 8 oz Cool Whip, whipped topping, (thawed) **See substitute below
Cherry Topping:
- 21 oz cherry pie filling, (use two if you like a thicker fruit topping)
Instructions
- Pre-heat oven to 350 degrees F.
- Melt butter in a small/medium saucepan. Add 3 Tbsp of granulated sugar and all the crumbs; stir to combine. Pat mixture into a 9x13 baking dish (use an 8 by 13-inch for thicker bars) and bake for 8 minutes. Cool completely.
- In a medium bowl beat the softened cream cheese and 1/3 cup of sugar until smooth. Add the 8 oz of cool whip and continue to beat until thick and creamy. Spread over the cooled crust and top with canned cherries.
- Refrigerate for at least 8 hours before serving.
Notes
- Some of you don't have access to frozen Cool Whip (Whipped Topping). You can substitute this whipped topping instead of the Cool Whip for the cheesecake filling; beat together 1 pint of heavy cream, 1/2 cup powdered sugar, pinch salt, and 1 tsp vanilla extract. Omit the 1/3 cup of granulated sugar in the filling, too.
Nutrition Facts
Cherry Pretzel Cheesecake Dessert
Serving Size
1 square bar
Amount per Serving
Calories
327
% Daily Value*
Fat
18
g
28
%
Saturated Fat
11
g
69
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
40
mg
13
%
Sodium
237
mg
10
%
Potassium
130
mg
4
%
Carbohydrates
40
g
13
%
Fiber
1
g
4
%
Sugar
15
g
17
%
Protein
3
g
6
%
Vitamin A
606
IU
12
%
Vitamin C
2
mg
2
%
Calcium
47
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
