No-Bake Strawberry Pretzel Cheesecake Bars

Serves 6 · 25 min prep

Ingredients

• 1 1/2 cups crushed pretzels
• 6 Tbsp unsalted butter, melted
• 3 Tbsp + 1/3 cup granulated sugar
• 12 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 3/4 cup heavy whipping cream
• 2 cups fresh strawberries, hulled and sliced
• 1/3 cup strawberry jam
• 1 tsp fresh lemon juice

Instructions

1. 1Line an 8-inch square pan with parchment paper overhang. Stir crushed pretzels, melted butter, and granulated sugar until the crumbs look like wet sand.
2. 2Press the pretzel mixture firmly and evenly into the bottom of the pan using the bottom of a measuring cup; chill 15 minutes to set the crust.
3. 3In a large bowl beat softened cream cheese, powdered sugar, remaining granulated sugar, and vanilla with a hand mixer on medium until completely smooth and fluffy, about 2 minutes.
4. 4In a separate cold bowl whip the heavy cream to stiff peaks, 2–3 minutes. Gently fold the whipped cream into the cream-cheese mixture in two additions until no white streaks remain.
5. 5Spread the cheesecake filling evenly over the chilled pretzel crust, smoothing the top with an offset spatula. Refrigerate at least 2 hours or until firm to the touch.
6. 6While bars chill, toss sliced strawberries with strawberry jam and lemon juice in a bowl; let macerate 15 minutes so the berries release syrupy juices.
7. 7Once the filling is set, spoon the macerated strawberries and their juices evenly over the top in a single layer.
8. 8Return to the fridge 30 more minutes so the fruit layer settles. Use the parchment to lift the slab out and cut into 6 neat bars with a sharp knife wiped clean between cuts.
9. 9Serve cold; the salty-sweet pretzel base stays crisp against the creamy filling and juicy berries.
10. 10Store leftovers covered in the refrigerator up to 2 days.