Cherry Pretzel Cheesecake Dessert

cherry,pretzel,cheesecake,dessert

This easy no bake cheesecake filling is spread over a sweet and semi-salty pretzel crust that makes for one delicious 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 easy and delicious dessert!

cherry,pretzel,cheesecake,dessertcherry,pretzel,cheesecake,dessertIngredients:

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

IMG_4299How to make Cherry Pretzel Cheesecake:

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.

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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.

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4. Refrigerate for at least 8 hours before serving.

cherry,pretzel,cheesecake,dessertcherry,pretzel,cheesecake,dessert

Cherry Pretzel Cheesecake Dessert
 
Cook time
Total time
 
Alyona's Cooking:
Ingredients
  • 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
  • ⅓ cup sugar
  • 2 (21oz) cans Cherry Filling
Instructions
  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.

 

 

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