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.

Some like to call it a cream cheese and fruit delight, but regardless, desserts like this one, seem to always please crowds!

Me included, ☺️! The crunchy layer, fluffy cream cheese layer that tastes like cheesecake, then the fruit layer– it’s hard to beat!

Plus, this is the perfect dessert for larger groups!

If you can your own pie fillings, it’s the perfect way to use that up or the reason you should pick fresh sour cherries for seasonal eating.

The pretzel crust reminds me of a Jell-o pretzel salad, only with the addition of graham crackers for durability. This combination of graham crackers and salty pretzels, create a delicious balance of sweet and salty. I highly recommend these cheesecake bars for an easy and delicious summer dessert!

So, next time you’re joining a potluck, July 4th gathering, or just want something refreshing, this cheesecake pretzel dessert is perfect! It makes a light, delectable summer dessert or afternoon snack!

How To Make A Cherry Pretzel Dessert

Let’s walk through how to make a cherry pretzel dessert step-by-step, and don’t forget to watch the video on my Instagram and look at the photos below.

Make The Crust

I like to use part pretzels and part graham crackers so the crust gets the sweetness from the graham crackers and the saltiness from the pretzels.

You could also do an all pretzel crust or graham cracker crust but, I do think the salty pretzels add so much flavor and balance out the already sweet, cheesecake filling! So, I choose the best of both!

For the pretzels, dump whole pretzel sticks roughly to the 2-cup measuring line. It’s okay if some pretzels stick out.

Transfer the measured-out pretzels to a gallon, zip-lock bag, and crush them with a rolling pin. I like to leave some coarse chunks, for texture. Dump into a 9×13 pan.

Crush the graham crackers (in the same bag), too. Transfer crumbs to the baking dish.

Sprinkle the melted butter and sugar over the crumbs and mix well with your hands to coat all the pieces in butter. Pat down into the pan and bake in a pre-heated 350°F oven for 8 minutes.

Make the Cheesecake Filling

While the crust is cooling, start on the filling. If your cream cheese isn’t soft, soften it in the microwave (foil wrapping removed) for 30 seconds.

Make sure your Cool Whip is completely thawed. If you don’t have access to Cool Whip you make your own by beating together 1 pint of heavy cream, 1/2 cup powdered sugar, pinch of salt, and 1 teaspoon vanilla extract.

In a medium bowl, beat the cream cheese and granulated sugar until smooth. Beat in the Cool Whip and continue to mix until thick and creamy. Spread this over the cooled crust.

Add the Topping

Top the cheesecake filling with one or two 21 oz cans of any canned fruit topping of your choice (one can is just enough, but if you like a thicker fruit topping than two). We like canned cherries. You can make your own pie filling using fresh sour cherries, if you wish, just make sure it’s completely cooled.

Chill

Place the dessert into the fridge preferably covered with a lid or plastic wrap to keep the fridge odors out. And chill for at least 8 hours. Now, you can totally eat this within 1 hour but the colder it is, the firmer, and better it gets.

Serve

I love to use a spatula with a blade-like tip to easily slice the cheesecake bars. In fact, when serving this dessert at a potluck, simply dig this spatula into the dessert and let everyone cut their own (it’s like a knife).

Cut into squares and enjoy!

Cherry Pretzel Cheesecake Dessert Step-by-Step:

1. Pre-heat oven to 350 degrees F.

2. Melt butter in a saucepan. Add the sugar and both kinds of crumbs (from the graham crackers and pretzels) and stir to coat crumbs.

3. Pat mixture into a 9×13 baking dish and bake for 8 minutes. Cool completely.

4. In a medium bowl beat the softened cream cheese and granulated sugar until smooth. Add the cool whip and continue to beat until thick and creamy.

5. Spread cream cheese filling over the cooled crust.

6. Top with canned cherries.

4. Refrigerate for at least 8 hours before serving.

Note: if you use a smaller 8×13 pan, your bars will turn out thicker.