This Strawberry Pretzel Dessert is one of our absolute favorite no-bake summer treats! With a buttery pretzel crust, creamy whipped filling, and layers of fresh strawberries and sweet preserves, every bite is the perfect balance of sweet, salty, and totally delicious. Unlike the classic version, this one skips the Jell-O and uses real strawberries for a fresher, more elevated take. It’s easy to make ahead, freezer-friendly, and always a crowd-pleaser at BBQs, birthdays, or anytime you need a simple dessert that looks and tastes impressive with minimal effort!
Why You’ll Love This Strawberry Pretzel Dessert Recipe
- 20 Minutes Prep – The layers are quick to assemble, then the freezer does all the hard work!
- Make-Ahead Friendly – Perfect for prepping the night before a party or get-together.
- Sweet and Salty – The creamy filling and crunchy pretzel crust satisfy every craving.
- Customizable – Easily switch up the fruit, toppings, or format to suit all your needs.
RELATED: Cherry Delight
Ingredients
Unlike other versions, you won’t find any Jell-O in our pretzel strawberry dessert. Here are the simple ingredients to add to your grocery list:
Crust
- Pretzel Twists – Crushed into crumbs for a salty, buttery base.
- Light Brown Sugar – Adds sweetness and depth to the crust.
- Unsalted Butter – Melted to hold the crust together.
Filling
- Cream Cheese – Softened for a smooth, rich base. Use brick-style cream cheese for the best results!
- Confectioner’s Sugar – Sweetens the filling without any grittiness.
- Vanilla Extract – Enhances the sweetness and adds extra depth.
- Heavy Whipping Cream – Whipped into the cream cheese for a light, fluffy texture.
- Fresh Strawberries – Chopped and lightly folded into the filling for a sweet flavor and a pop of color.
Swirl & Topping
- Strawberry Preserves – Loosened and swirled into the top for an easy (but beautiful!) finish.
- Mini Pretzels – Whole or chopped for garnish and crunch.
How to Make an Easy Strawberry Cream Cheese Pretzel Dessert
This easy summer dessert is SO good! All you’ll need is a food processor, an 8×8″ baking pan, and about 30 minutes of prep time to get started. Here’s how to make this Strawberry Pretzel Dessert recipe:
1. Make the Crust – Pulse the pretzels and brown sugar in a food processor (or crush in a zip-top bag) until fine. Mix in melted butter until combined, and press the mixture into a lined or greased baking dish. Bake until lightly golden, and set aside to cool.
2. Make the Filling – Blend softened cream cheese, confectioners’ sugar, and vanilla until smooth. Add the cold heavy cream, and mix until thick and fluffy. Pulse the chopped strawberries into the mixture just until combined.
3. Assemble the Layers – Spread the cream cheese filling evenly over the cooled crust.
4. Add the Swirl – Loosen the strawberry preserves in the microwave. Then, dollop and swirl over the top of the filling with a knife.
5. Chill – Cover the dessert, and freeze for at least 3 hours or overnight for clean slices. Thaw slightly before slicing and serving.
6. Garnish and Serve – Top each bar with a mini pretzel or sprinkle chopped pretzels over the top. Enjoy chilled!
Tips
- No Food Processor? Use a zip-top bag and rolling pin to crush pretzels, and a handheld mixer for the filling.
- No Electric Mixer? You can technically be the filling by hand with a whisk and rubber spatula, but keep in mind it can take a while and may not be as stable.
- Want Neat Slices? Freeze for 3+ hours before cutting for clean, firm bars. Then, use a hot knife, and wipe it clean after each slice!
- Soft & Creamy Version – Skip the freezing, and serve this dessert more like a scoopable strawberry pretzel casserole.
- Skip the Preserves! I love adding the preserves for color and texture, but if you don’t have them on hand, you can omit them.
You’ll Also Love: Strawberry Swirl Cheesecake Ice Cream
Variations
Here are a few easy ways to switch up this recipe and make it your own:
- Strawberries – Use raspberries, blueberries, or blackberries instead.
- Lemon Twist – Add lemon zest to the filling for a pop of bright, refreshing citrus flavor.
- Chocolate Drizzle – Drizzle melted chocolate over the top before serving for a sweet and salty upgrade.
- Nutty Base – Swap in half-ground pecans or almonds for part of the pretzels for a nutty crust.
- Jell-O – Use strawberry Jell-O instead of the cream cheese filling.
How to Store
Store this strawberry pretzel dessert in the baking dish covered with foil, or transfer the bars to an airtight container. Leftovers will stay fresh in the fridge for up to 4 days or in the freezer for up to 2 months.
To serve, thaw frozen bars in the fridge overnight. Then, add the pretzel garnish just before serving.
More Strawberry Desserts You’ll Love
- Chocolate Strawberry Upside Down Cupcakes
- Strawberry Tres Leches Cake
- Strawberry Crunch Cake
- Strawberry Pancakes Recipe
- French Strawberry Cake
- Strawberry Pop Tarts
Did you make this recipe? Rate it below and sign up for our email list to get the BEST dessert and drink recipes delivered straight to your inbox!
Strawberry Pretzel Dessert
Equipment
Ingredients
For the Crust
- 3 cups pretzel twists 155 grams
- 1/4 cup light brown sugar
- 8 Tablespoons unsalted butter melted (1 stick)
For the Filling
- 2 8-ounce blocks cream cheese softened at room temperature
- 2 cups confectioners sugar spooned and leveled
- 2 teaspoons pure vanilla extract
- 1 cup heavy whipping cream cold from the fridge
- 1 cup finely chopped fresh strawberries about 8 strawberries
For the Swirl/Topping
- 1/4 cup strawberry preserves
- 16 mini pretzels as garnish, whole or chopped
Instructions
Crust
- Preheat the oven to 350°F. Line an 8-inch x 8-inch square baking pan with parchment paper or lightly grease a casserole dish with cooking spray/tiny bit of oil.
- In a food processor (or a gallon ziplock bag) pulse the pretzel and brown sugar until it resembles a coarse meal.
- Add the melted butter and pulse until a wet sand mixture forms.
- Press the mixture into the prepared pan and pack in with the back of a measuring cup.
- Bake for 12 minutes. Let cool for 15 minutes.
Make the Filling
- Rinse the food processor from earlier and dry with a paper towel. Combine the cream cheese, confectioners sugar and vanilla and beat until smooth, about 1 minute.
- Add the cold heavy cream and beat for 1 minute until the mixture is smooth and thick.
- Add the chopped strawberries and lightly pulse just until mixed through.
- Pour the filling over the partially cooled crust and spread into an even layer.
Add the Swirl
- Scoop the strawberry preserves into a microwave safe bowl and microwave for 20-30 seconds until it’s loosened.
- Dollop the preserves over the filling and use a knife to swirl everything together.
- Then, cover the pan and transfer it to the freezer to set for 3 hours or overnight.
- If frozen overnight, remove from the freezer 30-60 minutes before serving to thaw.
- When ready to serve, lift up the parchment paper overhang and transfer the entire dessert to a cutting board or slice directly in the casserole dish into 16 bars.
- Add 1 whole mini pretzel to the top of each bar, or sprinkle chopped pretzels over the entire pan.
- Enjoy right away! Store remaining bars in the fridge for up to 4 days.
Notes
- This recipe is incredibly delicious and works as a nicely sliceable bar if frozen for a bit before slicing (since the no bake cheesecake filling can be a bit soft otherwise).
- You can also serve this as a scoopable casserole dish dessert recipe and skip the freezing step!
- I love adding the jam preserves for color and texture, but if you don’t have them on hand this step can be skipped.
- If you don’t have a food processor, easily crush the pretzels to as fine of crumbs as you can in a sealed ziplock bag with a rolling pin. Then, you can make the filling in a bowl with a handheld electric mixer or a stand mixer. The filling can technically be beaten by hand with a whisk and rubber spatula, but keep in mind it can take a while.
Leave a Reply