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.

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.

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.