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Creamy Strawberry Pretzel Salad Cheesecake Bars

creamy strawberry pretzel salad cheesecake bars - featured image
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A perfect balance of sweet strawberries, crunchy salty pretzel crust, and rich cheesecake filling, these bars are a creamy, crunchy, fruity dessert ideal for any occasion.

Ingredients

Scale
  • 2 cups crushed pretzels (about 60g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 1/3 cup granulated sugar (65g)
  • 16 ounces cream cheese, softened (450g)
  • 1 cup granulated sugar (200g)
  • 1 cup sour cream (240ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups fresh strawberries, hulled and sliced (about 600g)
  • 2/3 cup granulated sugar (135g)
  • 3 tablespoons cornstarch
  • 1/3 cup water (80ml)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch pan lightly with butter or non-stick spray.
  2. Crush about 2 cups of pretzels finely using a food processor or place them in a zip-top bag and bash with a rolling pin until you get small crumbs. Combine crushed pretzels, 6 tablespoons melted unsalted butter, and 1/3 cup sugar in a bowl. Mix until evenly combined and the mixture feels like wet sand.
  3. Press the crust firmly and evenly into the bottom of the pan. Bake for 10 minutes until set and lightly golden. Remove from oven and let cool slightly.
  4. In a large bowl, beat 16 ounces of softened cream cheese with 1 cup sugar using an electric mixer until completely smooth and creamy. Add 1 cup sour cream, 2 large eggs (one at a time), and 1 teaspoon vanilla extract. Beat on medium speed until silky and well combined, about 2-3 minutes. Pour evenly over the cooled pretzel crust.
  5. Bake the bars for 35-40 minutes. The edges should look set, but the center will still have a slight wobble. Do not overbake.
  6. While bars bake, prepare the strawberry topping: In a medium saucepan, combine 4 cups sliced strawberries, 2/3 cup sugar, 3 tablespoons cornstarch, 1/3 cup water, and 1 tablespoon lemon juice. Cook over medium heat, stirring constantly until thickened and bubbly, about 6-8 minutes. Remove from heat and let cool completely.
  7. Cool bars at room temperature for 30 minutes, then chill in the refrigerator for at least 2 hours (overnight is better) to set the filling fully.
  8. Spread the cooled strawberry topping evenly over the chilled cheesecake layer. Refrigerate again for 30 minutes to let the topping set slightly.
  9. Cut into bars using a sharp knife dipped in hot water and wiped dry between cuts. Serve chilled.

Notes

Make sure cream cheese is fully softened to avoid lumps. Do not overmix eggs to prevent cracks. Press crust firmly before baking to avoid crumbling. Bake until center is slightly wobbly to keep creamy texture. Cool bars completely before adding topping and refrigerate thoroughly to set. Use a sharp knife dipped in hot water for clean cuts.

Nutrition

Keywords: strawberry cheesecake bars, pretzel crust dessert, creamy cheesecake, easy dessert recipe, summer dessert, crowd-pleaser

Find it online: https://elaraeats.com/creamy-strawberry-pretzel-salad-cheesecake-bars-easy-recipe-for-perfect-dessert/