Strawberry Pretzel Pie
Strawberry Pretzel Pie is a cold, creamy summer dessert featuring a salty pretzel crust, a rich no-bake cheesecake filling, and a glossy fresh strawberry topping. Perfect for parties, gatherings, and warm-weather entertaining.
Equipment
- 9-inch pie dish
- mixing bowls
- hand mixer or stand mixer
- spatula
- saucepan
Ingredients
- 2 1/2 cups crushed pretzels (roughly crushed)
- 1/3 cup granulated sugar
- 3/4 cup unsalted butter, melted
- 16 oz full-fat cream cheese, softened
- 14 oz sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
- 1 1/2 lbs fresh strawberries, hulled
- 1/2 cup strawberry jam or preserves
- 2 tbsp water
- 1 tbsp fresh lemon juice (for topping)
- 1 tsp cornstarch
Instructions
- Preheat oven to 350°F and prepare a 9-inch pie dish.
- Mix crushed pretzels, sugar, and melted butter until combined. Press firmly into the pie dish, covering the bottom and sides.
- Bake the crust for 8 to 10 minutes, then cool completely.
- Beat softened cream cheese until smooth and fluffy.
- Add sweetened condensed milk, lemon juice, and vanilla extract. Beat until smooth and slightly thickened.
- Whip heavy cream to stiff peaks in a separate bowl, then gently fold into the cream cheese mixture.
- Pour filling into the cooled crust and smooth the top. Refrigerate for at least 4 hours or overnight.
- In a saucepan, heat strawberry jam, water, lemon juice, and cornstarch. Stir until thickened into a glaze, then cool slightly.
- Toss strawberries in the glaze until evenly coated.
- Arrange glazed strawberries over the set cheesecake layer.
- Chill for 30 minutes, then slice and serve cold.
Notes
For best results, chill the cheesecake layer overnight before adding the strawberry topping. Use fresh, firm strawberries for optimal texture. You can make this gluten-free by using certified gluten-free pretzels. Avoid adding the topping too early to prevent a soggy crust.