Strawberry Pretzel Pie
This Strawberry Pretzel Pie is the ultimate no-bake summer dessert with a salty pretzel crust, creamy cheesecake filling, and glossy fresh strawberry topping. Perfect for parties, potlucks, and make-ahead summer gatherings.
Equipment
- food processor
- 9x13 inch baking dish
- mixing bowls
- electric mixer
- spatula
- measuring cups and spoons
Ingredients
- 250 g mini pretzels or pretzel sticks
- 115 g unsalted butter, melted
- 80 g granulated sugar
- 225 g full-fat block cream cheese, softened
- 100 g powdered sugar, sifted
- 1 tsp vanilla extract
- 240 ml whipped topping or heavy cream whipped to firm peaks
- 600 g fresh strawberries, hulled
- 85 g strawberry gelatin powder
- 240 ml boiling water
- 120 ml cold water
- 2 tbsp granulated sugar
Instructions
- Preheat your oven to 180C (350F). Lightly grease a 9x13 inch baking dish or a 10-inch deep pie dish.
- Place the pretzels in a food processor and pulse until you have a coarse crumb mixture with some small pretzel pieces still visible.
- Transfer the pretzel crumbs to a bowl. Add the melted butter and granulated sugar and stir until evenly combined.
- Press the pretzel mixture firmly and evenly into the bottom of the prepared dish.
- Bake the crust for 10 minutes until lightly set and fragrant. Remove from the oven and allow to cool completely.
- Beat the softened cream cheese with an electric mixer until completely smooth.
- Add the powdered sugar and vanilla extract and beat until fluffy.
- Fold in the whipped topping or whipped heavy cream gently until fully combined.
- Spread the cream cheese mixture evenly over the cooled pretzel crust, sealing the edges completely. Refrigerate for at least one hour.
- Dissolve the strawberry gelatin powder in the boiling water and stir until completely dissolved.
- Add the cold water and granulated sugar and stir to combine. Let cool to room temperature.
- Arrange the sliced strawberries evenly over the chilled cream cheese layer.
- Carefully pour the cooled gelatin mixture over the strawberries.
- Arrange whole strawberries decoratively on top.
- Refrigerate for at least four hours, or overnight, until completely set.
- Slice with a sharp knife and serve cold directly from the refrigerator.
Notes
For a gluten-free version, use gluten-free pretzels and certified gluten-free gelatin. For a fully no-bake crust, freeze the crust for 20 minutes instead of baking. Chill overnight for the cleanest slices and best flavor.