Strawberry Pretzel Salad
Strawberry Pretzel Salad is the perfect balance of sweet, salty, and creamy, making it a nostalgic favorite for gatherings.
A crunchy, buttery pretzel crust is topped with a smooth, tangy cheesecake layer and finished with a fresh strawberry Jello topping.
Every bite combines contrasting textures and flavors in the best way possible. Whether you’re making it for a potluck, holiday table, or just because, this dessert is always a hit!
Strawberry Pretzel Salad Recipe Highlights
- The cheesecake and Jello layers set in the fridge, making prep a breeze.
- Every bite has the perfect mix of textures.
- for holidays, potlucks, and BBQs.
- Assemble it the night before so it’s ready to serve when you need it.
- A classic dessert that brings back memories for many!
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
PRETZELS – Crushed pretzels give the crust its signature crunch and a salty contrast to the sweet layers. Using small pretzel twists or sticks works best. Crushing them into fine pieces helps the crust hold together, while larger chunks can make it fall apart when sliced.
BUTTER – Unsalted butter holds the crust together and adds a rich, buttery flavor. Since pretzels already bring plenty of salt, using unsalted butter keeps the balance just right.
SUGAR – Brown sugar sweetens the crust while adding a hint of caramel flavor that pairs well with the salty pretzels. Powdered sugar blends smoothly into the cheesecake layer, keeping it light and creamy without any graininess.
CREAM CHEESE – Softened cream cheese creates a rich, tangy base for the cheesecake layer. Mixing it while still cold leads to lumps, so letting it sit at room temperature first makes a big difference.
VANILLA – A little vanilla enhances the sweetness and gives the cheesecake filling a warm, well-rounded flavor.
WHIPPED TOPPING – Adds lightness to the cheesecake layer and helps it set properly. Since it’s already stabilized, it holds up well and keeps the texture smooth.
JELLO – Strawberry Jello forms the bright, fruity top layer and holds the strawberries in place. It’s the key to getting that classic, wobbly texture that makes this dessert so fun to eat.
STRAWBERRIES – Frozen strawberries help the Jello set faster while adding a juicy texture to the top layer. Fresh strawberries can be used, but without the frozen ones to cool the mixture down, the Jello needs extra time to thicken before pouring it over the cheesecake layer.
CINNAMON – This isn’t a must, but it brings a subtle warmth that deepens the strawberry flavor. It’s a simple trick that makes a noticeable difference.
RELATED RECIPE: Pineapple Pretzel Salad
How To Make A Strawberry Pretzel Salad
Please check the printable recipe card below for more detailed instructions.
- Mix crushed pretzels, melted unsalted butter, and brown sugar.
- Press into a baking dish and refrigerate to set.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Fold in whipped topping and spread over the crust.
- Dissolve Jello in boiling water, then stir in frozen strawberries and cinnamon.
- Let it thicken slightly, pour over the cheesecake layer, and refrigerate.
Leftovers and Storage
STORE – Keep the Strawberry Pretzel Salad covered in the fridge for up to three days. The crust stays crunchy the first day but softens as it sits. For the best texture, serve it within 24 hours.
FREEZE – Freezing doesn’t work well for this dessert. The Jello layer turns watery, and the cheesecake filling loses its smooth texture.
MAKE AHEAD – The Strawberry Pretzel Salad is perfect for making ahead. Assemble it the night before, cover it tightly, and let it chill overnight. The flavors meld together, and the layers hold their shape for easy slicing.
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Serving Suggestions
WHIPPED CREAM – A dollop on top makes it extra creamy and indulgent.
FRESH STRAWBERRIES – Sliced fresh berries enhance the fruity flavor and add a pop of color.
CHOCOLATE SHAVINGS – A light sprinkle adds a fun, decadent touch.
CARAMEL DRIZZLE – A little caramel pairs beautifully with the salty pretzel crust.
Recipe Success Tips
CRUSH PRETZELS SMALL – A mix of fine crumbs and small pieces holds together best. If the pieces are too big, the crust will crumble when sliced.
SPREAD CHEESECAKE TO EDGES – Any gaps will let the Jello seep into the crust, making it soggy. Cover the entire surface in an even layer to keep the layers separate.
USE FROZEN STRAWBERRIES – They help the Jello thicken faster, so it doesn’t soak into the cheesecake layer. Stir them in straight from the freezer for the best results.
CHILL LONG ENOUGH – The layers need at least two hours to firm up, but overnight is best for a clean slice and the right texture.
USE A SHARP KNIFE – A dull knife will pull the layers apart. Run a sharp knife under warm water, wipe it dry, and slice for clean, even cuts.
Commonly Asked Questions
Can I use fresh strawberries instead of frozen?
Yes, but the Jello will take longer to thicken since frozen strawberries help cool it down quickly. Let the Jello sit in the fridge for a few minutes before pouring it over the cheesecake layer.
Why is my Jello layer runny?
The Jello may not have set long enough before adding it to the dessert. Let it thicken slightly before pouring, and always chill the dessert for at least two hours before serving.
How do I keep the crust from getting soggy?
Make sure to spread the cheesecake layer all the way to the edges to seal the crust. This keeps the Jello from soaking into the pretzels and making them soft.
Can I use homemade whipped cream instead of whipped topping?
Yes, but homemade whipped cream doesn’t hold its shape as well. To keep the cheesecake layer stable, use whipped cream with a little powdered sugar and beat until stiff peaks form.
Can I make the Strawberry Pretzel Salad in a smaller dish?
Yes, but keep in mind that the layers will be thicker. An 8×8-inch dish works, but you may need to chill it longer for the Jello to fully set.
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Strawberry Pretzel Salad
Ingredients
- 8 ounces pretzels crushed
- 1 cup butter unsalted, melted
- ¼ cup brown sugar packed
- 8 ounces cream cheese softened
- ¾ cup powdered sugar
- 2 teaspoons vanilla extract
- 8 ounces whipped topping thawed
- 1 6-ounce package strawberry Jello
- 2 cups water
- 24 ounces frozen sliced strawberries
- ½ teaspoon cinnamon
Instructions
- Grease a 9×13” baking dish.
Pretzel Layer
- Mix the crushed pretzels, melted butter, and brown sugar in a medium bowl.
- Press the pretzel mixture into the bottom of the prepared baking dish in an even layer. Transfer the baking dish to the refrigerator to set.
Cream Cheese Layer
- Beat the softened cream cheese, powdered sugar, and vanilla in a large bowl with a hand mixer* until light and fluffy. Fold the thawed whipped topping to the cream cheese mixture and mix just until combined.
- Spread the cheesecake mixture over the pretzel layer. Make sure you cover the pretzels completely to prevent the jello layer from seeping through. Return the baking dish to the refrigerator while you make the jello layer.
Jello Fruit Layer
- Bring the 2 cups of water to a boil in a large pot. Remove from heat and stir in the jello packets until dissolved.
- Add the frozen strawberries and cinnamon to the jello and stir. Let the strawberry jello mixture thicken for about 5 minutes until partially set.
- Spread the strawberry jello mixture over the cheesecake layer.
Last Chill
- Cover the dish and chill in the refrigerator for at least two hours or up to overnight before cutting and serving.
Equipment
Notes
CHILL TIME
2 hours is really the minimum of chill time. I recommend 4 hours or even better overnight.Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.