INTRODUCTION
Strawberry Cheesecake Salad with Pretzels is a sweet and crunchy salad that feels like a dessert and a side dish at the same time. It mixes soft cheesecake-flavored cream with fresh strawberries and crunchy candied pretzels. You can make it fast and serve it at a family meal, a picnic, or a potluck. If you like quick sweet salads and small desserts, try the mini cheesecake bites with raspberry hearts for another simple treat.
This salad uses common ingredients and easy steps. It does not need baking except to crisp the pretzels. The filling comes together in one bowl with a mixer. The result is creamy, fruity, and lightly salty. Kids like it. Adults like it. It is bright in color and easy to share.
WHY YOU WILL LOVE THIS RECIPE
You will love this Strawberry Cheesecake Salad with Pretzels because it is simple and fast. The cream cheese and instant pudding give real cheesecake taste without a crust. The heavy cream makes the mix light and fluffy. Fresh strawberries add bright, natural sweetness. The candied pretzels give a crunchy, salty bite that balances the creamy filling.
This salad is also very flexible. You can serve it in a large bowl, in cups, or on small plates. It works for a quick weeknight dessert and for a party. The recipe needs no long chill time, so you can serve it soon after you make it. If you like other strawberry desserts, you might enjoy the no-bake strawberry velvet cheesecake truffles as a sweet pairing.
HOW TO MAKE Strawberry Cheesecake Salad with Pretzels
This section gives a clear plan to make the salad step by step. Read the Ingredients and Equipment lists first. Then follow the step-by-step instructions. Use cold heavy cream and room-temperature cream cheese for the best texture. Work gently when you add strawberries so they keep their shape.
EQUIPMENT NEEDED
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or hand mixer
- Sheet pan
- Parchment paper
- Measuring cups and spoons
- Spatula or wooden spoon
- Knife and cutting board
- Serving bowl or individual serving cups
Ingredients You’ll Need :
1/2 cup packed light brown sugar, 4 tablespoons unsalted butter, 2 teaspoons vanilla extract, divided, 1 1/2 cups lightly crushed pretzels, 2 teaspoons granulated sugar, 8 ounces cream cheese, softened, 1 3.4 ounce package of instant cheesecake pudding mix, unprepared, 1 1/2 cups heavy whipping cream, 1/3 cup powdered sugar, 3 tablespoons strawberry jello mix, unprepared, 2 pounds fresh strawberries, hulled and cut into bite-sized pieces
STEP-BY-STEP INSTRUCTIONS :
Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and set aside. In a medium mixing bowl, add brown sugar and butter, cut into pieces. Microwave in 30 second increments, stirring between, until mixture is bubbling and sugar is dissolved into the butter. Stir in vanilla extract. Add the pretzel pieces and stir until fully coated. Transfer the pretzel mixture to the prepared sheet pan and sprinkle with granulated sugar. Bake for 10 to 12 minutes, stirring halfway through baking. Remove candied pretzels from the oven and stir to recoat pretzels with any of the sugar mixture that has spread onto the baking sheet. Allow pretzels to cool completely. In a large mixing bowl, beat softened cream cheese until fluffy. Add the cheesecake pudding mixture and beat until fully combined (mixture will be chunky). With the mixer (or hand beater) running on low speed, slowly drizzle heavy cream into the cream cheese mixture. Beat well between the addition of small amounts (add only 1 tablespoon at a time). Add powdered sugar and strawberry jello and continue beating until fully combined. Add fresh strawberries and candied pretzels to the mixture and stir to combine. Transfer mixture to a serving bowl and serve immediately.
HOW TO SERVE Strawberry Cheesecake Salad with Pretzels
Serve this salad in a big bowl for sharing or in small cups for single servings. Use a wide spoon to scoop out the mix so you get cream, fruit, and pretzel in each scoop. Garnish with a few whole strawberries and a couple of candied pretzels on top for a pretty look.
You can also spoon it over plain cake slices or graham cracker crumbs for a quick parfait. If you want a fuller meal, serve the salad next to a simple main like grilled fish or chicken. For a good meal pairing, try the delicious salmon with basil sauce and tomato salad for an easy and fresh main dish that matches the sweet salad.
STORAGE & FREEZING : Strawberry Cheesecake Salad with Pretzels
Store the salad in an airtight container in the refrigerator. It will keep fresh for up to 3 days. The candied pretzels will soften over time. For best crunch, store extra candied pretzels in a separate sealed bag at room temperature and add them just before serving.
Do not freeze the assembled salad. Freezing will change the texture of the cream and the strawberries. If you must freeze a part, freeze the cream base alone in a freezer-safe container for up to one month, but know the texture may change after thawing.
SERVING SUGGESTIONS
- Serve chilled in a clear bowl so the colors show.
- Spoon over warm pound cake for a warm-cold contrast.
- Use as a filling for small tart shells for a handheld dessert.
- Layer the salad with crushed cookies or graham crackers to make parfaits.
- Add a sprig of mint or a dusting of powdered sugar on top for a neat finish.
VARIATIONS
- Blueberry Cheesecake Salad: Replace the strawberries with fresh blueberries.
- Mixed Berry: Use a blend of strawberries, raspberries, and blueberries.
- Nut Crunch: Add chopped toasted almonds or pecans to the pretzel mix for more crunch.
- Citrus Twist: Add a teaspoon of lemon zest to the cream for a bright flavor.
- Lighter Version: Use reduced-fat cream cheese and light whipping cream, but the texture will be less rich.
FAQs
Q: How long does the salad take to make?
A: It takes about 25 to 30 minutes, plus a little time to let the candied pretzels cool.
Q: Can I use frozen strawberries?
A: Fresh strawberries work best. If you use frozen, thaw and drain them well so the salad does not get watery.
Q: Can I prepare this ahead of time?
A: You can make the cream and strawberries a few hours ahead and keep pretzels separate. Add pretzels right before serving. See the Make-Ahead Tips below for more.
Q: Is there a gluten-free option?
A: Yes. Use gluten-free pretzels and check that the pudding and jello mixes are labeled gluten-free.
Q: Can I skip the pudding mix?
A: The instant cheesecake pudding gives texture and flavor. You can try leaving it out, but the salad will be less cheesecake-like and more like a plain cream salad.
Q: How do I keep the pretzels crunchy?
A: Store them separately and add them just before serving. Candied pretzels soften faster in the cream.
MAKE-AHEAD TIPS FOR Strawberry Cheesecake Salad with Pretzels
Make the candied pretzels up to one day ahead and store them in an airtight container at room temperature. Make the cream cheese filling up to a few hours ahead and refrigerate it. Keep the cut strawberries in a separate container and add them when you mix everything together. If you need to fully prepare earlier, combine everything but hold back half of the pretzels; add them just before serving to keep some crunch.
When you transport the salad, keep the pretzels in a separate bag or container. If you must assemble early, try to serve within a few hours for best texture and flavor.
This Strawberry Cheesecake Salad with Pretzels is quick to make and easy to share. It brings creamy flavor, fresh fruit, and a sweet-salty crunch in each bite. Use the tips above to keep it fresh and fun for your next meal or party.
Strawberry Cheesecake Salad with Pretzels
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a sheet pan with parchment paper and set aside.
- In a medium mixing bowl, add brown sugar and butter cut into pieces. Microwave in 30 second increments, stirring between until the mixture is bubbling and sugar is dissolved into the butter.
- Stir in vanilla extract. Add the pretzel pieces and stir until fully coated.
- Transfer the pretzel mixture to the prepared sheet pan and sprinkle with granulated sugar. Bake for 10 to 12 minutes, stirring halfway through baking. Remove from the oven and stir to recoat pretzels.
- Allow pretzels to cool completely.
- In a large mixing bowl, beat softened cream cheese until fluffy.
- Add the instant cheesecake pudding mix and beat until fully combined (mixture will be chunky).
- With the mixer running on low speed, slowly drizzle heavy cream into the cream cheese mixture. Beat well between additions (adding only 1 tablespoon at a time).
- Add powdered sugar and strawberry jello mix, continuing to beat until fully combined.
- Gently fold in fresh strawberries and candied pretzels until combined.
- Transfer the mixture to a serving bowl and serve immediately.
- Garnish with whole strawberries and candied pretzels if desired.