Strawberry Jello Cheesecake With Pretzel Crust Recipes

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STRAWBERRY PRETZEL CHEESECAKE RECIPE BY TASTY



Strawberry Pretzel Cheesecake Recipe by Tasty image

Here's what you need: mini pretzel, unsalted butter, cream cheese, powdered sugar, vanilla extract, sour cream, whipped cream, water, strawberry gelatin, strawberry

Provided by Katie Aubin

Categories     Desserts

Yield 12 servings

Number Of Ingredients 10

2 ½ cups mini pretzel
10 tablespoons unsalted butter, melted
8 oz cream cheese, 2 packages, at room temperature
1 ½ cups powdered sugar
1 teaspoon vanilla extract
½ cup sour cream
1 cup whipped cream
2 cups water
6 oz strawberry gelatin
1 lb strawberry, hulled and sliced

Steps:

  • Preheat oven to 350°F (180°C).
  • Fill a gallon plastic bag with pretzels and use a rolling pin or meat mallet to crush the pretzels, creating a chunky texture.
  • Combine crushed pretzels and butter in a mixing bowl and stir to combine.
  • Place the pretzel mixture in the base of a 9-inch (23-cm) springform pan with the mixture to create the crust. Use a measuring cup to smooth the surface.
  • Bake for 10 minutes. Let cool to room temperature.
  • Place cream cheese in a large bowl and mix with an electric mixer until cream cheese is smooth.
  • Add in powder sugar, vanilla extract, and sour cream. Mix until combine. Use a spatula to scrape the sides of the bowl.
  • Add in the whipped cream until batter is thick and smooth.
  • Pour the mixture into the 9-inch (23-cm) springform pan and spread with a spatula to cover the pretzel crust and create a flat even top. Transfer to the refrigerator to chill for 30 minutes.
  • Boil water in a medium saucepan over high heat. Once boiling, add the strawberry gelatin and stir for 3 minutes, or until gelatin has dissolved. Remove from heat.
  • Let gelatin mixture cool for 8 minutes or until room temperature. Add in strawberries and stir to combine.
  • Remove the springform pan from the refrigerator and pour the strawberry mixture over it. Refrigerate for at least 4 hours.
  • Enjoy!

Nutrition Facts : Calories 323 calories, Carbohydrate 26 grams, Fat 18 grams, Fiber 1 gram, Protein 14 grams, Sugar 15 grams

STRAWBERRY PRETZEL DESSERT



Strawberry Pretzel Dessert image

Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. -Aldene Belch, Flint, Michigan

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16 servings.

Number Of Ingredients 12

2 cups crushed pretzels (about 8 ounces)
3/4 cup butter, melted
3 tablespoons sugar
FILLING:
2 cups whipped topping
1 package (8 ounces) cream cheese, softened
1 cup sugar
TOPPING:
2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
Optional: Additional whipped topping and pretzels

Steps:

  • In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.

Nutrition Facts : Calories 295 calories, Fat 15g fat (10g saturated fat), Cholesterol 39mg cholesterol, Sodium 305mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

STRAWBERRY PRETZEL DESSERT SQUARES



Strawberry Pretzel Dessert Squares image

Watch our video to learn how to make Strawberry Pretzel Dessert Squares. Find layer after layer of yummy goodness in these easy to make Strawberry Pretzel Dessert Squares. They'll be a hit at birthday parties and on dessert tables!

Provided by My Food and Family

Categories     Home

Time 5h

Yield 20 servings

Number Of Ingredients 10

2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1-1/2 cups cold water
4 cups fresh strawberries, sliced

Steps:

  • Heat oven to 350°F.
  • Combine pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
  • Beat cream cheese, remaining sugar and milk with mixer until blended. Stir in COOL WHIP; spread over crust. Refrigerate until ready to use.
  • Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in berries; spoon over cream cheese layer.
  • Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.9622 g, Sugar 0 g, Protein 3 g

NO BAKE STRAWBERRY CHEESECAKE



No Bake Strawberry Cheesecake image

Light and fluffy no bake cheesecake with a strawberry surprise taste.

Provided by mamasguardianangel

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 4h

Yield 10

Number Of Ingredients 7

1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O®)
1 cup boiling water
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
1 (5 ounce) can cold evaporated milk
1 (9 inch) prepared graham cracker crust

Steps:

  • Dissolve strawberry gelatin in boiling water in a bowl; cool in refrigerator until thick, but not set, about 20 minutes.
  • Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth.
  • Beat evaporated milk in a separate bowl with an electric mixer until whipped and thick. Gradually pour strawberry gelatin mixture into evaporated milk, beating constantly. Fold cream cheese mixture into gelatin-milk mixture to form cheesecake filling.
  • Set graham cracker crust on a baking sheet or plate to maintain stability. Pour cheesecake filling into crust. Refrigerate until cake is set, at least 3 1/2 hours.

Nutrition Facts : Calories 324.2 calories, Carbohydrate 44.9 g, Cholesterol 28.7 mg, Fat 14.8 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 6.8 g, Sodium 252.7 mg, Sugar 37.9 g

STRAWBERRY PRETZEL JELL-O



Strawberry Pretzel Jell-O image

A crisp salty pretzel crust complements the creamy marshmallow-fluff-like "white" layer, with a tangy topping of strawberries in gelatin. Much like a strawberry cheesecake, but with the surprise of pretzels! For best results, make Strawberry Pretzel Jell-O only one day in advance, to preserve the crunchy texture of the pretzels.

Provided by Loves2Teach

Categories     Gelatin

Time 1h

Yield 20 serving(s)

Number Of Ingredients 9

2 cups pretzels, crushed (about 4 cups)
3/4 cup butter, melted
1/4 cup sugar
1 cup sugar
8 ounces cream cheese
Cool Whip
2 (3 ounce) packages strawberry Jell-O gelatin dessert
1 (16 ounce) package frozen sweetened strawberries
2 cups boiling water

Steps:

  • Crust: Combine pretzels, butter, and 1/4 cup sugar. Press into 9" x 13" baking dish and bake at 350 for 10 minutes. Cool to room temperature.
  • White Layer: Cream together cream cheese and 1 cup sugar.
  • Fold in Cool Whip. Spread over pretzel crust.
  • Red Layer: Dissolve gelatin in boiling water.
  • Stir in frozen strawberries, Chill until partially set (about 1 hour) and spread over white layer.
  • Chill until set and serve.

Nutrition Facts : Calories 284.7, Fat 11.4, SaturatedFat 6.7, Cholesterol 30.8, Sodium 446.2, Carbohydrate 43.5, Fiber 1.1, Sugar 25, Protein 3.9

STRAWBERRY CHEESECAKE WITH PRETZEL CRUST



Strawberry Cheesecake with Pretzel Crust image

Provided by Michael Symon : Food Network

Categories     dessert

Time 8h20m

Yield 24 squares

Number Of Ingredients 11

1 1/2 cups ground pretzels
1/2 cup ground graham crackers
1/4 cup granulated sugar
Kosher salt
1 stick (8 tablespoons) unsalted butter, melted
Three 8-ounce blocks cream cheese, at room temperature
1 cup sour cream
1 cup granulated sugar
5 large eggs, at room temperature
1 teaspoon pure vanilla extract
One 10-ounce jar strawberry preserves

Steps:

  • Preheat the oven to 300 degrees F.
  • For the crust: Combine the pretzels, graham crackers, sugar, a pinch of salt and the melted butter in a large bowl. Press the crust into the bottom of a 13-by-9-inch clear glass baking dish. Set aside while you make the filling.
  • For the filling: In the bowl of a mixer fitted with a paddle attachment, cream the softened cream cheese on medium speed, scraping down the sides of the bowl and the beater often, until smooth and creamy, 2 to 3 minutes. Add the sour cream and sugar and continue to mix until combined, 1 to 2 minutes. With the mixer speed on low, add the eggs one at a time, thoroughly mixing after each addition. Mix in the vanilla. Pour the filling over the crust and bake until the center is no longer jiggly, about 1 hour. Let the cheesecake sit at room temperature for at least 1 hour.
  • Meanwhile, melt the strawberry preserves in a small saucepot over low heat. If you prefer no seeds, use a fine mesh sieve to strain it into another bowl. Pour the melted preserves over top of the cheesecake and smooth it out into an even layer. Let the cheesecake cool at room temperature for another 30 minutes to 1 hour, then slice into 24 squares while still warm. Refrigerate until chilled completely, at least 4 hours or up to overnight.

STRAWBERRY JELLO CHEESECAKE WITH PRETZEL CRUST



Strawberry Jello Cheesecake with Pretzel Crust image

We had this growing up, so nostalgia wells up again! Make sure to use the thinner pretzels, because the big fat ones don't crush down as much as you're looking for. TIME DOESN'T INCLUDE REFRIGERATION TIME!

Provided by Lori Loucas

Categories     Fruit Desserts

Time 35m

Number Of Ingredients 9

2 c crushed pretzels
3 Tbsp sugar
1/2 c unsalted butter, melted
2 pkg (8 oz ea) cream cheese, softened
1 c sugar
8 oz container of cool whip
6 oz package strawberry jello
1 1/2 c boiling water
16 oz package frozen sliced strawberries

Steps:

  • 1. Preheat oven to 350 degrees F. Mix together the pretzels, 4 tablespoons sugar and melted butter. Press into the bottom of a 10 inch spriingform pan. Bake for 10 minutes. Set aside to cool completely.
  • 2. Beat together the cream cheese and sugar until no lumps are left. Fold in the Cool Whip. Spread over the COMPLETELY COOLED crust. Make sure you spread completely to the sides of the pan, to keep the jello layer from seeping into the crust. Refrigerate for at least 30 minutes to an hour.
  • 3. Meanwhile, make the strawberry layer. Stir together the gelatin mix and boiling water in a medium sized bowl. Add the frozen frozen strawberries, and stir until they thaw and the mixture is partially set. Put the bowl in the fridge for another 15-20 minutes until thickened but not completely set.
  • 4. NOTE: If your frozen strawberries are whole, this recipe works better if you slice them before adding to the jello. They should be easy to slice, even when frozen.
  • 5. Spoon the Jello layer over the cream cheese layer. Refrigerate until completely chilled and the jello is fully set. This will take at least 1 hour.
  • 6. Right before serving, remove the sides from the pan. If desired, you can decorate the top with whipped cream and a sprig of mint.

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