Mini Strawberry Pretzel Salad Cheesecake
This Mini Strawberry Pretzel Salad Cheesecake features a crunchy pretzel crust, creamy cheesecake filling, and a fresh strawberry topping.
Equipment
- Mixing bowl
- Springform pan
Ingredients
For the Crust
- 2 cups pretzel crumbs approximately 4 cups pretzel sticks
- 4 tablespoons butter melted
- 3 tablespoons granulated sugar
For the Cheesecake Filling
- 4 8-ounce packages cream cheese room temperature
- 1 ¼ cups granulated sugar
- 1 tablespoon vanilla bean paste or pure vanilla extract
- 4 large eggs room temperature
- ½ tablespoon lemon extract
- 4 ounces creme fraiche or sour cream
For the Strawberry Gelatin
- 2 3-ounce packages strawberry gelatin
- 2 cups boiling water
- 2 cups diced fresh strawberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine pretzel crumbs, melted butter, and sugar. Press the mixture into the bottom of a springform pan.
- Bake the crust for 10 minutes, then let it cool.
- In another bowl, beat the cream cheese until smooth. Gradually add sugar, then mix in vanilla, eggs, lemon extract, and creme fraiche until combined.
- Pour the cheesecake filling over the cooled crust and bake for 50 minutes or until set. Let it cool completely.
- In a separate bowl, dissolve the strawberry gelatin in boiling water. Stir in the diced strawberries. Allow it to cool slightly.
- Once the cheesecake is cooled, pour the strawberry mixture on top and refrigerate until set.
- Slice and serve chilled.
Notes
You can substitute sour cream for creme fraiche if needed. Adjust the sweetness of the gelatin according to your taste.