Mini Strawberry Pretzel Salad Cheesecake
This Mini Strawberry Pretzel Salad Cheesecake combines a crunchy pretzel crust with a 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 cup 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). Prepare a springform pan by greasing it lightly.
- In a mixing bowl, combine pretzel crumbs, melted butter, and granulated sugar. Press the mixture into the bottom of the prepared springform pan.
- Bake the crust for 10 minutes. Remove from the oven and allow to cool.
- In another mixing bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla bean paste, mixing well.
- Add eggs one at a time, mixing after each addition. Then add lemon extract and creme fraiche, mixing until combined.
- Pour the cheesecake filling over the cooled crust. Bake for 50 minutes or until the center is set.
- While the cheesecake is baking, prepare the strawberry gelatin. Dissolve the gelatin in boiling water, then stir in diced strawberries.
- Once the cheesecake is done, let it cool at room temperature before refrigerating. Pour the gelatin mixture over the cheesecake once cooled, then chill for at least 4 hours.
Notes
For a stronger strawberry flavor, consider adding more fresh strawberries on top before serving.