Strawberry Pretzel Bars

These No Bake Strawberry Pretzel Bars are the perfect sweet and salty combination!

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Strawberry Pretzel Bars: these no bake sweet and salty cheesecake bars are the perfect recipe for dessert!

My Aunt Sandy makes the most delicious Strawberry Pretzel bars ever. I don’t know the recipe exactly, but I know the top is made with frozen strawberries and gelatin (I think, haha).

My last visit to Costco I bought one of those giant packages of fresh strawberries. And while we typically can plow through one of those in a day or two…my kids were busy eating all the other food I bought during that trip.

So before those strawberries went bad, I decided to try to recreate my Aunt’s recipe from my mind…using fresh berries. (Aunt Sandy if you’re reading this, let me know if I’m close!!)

Strawberry Pretzel Bars: these no bake sweet and salty cheesecake bars are the perfect recipe for dessert!

I started by making a pretzel and pecan base. I used my food processor to pulse these together. Don’t make it into a fine crumb…just whiz it up a few times. You want some good chunks. Add in the sugar and melted butter. You’re going to press this into the bottom of a 13×9 baking dish.

As you can see with the photo above, for the most part, the pretzel layer stays together with a few strays. These aren’t going to turn out as gorgeous stunning, perfectly square slices of cheesecake bars. They are more “rustic.” <—-I use this term to describe things that are messy to serve. Rustic sounds good, right??

I topped these bars with an easy, no bake cheesecake mixture. Seriously easy…and super sweet! Exactly how it’s meant to taste!

For the strawberries, I sliced each berry for a more beautiful “rustic” appeal. However, after consulting my taste testers, it was agreed that diced smaller would have made it easier to eat. And more strawberries on top would not have been a bad thing! I used 4 cups of sliced berries…which seemed like a lot at the time. So use that as a starting point, and add more if you prefer!

Strawberry Pretzel Bars: these no bake sweet and salty cheesecake bars are the perfect recipe for dessert!

Strawberry Pretzel Bars

Yield: serves 15

Prep Time: 15 minutes (plus 4 hour refrigeration time)

Ingredients:

For the crust:

  • 2 1/2 cup pretzels
  • 1/2 cup pecans
  • 1/2 cup granulated sugar
  • 3/4 cup unsalted butter, melted

For the topping:

  • 2 packages (8 oz each) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1 Tbsp lemon juice
  • 1 container (8 oz) Cool Whip, thawed
  • 4 cup sliced, fresh strawberries

Directions:

  1. In a large food processor add pretzels, pecans and sugar. Pulse a couple times until pieces are broken and combined (not fine crumbs). Add in melted butter and mix with a fork.
  2. Press mixture into the bottom of a 13x9-inch baking dish. Set aside.
  3. In a large mixing bowl, beat together the cream cheese, condensed milk and lemon juice. Beat for about 4-5 minutes, scraping down sides as necessary. Should be fluffy and smooth. Fold in Cool Whip until fully combined. Spread over pretzel crust.
  4. Top with sliced strawberries. Refrigerate for 4 hours or overnight. ENJOY!

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Strawberry Pretzel Bars: these no bake sweet and salty cheesecake bars are the perfect recipe for dessert!

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26 comments on “Strawberry Pretzel Bars”

  1. The pretzel and pecan base looks amazing! So refreshing!

  2. Can’t wait to try this with the berries we grow here on our farm.

  3. You crack me up Aimee! I’ll have to take a cue from you and use the word rustic to describe something that is messy when you serve it! 

  4. I love salty and sweet together! What a perfect dessert for this long holiday weekend!

  5. Strawberries and pretzels are one of my favorite things!  I think I will thoroughly enjoy these bars over the holiday weekend!  Great recipe, Aimee!

  6. You know me with sweet and salty…I’m definitely loving this take on strawberry pretzel salad.  And rustic has me cracking up!  It’s the best way to describe those messy desserts!

  7. Sweet and salty is my favorite in desserts. Love this idea!

  8. I am all for sweet and salty treats and I can’t get enough of strawberry anything right now.

  9. I love using pretzels in desserts but I’ve never thought to pair them with strawberries – sounds so delicious!

  10. I have never seen pecans in a pretzle crust – that is a good idea! I find that pretzle crusts often turn soggy before we finish a dessert but adding pecans would keep it crunchy longer, good idea!!

  11. Mir

    I am in awe of anyone who does not have a breakdown in the middle of Costco. I can’t find anything in the huge aisles and there are no signs and I don’t know what to dooooooo…
    This looks fantastic. I’ve been wanting to try a pretzel crust, and now you’ve inspired me!

  12. The jello layer of strawberry pretzel salad was my least favorite part. You are brilliant to have omitted it! I love this idea – and the pretzel crust has always been one of my favorites. Thank you for sharing!

  13. Love the sweet and salty combo in these bars!

  14. Like Dorothy, I also want to marry that crust! Looks incredible and I love this version of pretzel salad but in a convenient bar form. Easy and delicious! 

  15. Oh gosh, this dessert has my name written all over it! From the nutty pretzel crust to the creamy strawberry topping – its a slice of heaven! 

  16. That is definitely one I must try. I am Italian, living in The Netherlands and I never ever tried pretzel as a base for cheesecake. I am Veeeery intrigued 🙂

  17. Aunt Sandy

    Aimee…sounds delicious!  I never thought of putting nuts in the crust, I’ll have to try it sometime!  Usually I bake the crust for 8 minutes on 400 degrees.  I love the cheesecake idea for the filling.  Definitely a summer treat!

  18. Donna Bailey

    Love strawberries and to make desserts with them. These bars looks scrumptious. Can’t wait to give a try. Thanks for sharing! Regards, Rug cleaning Hammersmith

  19. Pingback: Gluten and Egg Free Strawberry Pretzel Bars

  20. Francene Greene

    I made this as a summer holiday dessert—with the addition of blueberries. VERY GOOD!!! It’s also a very adaptable recipe in that you can tweak the butter, sugar— and to some degree the fruit—to meet the need of what you have in the frig and pantry. (I only had a very small amount of whipped cream on hand and it was still heavenly.) I am going to try this with bananas and strawberries with a drizzle of chocolate! This is a recipe keeper; thanks for sharing.

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