This Lightened Up Strawberry Pretzel Cheesecake Dessert will be the hit at your next BBQ or family gathering. The combination of a salty pretzel crust, a cream cheese middle, and a sweet strawberry jello layer is one of a kind!

Makes 12 servings

Looking for more delicious low point dessert recipes? Be sure to check these recipes out:

Lightened Up Cream Cheese Chocolate Cake

Skinny Peach Cobbler

Hawaiian Delight Fluff

Skinny Cherry Dr. Pepper Chocolate Cake

Strawberry Pretzel Salad has been around for generations. I know it’s often referred to as a salad, but clearly it’s not a salad- the classic Strawberry Pretzel Salad recipe is said to have originated in a 1960s cookbook called The Joys of Jell-O™.  It took off from there and became a popular southern dessert. I recreated this classic recipe and renamed it a dessert instead of a salad. I remember attending a family gathering where I tried it for the first time and loved it- I’m feeling a little nostalgia-eating this!

The sweet and salty combination is exactly what this recipe has-a salty pretzel crust, a creamy filling, and a sweet strawberry topping. This makes for a fabulous potluck or weekend dessert. 

What ingredients do I need to make this Strawberry Pretzel Cheesecake Dessert?

• Sugar free strawberry jello
• Fresh strawberries, sliced or 1 (10 oz.) frozen sliced strawberries, thawed
• Mini pretzels
• Zero point brown sugar substitute – I use Lakanto Golden Monkfruit Sweetener
• Land O’ Lakes light butter made with canola oil
• Sugar free or fat free cool whip
• Light cream cheese
• White granulated sugar substitute – I use Lakanto Classic Monkfruit Sweetener
• Vanilla extract 

How do I make this Strawberry Pretzel Cheesecake Dessert?

Preheat oven to 375 degrees.

Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.

Using a food scale, measure out 7 oz. mini pretzels.

Place pretzels into a blender or a food processor.

Add granulated sugar, and melted butter.

Blend for 30-40 seconds. 

( be sure to not blend too much- you don’t want the pieces of pretzels to be too fine)

Pour the pretzel mixture into the prepared dish and press it evenly to form a crust. Bake for 10 minutes.

Remove from oven and cool completely ( at least 15 minutes) before adding the cream cheese layer.

Combine, sugar substitute, and cream cheese in a food processor. Blend until nice and smooth.

Pour cream cheese mixture into a medium mixing bowl and fold in the cool whip.

Spread cream cheese cool whip layer over the top of the cooled pretzel layer.

Be sure to spread the cream cheese layer to all corners and edges so the jello top layer doesn’t soak through.

Refrigerate for at LEAST 30-45 minutes before adding the top layer.

Dissolve sugar free jello into a bowl of 2 cups boiling water, let it dissolve completely for at least 2 minutes then stir in the strawberries.

 Chill the strawberry mixture in the fridge until it thickens to the consistence of egg whites, about 15-20 minutes.

Tip: To ensure the jello layer doesn’t leak through the cream cheese layer & into the pretzels (which can make the pretzels soggy) be sure to refrigerate the jello until thick and almost sets. 

Then pour over the cool whip layer. Refrigerate until it sets or at least 2 hours.

Using a knife, cut into 12 even slices.

Ingredients: 

• 2 (.30 oz.) packages sugar free strawberry jello
• 2 cups boiling water
• 2 cups fresh strawberries, sliced or 1 (10 oz.) frozen sliced strawberries, thawed
• 7 oz. mini pretzels
• 2 Tbsp brown sugar substitute ( I use Lakanto Golden Monkfruit Sweetener) 
• 4 Tbsp Land O’ Lakes light butter made with canola oil
• 8 oz. sugar free or fat free cool whip
• 6 oz. light cream cheese 
• 1/4 cup white granulated sugar substitute ( I use Lakanto Classic Monkfruit Sweetener)
• 2 tsp vanilla extract 

Directions: 

1. Preheat oven to 375 degrees.
2. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
3. Using a food scale measure out 7 oz. of the mini pretzels.
4. Place pretzels into a blender or a food processor. Add brown sugar substitute, and melted butter. Blend for 30-40 seconds. ( be sure to not blend too much- you don’t want the pieces of pretzels to be too fine) Pour the mixture into the prepared dish and press it evenly to form a crust. Bake for 10 minutes.
5. Remove from oven and cool completely ( at least 15 minutes) before adding the cream cheese layer.
6. Combine, sugar substitute, vanilla extract, and cream cheese in a food processor. Blend until nice and smooth. Pour cream cheese mixture into a medium mixing bowl and fold in cool whip. 
7. Spread cream cheese cool whip layer over the top of the cooled pretzel layer. Be sure to spread the cream cheese layer to all corners and edges so the top layer doesn’t soak through.
8. Refrigerate for at LEAST 30-45 minutes before adding the top layer. before adding the top layer.
9. Pour sugar free jello into a bowl of 2 cups boiling water, let it dissolve completely for at least 2 minutes then stir in the strawberries.
10. Chill the strawberry mixture in the fridge until it thickens to the consistence of egg whites, about 15-20 minutes.
11. Then pour over the top of the cool whip layer. Refrigerate until it sets or at least 2 hours. 
12. Using a knife, cut into 12 even slices.

Makes 12 servings

5 Points per serving

How do I track this recipe in the WW app?

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.