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Lightened Up Strawberry Pretzel Cheesecake Dessert

 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

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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?

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: 

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

5-6 PersonalPoints™ per serving*

 *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

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. 

Yield: 12

Lightened Up Strawberry Pretzel Cheesecake Dessert

Lightened Up Strawberry Pretzel Cheesecake Dessert

Do you need to bring a dish to your upcoming party? This Lightened Up Strawberry Pretzel Cheesecake Dessert will be the hit at your next potluck. The combination of a salty pretzel crust, a cream cheese middle, and a sweet strawberry jello layer is just one of a kind!

Author: thepounddropper.com

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 3 hours
Total Time 3 hours 25 minutes

Ingredients

  • 2 (0.30 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 Sweetner)
  • 2 tsp vanilla extract

Instructions

  1. Preheat oven to 375 degrees.
  2. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
  3. Using a food scale measure out 7 oz. of mini pretzels.
  4. Place pretzels into a blender or a food processor. Add brown sugar substitute, and melted butter. Blend for 20-30 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. Remove from oven and cool completely ( at least 15 minutes) before adding the cream cheese layer.
  5. 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 the cool whip. 
  6. 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.
  7. Refrigerate for at LEAST 30-45 minutes before adding the top layer. before adding the top layer.
  8. 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.
  9. 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.
  10. Then pour over the top of the cool whip layer. Refrigerate until it sets or at least 2 hours. 
  11. Using a knife, cut into 12 even slices.

Makes 12 servings

5-6 PersonalPoints™ per serving*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

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. 

Smartpoints: GREEN/BLUE/PURPLE: 5 SmartPoints for 1 serving or 11 SmartPoints for 2 servings

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 173Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 301mgCarbohydrates 29gFiber 1gSugar 2gProtein 4g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

Carol Vishy

Wednesday 9th of June 2021

Thank You for sharing this !

Jennifer Frudd

Wednesday 25th of November 2020

Hello! I am trying this recipe today, sounds wonderful! My question though is, I couldn't find fat free cool whip. Did you mean SUGAR FREE cool whip? I could find SUGAR FREE, and LITE, but not fat free. The SUGAR FREE was the lower points by 3 of what i could find, so i am going with that. Thank you!

Lindsay Kehl

Monday 30th of November 2020

HI Jennifer

Thanks for your comment. They do sell a sugar free as well as a fat free cool whip. Either of these would work- and the if the sugar free is lower in points-then you'll want to use that!

Thanks again,

Linds

marie johson

Wednesday 30th of October 2019

This Lightened Up Strawberry Pretzel Cheesecake Dessert is the perfect Memorial Day dessert <3 Thanks for sharing :)

Sarah

Wednesday 11th of September 2019

Hi! As always I love your recipes :) is there anyway that I could cut this recipe in half? Its only going to be for 2 people and a sneaky toddler lol so we dont need ALL of this...

Zero Point Patriotic Fruit Salad - Pound Dropper

Tuesday 2nd of July 2019

[…] Lightened UP Strawberry Pretzel Cheesecake Dessert  […]

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