Frozen Strawberry Cheesecake with a Pretzel Crust
This sweet and salty combination of pretzels and strawberries is a classic. Pair it with cream cheese and fresh whipped cream and you've got a fuss-free delicious dessert.
- 1 ½ cups crushed pretzels about 4 cups whole
- ½ cup brown sugar packed
- 8 tablespoon unsalted butter melted
- 1 quart strawberries hulled and sliced in half, about 2 cups
- 12 oz cream cheese softened
- 1 14 oz can sweetened condensed milk
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- sweetened whipped cream for serving optional
Preheat the oven to 350 degrees and spray a springform pan with cooking spray.
Crush pretzels until finely crushed using a food processor or placing them into a zip top bag and using a rolling pin or can to crush. Combined crushed pretzels, brown sugar and butter until mixed.
Pour pretzel mixture into the springform pan and press them about an inch up the sides and completely covering the bottom. Use your hands or a measuring cup to ensure the crumbs are tightly packed and even. Bake for about 10 minutes until lightly golden brown. Let cool slightly before pouring cheesecake mixture into crust.
Using a blender or food processor, blend the strawberries until smooth.
Using a stand mixer or electric mixer, beat the heavy cream on medium speed until soft peaks form. If using stand mixed for the next step, scrape the cream into another small bowl.
Mix the softened cream cheese and sweetened condensed milk on medium until smooth. Add the strawberry puree and vanilla and mix until combined. Gently fold in the whipped cream until no streaks remain. Pour the cheesecake mixture into the cooled crust. Cover with plastic wrap or foil and freeze for about 8 hours until firm. Serve with additional sweetened whipped cream and fresh strawberries if desired.
- This cheesecake is best served after sitting out for about 30 minutes to thaw slightly.