Description
Delicious Mini Strawberry Pretzel Salad Cheesecake, perfect for parties and gatherings.
Ingredients
Scale
- 2 cups pretzel crumbs, approximately 4 cups pretzel sticks
- 4 tablespoons butter, melted
- 3 tablespoons granulated sugar
- 4 8-ounce packages cream cheese, room temperature
- 1 1/4 cup granulated sugar
- 1 tablespoon vanilla bean paste, or pure vanilla extract
- 4 large eggs, room temperature
- 1/2 tablespoon lemon extract
- 4 ounces creme fraiche, or sour cream
- 2 3-ounce packages strawberry gelatin
- 2 cups boiling water
- 2 cups diced fresh strawberries
Instructions
- Preheat oven to 400 degrees.
- In the bowl of a food processor, add the pretzels and pulse several times until a fine crumb forms. Transfer the pretzel crumbs to a bowl. Stir in the butter and sugar until combined.
- Press 1 heaping tablespoon of pretzel mixture firmly into the bottom of each well of a mini cheesecake pan. Bake for 7 minutes. Transfer to a wire rack to cool.
- While the crust is baking, add the cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat the cream cheese and sugar until smooth. Add the vanilla and beat to combine.
- Add the eggs to the cream cheese mixture one at a time beating well after each addition. Stir in the lemon extract and creme fraiche, mixing well to combine thoroughly.
- Turn the oven down to 300 degrees. Fill each well 3/4 of the way full with the cheesecake mixture. Bake the cheesecakes for 12-14 minutes or until the edges are dry but the center is still jiggly. Remove from the oven and cool to room temperature.
- Transfer the cheesecakes to the refrigerator and chill for 1 hour.
- Add the gelatin to the boiling water and stir to dissolve. Allow the gelatin to cool to room temperature. Stir in the strawberries.
- Spoon the mixture over the cheesecakes until each well is filled to the top. Transfer to the refrigerator and chill for 3 hours or until firm.
- Remove the cheesecakes from the pan by pushing up on the bottom of each well. The cheesecakes will pop out, then carefully transfer to a serving platter.
- Serve chilled with whipped cream if desired.
Notes
- Ensure cream cheese is at room temperature for a smooth filling.
- Chill the cheesecakes thoroughly to achieve the best texture.
- Consider using fresh strawberries for a vibrant flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg