The Starving Chef Recipe: Strawberry Pretzel Cheesecake

Strawberry Pretzel Pie
A kiss of summer, with a twist.

By Felicia Vargo, The Starving Chef

’Tis the season for tradition, but this year I’m putting a new spin on an old-fashioned favorite.

Strawberry Pretzel Cheesecake

Prep time: 30 minutes
Cook time: 10 minutes
Chill time: 8+ hours
Makes: 6-8 servings


3 C pretzels, finely crushed + more whole for topping
1 C butter, melted
3 T brown sugar
16 oz. cream cheese, room temperature
8 oz. Cool Whip
¼ C sugar
12 oz. (2) boxes Strawberry Jell-O
3 C sliced strawberries
Whipped cream, for topping

Here’s How
  1. Preheat the oven to 350°F. In a large bowl mix together the crushed pretzels, melted butter and brown sugar. Press into a greased pie pan or 9x9 round spring-form pan. Bake five to eight minutes then set aside to cool completely.
  2. Meanwhile, use a hand mixer to whip together the cream cheese and sugar. Fold in the Cool Whip until it reaches a smooth texture. Pour the mix into the pie base. Chill 8-10 hours or overnight.
  3. When the cheesecake base is set, prepare the strawberry Jell-O according to the quick set instructions on the box. Pour the Jell-O slowly over the cheesecake base until it fills all the way up the sides (you may have some leftover Jell-O mix). Place in the fridge and chill until the Jell-O has set or for at least two hours.
  4. After the Jell-O topping is set, decorate the top of the pie with the sliced strawberries, whipped cream and whole pretzels. Serve right away. Enjoy!

Like The Starving Chef on Facebook and subscribe on YouTube for weekly recipes. Find this recipe, and many others, on

Categories: Food & Dining