Description
Mini Strawberry Pretzel Salad Cheesecakes are delightful bite-sized treats featuring a crunchy pretzel crust, creamy cheesecake filling, and a refreshing strawberry gelatin topping. Perfect for parties and gatherings, these individual cheesecakes combine sweet, tangy, and salty flavors in every spoonful.
Ingredients
For the crust:
- 2 cups pretzel crumbs (approximately 4 cups pretzel sticks)
- 4 tablespoons butter, melted
- 3 tablespoons granulated sugar
For the cheesecake filling:
- 4 (8-ounce) packages cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 1 tablespoon vanilla bean paste or pure vanilla extract
- 4 large eggs, room temperature
- 1/2 tablespoon lemon extract
- 4 ounces crème fraîche or sour cream
For the strawberry gelatin:
- 2 (3-ounce) packages strawberry gelatin
- 2 cups boiling water
- 2 cups diced fresh strawberries
Instructions
- Preheat and prepare crust: Preheat your oven to 400°F (200°C). In a food processor, pulse pretzel sticks until fine crumbs form. Transfer crumbs to a bowl and stir in melted butter and sugar until combined.
- Form and bake crust: Press about 1 heaping tablespoon of the pretzel mixture firmly into the bottom of each well of a mini cheesecake pan. Bake for 7 minutes until set. Remove from oven and cool on a wire rack.
- Make cheesecake filling: Using a stand mixer with the paddle attachment, beat cream cheese and sugar until smooth. Add vanilla bean paste and mix well. Add eggs one at a time, beating thoroughly after each addition. Stir in lemon extract and crème fraîche or sour cream, mixing completely.
- Bake cheesecake: Reduce oven temperature to 300°F (150°C). Fill each crust-lined well about 3/4 full with cheesecake batter. Bake for 12-14 minutes, until edges look dry but centers are still slightly jiggly. Remove and cool to room temperature, then refrigerate for 1 hour.
- Prepare strawberry gelatin topping: Dissolve strawberry gelatin packets in boiling water, stirring until fully dissolved. Allow the mixture to cool to room temperature, then stir in diced strawberries.
- Assemble topping: Spoon the cooled gelatin and strawberry mixture over chilled cheesecakes, filling each well to the top. Refrigerate for at least 3 hours until the gelatin is firm.
- Serve: Remove mini cheesecakes by pushing up from the bottom of each pan well to pop them out gently. Arrange on a serving platter and serve chilled, optionally topped with whipped cream.
Notes
- Room temperature ingredients help ensure a smooth cheesecake batter.
- You can substitute sour cream if crème fraîche is unavailable.
- Be careful not to overbake the cheesecakes; centers should remain slightly jiggly when done.
- Use a mini cheesecake pan with removable bottoms for easy removal.
- For extra flavor, consider adding a pinch of salt to the pretzel crust mixture.
- Prep Time: 30 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
