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Mini Strawberry Pretzel Salad Cheesecakes

Enjoy all the beloved layers of classic strawberry pretzel salad in convenient, delightful mini cheesecake form. These individual desserts feature a salty-sweet pretzel crust, a creamy no-bake cheesecake filling, and a vibrant strawberry Jell-O topping.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the Pretzel Crust
  • 2 cups pretzels finely crushed (about 5 oz)
  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar
For the Cream Cheese Layer
  • 8 oz cream cheese softened, full-fat recommended
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 8 oz whipped topping e.g., Cool Whip, thawed
For the Strawberry Jell-O Topping
  • 1 (3 oz) package strawberry flavored gelatin e.g., Jell-O
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 cup fresh strawberries hulled and finely diced

Equipment

  • Mini Muffin Tin
  • Paper mini cupcake liners
  • Mixing bowls (small, medium, large)
  • Food processor or Ziploc bag and rolling pin
  • Electric mixer (handheld or stand)
  • Small saucepan
  • Whisk
  • Measuring cups and spoons
  • Wire Rack

Method
 

Prepare the Pretzel Crust
  1. Preheat oven to 350°F (175°C). Line a 12-cup mini muffin tin with paper mini cupcake liners.
  2. In a medium bowl, combine the finely crushed pretzels, melted butter, and 1/4 cup granulated sugar. Mix until the pretzel crumbs are evenly moistened.
  3. Spoon about 1 tablespoon of the pretzel mixture into the bottom of each mini muffin liner. Press down firmly with the back of a spoon or your fingers to form a compact crust.
  4. Bake for 8-10 minutes, or until the crust is lightly golden and fragrant. Remove from the oven and let cool completely on a wire rack.
Make the Cream Cheese Layer
  1. In a large mixing bowl, beat the softened cream cheese, 1/2 cup granulated sugar, and vanilla extract with an electric mixer until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure no lumps.
  2. Gently fold in the thawed whipped topping until no white streaks remain and the mixture is light and fluffy. Be careful not to overmix.
  3. Spoon or pipe the cream cheese mixture evenly over the cooled pretzel crusts, filling each liner about two-thirds full. Place the muffin tin in the refrigerator to chill while you prepare the strawberry topping.
Assemble the Strawberry Topping
  1. In a small saucepan, bring 1 cup of water to a boil. Remove from heat and whisk in the strawberry gelatin powder until it is completely dissolved. Stir vigorously to ensure no granules remain.
  2. Stir in the 1/2 cup cold water. Allow the mixture to cool down for about 10-15 minutes at room temperature, or until it is cool to the touch but has not yet started to set.
  3. Gently fold in the finely diced fresh strawberries into the cooled gelatin mixture.
Assemble and Chill
  1. Spoon the slightly cooled strawberry Jell-O mixture evenly over the cream cheese layer in each mini cheesecake.
  2. Return the mini muffin tin to the refrigerator and chill for at least 3-4 hours, or preferably overnight, until the Jell-O is completely set and the cheesecakes are firm.
  3. Carefully remove the mini cheesecakes from the muffin tin by lifting the paper liners. Serve chilled and enjoy!

Notes

For best results and easy handling, allow adequate chilling time; this helps the Jell-O set properly and allows the flavors to meld beautifully. These mini cheesecakes can be made a day in advance. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To crush pretzels, place them in a sturdy Ziploc bag and crush with a rolling pin, or pulse them in a food processor until fine crumbs form. Ensure cream cheese is fully softened to achieve a smooth, lump-free filling.