Discover the perfect balance of sweet and salty with this Cranberry Cheesecake Pretzel Dessert. It combines a crunchy pretzel crust with a creamy, smooth cheesecake layer and a bright, tangy cranberry Jell-O topping, making it a festive treat for any holiday table.
This dessert not only pleases the palate but is also visually stunning with its distinct layers, making it a wonderful centerpiece. Whether you’re entertaining guests or enjoying a cozy night in, this dessert promises both flavor and flair.
- The crisp pretzel crust adds a unique salty crunch that perfectly complements the sweet cheesecake and tart cranberry layers.
- The no-bake cheesecake layer is creamy and light, making it easy to prepare without oven fuss.
- The vibrant cranberry topping brings a festive color and fresh flavor that elevates this dessert.
Ingredients
- Salted Butter (¾ Cup): Softened butter is essential for binding the crushed pretzels into a flavorful, crispy crust that bakes to golden perfection.
- Crushed Pretzels (2 Cups): These give the dessert a salty crunch and sturdy base that contrasts beautifully with the creamy cheesecake.
- White Granulated Sugar (3 Tablespoons for crust): Adds just the right sweetness to balance the salted pretzel crust.
- Cream Cheese (8 Ounces): At room temperature for a smooth, fluffier cheesecake layer, providing richness without heaviness.
- White Granulated Sugar (¾ Cup for cheesecake): Sweetens the cream cheese mixture, enhancing its creamy texture.
- Cool Whip (8 Ounces): Thawed whipped topping added for a light, airy texture in the cheesecake layer.
- Vanilla Extract (2 Teaspoons): Adds subtle depth of flavor and aroma that enriches the cheesecake filling.
- Lemon Juice (2 Teaspoons): Brightens the cheesecake layer with a hint of tartness balancing sweetness perfectly.
- Raspberry Jell-O (6 Ounces): The foundation for the cranberry layer, adding vibrant color and fruity flavor.
- Boiling Water (2 Cups): Needed to fully dissolve the Jell-O for a smooth cranberry topping.
- Whole Berry Cranberry Sauce (2 Cups): Gives texture and festive flavor to the cranberry layer, adding visual appeal and natural tartness.
Instructions
- Preheat Oven and Prepare Baking Dish
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Start by preheating your oven to 375°F (190°C) and greasing a 13″ x 9″ baking dish with 1 tablespoon of softened butter. This ensures the pretzel crust won’t stick and will bake evenly.
- Make the Pretzel Crust Mixture
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In a microwave-safe bowl, melt the remaining ¾ cup of butter in 30-second increments until fully melted. Stir in the crushed pretzels and 3 tablespoons sugar to evenly coat and bind the crust components together for that perfect crunchy base.
- Press and Bake the Crust
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Using a measuring cup or your hands, firmly press the pretzel mixture evenly into the bottom of the prepared baking dish. Bake this crust for about 10 minutes until it sets and becomes fragrant. Let it cool completely to ensure a firm base for the cheesecake layer.
- Prepare the Cheesecake Filling
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Beat the cream cheese with ¾ cup sugar on medium speed until smooth and fluffy, scraping the bowl down occasionally to prevent lumps. Then add vanilla extract and lemon juice, mixing well to infuse flavor and tang that cuts through the richness.
- Fold in the Whipped Topping
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Gently fold the thawed Cool Whip into the cream cheese mixture until no streaks remain. This step ensures a light, airy filling that prevents the cranberry layer’s color from bleeding through the cheesecake.
- Spread Cheesecake Layer and Chill
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Evenly spread the cheesecake layer over the cooled pretzel crust and refrigerate for at least 1 hour. This chilling step allows the cheesecake to firm up so it supports the cranberry layer perfectly.
- Prepare Cranberry Jell-O Mixture
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Combine raspberry Jell-O powder with 2 cups boiling water in a large bowl, stirring until fully dissolved. Mix in the whole berry cranberry sauce for texture and bursts of flavor, creating a festive cranberry topping.
- Chill Cranberry Mixture Until Slightly Set
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Refrigerate the cranberry Jell-O mixture until it cools and thickens slightly, about 20 to 30 minutes. This prevents the layers from mixing when assembling the dessert.
- Assemble Cranberry Layer and Final Chill
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Carefully spoon the cranberry mixture over the chilled cheesecake layer, spreading gently to maintain the layers’ integrity. Refrigerate for at least 5 hours or overnight to let the dessert set completely.
- This dessert requires patience due to the needed chilling time to ensure each layer sets properly for clean slices.
- Make sure to use softened cream cheese for a smooth cheesecake texture without lumps.
- Press the pretzel crust firmly to avoid a crumbly base when slicing.
Storage Tips
Store the dessert covered tightly with plastic wrap in the refrigerator. It keeps well for up to one week while maintaining freshness and texture.
Serving Suggestions
Serve chilled slices garnished with fresh cranberries or a mint sprig for a festive touch. This dessert pairs wonderfully with a cup of hot coffee or spiced tea during holiday gatherings.
- Use a measuring cup to press the crust evenly and firmly for a smoother, compact base that holds its shape.
- Mix the cheesecake filling thoroughly to avoid any streaking or cracks in the cranberry layer.
- Allow the cranberry Jell-O topping to partially set before layering to maintain clean and distinct dessert layers.
FAQs
- Can I use light or fat-free cream cheese for this dessert?
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Yes, but the texture might be less creamy and slightly less rich. Full-fat cream cheese gives the best taste and consistency.
- How long can this dessert be made ahead?
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It’s best made a day ahead to allow adequate chilling, but it can be stored up to one week in the refrigerator.
- Can I substitute raspberry Jell-O with another flavor?
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Yes, other red or berry-flavored Jell-O varieties work well, but raspberry complements the cranberries beautifully for a festive flavor.
- Is it necessary to use whole berry cranberry sauce?
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Whole berry sauce adds texture and bursts of flavor, but smooth cranberry sauce can be used for a more uniform topping if preferred.
- Can I freeze this dessert?
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Freezing is not recommended as it may affect the texture of the cheesecake and Jell-O layers, causing them to separate upon thawing.
- What can I use instead of Cool Whip?
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Whipped heavy cream can be used as a substitute, whipped until stiff peaks form, to keep the filling light and airy.
Cranberry Cheesecake Pretzel Dessert
Equipment
- 1 13x9 inch baking dish Greased with 1 tablespoon butter
- 1 medium microwave-safe bowl For melting butter
- 1 hand mixer For mixing cheesecake layer
- 1 measuring cup For pressing crust
- 1 large mixing bowl For combining Jell-O and cranberry sauce
Instructions
- Preheat oven to 375°F (190°C) and grease the bottom of a 13x9 inch baking dish with 1 tablespoon softened butter.
- Melt ¾ cup salted butter in a microwave-safe bowl by heating in 30-second increments until fully melted.
- Mix the melted butter with crushed pretzels and 3 tablespoons sugar until well combined.
- Press the pretzel mixture evenly into the bottom of the prepared baking dish using a measuring cup for smoothness.
- Bake the crust for 10 minutes, then remove and cool completely.
- Beat cream cheese and ¾ cup sugar with a hand mixer until light and fluffy, scraping the bowl sides as needed.
- Add vanilla extract and lemon juice to the cream cheese mixture and beat until combined.
- Gently fold in the thawed Cool Whip until no streaks remain.
- Spread the cheesecake layer evenly over the cooled pretzel crust and refrigerate for at least 1 hour.
- In a large bowl, dissolve raspberry Jell-O in 2 cups boiling water, then stir in the whole berry cranberry sauce until combined.
- Chill the cranberry mixture in the refrigerator until it thickens and is slightly set.
- Spoon the cranberry Jell-O layer over the cheesecake layer and refrigerate until firmly set, at least 5 hours or overnight.
Notes
- Prepare the dessert a day ahead to allow layers enough time to set firmly.
- Use a measuring cup to press and smooth the pretzel crust for a neat finish.
- Store covered in plastic wrap in the refrigerator for up to one week.
