👩🍳 Instructions
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1
Preheat oven to 350°F (175°C). In a medium bowl, combine crushed pretzels, melted butter, and 1/4 cup sugar. Press firmly into a 9-inch tart pan with a removable bottom. Bake for 10-12 minutes until lightly golden. Cool completely on a wire rack.
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2
While crust cools, prepare the filling. In a large bowl, beat softened cream cheese with 1/2 cup sugar and vanilla extract until smooth. In a separate chilled bowl, whip cold heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until just combined.
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3
Spoon cream cheese filling evenly over the cooled pretzel crust. Smooth the top. Refrigerate for at least 2 hours, or until firm.
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4
In a medium bowl, combine sliced strawberries, 1/4 cup sugar, and lemon juice. Gently toss and let sit for 15-20 minutes to macerate. If using cornstarch for a thicker topping, mix it with 1 tbsp cold water, then stir into the macerated strawberries. Gently heat the strawberry mixture in a small saucepan over medium heat for 2-3 minutes until slightly thickened. Cool completely.
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5
Arrange or spoon the macerated (and cooled, if heated) strawberries over the chilled cream cheese layer. Serve immediately or chill for another 30 minutes before serving.
💡 Notes
For best results, use fresh, ripe strawberries. To prevent a soggy crust, ensure the cream cheese layer is well chilled before adding strawberries. Leftovers keep well in the refrigerator for 2-3 days; store loosely covered.
🥗 Nutrition (per serving)
Calories
420 kcal
Protein
6g
Total Fat
28g
Saturated Fat
17g
Carbs
38g
Fiber
2g
Sugar
25g
Sodium
350mg
Cholesterol
80mg
