Cranberry Cheesecake Pretzel Dessert 🍒
Serves: 12 | Prep Time: 40 mins | Chilling Time: 6 hrs
This Cranberry Cheesecake Pretzel Dessert is the perfect blend of sweet and salty with a pretzel crust, creamy cheesecake, and tangy cranberry topping. Ideal for Thanksgiving, Christmas, or any holiday party, this no-bake dessert will wow your guests!
Ingredients:
- Pretzel Crust
- 1 tbsp salted butter (softened)
- ¾ cup salted butter (1½ sticks)
- 2 cups crushed pretzels
- 3 tbsp white granulated sugar
- Cheesecake Layer
- 8 oz cream cheese (room temperature)
- ¾ cup white granulated sugar
- 8 oz Cool Whip (thawed)
- 2 tsp vanilla extract
- 2 tsp lemon juice
- Cranberry Layer
- 6 oz raspberry Jell-O (one large package)
- 2 cups boiling water
- 2 cups whole berry cranberry sauce
Instructions:
1. Make the Pretzel Crust:
Preheat oven to 375°F (190°C). Grease the bottom of a 13"" x 9"" baking dish with 1 tbsp of butter.
Melt ¾ cup butter in a microwave-safe bowl in 30-second increments.
Add the crushed pretzels and sugar to the melted butter and mix well.
Press the pretzel mixture into the bottom of the prepared dish and bake for 10 minutes.
Let the crust cool completely.
2. Make the Cheesecake Layer:
In a medium bowl, beat the cream cheese and sugar with a hand mixer until light and fluffy.
Add vanilla extract and lemon juice, mixing until fully combined.
Gently fold in the thawed Cool Whip until no streaks remain.
Spread the cheesecake mixture evenly over the cooled pretzel crust.
Refrigerate for at least 1 hour.
3. Make the Cranberry Layer:
In a large bowl, dissolve the raspberry Jell-O in 2 cups boiling water.
Stir in the whole berry cranberry sauce until well combined.
Refrigerate until slightly set and cooled.
4. Assemble the Dessert:
Once the cranberry layer is slightly set, spoon it over the cheesecake layer.
Refrigerate for at least 5 hours or overnight until fully set.
Enjoy! 🎉
This creamy, crunchy, and tangy dessert will be the hit of your holiday gatherings! 🎄🍽️"
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