MINI STRAWBERRY PRETZEL SALAD CHEESECAKE

A twist on the classic strawberry Pretzel Salad, this cheesecake recipe is layers of salty pretzels, creamy cheesecake and sweet strawberry gelatin.

MINI STRAWBERRY PRETZEL SALAD CHEESECAKE

INGREDIENTS
For the crust:
  1. 2 cups pretzel crumbs approximately 4 cups pretzel sticks
  2. 4 tablespoons butter melted
  3. 3 tablespoons granulated sugar
  4. For the cheesecake filling:
  5. 4 8- ounce packages cream cheese room temperature
  6. 1 1/4 cup granulated sugar
  7. 1 tablespoon vanilla bean paste or pure vanilla extract
  8. 4 large eggs room temperature
  9. 1/2 tablespoon lemon extract
  10. 4 ounces creme fraiche or sour cream

For the strawberry gelatin:
  1. 2 3- ounce packages strawberry gelatin
  2. 2 cups boiling water
  3. 2 cups diced fresh strawberries

INSTRUCTIONS
  • Preheat oven to 400 degrees.
  • In the bowl of a food processor, add the pretzels and pulse several times until a fine crumb forms. Transfer the pretzel crumbs to a bowl. Stir in the butter and sugar until combined.
  • Press 1 heaping tablespoon of pretzel mixture firmly into the bottom of each well of a mini cheesecake pan. Bake for 7 minutes. Transfer to a wire rack to cool.
  • While the crust is baking, add the cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat the cream cheese and sugar until smooth. Add the vanilla and beat to combine. Add the eggs to the cream cheese mixture one at a time beating well after each addition. Stir in the lemon extract and creme fraiche, mixing well to combine thoroughly.