This is the best Cranberry Cheesecake Pretzel Dessert recipe ever for Thanksgiving, Christmas, or a holiday party! This simple-to-make, amazingly delicious, cranberry dessert will wow your family and guests!
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This holiday dessert features layers of sweetened cranberries, creamy cheesecake, and a sweet and salty crust. The prep is super easy and in truth, most of the time is chilling time for the dessert and you!
This recipe was inspired by my mom's delicious Cranberry Jell-O Salad of the 1960s and the super popular Strawberry Pretzel Salad of today. To make it loaded with whole cranberries I make my own Whole Berry Cranberry Sauce, but you can also use Ocean Spray's canned sauce.
Ingredients
Here's what you need to make this Cranberry Cheesecake Pretzel Dessert:
Pretzel Crust:
- Crushed Pretzels - These are the hard pretzels found in the chip and snack aisle of the grocery store.
- Butter - You can use either salted or unsalted butter for this recipe. Do not substitute margarine or butter spreads. Those products contain water and the crust will not properly set.
- White Granulated Sugar - Adding sugar to crushed salty pretzels will make this crust extra tasty.
Cheesecake Layer:
- Cream Cheese - This is what makes this layer taste like cheesecake and full-fat cream cheese is recommended.
- White Granulated Sugar - Some additional sugar is needed to sweeten the cheesecake layer. White granulated sugar gives sweetness and texture.
- Cool Whip - This whipped topping stabilizes and lightens the texture of this layer.
- Vanilla Extract - Although Cool Whip has vanilla in it, more vanilla flavor is needed.
- Lemon Juice - Just a touch of lemon lifts the flavors of this layer and makes it super delicious.
Cranberry Layer:
- Raspberry Jell-O - I really prefer the Jell-O brand of gelatin. It has a stronger flavor and beautiful color.
- Boiling Water - The Jell-O gelatin will dissolve best if the water has come to a full rolling boil.
- Whole Berry Cranberry Sauce - I prefer to make my own cranberry sauce so that I have lots of beautiful whole cranberries for this recipe. But you can substitute 1 can of whole berry cranberry sauce.
Please see the recipe card for the exact quantities.
Instructions
This Cranberry Cheesecake Pretzel Dessert has three layers; the pretzel crust, a cheesecake layer, and a cranberry gelatin layer. Each layer is super simple to make!
Make the Pretzel Crust:
Preheat the oven to 375°F/190°C. Using 1 tablespoon of butter, grease the bottom of a 13" x 9" baking dish.
Add the butter to a medium-sized microwave-safe bowl. Microwave the butter in 30-second increments until it is melted.
Add the crushed pretzels and sugar and mix well.
Press the pretzel crust into the bottom of the prepared baking dish. Bake for 10 minutes and cool completely.
Pro-Tip:
Use a measuring cup to press and smooth the pretzel crust.
The rounded corners and flat bottom of a measuring cup are perfect for this job!
Make the Cheesecake Layer:
In a medium bowl, beat together the cream cheese and sugar with a hand mixer on medium speed until light and fluffy. Add the vanilla extract and lemon juice and continue to beat until all is mixed well.
Add the thawed Cool Whip and gently fold until no streaks of white remain.
This cheesecake layer needs to be mixed well to make sure the cranberry layer doesn't leak through it and make your dessert streaky.
Spread the cheesecake mixture evenly over the cooled crust and refrigerate for at least 1 hour.
Make the Cranberry Layer:
In a large mixing bowl combine the raspberry Jell-O and boiling water until the Jell-O is completely dissolved. Stir in the whole berry cranberry sauce until it is well combined with the Jell-O.
Refrigerate the cranberry and raspberry Jell-O until cooled and slightly set.
Spoon the cranberry layer over the cheesecake layer.
Refrigerate until firmly set for at least 5 hours or overnight.
My Top Tips
Although this is a simple recipe, each layer takes time to set. I prefer to make this very early in the morning or the day before serving.
I like to take just a little extra time to even out and smooth every layer to make the most beautiful layers.
Substitutions & Variations
- SUBSTITUTE Strawberry, Cherry, or Cranberry Jell-O. Instead of raspberry Jell-O you can use strawberry, cherry, or cranberry.
- SUBSTITUTE Crushed Graham Crackers for all or part of the pretzels. You won't have that intense sweet and salty flavor, but graham crackers are a good substitution if you don't have pretzels.
- ADD Mandarin Orange Segments and/or Crushed Pineapple. For an extra fruity version add one large can of drained mandarin orange segments and/or one 8-ounce can of drained crushed pineapple.
Do not add fresh pineapple. The enzymes in fresh pineapple prevent gelatin from setting.
Make-Ahead & Storage
This cranberry pretzel dessert is best when made the day before serving it. This gives the dessert plenty of time to chill and be well set for slicing it.
It will keep in the refrigerator for up to a week if covered in cling wrap.
More Delicious Fruit Desserts
📖 Recipe
Cranberry Cheesecake Pretzel Dessert
Ingredients
Pretzel Crust:
- 1 Tablespoon Salted Butter, Softened
- ¾ Cup Salted Butter, (1-½ Sticks)
- 2 Cups Crushed Pretzels
- 3 Tablespoons White Granulated Sugar
Cheesecake Layer:
- 8 Ounces Cream Cheese, At Room Temperature
- ¾ Cup White Granulated Sugar
- 8 Ounces Cool Whip, Thawed
- 2 Teaspoons Vanilla Extract
- 2 Teaspoons Lemon Juice
Cranberry Layer:
- 6 Ounces Raspberry Jell-O, (One Large Package)
- 2 Cups Boiling Water
- 2 Cups Whole Berry Cranberry Sauce
Instructions
Make the Pretzel Crust:
- Preheat the oven to 375°F/190°C. Using 1 tablespoon of butter, grease the bottom of a 13" x 9" baking dish.1 Tablespoon Salted Butter
- Add the butter to a medium-sized microwave safe bowl. Microwave the butter at 30 second increments until it is melted.Add the crushed pretzels and sugar and mix well.2 Cups Crushed Pretzels, ¾ Cup Salted Butter, 3 Tablespoons White Granulated Sugar
- Press the pretzel crust into the bottom of the prepared baking dish. Bake for 10 minutes and cool completely.
Make the Cheesecake Layer:
- In a medium bowl, beat together the cream cheese and sugar with a hand mixer on medium speed until light and fluffy. Add the vanilla extract and lemon juice and continue to beat until all is mixed well.8 Ounces Cream Cheese, ¾ Cup White Granulated Sugar
- Add the thawed Cool Whip and gently fold until no streaks of white remain.This cheesecake layer needs to be mixed well to make sure the cranberry layer doesn't leak through it and make your dessert streaky.8 Ounces Cool Whip, 2 Teaspoons Vanilla Extract, 2 Teaspoons Lemon Juice
- Spread the cheesecake mixture evenly over the cooled crust and refrigerate for at least 1 hour.
Make the Cranberry Layer:
- In a large mixing bowl combine the raspberry Jell-O and boiling water until the Jell-O is completely dissolved. Stir in the whole berry cranberry sauce until it is well combined with the Jell-O.6 Ounces Raspberry Jell-O, 2 Cups Boiling Water, 2 Cups Whole Berry Cranberry Sauce
- Refrigerate the cranberry and raspberry Jell-O until cooled and slightly set.
- Spoon the cranberry layer over the cheesecake layer.
- Refrigerate until firmly set for at least 5 hours or overnight.
Notes
- SUBSTITUTE Strawberry, Cherry, or Cranberry Jell-O. Instead of raspberry Jell-O you can use strawberry, cherry, or cranberry.
- SUBSTITUTE Crushed Graham Crackers for all or part of the pretzels. You won't have that intense sweet and salty flavor, but graham crackers are a good substitution if you don't have pretzels.
- ADD Mandarin Orange Segments and/or Crushed Pineapple. For an extra fruity version add one large can of drained mandarin orange segments and/or one 8-ounce can of drained crushed pineapple.
Nutrition Per Serving
All nutritional information on this site is an estimate. Your results may vary.
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