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    Home » Recipes » Desserts & Treats

    Cranberry Cheesecake Pretzel Dessert

    Updated: Nov 20, 2024 · Published: Nov 9, 2022 · by Jan Nunes

    The cheesecake dessert on a plate and garnished with whipped topping and a small pretzel with text overlay.

    This Cranberry Cheesecake Pretzel Dessert is a perfect holiday treat. Easy to prepare and tasty, it's sure to impress your family and guests!

    Also called Cranberry Pretzel Salad, this scrumptious dessert salad consists of three layers: a sweet and salty pretzel crust on the bottom, a creamy cheesecake filling in the middle, and a top layer of sweetened cranberries in Jell-O.

    The cheesecake dessert on a plate and garnished with whipped topping and a small pretzel.
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    This really is the best Cranberry Cheesecake Pretzel Dessert recipe ever for Thanksgiving, Christmas, or a holiday party. The prep is super easy and in truth, most of the time is chilling time for the dessert and you!

    Jump to:
    • About This Recipe
    • Ingredient Notes
    • Instructions
    • Pro-Tip
    • My Top Tips
    • Equipment
    • Substitutions & Variations
    • Make-Ahead & Storage
    • More Delicious Cranberry Recipes
    • 📖 Recipe
    • 💬 Comments

    About This Recipe

    When I created this recipe I was inspired by my mom's delicious Cranberry Jell-O Salad of the 1960s and the super popular Strawberry Pretzel Salad of today.

    The flavor combination of the three layers, the salty crust, creamy filling, and a sweet-tart topping makes for both a great dessert and a great palate-cleansing salad.

    Each layer is super simple to make, and for the best results, let all of the ingredients come to room temperature before beginning.

    To make it loaded with whole cranberries, I make my own Whole Berry Cranberry Sauce, but you can also use Ocean Spray's whole-berry canned sauce.

    Doesn't this sound delicious and easy? Great!

    So, let's cook!

    Ingredient Notes

    The ingredients labeled, clockwise from top right: butter, whipped topping, white sugar, vanilla extract, lemon juice, whole berry cranberry sauce, raspberry Jell-O, cream cheese, and crushed pretzels.

    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. To crush them, place pretzels in a plastic bag and crush them with a rolling pin or give them a whirl in a small food processor.
    • 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 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:

    Pretzel Crust Process Photo 1

    Preheat the oven to 375°F/190°C. Using 1 tablespoon of butter, grease the bottom of a 13" x 9" baking dish.

    Pretzel Crust Process Photo 2a
    Pretzel Crust Process Photo 2b

    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.

    Pretzel Crust Process Photo 3

    Press the pretzel mixture into the bottom of the prepared baking dish. Bake for 10 minutes and cool completely.

    Pro-Tip

    Use a flat bottomed measuring cup to press the pretzel crust into the baking dish.

    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:

    Cheese Cake Layer Process Photo 1

    In a medium bowl, beat together the cream cheese and sugar with a hand mixer on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula as needed. Then add the vanilla extract and lemon juice and continue to beat until all is mixed well.

    Cheese Cake Layer Process Photo 2

    Add the thawed Cool Whip to the cream cheese mixture 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.

    Cheese Cake Layer Process Photo 3

    Spread the cheesecake mixture evenly over the cooled crust and refrigerate for at least 1 hour.

    Make the Cranberry Layer:

    Cranberry Layer Process Photo 1a
    Cranberry Layer Process Photo 1b

    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.

    Cranberry Layer Process Photo 2

    Refrigerate the cranberry and raspberry Jell-O until cooled and slightly set. This step is essential for clean layers. This prevents the gelatine from tinting the cheesecake layer pink, plus the cranberries will be well spaced throughout the gelatine layer.

    Cranberry Layer Process Photo 3

    Spoon the cranberry layer over the cheesecake layer.

    Cranberry Layer Process Photo 4

    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.

    Equipment

    Since the job is small, a hand-electric mixer makes mixing the cream cheese layer easier and the clean-up is super quick. But you can also use a stand mixer.

    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.

    Special Note: Do not add fresh pineapple. The enzymes in fresh pineapple prevent gelatin from setting.

    Make-Ahead & Storage

    Make-Ahead: 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.

    Storage: It will keep in the refrigerator for up to a week if covered in cling wrap.

    The cheesecake dessert on a plate and garnished with whipped topping and a small pretzel.

    More Delicious Cranberry Recipes

    • Cranberry Sugar Pie in a tart shell decorated with pie crust leaves and cranberries on a pale pink glass plate.
      Cranberry Sugar Pie
    • Cranberry Jello salad in a bowl and ready to be served with a spoon.
      Cranberry Jell-O Salad with Mandarin Oranges
    • Cranberry Bread sliced on a white cutting board.
      Cranberry Chocolate Chip Bread
    • Cranberry Sauce in a glass bowl.
      Whole-Berry Cranberry Sauce

    ♡ Did you love this Cranberry Cheesecake Pretzel Dessert? Please leave a 🌟 star rating and let me know how things went in the ✍ comments below. Thanks for visiting!

    📖 Recipe

    The cheesecake dessert on a plate and garnished with whipped topping and a small pretzel.

    Cranberry Cheesecake Pretzel Dessert

    5 from 2 votes
    By: Jan Nunes
    This Cranberry Cheesecake Pretzel Dessert is a perfect holiday treat. Easy to prepare and tasty, it's sure to impress your family and guests!
    Print Share Pin Email
    Prep Time ~ 40 minutes minutes
    Chilling Time ~ 6 hours hours
    Total Time ~ 6 hours hours 40 minutes minutes
    Servings ~ 12 Servings
    Calories ~ 437kcal
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    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. Scrape down the sides of the bowl with a rubber spatula as needed. Then 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 to the cream cheese mixture 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

    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.
    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.

    Nutrition

    Calories: 437kcal | Carbohydrates: 64g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 400mg | Potassium: 94mg | Fiber: 1g | Sugar: 47g | Vitamin A: 661IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

    Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.

    Encharted Cook™ or Jan Nunes shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.

    © 2018-2025 Encharted Cook, Jan Nunes. All rights reserved.

    Course: Dessert
    Cuisine: American

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    Jan Nunes

    Hey There!

    Welcome to Encharted Cook! I'm Jan, a seasoned cook with recipe charts, pro tips, and ideas to help you make delicious dinners. Over the years I've learned that many recipes are related... and if you learn to make one delicious dish, you can make many more!

    more about Jan

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