Cranberry Cheesecake Pretzel Dessert

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

Cranberry Cheesecake Pretzel Dessert

Cranberry Cheesecake Pretzel Dessert is a sweet and salty holiday favorite with a pretzel crust, cheesecake filling, and cranberry Jell-O.

Prep Time 40

Chilling Time 6

Total Time 6 40

Course Dessert

Cuisine American

Servings Servings

Author Jan Nunes

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

Pretzel Crust:
Preheat & Prepare. Preheat the oven to 375°F/190°C. Using 1 tablespoon of butter, grease the bottom of a 13" x 9" baking dish or pan.
1 Tablespoon Salted Butter
Mix Pretzel Crust. 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 to the melted butter and mix well.
2 Cups Crushed Pretzels, ¾ Cup Salted Butter, 3 Tablespoons White Granulated Sugar
Press Crust into Prepared Dish. 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!
Cheesecake Layer:
Beat Cream Cheese, Sugar, & Flavorings. 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 beating until everything is well combined.
8 Ounces Cream Cheese, ¾ Cup White Granulated Sugar, 2 Teaspoons Vanilla Extract, 2 Teaspoons Lemon Juice
Add Cool Whip. 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
Create Cheesecake Layer. Spread the cheesecake mixture evenly over the cooled crust and refrigerate for at least 1 hour.
Cranberry Layer:
Combine Jello & Cranberry Sauce. 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
Chill. Refrigerate the cranberry and raspberry Jell-O until cooled and slightly set.
Create Cranberry Layer & Chill. Spoon the cranberry Jell-O layer over the cheesecake layer and refrigerate until firmly set for at least 5 hours or overnight.

Notes

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.

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 plastic wrap.

Nutrition

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