No-Bake Strawberry Pretzel Crunch Cheesecake Bars

Refreshing and summery, sweet and salty, these easy no-bake strawberry cheesecake bars with pretzel crust and a crunchy strawberry pretzel topping are a must-make.

By @olivia.adriance

Original recipe source

Cook time: 15 minutes

Servings: 9

Ingredients

• 0 parchment paper
• 2 cups gluten-free pretzels
• 5 large Medjool dates pitted
• 0.25 cup coconut oil melted
• 0.5 teaspoon salt
• 16 oz dairy-free cream cheese
• 10 oz frozen strawberries thawed
• 0.5 cup maple syrup
• 1 tsp vanilla
• 0 to taste strawberry jam
• 0.25 cup freeze-dried strawberries
• 0.25 cup gluten-free pretzels

Instructions

1. Prepare an 8”x8” pan by lining with parchment paper, leaving the edges hanging over for easy removal.
2. Add 2 cups gluten-free pretzels, 5 large pitted Medjool dates, 1/4 cup melted coconut oil, and 1/2 teaspoon of salt to a food processor. Pulse until a dense sandy mixture forms.
3. Pour the crust mixture into the prepared pan. Firmly tamp the crust down into a tight, even layer.
4. Combine 16 ounces of dairy-free cream cheese, 10 ounces of thawed frozen strawberries, 1/2 cup maple syrup, and 1 teaspoon vanilla in a food processor or high-speed blender. Blend until smooth.
5. Pour the cheesecake filling over the crust in the prepared pan. Top with a few streaks of strawberry jam and run a knife through the jam to create swirls.
6. Freeze the bars for a minimum of 6 hours.
7. Before serving, add equal parts of crushed freeze-dried strawberries and pretzels on top.
8. Allow the cheesecake to sit at room temperature for 30 minutes before serving. If frozen overnight, place in the fridge for 3 hours before serving.
9. Slice into 9 squares and enjoy!