No-Bake Strawberry Vanilla Pretzel Cheesecake
Recipe by Forget Me Not Food.
Ingredients:
Crust:
1 1/2 sticks (12 tbsp) unsalted butter
2 cups (150 g) pretzels
1/3 cup (66 g) sugar
Cheesecake Filling:
2 cups heavy whipping cream
1 block (8 oz) cream cheese
1/2 cup (100 g) sugar
1 tbsp vanilla extract or 1/2 tbsp vanilla bean
Topping:
Desired amount of strawberry jam
Directions:
In a food processor or blender, blend the pretzels & sugar until as fine as possible.
Brown the butter: In a saucepan on medium heat, melt the butter. Once melted, continuously stir the butter on the heat (scraping the bottom of the pan) as it foams & turns golden brown (3-4 mins). Continue stirring as the milk solids at the bottom of the pan start to brown after about 5 mins & the liquid turns amber color. Then, immediately remove the butter from the heat.
Pour browned butter into food processor with pretzel crumbs & pulse until fully combined. Then, press the mixture into the bottom of an 8” cake pan to form an even crust layer. Freeze the crust while you make the other cheesecake parts.
Next, beat the heavy whipping cream, cream cheese, & sugar with an electric mixer until stiff peaks form (start on medium speed, then increase to high speed - this will take about 5-7 minutes). Fold in the vanilla gently when finished.
Take the crust out of the freezer, spread the cream cheese/whipped cream mixture on top, and then spread a layer of strawberry jam on top. Freeze the whole cheesecake until ready to serve, then enjoy!
