Strawberry Pretzel Bars

Isabella

Sweet, salty, creamy, and fruity—these Strawberry Pretzel Bars feature a buttery pretzel crust, a smooth cheesecake-style filling, and a vibrant strawberry topping finished with a golden crumble. Perfect for parties, potlucks, or summer gatherings, this layered dessert delivers irresistible texture and balanced flavor in every bite.

Print Recipe Pin Recipe

Prep Time 40

Cook Time 42

Total Time 4 22

Servings: 12 bars

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

For the Strawberry Layer
3 cups fresh strawberries chopped – Use ripe, bright red berries for best flavor.
2 tablespoons cornstarch – Thickens the strawberry mixture naturally.
½ cup granulated sugar from the 1 cup total – Enhances the fruit’s natural sweetness.
For the Pretzel Crust
6 cups miniature pretzels – Lightly crushed into fine crumbs.
¾ cup unsalted butter melted (from the 1 cup total) – Binds the crust and adds richness.
4 tablespoons light brown sugar from the 7 tablespoons total – Adds subtle caramel flavor.
Cooking spray – For greasing the pan.
For the Cream Cheese Filling
2 8-ounce packages cream cheese, softened – Room temperature ensures smooth mixing.
Remaining 1/2 cup granulated sugar – Sweetens the filling without overpowering it.
1 teaspoon vanilla extract – Adds depth and warmth.
½ teaspoon finely grated lemon zest – Brightens the flavor.
1 teaspoon fresh lemon juice – Balances sweetness with acidity.
1 ½ tablespoons all-purpose flour from total 1/2 cup + 1 1/2 tablespoons – Helps stabilize the filling.
1 large egg room temperature – Creates structure and creaminess.
For the Crumble Topping
Reserved 1/2 cup pretzel mixture
Remaining 1/2 cup all-purpose flour
¼ cup melted unsalted butter
3 tablespoons light brown sugar

Method

Preheat oven to 350°F (180°C). Lightly grease a 9x9-inch baking pan and line with parchment paper, leaving overhang for easy removal.
In a saucepan, combine strawberries, cornstarch, and 1/2 cup sugar. Cook over medium heat for 6–8 minutes until thickened. Cool completely.
Pulse pretzels in a food processor until finely ground. Mix with 3/4 cup melted butter and 4 tablespoons brown sugar.
Press 2 1/2 cups of pretzel mixture firmly into the prepared pan. Reserve 1/2 cup for topping. Bake crust for 12 minutes and cool completely. Reduce oven to 325°F (163°C).
Beat cream cheese until smooth. Add vanilla, lemon zest, lemon juice, flour, and remaining sugar. Mix until combined. Add egg and mix gently until incorporated.
Spread cream cheese mixture over cooled crust. Spoon cooled strawberry mixture evenly on top.
Combine reserved pretzel mixture with remaining flour, 1/4 cup melted butter, and 3 tablespoons brown sugar. Sprinkle over strawberry layer.
Bake at 325°F (163°C) for 30 minutes until golden and slightly set in the center. Cool at room temperature for 3 hours before slicing into 12 bars.

Notes

Ensure cream cheese and egg are at room temperature for a smooth filling. Press the crust firmly to prevent crumbling. Allow full cooling time for clean slices. Use fresh strawberries for best texture and flavor. For added depth, sprinkle a pinch of sea salt over the crumble topping before baking.