This is the best cheesecake ever, it is very refreshing after a meal. I made it for thanksgiving last year and I have had several requests to make it again. It is a BIG hit.
Mixed-Berry Pretzel Tart
Photo: Antonis Achilleos; Styling: Stephana Bottom
More From Allyou
Chill: 5 Hours
Amount per serving
- Calories: 411
- Fat: 26g
- Saturated fat: 16g
- Protein: 11g
- Carbohydrate: 32g
- Fiber: 2g
- Cholesterol: 76mg
- Sodium: 526mg
- 2 cups crushed pretzels
- 3 tablespoons sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
- 8 ounces cream cheese
- 3/4 cup plus 1 tablespoon sugar
- 7 ounces plain Greek yogurt (not fat-free)
- 2 teaspoons vanilla extract
- 2 3-oz. packages strawberry gelatin
- 1 16-oz. package frozen unsweetened sliced strawberries
- 1 16-oz. package frozen unsweetened blueberries
- 3/4 cup heavy cream
- 1. Make crust: Preheat oven to 400ºF; mist a 9-by-13-inch baking pan with cooking spray. Place crushed pretzels in bowl of a food processor. Add sugar and melted butter and pulse to combine. Press pretzel mixture into baking dish and bake for 8 minutes. Transfer to a wire rack and allow to cool completely, about 20 minutes.
- 2. Make filling: Using an electric mixer on medium speed, beat cream cheese with 3/4 cup sugar until well blended, about 2 minutes. Fold in yogurt and vanilla. Spread over cooled pretzel crust, cover with plastic wrap and chill for at least 2 hours.
- 3. In a large bowl, dissolve both packages of gelatin in 2 cups boiling water. Let cool until mixture begins to get syrupy, about 15 minutes. Stir in strawberries and blueberries and pour over cream cheese layer. Chill until firm, 2 to 3 hours.
- 4. Whip cream until soft peaks form. Add remaining 1 Tbsp. sugar and continue whipping until stiff peaks form. Cut tart into squares and serve with whipped cream.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Desserts
Food & Wine