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
Yield: Serves 12
Cost per Serving: $1.49
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.
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