Photo: Antonis Achilleos; Styling: Stephana Bottom
Prep Time
20 Mins
Cook Time
8 Mins
Chill Time
5 Hours
Serves 12

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

patscamp's Review

February 05, 2011
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.