Strawberry Pretzel Cheesecake

This might be the hit at your next BBQ or family gathering. The combination of a salty pretzel crust, a cream cheese middle, and a sweet strawberry jello layer is one of a kind!

Ingredients

• 2 (0.30 oz.) packages sugar free strawberry jello

• 2 cups boiling water

• 2 cups fresh strawberries (300g), sliced or 1 (10 oz.) frozen sliced strawberries, thawed

• 7 oz. mini pretzels

• 2 Tbsp brown sugar substitute (I use Lakanto Golden Monkfruit Sweetener)

• 4 Tbsp Land O’ Lakes light butter

• 8 oz. sugar free or fat free cool whip

• 6 oz. light cream cheese

• 1/4 cup white granulated sugar substitute (I use Lakanto Classic Monkfruit Sweetner)

• 2 tsp vanilla extract

Instructions

1. Preheat oven to 375 degrees.

2. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.

3. Using a food scale measure out 7 oz. of mini pretzels.

4. Place pretzels into a blender or a food processor. Add brown sugar substitute, and melted butter. Blend for 20-30 seconds. (be sure to not blend too much- you don't want the pieces of pretzels to be too fine). Pour the mixture into the prepared dish and press it evenly to form a crust. Bake for 10 minutes. Remove from oven and cool completely (at least 15 minutes) before adding the cream cheese layer.

5. Combine, sugar substitute, vanilla extract, and cream cheese in a food processor. Blend until nice and smooth. Pour cream cheese mixture into a medium mixing bowl and fold in the cool whip.

6. Spread cream cheese cool whip layer over the top of the cooled pretzel layer. Be sure to spread the cream cheese layer to all corners and edges so the top layer doesn't soak through.

7. Refrigerate for at LEAST 30-45 minutes before adding the top layer. before adding the top layer.

8. Pour sugar free jello into a bowl of 2 cups boiling water, let it dissolve completely for at least 2 minutes then stir in the strawberries.

9. Chill the strawberry mixture in the fridge until it thickens to the consistence of egg whites, about 15-20 minutes. Tip: To ensure the jello layer doesn’t leak through the cream cheese layer & into the pretzels (which can make the pretzels soggy) be sure to refrigerate the jello until thick and almost sets.

10. Then pour over the top of the cool whip layer. Refrigerate until it sets or at least 2 hours.

11. Using a knife, cut into 8 even slices.

This makes 8 servings, one is: 160 calories (6f/34c/3p) (150 grams)

Search in MFP: “Lifting Lex’s Strawberry Pretzel Cheesecake” to log it!