Weight Watchers Lightened Up Strawberry Pretzel Cheesecake

This Weight Watchers Strawberry Pretzel Cheesecake Dessert will be the hit at your next BBQ or family gathering, Your family will thank you for this Lightened Up Strawberry Pretzel Cheesecake Dessert.

Servings: Makes 12 servings

GREEN PLAN: 5 SmartPoints for 1 serving or 11 SmartPoints for 2 servings
BLUE PLAN: 5 SmartPoints per serving or 11 SmartPoints for 2 servings
PURPLE PLAN: 5 SmartPoints per serving or 11 SmartPoints for 2 servings

Strawberry Pretzel Salad has been around for generations. The classic Strawberry Pretzel Salad recipe is said to have originated in the 1960s. And now I recreated this classic recipe and renamed it a dessert instead of a salad. I remember attending my family gathering where I tried it for the first time and they loved it- I’m feeling a little nostalgia-eating this!

The sweet and salty combination is exactly what this recipe has-a a salty pretzel crust, a creamy filling, and a sweet strawberry topping. This makes for a fabulous potluck or weekend dessert.

To make this Weight Watchers Strawberry Pretzel Cheesecake Dessert you will:

Preheat oven to 375 degrees.

Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.

Using a FOOD SCALE, measure out 7 oz. mini pretzels.

Place pretzels into a blender or a food processor.

Add granulated sugar, and melted butter.

Blend for 30-40 seconds.

(You don’t want the pieces of pretzels to be too fine – be sure to not blend too much)

Pour the pretzel mixture into the pre-prepared dish and press it evenly to form a crust. Bake for 10 minutes.

Before adding the cream cheese layer, take it out of the oven and let it cool completely (at least 15 minutes).

Mix it with sugar substitute and cream cheese in a food processor. Combine till nice and smooth.

In a medium mixing bowl, pour the cream cheese mixture and fold into the cold mix.

Then spread the cream cheese layer with a cold whisk over the cooled pretzel layer.

It’s a good idea to make sure you spread the cream cheese over all the corners and edges so that the top jelly doesn’t get absorbed.

Then refrigerate for at LEAST 30-45 minutes before adding the top layer.

In a bowl of two cups of boiling water, dissolve sugar-free jelly, let it dissolve completely for at least two minutes, then stir the strawberries.

Chill the strawberry mixture in the fridge until it thickens to the consistency of egg whites, about 15-20 minutes.

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

Using a knife, cut into 12 even slices.

PREP TIME: 15 minutes
COOK TIME: 10 minutes
ADDITIONAL TIME: 3 hours
TOTAL TIME: 3 hours 25 minutes

INGREDIENTS:

• 2 (.30 oz.) packages SUGAR-FREE STRAWBERRY JELLO
• 2 cups boiling water
• 2 cups fresh strawberries, 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 made with canola oil
• 8 oz. fat-free cool whip
• 6 oz. light cream cheese
• 1/4 cup white granulated sugar substitute ( I use LAKANTO CLASSIC MONKFRUIT SWEETENER)
• 2 tsp vanilla extract

DIRECTIONS:

1. Preheat oven to 375 degrees.
2. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
3. Using a FOOD SCALE measure out 7 oz. of the mini pretzels.
4. Place pretzels into a blender or a food processor. Add brown sugar substitute, and melted butter. Blend for 30-40 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.
5. Withdraw from the oven and cool completely ( at least 15 minutes) before adding the cream cheese layer.
6. Combine, sugar substitute, vanilla extract, and cream cheese in a food processor. Combine till nice and smooth. Empty cream cheese mixture into a medium mixing bowl and fold in cool whip.
7. Coat the cream cheese cool whip layer over the top of the cooled pretzel layer. Keep in mind to spread the cream cheese layer to all corners and edges so the top layer doesn’t soak through.
8. Refrigerate for at LEAST 30-45 minutes before adding the top layer. before adding the top layer.
9. 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.
10. Chill the strawberry mixture in the fridge until it thickens to the consistency of egg whites, about 15-20 minutes.
11. Then pour over the top of the cool whip layer. Refrigerate until it sets or at least 2 hours.
12. Using a knife, cut into 12 even slices.

NUTRITION INFORMATION: YIELD: 12 SERVING SIZE: 1

Amount Per Serving: CALORIES: 173TOTAL FAT: 5gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 2gCHOLESTEROL: 16mgSODIUM: 301mgCARBOHYDRATES: 29gFIBER: 1gSUGAR: 2gPROTEIN: 4g