No-Bake Strawberry Cheesecake Pretzel Bars
These no-bake strawberry pretzel “cheesecake” bars are the perfect dessert, ideal for a hot, summer day at the lake, BBQ, or Fourth of July party! They’re vegan, gluten and dairy-free, but you can easily modify if you do not have any dietary restrictions. This recipe takes a bit of time from start to finish, but it’s well worth it for the end result. Plus, the bars can hang out in the freezer until you’re ready to serve, so they can be prepped ahead of time!
No-bake Strawberry Pretzel Cheesecake Bars Ingredients
Strawberries: Fresh strawberries are a no-brainer for a summery dessert option. Their natural balance of tartness and sweetness brings a bright, fruity contrast to the creamy and salty layers. When simmered into a compote, they create a vibrant topping that sets perfectly and adds a pop of color.
Cream Cheese: Whether you choose to go the dairy or non-dairy route with cream cheese, it brings a creamy texture and perfectly complements the tang of the dessert. It forms a smooth, rich middle layer that mimics classic cheesecake without needing to bake. The slight tang also balances the sweetness from the maple syrup and strawberry compote.
Pretzels: These bring a surprising crunch to the bars that balances the smooth texture of the cream cheese. Their salty edge cuts through the sweetness, creating that satisfying sweet-salty flavor combo. Ground into a fine texture, they form the base crust that holds everything together.
No-bake Strawberry Cheesecake Pretzel Bars
16
servings45
minutes2
hoursThese no-bake strawberry pretzel “cheesecake” bars are the perfect dessert, ideal for a hot, summer day at the lake, BBQ, or Fourth of July party! They’re vegan, gluten and dairy-free, but you can easily modify if you do not have any dietary restrictions. This recipe takes a bit of time from start to finish, but it’s well worth it for the end result. Plus, the bars can hang out in the freezer until you’re ready to serve, so they can be prepped ahead of time!
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Ingredients
- For the Pretzel Crust:
3 cups gluten-free salted pretzels
2/3 cup vegan butter, melted (or regular unsalted butter)
1/3 cup pure maple syrup
- For the “Cheesecake” Filling:
16 ounces non-dairy cream cheese, softened (or regular cream cheese)
3/4 cup confectioners sugar
1 teaspoon lemon zest (about 1/2 lemon)
1 1/2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1-2 tablespoons milk of choice, if needed to thin
- For the Strawberry Compote:
2 1/2 cups diced strawberries (fresh or frozen and thawed)
1/4 cup + 3 tablespoons water
3 tablespoons pure maple syrup
2 tablespoons tapioca flour
1 1/2 tablespoons lemon juice (about 1/2 lemon)
Directions
- Line a 9-inch by 9-inch baking dish with parchment paper. Set aside.
- Make the pretzel crust: add the gluten-free pretzels to a food processor and process until finely ground (coarse sand-like texture). If you don’t have a food processor, you can also add them to a bag and crush with a heavy object. Measure out 1 3/4 cups of the ground pretzels and transfer to a mixing bowl.
- Add the melted butter and maple syrup to the mixing bowl with the pretzels and mix until well combined. Transfer to the prepared baking dish and spread out the mixture evenly. Press down to pack the pretzel mixture and form an even crust to all four corners. Transfer to the freezer to set while prepping the filling, 15 to 20 minutes.
- Make the “cheesecake” filling: add the softened cream cheese to a mixing bowl or stand mixer bowl. Beat with an electric or stand mixer until light and fluffy, 30 to 45 seconds. Add the confectioners sugar and beat again until fully incorporated, then mix in the lemon zest, vanilla, and salt. Transfer the filling to the baking dish on top of the crust and spread out evenly so it creates a level second layer. Return to the freezer to while prepping the compote, 25 to 30 minutes.
- Make the strawberry compote: add the strawberries, water, maple syrup, and tapioca flour to a saucepan over medium heat and mix well with a rubber spatula. Bring to a gentle boil, then reduce heat to low. Simmer on low, breaking the diced strawberries into smaller pieces as they cook, until the mixture is thick and syrup-like, 10 to 12 minutes. Remove from heat, stir in the lemon juice, and let cool for about 10 minutes on the counter.
- Carefully transfer the compote over the cheesecake layer and spread it out in an even layer to all four corners, smoothing with the spatula to create a flat top. Return to the freezer to set for at least 90 minutes, until the strawberry compote layer is completely set (or freeze overnight for an ice-cream-like bar).
- Remove from the baking dish by pulling out the sides of the parchment paper and place on a cutting board. Slice into 16 even squares, cleaning off the knife after each cut to maintain clean layers. Serve immediately or store extra bars in the freezer. Allow bars to soften on the counter for at least 15 minutes when serving from completely frozen.
Notes
- Swap the pretzels for regular salted pretzels if you do not need gluten-free. Swap the dairy-free cream cheese and vegan butter for regular if you do not need dairy-free.
- Storage: Freeze in a sealed container for up to 3 months. Thaw on the counter for about 15 minutes before serving.
- Strawberries: Don’t have strawberries on hand? No problem! You can swap them out for blueberries, raspberries, or any other kind of berry!
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What brand of cream cheese did you use? I’m gluten and dairy free and still finding my favorites. Thank you!
I used Kroger brand.
Hi Arelys! I used Trader Joe’s dairy-free cream cheese and vegan butter.
6/8/25
A big hit tonight with my group of friends!
Yay! I’m so glad you liked them!
Can you swap the tapioca flour with anything?
Yes! Corn starch or arrowroot starch will also work.
These are delicious! I swapped the vegan cream cheese with dairy ( 1/3 fat ) and tapioca with arrowroot powder. They came out incredible. Thank you for another great recipe!
These are supposed to be stored in the freezer, right? I made them the other night and have been thawing the slices we want to eat for 15-20 mins from the freezer but they’re SO COLD! Will they fall apart in the fridge?
Do you think this recipe would work with a graham cracker crust instead?
Made this for my husband’s birthday this week and he loved it! He said it is something about the salty, sweet and sour flavors that made it so good. Thanks Jenn!
These are AMAZING. I used dairy cream cheese and coconut sugar, and just kept them in the fridge instead of the freezer. So good!
Delicious! Reminds me of a summer treat I used to have as a kid. I used Miyoko’s brand cream cheese and cornstarch because I didn’t have tapioca flour. My friends couldn’t tell they were vegan. Will definitely make this again!
My husband said “ these take me back to my childhood!”
I used Quinn pretzels and Green Valley lactose free cream cheese, and homemade ghee. Making again for a party!