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Salted Pretzel Cherry Cheesecake Bars are a scrumptious, no-bake dessert! A salty, buttery pretzel and graham cracker crust is topped with a decadently smooth cheesecake mixture. Cherry pie filling makes this dessert perfectly fruity and cuts the sweetness with it’s tart cherries. Layers of deliciousness!

Cherry cheesecake bars hold a special place in our family as they are my mother-in-law’s specialty. And John’s favorite! Highly requested for holidays and family gatherings of all kinds. When you go about re-creating a beloved family-favorite recipe, you just know it’s never going to be the same as the classic recipe. So, I decided to change things up a bit because why compete with a classic?! That’s where the pretzel crust comes into play. The slightly salty, buttery, rich cookie-like crust cuts the decadence of the cheesecake filling and pairs wonderfully with the slightly tart cherries. 

Firstly, the Pretzel Crust

When it comes to making this pretzel-graham cracker crust, a food processor is your best friend. It gets everything blended up to extra-fine crumbs so that when the melted butter gets added in, a perfect crust is formed! 

In order to form the prepared crust to the bottom of the pan, I use the bottom of a measuring spoon or flat bottom of a cup to press the crust in. That way, it creates a formed, packed crust for your topping to sit on. 

Sticking the prepared crust in the freezer while you make the filling really does help it set! Especially since this is a no-bake dessert. 

Next, the Cheesecake Filling

Now, we’re onto the best part – the cheesecake filling! A few simple ingredients bring this filling to life. When working with the cream cheese, make sure to get it nice and fluffy before folding it into the whipped cream. A nice, cloud-like cheesecake filling is wanted here! 

Since it is a no-bake dessert, the cheesecake filling doesn’t have any eggs that need to be cooked. Folding in freshly whipped cream is what helps give the cheesecake filling it’s classic fluffy texture. 

Finally, the Cherry Topping

Nothing fancy here, just classic cherry pie filling! Typically, this can be found in the dessert aisle at your grocery store. Evenly spread the topping over the cheesecake filling for a glossy finish.

A true test of self-discipline comes next: waiting for the cheesecake to set in the refrigerator! I recommend at least 4 hours to give it a chance to form together. Cutting into it sooner can cause all the layers to moosh together. 

Whether you’re making this decadent no-bake dessert for a family picnic, holiday (even Christmas or Thanksgiving!), or just to have a sweet treat on the weekends, I hope it becomes a family-favorite as it has in our household! 

Looking for other no-bake desserts? Check these out!

Banana Cream Pudding

Cookies & Cream Puppy Chow

S’mores Parfaits

Coffee & Cookie Malts

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Salted Pretzel Cherry Cheesecake Bars

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)

  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 4 hours refrigeration
  • Total Time: 4 hours, 30 minutes
  • Yield: 12 servings 1x


Salted Pretzel Cherry Cheesecake Bars are a scrumptious, no-bake dessert! A salty, buttery pretzel and graham cracker crust is topped with a decadently smooth cheesecake mixture. Cherry pie filling makes this dessert perfectly fruity and cuts the sweetness with it’s tart cherries. Layers of deliciousness!



For the crust:

  • 1 sleeve graham crackers (about 9 graham crackers or 1 cup graham cracker crumbs)
  • 2 cups pretzels
  • 1/4 cup brown sugar
  • 6 tablespoons butter, melted

For the filling:

  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy cream
  • 2 tablespoons powdered sugar
  • 30 oz cherry pie filling


For the crust:

  1. Add the graham crackers, pretzels and brown sugar into a food processor and blend until finely crumbed. Pour in the melted butter and gently blend until the crust just starts to come together. Everything should stick together if pressed in between your fingers.
  2. Pour the crust into the bottom of a 9×13 baking pan. Use the bottom of a measuring cup to evenly press the crust together in the bottom of the pan. Place in the freezer while the filling is made.

For the filling:

  1. In the bowl of an electric mixer, cream together the cream cheese, sugar and vanilla on medium speed until light and fluffy, about a couple minutes. Transfer to a side bowl.
  2. Use the same bowl and mixer to whip together the heavy cream and powdered sugar until stiff peaks form, about a couple minutes. Gently fold the cream cheese mixture into the whipped cream using a rubber spatula until evenly combined and creamy.
  3. Evenly smooth the cheesecake filling over the prepared crust. Pour the cherry pie filling on top and evenly gloss over the cheesecake filling.
  4. Refrigerate for at least 4-6 hours and up to 24 hours in advance. Enjoy!


  • This dessert does great being made in advance as it gets better as it sits together. Perfect for family gatherings, holidays and more!
  • Category: Desserts
  • Method: No-Bake
  • Cuisine: American


  • Serving Size: 1
  • Calories: 718
  • Sugar: 20.1g
  • Sodium: 995mg
  • Fat: 34.9g
  • Carbohydrates: 92.8g
  • Fiber: 2.7g
  • Protein: 10.4g
  • Cholesterol: 103mg

Keywords: Salted Pretzel Cherry Cheesecake Bars, No-Bake Dessert, No-Bake Cheesecake

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If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!


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