You know that one dish at a summer potluck that everyone hopes shows up? The one that’s technically called a salad but has no business near leafy greens? Yep, this is that glorious dessert—reimagined. Our Lighter Strawberry Pretzel Salad keeps all the magic (buttery crunch, creamy middle, juicy strawberries) but swaps in Greek yogurt and fresh berries for a fresher, tangier take. No Jell-O in sight. No oven, either.
Perfect for sunny weekends, brunch tables, or whenever nostalgia calls.
Craving more no-bake goodness? Try my No-Bake Blueberry Cheesecake or Mini Lemon Tarts next!
🌿 Ingredients
Pretzel Crust:
- 2 cups crushed salted pretzels
- 3 tbsp light brown sugar
- 6 tbsp unsalted butter, melted
Creamy Filling:
- 8 oz cream cheese, softened
- 1 cup plain Greek yogurt (2% or whole milk)
- 1/2 cup honey or maple syrup
- 1 tsp vanilla extract
Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 2 tsp lemon juice
- 1–2 tbsp sugar (to taste)
- Optional: 1 tsp cornstarch mixed with 1 tbsp water (if a thicker topping is desired)
🌟 Instructions
1. Make the crust: In a medium bowl, mix crushed pretzels, brown sugar, and melted butter. Press into an 8×8 pan (or similar). Chill for 30 minutes.
2. Whip the filling: Beat cream cheese until smooth. Add Greek yogurt, honey, and vanilla. Beat until creamy and well combined.
3. Make strawberry topping: Toss strawberries with lemon juice and sugar. Let sit 10 minutes to macerate. If using cornstarch, simmer mixture briefly on the stove to thicken.
4. Assemble: Spread the cream layer over the chilled crust. Spoon strawberries on top.
5. Chill: Refrigerate at least 2 hours before serving for clean slices.
Serving Tips:
- Garnish with a sprig of mint or a swirl of whipped cream for brunch-ready flair.
- Serve in individual jars or parfait glasses for a party-perfect presentation.
- Slice into bars for picnic portability.
Creative Variations:
- Swap strawberries for raspberries or a berry medley.
- Use mascarpone or whipped coconut cream for a dairy twist.
- Add a thin layer of strawberry jam beneath the fruit for extra zing.
Troubleshooting:
- Cream layer runny? Make sure you used Greek yogurt (not regular) and chilled it well.
- Crust too crumbly? Try packing it tighter and chilling longer.
- Berry layer too wet? Drain excess juice or use the cornstarch trick.
🛋️ Storage Info
- Fridge: Keeps well covered for up to 3 days.
- Freezer: Not recommended—the texture suffers.
- Make-Ahead Tip: Assemble the crust and filling a day ahead; add berries the day of.
Strawberry Pretzel Salad
Ingredients
Pretzel Crust:
- 2 cups crushed salted pretzels
- 3 tbsp light brown sugar
- 6 tbsp unsalted butter melted
Creamy Filling:
- 8 oz cream cheese softened
- 1 cup plain Greek yogurt 2% or whole milk
- 1/2 cup honey or maple syrup
- 1 tsp vanilla extract
Strawberry Topping:
- 2 cups fresh strawberries hulled and sliced
- 2 tsp lemon juice
- 1 –2 tbsp sugar to taste
- Optional: 1 tsp cornstarch mixed with 1 tbsp water if a thicker topping is desired
Instructions
- Make the crust: In a medium bowl, mix crushed pretzels, brown sugar, and melted butter. Press into an 8×8 pan (or similar). Chill for 30 minutes.
- Whip the filling: Beat cream cheese until smooth. Add Greek yogurt, honey, and vanilla. Beat until creamy and well combined.
- Make strawberry topping: Toss strawberries with lemon juice and sugar. Let sit 10 minutes to macerate. If using cornstarch, simmer mixture briefly on the stove to thicken.
- Assemble: Spread the cream layer over the chilled crust. Spoon strawberries on top.
- Chill: Refrigerate at least 2 hours before serving for clean slices.
Notes
- Want a sweeter filling? Add a little powdered sugar to taste.
- Try vanilla Greek yogurt for extra flavor (and skip the honey).
- Use frozen berries if fresh are out of season—just thaw and drain well.
🎈 Let’s Keep It Sweet
If you make this, I want to see your twist! Tag me on Pinterest or Instagram — let’s keep dessert fun and fabulous. ✨
