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Do you like things that are sweet, salty, creamy and refreshing all in one?! Then this is the cheesecake is for you!  I hope you enjoy it!

We had this dessert a few years ago when on vacation on Hilton Head Island.  I remember we were sitting out on the deck of the restaurant we were at and asked to be moved inside because it was melting too fast! We wanted to savor every single bite!

I knew when we got back home that I needed to try to recreate this.  It was just too good to keep to ourselves!  I used a rendition of an old key lime pretzel pie that I had and altered it to incorporate the sweet satisfying taste of strawberries.  I promise, you won’t be disappointed with the result!

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Frozen Strawberry Lime Cheesecake with Pretzel Crust

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  • Author: AMY
  • Prep Time: 8-12 hours
  • Cook Time: 12 minutes
  • Total Time: 8-12 hours
  • Yield: 8 large slices 1x
  • Category: Sweets
  • Method: Freezing

Ingredients

Scale

Crust:

  • 2 cups finely crushed pretzels*
  • 1 stick of butter, melted
  • ¼ cup firmly packed brown sugar
  • ½ teaspoon cinnamon

Filling:

  • 1 (14 oz) can sweetened condensed milk
  • 8 oz cream cheese, softened at room temperature
  • 4 tablespoons, plus 1 teaspoon strawberry gelatin
  • 2 cups chopped fresh strawberries, pureed and strained to discard seeds
  • ½ cup fresh lime juice*
  • 2 – 3 tablespoons lime zest*
  • 1 cup sweetened whipped topping, (store bought or homemade), plus more for serving

Instructions

Preheat your oven to 350 degrees and lightly grease a 10-inch-deep dish pie pan.

Add the pretzels to your food processor and pulse them until they’re crushed.  You may need to set the processor to low or high to achieve the finely crushed texture we’re looking for here.  Once they are finely crushed, add in the melted butter, brown sugar and cinnamon.  Pulse it together to combine. *  Add the pretzel mixture to the pie pan, use your fingers or bottom of a small measuring cup to help you flatten the mixture.  Press it down firmly into the pan and allow some of the mixture to come up the sides of the pan.  Bake the pretzel crust for 10-12 minutes or until lightly browned. Once it’s browned, remove it and set aside to cool completely before moving forward.

Once your crust is cooled, beat the sweetened condensed milk, softened cream cheese and gelatin in a large bowl or bowl of a stand mixer at medium speed until it’s smooth*. 

Place the strawberries in your clean food processor and pulse the berries until they’re smooth.  Pour the strawberries puree through a fine mesh strainer into the bowl with the sweetened condensed milk mixture.  Discard the seeds.

Zest and juice limes into the strawberry sweetened condensed milk mixture, beat on LOW until it’s well blended. 

Gently fold in the sweetened whipped topping into the strawberry lime filling.  Spoon the mixture into the prepared and cooled pretzel crust.  Cover the pie tightly with plastic wrap and a layer of aluminum foil for extra protection.  Freeze the pie for 6-8 hours or until firm. *

We served this frozen sweet treat with extra sweetened whipped topping.  It was just as good as we remembered it!

Notes

*Use food processor to crush pretzels to sand like consistency then measure out two cups.

*When I made this the first time, I used little limes and it took about five to get enough zest and juice.  I’ve also made it with larger limes and only used three.

*Give your food processor a good wipe down or wash it after this because you’ll need it for the strawberry puree!!

*Use an electric handheld mixer or stand mixer.  Your arms will thank you if you use the handheld!!

*I froze our pie for a little under 6 hours (AKA we just couldn’t wait!!) and it was ok to eat.

Keywords: strawberry, strawberry lime, pretzel