Preparation Steps

• Preheat oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper.
• In a medium bowl, combine crushed pretzels, melted butter, and 1/4 cup granulated sugar. Press mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes until lightly golden. Let cool completely.
• In a large bowl, beat cream cheese until smooth. Gradually add powdered sugar and vanilla; mix until fluffy. In a separate bowl, whip cold heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until fully combined.
• Spread the cheesecake mixture evenly over the cooled pretzel crust.
• In a bowl, toss sliced strawberries with 1/4 cup granulated sugar. Let sit for 15–20 minutes until juices release.
• Spoon strawberries and their syrup over the cheesecake layer. Cover and refrigerate for at least 4 hours or up to 2 days.
• Just before serving, whip cold heavy cream with 1 tablespoon powdered sugar until soft peaks form. Spread or pipe whipped cream over the top of the salad.