Perfectly portioned individual strawberry pretzel salad is a sweet treat for the eyes and the tastebuds! Each little jar is layered with crunchy salty pretzels, a sweet cheesecake layer, and strawberry pie filling. They’re ready to serve in just 15 minutes without the need for chilling. Just crush, whip, layer, and serve. Then grab a mini spoon and dive right in!
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Make hosting your next party a breeze with these individual strawberry pretzel salad cups! The perfect mini portions are adorable and if you decide to use disposable cups, it makes cleanup extra easy!
I have seen firsthand how much people love mini desserts like mousse dessert cups, dirt cups, and these cute mini fruit tarts, so I knew I wanted to make something else mini.
This no-bake strawberry pretzel dessert is a little twist, on a nostalgic recipe – the old fashioned strawberry pretzel salad that’s been a loved Southern treat for generations! It’s one of my favorites too – the combo of the salty, creamy, and sweet is just amazing!
These individual strawberry pretzel salads are made with layers of crunchy pretzel bits, whipped sweet creamy cheesecake, and strawberry pie filling then topped with even more cream and garnished with fresh strawberries.
As you may have already guessed, there’s nothing salad about it!
Unlike the classic version, we’re not using Jello, so you don’t have to wait for each layer to set before adding another one. The entire dessert is ready in just 15 minutes!
Why you’ll love this
- Everyone gets their own – A surefire way to make sure everyone who wants some, gets some! They are perfectly portioned in a little cup so that they can be portable, which is great for walking and mingling.
- Sweet and salty – This individual strawberry pretzel salad recipe has all the textural and flavor components you could ask for! Salty, sweet, crunchy, and creamy. It’s the best!
- All occasions – These are showstoppers no matter the season. From baby showers, BBQs, and picnics in the summer, to Christmas, Thanksgiving, and Valentine’s Day too!
Ingredients in Strawberry Pretzel Salad
Ingredient Notes
- Pretzel twists – I used Itty Bitty Minis, but you can use whatever you like for the buttery pretzel crust. They’ll be crushed anyway!
- Heavy whipping cream – Not regular whipping cream or just cream. Heavy cream (ironically) whips up rich and creamy, rather than light and airy, which is how we prefer ours.
- Cheesecake pudding mix – make sure you’re using the instant kind AND that you’re using just the dry mix, not the actual pudding. If you can’t find cheesecake, vanilla works as well but isn’t quite the same flavor.
- Strawberry pie filling – I use canned filling to make this as easy as possible, but if you have a homemade filling you’d like to use, go for it! You’ll need about two cups of fresh strawberry filling.
How to make individual pretzel salads
If you’ve ever made the classic strawberry pretzel salad, these individual jars are WAY easier! It’s literally just crushing pretzels, making pudding, and then layering all of the things!
1 – Make the Pretzel “Crust”
- Place the pretzels into a zipper top bag and use a rolling pin to crush the pretzels into small pieces.
- In a medium bowl mix together crushed pretzels, melted butter, and sugar until they are fully coated in the butter.
2 – Make the Cheesecake Filling
- Whip together the heavy cream, pudding mix, and powdered sugar with an electric mixer until light and fluffy.
- Place the whipped cream mixture into a zipper top bag and cut a large slit in the corner of the bag.
3 – Make the strawberry pretzel salad jars
- Add about two tablespoons (it doesn’t have to be exact) of the pretzel crumb mixture into seven (4oz) mason jars.
- Add two tablespoons of the strawberry pie filling.
- Pipe the whipped cream onto the strawberry layer.
- Repeat all three layers one more time.
- Use the rest of the pretzels and some fresh strawberries to garnish the salads!
- Chill the jars until you’re ready to eat or serve immediately!
These are such a fun addition to any spring, summer, or even holiday party! You can make all of the components ahead of time and then just layer them and put them together right before serving!
Storage Info
You can store any leftovers in the fridge for up to three days. The pretzels may start to get slightly soggy, but they should be okay!
I do not recommend freezing these individual strawberry pretzel salads.
If you’d like to make these ahead of time, I recommend making all of the individual pieces ahead of time and then layering right before serving (or just before serving). Store the pretzel mixture in a plastic zipper top bag at room temperature and everything else can be stored in the fridge.
Tips & tricks
- Any flavor of pie filling could be used in this recipe. I imagine homemade strawberry freezer jam would also be fantastic.
- You can also make strawberry pretzel salad in a large trifle dish, sort of like a parfait! Use a serving spoon to portion out.
- Plain whipped cream or thawed whipped topping could also be used for a lighter version but the flavor won’t be the same!
Recipe FAQs
How many people does this serve?
This recipe makes enough for seven individual servings. Double or triple the recipe to make as much as you need!
Can I use a food processor to crush the pretzels?
I wouldn’t recommend it in this case. One too many pulses and you’ve taken your crushed pretzels and turned them into crumbs! We want the textural elements of the small crunchy pieces. Using a rolling pin should suffice.
Do I have to use a piping bag?
Not at all! While it does elevate the presentation a bit, you can certainly spoon the creamy layer into your jars instead. Or put the pudding mixture into a zipper top bag and cut the top off. It will still have the distinct layers and will still taste AMAZING.
What type of jars should I use for serving?
This is completely up to you! I love using 4 oz mason jars, as I find they are the perfect combination of rustic elegance! They are dishwasher safe so it makes cleaning up easy, and they’re just the right size.
You can use disposable plastic cups if you’d like too. This works well for pool parties and younger kids.
More Strawberry Dessert Recipes
If you’re a big fan of strawberries like my family, make sure to try out some of these other strawberry recipes!
- Strawberry cheesecake bars – Each bar is made with a strawberry cheesecake filling and an oat topping that sits on a crispy golden graham cracker crust for a little bit of every layer in each bite.
- Strawberry dip – A 5-minute dessert dip made with a creamy, yet light and fluffy base loaded with fresh strawberries and strawberry sauce!
- Strawberry fluff salad – Strawberries, bananas, pineapple, and crunchy pecans come together in a rich, tangy sweetened cream cheese mixture, served chilled with extra nuts on top!
- Strawberry thumbprint cookies – Soft chewy cookies topped with strawberry preserves are a classic choice for any cookie tray or dessert table.
- Strawberry cake balls – Strawberry cake mix gives the inside of these cake balls a gorgeous pink hue. Chewy, decadent on the inside, and coated in a white chocolate shell, these no bake treats are always a hit.
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Individual Strawberry Pretzel Salad Jars
Ingredients
Pretzel layer
- 2 cups pretzel twists
- 6 tbsp salted butter melted
- 3 tbsp granulated sugar
- 2 cups heavy cream
- 1 (3.4) oz box cheesecake instant pudding mix unprepared
- ¼ cup powdered sugar
- 28 oz strawberry pie filling you’ll only need about two cups
Instructions
- Place the pretzels into a ziploc bag and using a rolling pin crush the pretzels into small pieces.2 cups pretzel twists
- In a medium bowl mix together crushed pretzels, melted butter, and sugar until they are fully coated in the butter.6 tbsp salted butter, 3 tbsp granulated sugar
- In a mixing bowl and with an electric mixer, whip together the heavy cream, pudding mix, and powdered sugar until light and fluffy. Place the whipped cream mixture into a ziploc bag and cut a large slit in the corner of the bag.2 cups heavy cream, 1 (3.4) oz box cheesecake instant pudding mix, 1/4 cup powdered sugar
- Add about 2 tablespoons of the pretzel crumb mixture into 7 (4oz) mason jars.
- For the next layer, add 2 tablespoons of the strawberry pie filling.28 oz strawberry pie filling
- Pipe the whipped cream onto the strawberry layer. Repeat all three layers one more time.
- Use the rest of the pretzels and some fresh strawberries to garnish the salads.
Tips & Notes:
- Pretzel twists – I used Itty Bitty Minis, but you can use whatever you like for the buttery pretzel crust. They’ll be crushed anyway!
- Heavy whipping cream – Ideally you want to use heavy whipping cream, not just regular cream or whipped topping. If you can’t find heavy whipping cream, regular cream will work – it just won’t be as light and fluffy.
- Cheesecake pudding mix – make sure you’re using the instant kind AND that you’re using just the dry mix, not the actual pudding. If you can’t find cheesecake, vanilla works as well but isn’t quite the same flavor.
- Strawberry pie filling – I use canned filling to make this as easy as possible, but if you have a homemade filling you’d like to use, go for it! You’ll need about two cups of strawberry filling, whether it’s fresh or canned.
- You can also make strawberry pretzel salad in a large trifle dish, sort of like a parfait! Use a serving spoon to portion out.
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