NO-BAKE STRAWBERRY PRETZEL CRUNCH CHEESECAKE BARS (gf, df, refined sugar-free)✨ 🍓 by @olivia.adriance

refreshing & summery, sweet & salty — these easy cheesecake bars with pretzel crust and a crunchy strawberry pretzel topping are a must-make 🍓🥨 With less than 5 ingredients in each of the elements, these are quick and easy to throw together. The hardest part will be waiting for them to freeze 😆

Pretzel Crust:
2 cups gf pretzels
5 large soft medjool dates, pitted
1/4 cup melted coconut oil
1/2 teaspoon salt
Strawberry Filling:
16 oz container dairy-free cream cheese
10 oz frozen strawberries, thawed (you can also use fresh)
1/2 cup maple syrup
1 tsp vanilla
For topping:
strawberry jam
equal parts crushed freeze-dried strawberries and pretzels (about 1/4 cup each)

Prepare the crust:
Prepare an 8”x8” pan by lining with parchment paper, leaving the edges hanging over for easy removal.
Add the crust ingredients to a food processor and pulse until a dense sandy mixture forms and there are no large pretzel chunks.
Pour the crust mixture into the prepared pan. Firmly tamp the crust down into a tight, even layer.
Make the filling:
Combine the filling ingredients in a food processor or high speed blender and process/blend until a smooth mixture forms (about 1 minute).
Pour the cheesecake filling over the crust in the prepared pan. Top with a few streaks of strawberry jam, running a knife through the jam to create swirls. Freeze for a minimum of 6 hours.
Prepare to serve:
Remove the cheesecake from the freezer and take it out of the pan while still frozen. Add the remaining pretzels and freeze-dried strawberries to a plastic bag and crush using the back of a measuring cup or another flat surface. Scatter the crushed pretzels and freeze-dried strawberries mixture over top.
Serve:
Allow the cheesecake to sit at room temperature for 30 min before serving (If frozen overnight, place in the fridge for 3 hours before serving.)
Slice into 9 squares. Serve and enjoy!