Nikko Berry Pretzel Pie

This Nikko Berry Pretzel Pie is salty, sweet, creamy and full of fresh berry flavor. The graham cracker-pretzel crust comes together quickly, and the cheesecake filling is layered with bright Nikko Berry jam. and salty pretzels. Perfect for summer gatherings or your next celebration.

Ingredients:

Crust 

-1 cup pretzels

-1 cup graham crackers 

-¼ cup brown sugar

-¼ tsp salt 

-½ cup unsalted butter, melted 

Nikko Berry Jam Filling

-10 ounce tray Nikko Berries, reserve 3-4 berries for decoration 

-½ cup white sugar 

Cheesecake Filling

-8 oz cream cheese, room temperature

-1 TBS sour cream

-¼ cup powdered sugar 

-1 tsp vanilla extract

-¼ cup heavy cream 

Whipped Cream Topping 

-1 cup heavy cream

-½ cup powdered sugar

-1 tsp vanilla extract

 

Steps: 

1. To make the berry jam, add chopped Nikko Berries and sugar to a saucepan. Cook over medium heat, stirring occasionally, until thickened, about 20 minutes. Let cool to room temperature.

2. Preheat the oven to 325°F. Meanwhile, add pretzels and graham crackers to a plastic bag and crush until smooth and sand-like. In a bowl, combine with salt, brown sugar, and melted butter. Press into a 9-inch pie pan, using the bottom of a cup to form a crust up the sides. Bake for 15 minutes until the crust is golden. 

3. While the crust cools, make the cheesecake filling by combining cream cheese, sour cream, powdered sugar, vanilla extract, and heavy cream in a bowl. Beat with a hand mixer until smooth and fluffy. Set aside.

4. Next, prepare the whipped cream. In a separate bowl, beat heavy cream, vanilla, and powdered sugar until stiff peaks form. Transfer to a piping bag fitted with a star tip. 

5. To assemble the pie, spread the cooled berry jam in an even layer over the crust. Gently add the cheesecake filling, smoothing the top without disturbing the jam layer. Slice the remaining berries into thin circles and arrange in the pie’s center. Pipe whipped cream around the edges, and enjoy the same day.