Amber Mae Baking Co
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06/25/2026
Red, White & Blue Pretzel Cheesecake Bars 🍓🫐🥨
Growing up, my grandma always made what we thought was the best cheesecake. As a kid, I was convinced it was some complicated family recipe. Turns out, it was just a simple no-bake cheesecake, and it’s still one of my favorite desserts.
Since pretzel salad is another summer classic, I figured… why not combine the two?
These Red, White & Blue Pretzel Cheesecake Bars have a buttery pretzel crust, a creamy no-bake cheesecake filling, and layers of strawberry preserves with fresh strawberries, blueberry preserves with fresh blueberries, and mini marshmallows for a festive Fourth of July dessert.
One tip: Crush your pretzels even finer than I did in the video. Think coarse sand rather than pretzel pieces. It’ll give you a sturdier crust that slices much more cleanly.
Pretzel Crust
2½ cups finely crushed pretzels
10 tbsp butter, melted
⅓ cup sugar
Mix together, firmly press into a parchment-lined 9×9 pan, and bake at 350°F for 12 minutes. Cool completely.
Cheesecake Filling
8 oz cream cheese, softened
½ cup sugar
1 tsp vanilla
2 tsp fresh lemon juice
8 oz whipped topping
Beat the cream cheese until smooth. Mix in the sugar, vanilla, and lemon juice, then fold in the whipped topping. Spread over the cooled crust and chill for at least 1 hour.
Topping
Strawberry & blueberry preserves
Fresh sliced strawberries & blueberries
Mini marshmallows or shredded coconut
Spread the preserves over each edge, top with the fresh fruit, add the marshmallows (or coconut) down the center, and chill for at least 2 hours before serving. ❤️🤍💙
Make chocolate chip cookies with me. 🍪
These are the bakery-style chocolate chip cookies I come back to again and again. They’re soft, chewy, loaded with chocolate chips, and somehow disappear faster than any other cookie I make.
This batch took a fun little detour. Instead of stopping at cookies, I sandwiched vanilla ice cream between two cookies and rolled the edges in red, white, and blue sprinkles for an easy Fourth of July treat. 🇺🇸
If you’re looking for a simple cookie recipe that never disappoints, this is the one.
Bakery Style Chocolate Chip Cookies
Ingredients:
• 8 tbsp salted butter, melted
• ½ cup white sugar
• ¼ cup packed light brown sugar
• 1 tsp vanilla
• ¼ tsp almond extract (optional)
• 1 egg
• 1½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 350°F.
2. Mix melted butter and sugars until creamy.
3. Add vanilla, almond extract, and egg. Mix until just combined.
4. Stir in flour, baking soda, and salt.
5. Fold in chocolate chips.
6. Scoop into 12 cookie dough balls and place on a parchment-lined baking sheet.
7. Bake for 10–12 minutes. Do not overbake. The cookies should be pale, puffy, and just barely golden.
8. Cool on the pan for 10 minutes before transferring to a cooling rack.
For the ice cream sandwiches:
Let the cookies cool completely, add a scoop of vanilla ice cream between two cookies, and roll the edges in patriotic sprinkles.
Save this recipe for your next cookie craving. ❤️🤍💙
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Address
124 W Cherry Avenue
Meridian, ID
83642
