Finely crush the pretzels using a food processor, blender, or by placing them in a heavy zip-close bag and crushing with a rolling pin. Aim for small crumbs, not powder.

Place the pretzel crumbs into a medium-size mixing bowl. Add melted butter and brown sugar, then stir until fully combined. Press the mixture firmly into the bottom of an 8×8 pan to form an even crust.

In a large mixing bowl, combine cream cheese and sugar. Beat with an electric mixer until smooth, about 2 minutes.

Add heavy cream, Vanilla Extract (Alcohol-Free), and kosher salt. Continue beating for about 4 minutes until the mixture becomes fluffy and smooth.

Spread the cream cheese mixture evenly over the pretzel crust. Smooth the top with a spatula, making sure the filling reaches all corners.

Generously top with chopped strawberries and fresh blueberries. You can arrange them neatly or scatter them for a rustic look.

Refrigerate for at least 2 hours before slicing. Serve chilled and enjoy.