Add pretzels to the bowl of a food processor. Cover & pulse, roughly chopping into small pieces. Add in the graham crackers & brown sugar. Cover & pulse to combine, breaking down the pretzels & graham crackers into crumbs. While pulsing continuously, slowly stream in the butter. Continue to pulse until the mixture is combined. Transfer the mixture to a 10-inch tart pan with a removable bottom. Use the flat bottom of a measuring cup to press down into the pan, forming a tight crust. Set the tart pan on a small plate or baking sheet. Transfer to the freezer to set.
Meanwhile, prep the filling. Add heavy cream to the bowl of a stand mixture. Using the whisk attachment, whip on high speed to medium peaks. Transfer whipped cream to a large mixing bowl. Add the cream cheese to the stand mixer & use the paddle attachment to beat on medium speed for 3-4 minutes, until it is completely creamy & smooth. Stop to scrape down the sides of the bowl as necessary. Once smooth, add in the sugar, vanilla, & salt. Mix another minute or two, just until combined. Transfer the cream cheese mixture to the bowl with the whipped cream. Use a spatula to fold the cream cheese mixture into the whipped cream.
Just before serving, remove the no-bake cheesecake tart from the refrigerator & top with your berries of choice. I like using a combination of sliced strawberries, raspberries, & blueberries for to create a festive Americana look for summer holidays like Memorial Day, 4th of July, & Labor Day. Slice & serve. If desired, top with freshly whipped cream or powdered sugar. Enjoy!