This creamy raspberry pretzel dessert combines a crunchy pretzel crust with a sweet and fluffy raspberry filling. It’s super easy to make and is a hit at any gathering!
The best part? It feels like a treat but has that fun twist of salty and sweet. I love serving it chilled on warm days—so refreshing and yummy!
Key Ingredients & Substitutions
Pretzels: I recommend using classic salted pretzels for the crust as they add a nice salty crunch. If you’re looking for a gluten-free option, try gluten-free pretzels or crushed rice crackers instead.
Cream cheese: Softened cream cheese is key for a smooth texture. If you need a lighter option, Neufchâtel cheese can work here. For a dairy-free version, use a cream cheese alternative made from nuts or tofu.
Heavy whipping cream: This adds richness to the dessert. If you’re watching your fat intake, consider using whipped topping or coconut cream as a lighter option. Both will create a similar fluffy texture.
Fresh raspberries: Fresh is best for flavor and presentation, but if they’re unavailable, thawed frozen raspberries can also work. Just drain any excess water before adding them.
How Do I Ensure My Cream Cheese Layer is Smooth?
Getting that cream cheese layer perfectly smooth requires a bit of technique. Here are some tips:
- Make sure the cream cheese is at room temperature. Cold cream cheese can create lumps.
- Beat the cream cheese with the powdered sugar until it’s creamy and free of lumps before adding anything else.
- When folding in whipped cream, do it gently. Use a spatula and cut through the mixture to avoid deflating the whipped cream too much.
How to Make Creamy Raspberry Pretzel Dessert
Ingredients You’ll Need:
For the Crust:
- 3 cups crushed pretzels (about 5 ounces)
- 1 cup granulated sugar, divided (3/4 cup + 1/4 cup)
- 1/2 cup unsalted butter, melted
For the Cream Cheese Layer:
- 2 (8-ounce) packages cream cheese, softened
- 2 cups powdered sugar
For the Whipped Cream:
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
For the Raspberry Topping:
- 2 cups fresh raspberries
- 2 tablespoons granulated sugar (for raspberry sauce)
- 1 teaspoon lemon juice
For Garnish:
- Fresh raspberries
- Mini pretzels
How Much Time Will You Need?
This dessert will take about 30 minutes to prepare, plus at least 4 hours of chilling time in the refrigerator (or overnight for best results). So, while you can whip this up quickly, make sure to plan ahead for chilling!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a medium bowl, mix the crushed pretzels, 3/4 cup of sugar, and melted butter until everything is well combined. The mixture should be clumpy but hold together when pressed. Press this crust mixture evenly into the bottom of a 9×13 inch baking dish. This will be your delicious base!
2. Bake the Crust:
Pop the crust into the oven and bake for about 10 minutes, just until it starts to turn golden. Once it’s done, remove it from the oven and let it cool completely. This will ensure your dessert layers don’t melt into each other!
3. Make the Cream Cheese Layer:
While your crust is cooling, grab a large bowl and beat the softened cream cheese with 1/2 cup of powdered sugar using a hand mixer or stand mixer until it’s smooth and creamy. This should take a couple of minutes so it’s nice and blended.
4. Make the Whipped Cream:
In another bowl, whip the heavy cream, the remaining 1 1/2 cups of powdered sugar, and the vanilla extract until you have stiff peaks. This means the cream should hold its shape when you lift the beater out of the bowl. So fluffy!
5. Combine the Layers:
Now, gently fold half of the whipped cream into the cream cheese mixture until fully combined. Be gentle, as you don’t want to deflate the whipped cream too much. Once mixed, spoon this creamy layer evenly over the cooled pretzel crust.
6. Prepare the Raspberry Topping:
In a blender or food processor, blend together 2 cups of fresh raspberries, the 1/4 cup of granulated sugar, and lemon juice until it’s nice and smooth. To get rid of any seeds, pour this raspberry puree through a fine mesh sieve. Use a spatula to push the mixture through, which will give you a beautiful seedless sauce.
7. Add the Raspberry Layer:
Take the remaining whipped cream and gently fold it into the raspberry puree until everything is mixed. Carefully spread this pretty pink raspberry cream layer evenly over the cream cheese layer in your baking dish!
8. Chill:
Cover your dessert with plastic wrap. Chill it in the refrigerator for at least 4 hours, or for the best flavor, overnight. This gives it enough time to set up nicely.
9. Serve:
Once it’s chilled and set, cut the dessert into squares. Serve each piece with fresh raspberries on top and a little mini pretzel for that extra special touch! Optionally, drizzle some reserved raspberry sauce around the plate for a pretty presentation.
Enjoy your luscious and refreshing Creamy Raspberry Pretzel Dessert! It’s sure to be a crowd-pleaser!
Can I Use Frozen Raspberries in This Recipe?
Yes, you can use frozen raspberries! Just make sure to thaw them completely and drain any excess liquid before pureeing. This helps maintain the right consistency for your raspberry topping.
How Do I Prevent the Cream Cheese Layer from Being Lumpy?
To avoid lumps, ensure your cream cheese is at room temperature before mixing. Beat it well with the powdered sugar until smooth, and fold in the whipped cream gently to keep it airy.
Can I Make This Dessert Ahead of Time?
Absolutely! This dessert is perfect for making a day in advance. Just cover it tightly with plastic wrap once assembled and store in the refrigerator until ready to serve.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For the best taste and texture, enjoy them chilled!
