This creamy raspberry pretzel dessert is a sweet and salty treat that everyone will love! With a crunchy pretzel crust and layers of smooth cream cheese and fluffy whipped topping, it’s simply divine.
Honestly, it’s hard to resist sneaking bites of that salty crust! I like to serve it chilled, and it always disappears at parties. Make sure to save some for yourself! 😄
Key Ingredients & Substitutions
Pretzels: Mini pretzels are perfect for the crust as they create a crunchy base. If you can’t find them, regular pretzels or even crushed graham crackers work well. Just adjust sugar and butter accordingly.
Cream Cheese: Use full-fat cream cheese for the best texture and flavor. Light cream cheese can work, but it won’t be as rich. If you’re dairy-free, look for vegan cream cheese alternatives.
Heavy Whipping Cream: This gives the dessert its creamy texture. You can substitute coconut cream for a dairy-free option. Make sure it’s chilled for easier whipping.
Raspberries: Fresh raspberries are ideal, but frozen can work too. Just thaw them and drain excess liquid before using. If you prefer, any berry like strawberries or blueberries can be used for the sauce.
How Do I Make Sure the Cream Cheese Mixture Is Smooth?
Getting a smooth cream cheese mixture is key for this dessert. Here’s how to make it effortless:
- Make sure the cream cheese is at room temperature before mixing. This prevents lumps.
- Use a hand mixer or stand mixer to beat the cream cheese and powdered sugar until creamy.
- Scrape down the sides of the bowl to ensure everything is evenly combined.
- When folding in the whipped cream, use a gentle hand to keep the mixture light and airy.
If you follow these steps, your creamy filling will be smooth and delightful!
How to Make Creamy Raspberry Pretzel Dessert
Ingredients You’ll Need:
For the Crust:
- 2 cups mini pretzels, crushed
- 1/2 cup granulated sugar (for crust)
- 3/4 cup unsalted butter, melted
For the Creamy Filling:
- 8 oz cream cheese, softened
- 2 cups powdered sugar, divided
- 2 cups heavy whipping cream, cold
- 1 tsp vanilla extract
For the Raspberry Sauce:
- 2 cups fresh raspberries, divided
- 1/4 cup granulated sugar (for raspberry sauce)
- 1 tbsp lemon juice
For Garnish:
- Optional: chopped nuts for garnish
How Much Time Will You Need?
This delightful dessert takes about 15 minutes of hands-on preparation time. You will need to bake the crust for 10 minutes, and then allow it to chill in the refrigerator for at least 4 hours or overnight to fully set. Overall, plan for about 4 hours and 15 minutes, but it’s best to leave it overnight for flavor development and convenience.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the crushed pretzels with 1/2 cup of granulated sugar. Pour in the melted butter and mix until it’s all well-blended. Now, take this mixture and firmly press it into the bottom of a 9×13-inch baking dish to form a nice, solid crust.
2. Bake the Crust:
Once your oven is preheated, place the crust in for 10 minutes. After baking, take it out and let it cool completely. This crunchy base will add a lovely salty contrast to the creamy filling!
3. Make the Raspberry Sauce:
In a small saucepan, take 1 1/2 cups of fresh raspberries, 1/4 cup of granulated sugar, and the lemon juice. Cook this over medium heat while stirring frequently. You want to break down the raspberries and let the sauce thicken a bit, which should take around 5-7 minutes. Once done, remove it from the heat and strain it through a sieve to get rid of the seeds. Let the sauce cool down.
4. Prepare the Creamy Filling:
In a large mixing bowl, beat the softened cream cheese with 1 cup of powdered sugar until it’s smooth and creamy. In another bowl, whip the heavy cream along with the remaining 1 cup of powdered sugar and vanilla extract until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture until fully combined for that light, fluffy texture.
5. Assemble the Layers:
Now it’s assembly time! Spread the creamy filling evenly over the cooled pretzel crust. Then, pour the cooled raspberry sauce over the creamy layer, spreading it out evenly to cover.
6. Chill:
Cover the dessert and refrigerate it for at least 4 hours or overnight. This waiting helps all the flavors meld together and gives it a nice firm structure.
7. Serve:
When you’re ready to serve, cut the dessert into squares. You can garnish each piece with fresh raspberries and some chopped nuts if you like. Enjoy this deliciously tangy, creamy, and salty-sweet dessert chilled!
Can I Use Different Berries for the Sauce?
Absolutely! While raspberries give a lovely tartness, you can swap them out for strawberries, blueberries, or even a mixed berry blend. Just adjust the sugar to taste if the berries are sweeter or more tart than raspberries.
How Long Does This Dessert Last in the Fridge?
Leftovers can be stored in the refrigerator for up to 3 days. Make sure to cover it well to keep it fresh. The texture may change slightly as the ingredients meld, but it will still be delicious!
Can I Make This Dessert Gluten-Free?
Yes! Simply use gluten-free pretzels for the crust. The other ingredients are naturally gluten-free, making this dessert suitable for those with gluten sensitivities.
What If I Don’t Have Heavy Whipping Cream?
If you don’t have heavy whipping cream, you can use a can of coconut cream as a dairy-free alternative. Make sure it’s well-chilled for easy whipping. There are also non-dairy whipped toppings available that can be used in place of heavy cream.
