This creamy raspberry pretzel dessert is a fun mix of crunchy and smooth! With a salty pretzel crust, sweet cream cheese filling, and tangy raspberry topping, it’s a tasty treat everyone will love.
If you’re looking for a dessert that’s easy to make and looks fancy, this is it! Plus, your friends will think you’re a superstar chef when they see it on the table. Just don’t forget to save some for yourself! 😄
Ingredients & Substitutions
Pretzels: I love using small pretzel twists for the crust. If you’re gluten-free, you can look for gluten-free pretzels which work just as well!
Butter: Unsalted butter is great here, but if you want a healthier twist, you could use coconut oil instead. Just keep in mind it may add a hint of coconut flavor!
Cream Cheese: Full-fat cream cheese gives the best texture. If you’re looking for a lighter option, consider using Neufchâtel cheese, which has less fat. It will still work nicely!
Heavy Cream: If you need a lighter alternative, you can use half-and-half or coconut cream for a dairy-free version, but the dessert won’t be as rich.
Raspberries: Fresh raspberries are best, but you can use frozen ones too. Just thaw and drain them well before pureeing!
Gelatin: I recommend using unflavored gelatin for this recipe. If you prefer vegan options, agar-agar is a great substitute. Make sure to follow the packaging instructions for setting ratios.
How Do I Get the Cream Cheese Layer Super-Smooth?
To achieve a super-smooth cream cheese layer, start with softened cream cheese. Let it sit out for about 30 minutes before mixing. This helps avoid lumps!
- Beat the cream cheese with a mixer on medium speed until creamy and no lumps are visible.
- Gradually add the powdered sugar and vanilla, mixing well. This step adds sweetness while keeping the texture light.
- Finally, gently fold in the whipped cream. Use a rubber spatula and fold slowly to keep that airy texture!
These tips ensure your creamy layer is as luscious as can be. Enjoy creating this delightful dessert!
How to Make Creamy Raspberry Pretzel Dessert
Ingredients You’ll Need:
For the Crust:
- 2 cups crushed pretzels (small pretzel twists, crushed finely)
- 3/4 cup granulated sugar (divided: 1/2 cup + 1/4 cup)
- 1/2 cup unsalted butter, melted
For the Creamy Layer:
- 16 oz (450g) cream cheese, softened
- 2 cups powdered sugar
- 2 cups heavy whipping cream
- 1 tsp vanilla extract
For the Raspberry Topping:
- 2 cups fresh raspberries, plus extra for garnish
- 2 tbsp lemon juice
- 2 tsp unflavored gelatin powder (or agar-agar for vegetarian option)
- 1/4 cup cold water
For Garnish:
- Pretzel twists
- Mint leaves (optional)
How Much Time Will You Need?
This delightful dessert takes around 15 minutes of active prep time, followed by at least 4 hours of chilling in the refrigerator. So while it may take some patience, it’s well worth the wait!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, combine the crushed pretzels, 1/2 cup granulated sugar, and melted butter. Mix until everything is well combined and looks like damp sand that clumps together. Press this mixture firmly into the bottom of a 9×9 inch baking dish to form a nice, even crust. Pop it in the refrigerator while you whip up the filling.
2. Prepare the Raspberry Topping:
In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for about 5 minutes to bloom. Meanwhile, in a blender or food processor, puree 2 cups of raspberries with 1/4 cup granulated sugar and lemon juice until it’s nice and smooth. If you prefer a seedless topping, you can strain this puree through a fine mesh sieve. Now, heat the bloomed gelatin in the microwave for about 15 seconds or until it’s completely melted, then stir it into the raspberry puree and set aside.
3. Make the Creamy Layer:
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually mix in the powdered sugar and vanilla extract until everything is well combined. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until it’s all mixed together and nice and smooth.
4. Assemble the Dessert:
Spread the creamy layer evenly over the chilled pretzel crust, smoothing it out with a spatula. Next, carefully pour the raspberry gelatin mixture on top of the cream layer, smoothing it out to ensure an even layer.
5. Chill:
Cover the dessert and place it in the refrigerator for at least 4 hours, or until the raspberry topping is firm and set. This will give it enough time to firm up beautifully.
6. Garnish and Serve:
Before you slice and serve, top your dessert with some fresh raspberries, pretzel twists, and a few mint leaves if you’re feeling fancy. Cut into squares and serve chilled. Enjoy this delightful combination of salty pretzel crust, creamy filling, and bright raspberry topping!
Happy cooking! 🍓✨
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them and drain any excess liquid before pureeing. This ensures the consistency of the raspberry topping remains perfect.
How Long Will Leftovers Last?
Your creamy raspberry pretzel dessert will last in the fridge for up to 3 days when stored in an airtight container. Just be sure to keep it covered to maintain freshness!
Can I Make This Dessert Gluten-Free?
Absolutely! Use gluten-free pretzels for the crust instead and check that your other ingredients, such as gelatin, are gluten-free. This way, everyone can enjoy a slice!
What If I Don’t Have Gelatin? Can I Omit It?
I wouldn’t recommend omitting the gelatin since it helps the raspberry layer set properly. However, you can substitute it with agar-agar for a vegetarian option. Just follow the package instructions for the right amount needed!
