This No-Bake Raspberry Pretzel Pie is a treat that’s both sweet and salty! With a crunchy pretzel crust, creamy filling, and fresh raspberries on top, it’s perfect for a warm day.
I love how simple it is to whip up—no baking required! Just mix, layer, and chill. It’s the kind of dessert that gets everyone asking for seconds. Yum!
Ingredients & Substitutions
Pretzels: The pretzel crust gives a great crunchy texture and salty flavor. If you’re looking for a gluten-free option, try using gluten-free pretzels, or you can use crushed graham crackers for a different taste.
Cream Cheese: Softened cream cheese makes the filling smooth and rich. For a lighter version, you could try using Greek yogurt or a dairy-free cream cheese for a similar texture.
Heavy Whipping Cream: This helps create a light, fluffy filling. If you’re in a pinch, you can substitute it with whipped topping found in stores, but nothing compares to freshly whipped cream!
Raspberries: Fresh raspberries are best for flavor and texture. If they’re out of season, you can use frozen raspberries, just make sure to thaw and drain them first!
How Do I Get the Perfect Pretzel Crust?
The pretzel crust is key for adding that salty crunch! Grinding the pretzels into fine crumbs is important. Here’s how to do it:
- Use a food processor for fine crumbs or place pretzels in a zip-top bag and crush them with a rolling pin.
- Mix with sugar and melted butter until it resembles wet sand.
- Press the mixture firmly into the bottom and sides of your pie pan. This helps the crust hold together when you fill it.
- Don’t skip refrigerating the crust—this sets the butter and makes it sturdy.
Following these steps will ensure a crust that perfectly complements the creamy filling and tart raspberry topping! Enjoy making your pie!
No-Bake Raspberry Pretzel Pie
Ingredients You’ll Need:
For the Crust:
- 2 cups pretzels, crushed
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
For the Raspberry Topping:
- 2 cups fresh raspberries (plus extra for garnish, if desired)
- 1/2 cup raspberry jam or preserves
How Much Time Will You Need?
This delicious dessert will take about 30 minutes of prep time. You’ll need to refrigerate the pie for at least 2-3 hours for it to set properly. So, overall, set aside around 3 hours and 30 minutes, including chilling time!
Step-by-Step Instructions:
1. Prepare the Pretzel Crust:
In a medium bowl, combine the crushed pretzels and granulated sugar. Pour in the melted butter and stir until the mixture is evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan, forming your crust. Now, pop it into the fridge for at least 30 minutes to set and firm up.
2. Make the Cream Cheese Filling:
In a large mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until everything is well combined and fluffy. This will create a light and airy filling!
3. Assemble the Pie:
Take your chilled pretzel crust out of the fridge and spread the cream cheese filling evenly over the crust, smoothing it out with a spatula for a nice finish.
4. Prepare Raspberry Topping:
In a small bowl, gently toss the fresh raspberries with the raspberry jam to coat them. This will create a delightful syrupy sauce that adds a burst of flavor!
5. Top the Pie:
Spoon the raspberry mixture over the cream cheese layer, making sure to spread it evenly across the pie. It’s time to bring some color to your dessert!
6. Chill:
Now, cover the pie and pop it back into the refrigerator for at least 2-3 hours, or until it’s set and ready to slice.
7. Serve:
Once it’s chilled and firm, slice the pie and serve it cold. Optionally, you can add extra fresh raspberries on top for an extra pop of color and flavor. Enjoy your delicious, tangy, sweet, and salty No-Bake Raspberry Pretzel Pie!
Can I Use Other Types of Berries?
Absolutely! While raspberries are delicious, you can substitute with strawberries, blueberries, or blackberries. Just make sure to adjust the amount of jam according to the sweetness of the berries you choose!
How Do I Keep the Crust from Getting Soggy?
To prevent a soggy crust, ensure that the pretzel crust is properly chilled and firm before adding the cream cheese filling. You can also try baking the crust for 10 minutes at 350°F (175°C) and letting it cool completely before filling!
Can I Make This Pie Ahead of Time?
Yes! This pie is great for making ahead of time. You can prepare it a day in advance, just be sure to keep it covered in the refrigerator. It will be fresh and ready to serve whenever you need it!
How Long Will Leftovers Last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just be aware that the crust may soften a bit more over time, but it will still be delicious!
