This Raspberry Pretzel Salad Cake is a fun mix of sweet and salty. It has a crunchy pretzel crust, creamy cheesecake filling, and a bright raspberry topping that makes it pop!
Honestly, this dessert is like a party on a plate! I love how the layers come together, and it’s perfect for any gathering. Plus, it’s a great way to sneak in some fruit. 🍓
Key Ingredients & Substitutions
Crushed Pretzels: These form the crunchy crust that gives the dish its signature flavor. If you want a gluten-free option, use gluten-free pretzels instead. You could also try using graham crackers for a different texture.
Cream Cheese: Cream cheese adds creaminess to the dessert. You can substitute with mascarpone for a richer taste or use a dairy-free cream cheese if you’re avoiding dairy.
Heavy Whipping Cream: It’s key for the light, fluffy texture in the filling. For a lighter option, you might use whipped topping or coconut cream for a dairy-free version.
Raspberry-Flavored Gelatin: This gives the dessert its vibrant color and sweet-tart flavor. If you want a natural option, consider using a fruit puree instead, but it may set differently.
How Do I Get the Cream Cheese Layer Just Right?
The cream cheese layer is the heart of this dessert, so getting it smooth is crucial. Here’s how to do it:
- Start with softened cream cheese. Leave it out for at least 30 minutes before mixing to ensure it blends easily.
- Beat the cream cheese until it’s completely smooth before adding sugars. This prevents lumps.
- When folding in the whipped cream, do it gently. You want to keep the mixture light and airy, so use a spatula and fold in just until combined.
Taking these steps will help you achieve a fluffy, delicious layer that complements the crust and gelatin beautifully!
How to Make Raspberry Pretzel Salad Cake
Ingredients You’ll Need:
For the Crust:
- 2 1/2 cups crushed pretzels (about 6 ounces)
- 3/4 cup granulated sugar, divided
- 1 cup unsalted butter, melted
For the Cream Cheese Layer:
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 2 cups heavy whipping cream
For the Raspberry Layer:
- 2 envelopes raspberry-flavored gelatin (about 6 ounces total)
- 2 cups boiling water
- 2 1/2 cups fresh or frozen raspberries
- Additional fresh raspberries for garnish
How Much Time Will You Need?
This dessert takes about 25 minutes to prepare. After that, you’ll need to chill it for at least 4 hours, so plan for a total of about 4 hours and 30 minutes. It’s a little waiting game, but totally worth it for the delicious result!
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, 1/2 cup of granulated sugar, and the melted butter. Mix until well blended. Then, press this mixture firmly into the bottom of a 9×13 inch baking dish to create an even crust. It’s important to pack it in well so it holds together!
2. Bake the Crust:
Bake the crust in your preheated oven for about 10 minutes or until it’s set and slightly golden. Once baked, let it cool completely before adding the next layers.
3. Make the Cream Cheese Layer:
In a medium bowl, use an electric mixer to beat the softened cream cheese until it’s smooth. Gradually add the powdered sugar and the remaining 1/4 cup of granulated sugar, mixing until it’s well combined. You want it nice and fluffy!
4. Whip the Cream:
In another chilled bowl, whip the heavy cream until it reaches stiff peaks. This means when you lift the beaters, the cream holds its shape! Now, gently fold this whipped cream into the cream cheese mixture until it’s smooth and fluffy. Be careful to keep it airy!
5. Assemble the Middle Layer:
Spread the cream cheese and whipped cream mixture evenly over your cooled pretzel crust. Pop it into the refrigerator to chill while you prepare the raspberry layer.
6. Prepare the Raspberry Gelatin:
In a large bowl, dissolve the raspberry gelatin packets in 2 cups of boiling water, stirring well until completely dissolved. Set it aside to cool to room temperature—but watch it closely so it doesn’t start to set!
7. Add Raspberries to Gelatin:
Once the gelatin is cool, gently fold in the fresh or frozen raspberries. This will add a beautiful fruity flavor to your top layer.
8. Add the Top Layer:
Gently pour the raspberry gelatin mixture over the cream layer in the cake pan. It’s fun to watch it swirl! Return the entire dish to the refrigerator and let it chill for at least 4 hours until the gelatin layer sets completely.
9. Serve:
Once set, cut your dessert into squares. Top each piece with additional fresh raspberries for that lovely finishing touch. Serve chilled and enjoy every delicious bite of your Raspberry Pretzel Salad Cake!
Can I Use Sugar Substitutes in This Recipe?
Yes, you can! Feel free to use a sugar substitute that measures like sugar for both the granulated and powdered sugar. Just keep in mind that some substitutes might alter the taste or texture slightly.
Can I Make This Cake Ahead of Time?
Absolutely! This dessert is great for making in advance. You can prepare it a day or two ahead and keep it stored in the refrigerator until you’re ready to serve.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Keep in mind that the pretzel crust may soften over time, so it’s best enjoyed fresh!
What If I Can’t Find Raspberry Gelatin?
If raspberry gelatin isn’t available, you can use another flavor like strawberry or cherry. Alternatively, you can opt for a natural fruit puree with a gelling agent, like agar-agar, for a more homemade approach.
