This Raspberry Pretzel Salad Cake is a fun treat with a sweet and salty twist! It features a crunchy pretzel crust, creamy cheesecake filling, and a tasty raspberry topping.
It’s like having dessert and a snack at the same time! I love how the flavors blend together, and it always gets smiles at gatherings—just don’t forget to save a slice for yourself! 😄
Key Ingredients & Substitutions
Pretzels: For the crust, traditional pretzels work best but you can also use gluten-free pretzels if needed. Just check that they are unsalted for the right balance!
Unsalted Butter: This ingredient helps to bind the crust together. If you need a dairy-free option, substitute with coconut oil or a plant-based butter.
Cream Cheese: Regular cream cheese is great, but you can opt for low-fat cream cheese to lighten it up. If you need a dairy-free option, try cashew cream or a vegan cream cheese alternative.
Heavy Whipping Cream: To achieve the desired creaminess, heavy cream is important. If you’re looking for a lighter version, you can use whipped topping instead, but the flavor might change a bit.
Raspberry Jell-O: If you want a more natural option, you can replace Jell-O with homemade raspberry puree mixed with a gelatin substitute, although it might not set the same way.
Fresh Raspberries: While fresh is best, frozen raspberries can be a good substitute. Just thaw and drain them well before using in the recipe.
How Do You Ensure a Perfectly Set Gelatin Layer?
The gelatin layer is the final touch, and getting it right is key! Be sure to let the gelatin cool after mixing with boiling water but before adding it over the cream layer.
- Dissolve the gelatin fully in boiling water, as this ensures a better set.
- Let the mixture cool until it thickens a bit before adding the raspberries. This prevents them from sinking to the bottom.
- Pour gently over the cream cheese layer to avoid disturbing the filling underneath.
- Refrigerate for the full time recommended—this is crucial for a good set!
By following these tips, you’ll have a beautiful and delicious Raspberry Pretzel Salad Cake that everyone will love!
How to Make Raspberry Pretzel Salad Cake
Ingredients You’ll Need:
For the Crust:
- 2 1/2 cups pretzels, crushed
- 1 cup unsalted butter, melted
- 3 tbsp granulated sugar
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 cup granulated sugar (for filling)
- 2 cups heavy whipping cream
For the Raspberry Layer:
- 1 (6 oz) package raspberry Jell-O gelatin
- 2 cups boiling water
- 2 cups fresh raspberries (plus extra for garnish)
How Much Time Will You Need?
This delightful dessert will take about 20 minutes to prepare, plus a chilling time of at least 4 hours. So, in total, you should plan for about 4 hours and 20 minutes from start to finish. It’s perfect for making ahead for parties or gatherings!
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, melted butter, and 3 tablespoons of sugar. Mix until combined, then press this mixture firmly into the bottom of a 9×13 inch baking dish. This will be your crunchy crust. Bake for about 10 minutes, then take it out and let it cool completely.
2. Make the Cream Cheese Filling:
While the crust cools, prepare the filling. In another bowl, beat the softened cream cheese and 1 cup of sugar together until smooth. In a separate mixing bowl, whip the heavy cream until stiff peaks form. Once whipped, gently fold the whipped cream into the cream cheese mixture until everything is well combined. This will create a light and fluffy filling.
3. Assemble the Layers:
Carefully spread the creamy filling evenly over the cooled pretzel crust. It should fully cover the crust underneath.
4. Prepare the Raspberry Layer:
Now, let’s make the raspberry layer! In a large bowl, dissolve the raspberry Jell-O gelatin in 2 cups of boiling water. Stir until it is completely dissolved, then allow it to cool slightly. It should not start to set yet! Once it’s cooling, gently fold in the fresh raspberries.
5. Pour and Chill:
Carefully pour the raspberry gelatin mixture over the cream cheese layer, ensuring it spreads evenly. Now, cover the dish and refrigerate it for at least 4 hours, or until the gelatin is fully set.
6. Serve and Enjoy:
Once you’re ready to serve, garnish the top with additional fresh raspberries for a nice touch. Cut the cake into squares and enjoy this refreshing, sweet, and salty layered dessert!
With its crunchy pretzel base, creamy middle, and sweet-tart raspberry topping, this Raspberry Pretzel Salad Cake is sure to be a hit!
Can I Use Different Flavors of Jell-O?
Absolutely! While raspberry is a classic choice, you can easily swap it for another flavor, such as strawberry or cherry, depending on your preference.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure to keep it covered to maintain freshness!
Can I Use a Different Type of Cream Instead of Heavy Whipping Cream?
If you’re looking to lighten up the dessert, you can use whipped topping as a substitute. However, if you want to keep it rich and creamy, heavy whipping cream is the way to go.
How Can I Make This Recipe Gluten-Free?
To make it gluten-free, simply select gluten-free pretzels for the crust. Everything else in the recipe should be naturally gluten-free!
