This refreshing and indulgent Lemon Pretzel Dessert brings together the perfect combination of flavors and textures. A crunchy, salty pretzel crust, a smooth and creamy cream cheese filling, and a bright, tangy lemon pie topping create a dessert that’s both satisfying and irresistible. Whether for a summer gathering or a cozy treat, this no-fuss dessert is sure to impress!
Why I Love This Recipe
The balance of sweet, salty, and tart flavors makes every bite exciting.
The crunchy pretzel crust adds a delightful texture.
It’s easy to prepare with simple ingredients.
Perfect for making ahead—just chill and serve!
The vibrant lemon topping makes it as beautiful as it is delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ¾ cups crushed pretzels (divide 2 ½ cups for crust and 1/4 for garnish)
1 ¼ cups granulated sugar (divide 1/2 cup for crust and 3/4 cup for cream cheese filling)
¾ cup salted butter (melted and cooled)
12 ounces cream cheese (softened)
16 ounces (2 8-ounce) containers whipped topping (thawed, divide 12 ounces for filling and 4 ounces for garnish)
1 medium size lemon (thinly sliced into 12 slices, optional garnish)
22 ounces lemon pie filling (I used Lucky Leaf brand)
Directions
Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick spray.
In a medium mixing bowl, combine 2 ½ cups of crushed pretzels with ½ cup of granulated sugar.
Pour in the melted butter and stir until the mixture is well coated.
Press the pretzel mixture firmly into the bottom of the baking dish. Bake for 10 minutes, keeping an eye to prevent burning. Allow the crust to cool completely.
In a stand mixer or using a handheld mixer, beat the softened cream cheese for 1 to 1 ½ minutes until smooth.
Add the remaining ¾ cup granulated sugar and continue beating for another 2 minutes until fully incorporated.
Gently fold in 12 ounces of the whipped topping with a silicone spatula.
Spread the cream cheese mixture evenly over the cooled pretzel crust.
Spoon the lemon pie filling on top of the cream cheese layer and spread it evenly.
Cover with aluminum foil and refrigerate for at least 4 hours, preferably overnight for best results.
Before serving, slice the dessert into 12 portions.
Add the remaining whipped topping to a piping bag or ziplock bag, then pipe small dollops on top. Sprinkle with crushed pretzels and garnish with halved lemon slices if desired.
Servings and Timing
Servings: 12
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 4 hours 55 minutes
Calories per serving: 320 kcal
Variations
Strawberry Twist: Swap the lemon pie filling for strawberry pie filling for a sweet, fruity alternative.
Chocolate Drizzle: Add a drizzle of white or dark chocolate over the top before serving.
Nutty Crunch: Mix in chopped pecans or almonds into the crust for added texture.
Extra Tangy: Stir a little lemon zest into the cream cheese filling for an extra citrus punch.
Graham Cracker Base: Substitute the pretzel crust with a graham cracker crust for a milder, buttery taste.
Storage/Reheating
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze in a covered, freezer-safe dish for up to a month. Thaw in the refrigerator before serving.
Reheating: This dessert is best served cold, so no reheating is needed.
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FAQs
Can I make this dessert ahead of time?
Yes! I recommend making it the night before to allow the flavors to meld together beautifully.
Can I use homemade lemon curd instead of lemon pie filling?
Absolutely! Homemade lemon curd will add a rich and tangy flavor to the dessert.
What can I use instead of whipped topping?
You can use homemade whipped cream, but be sure to stabilize it with a little powdered sugar to maintain the structure.
How do I keep the pretzel crust from getting soggy?
Make sure the crust is completely cooled before adding the cream cheese layer. This helps prevent moisture from seeping in.
Can I use a different type of crust?
Yes! A shortbread or graham cracker crust would work well if you prefer a different texture.
Conclusion
This Lemon Pretzel Dessert is a fantastic blend of sweet, salty, and tangy flavors, making it an absolute crowd-pleaser. It’s easy to prepare, can be made ahead of time, and looks stunning on any dessert table. Whether you’re hosting a party or simply craving a refreshing treat, this dessert won’t disappoint.
📖 Recipe:
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Lemon Pretzel Dessert
- Total Time: 4 hours 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Lemon Pretzel Dessert is the perfect balance of sweet, salty, and tangy flavors! With a crunchy pretzel crust, a smooth cream cheese filling, and a bright lemon pie topping, this easy no-bake dessert is perfect for summer gatherings, potlucks, or anytime you need a refreshing treat.
Ingredients
2 ¾ cups crushed pretzels (divide 2 ½ cups for crust and 1/4 for garnish)
1 ¼ cups granulated sugar (divide 1/2 cup for crust and 3/4 cup for cream cheese filling)
¾ cup salted butter (melted and cooled)
12 ounces cream cheese (softened)
16 ounces (2 8-ounce) containers whipped topping (thawed, divide 12 ounces for filling and 4 ounces for garnish)
1 medium size lemon (thinly sliced into 12 slices, optional garnish)
22 ounces lemon pie filling (I used Lucky Leaf brand)
Instructions
- Preheat & Prep the Crust:
- Preheat oven to 350°F.
- Lightly grease a 9×13-inch baking dish with nonstick spray.
- Make the Pretzel Crust:
- Mix crushed pretzels and sugar in a bowl.
- Add melted butter and stir until well combined.
- Press mixture firmly into the baking dish.
- Bake for 10 minutes and let cool completely.
- Prepare the Cream Cheese Layer:
- Beat softened cream cheese for 1-1½ minutes until smooth.
- Add sugar and mix for another 2 minutes until fully incorporated.
- Gently fold in whipped topping with a spatula.
- Spread evenly over the cooled pretzel crust.
- Add the Lemon Topping:
- Spoon lemon pie filling over the cream cheese layer and spread evenly.
- Chill & Serve:
- Cover and refrigerate for at least 4 hours (overnight is best).
- Slice into 12 servings, garnish with lemon slices and extra whipped topping if desired.
Notes
Let the crust cool completely before adding the cream cheese layer to prevent sogginess.
For a homemade twist, use lemon curd instead of canned pie filling.
For extra tang, mix in a little lemon zest into the cream cheese layer.
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 320 kcal
