Name: Raspberry Pretzel Dessert Bars
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Cuisine: American
Ingredients: 2 cups pretzel pieces (about 8 oz); ¾ cup granulated sugar, divided; ½ cup unsalted butter, melted; 8 oz cream cheese, softened; 1 can (14 oz) sweetened condensed milk; 1 Tbsp lemon juice; 1 tsp vanilla extract; 1 package (10 oz) frozen raspberries, thawed; 1 package (3 oz) raspberry gelatin; 1 cup boiling water

A delightful no-bake layered dessert, these Raspberry Pretzel Dessert Bars strike the perfect balance between sweet, salty, and tart. I start with a crunchy pretzel crust that’s baked just long enough to hold its shape, then layer on a smooth and creamy cheesecake filling, finishing with a bright raspberry gelatin topping. Every bite is refreshing, flavorful, and surprisingly easy to prepare.

Why You’ll Love This Recipe

I love how this dessert brings together contrasting textures and flavors—crunchy, creamy, fruity, and tangy. The pretzel crust adds a salty bite that balances the richness of the cheesecake layer and the sweetness of the raspberry topping. It’s also a no-bake filling, which makes this ideal when I want something impressive without heating up the kitchen too much. Whether I’m prepping this for summer cookouts, holidays, or just a casual treat, it always disappears fast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups pretzel pieces (about 8 oz)

1 can (14 oz) sweetened condensed milk

1 Tbsp lemon juice

¾ cup granulated sugar, divided

½ cup unsalted butter, melted

1 tsp vanilla extract

1 package (10 oz) frozen raspberries, thawed

8 oz cream cheese, softened

1 package (3 oz) raspberry gelatin

1 cup boiling water

Directions

I start by lining a 9×13‑inch pan with parchment paper and preheating my oven to 350°F (175°C).

In a medium bowl, I mix the pretzel pieces with ½ cup sugar and the melted butter, pressing the mixture evenly into the prepared pan.

I bake the crust for 10 minutes, then set it aside to cool completely.

While the crust cools, I beat the softened cream cheese until smooth in a large bowl. Then I add the sweetened condensed milk, the remaining ¼ cup of sugar, lemon juice, and vanilla, mixing until it’s all fully combined.

I spread the cream cheese layer evenly over the cooled crust.

In a separate bowl, I dissolve the raspberry gelatin in boiling water, stirring until there are no granules left. I then add the thawed raspberries and mix gently.

Then I carefully pour the raspberry mixture over the cream cheese layer and refrigerate for at least 4 hours, or until everything is fully set.

Once chilled and firm, I cut the bars into squares and serve them cold.

Servings and timing

Servings: 12

Prep Time: 15 minutes

Cooking Time: 10 minutes

Chilling Time: 4 hours

Total Time: 4 hours 25 minutes

Calories: ~320 kcal per serving

Variations

I sometimes swap the raspberries for strawberries or a mixed berry blend for a different fruity flavor.

For extra texture, I’ve stirred in a handful of chopped nuts into the crust or even sprinkled some crushed pretzels on top.

If I want a bit of a citrus zing, I add a bit more lemon juice to the cheesecake layer.

For a festive twist, I’ve used cranberry gelatin and cranberries during the holidays.

Storage/Reheating

These bars store well in the refrigerator for up to 4 days in an airtight container. I don’t recommend freezing them since the gelatin layer doesn’t always thaw well. I always serve them chilled straight from the fridge—no reheating needed.

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FAQs

What kind of pretzels work best for the crust?

I like to use small, salted pretzel twists or sticks. I crush them coarsely so there’s a nice crunch and texture in the crust.

Can I use fresh raspberries instead of frozen?

Yes, I can use fresh raspberries if they’re in season. I just make sure to lightly mash them before mixing with the gelatin to help them incorporate smoothly.

How do I prevent the crust from getting soggy?

Letting the crust cool completely before adding the cream cheese layer helps. I also make sure the gelatin layer is cool before pouring it on top.

Can I make this ahead of time?

Absolutely. I usually make it the night before, which gives the layers time to fully set and the flavors to meld.

Is it possible to make this dessert gluten-free?

Yes, if I use gluten-free pretzels for the crust, everything else in the recipe is naturally gluten-free.

Conclusion

These Raspberry Pretzel Dessert Bars are a favorite when I want a treat that’s both refreshing and indulgent. The sweet-salty-tart combination always hits the spot, and I love how simple they are to make ahead for any occasion. Whether I’m making them for a gathering or just to enjoy something cool and creamy at home, they never disappoint.

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