Description
These Raspberry Pretzel Dessert Bars are a refreshing no-bake treat that combines a salty pretzel crust, creamy cheesecake filling, and a sweet-tart raspberry gelatin topping. Perfect for gatherings or warm-weather indulgence.
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
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13‑inch pan with parchment paper.
- In a medium bowl, mix pretzel pieces with ½ cup sugar and melted butter. Press evenly into the prepared pan.
- Bake crust for 10 minutes, then set aside to cool completely.
- In a large bowl, beat softened cream cheese until smooth. Add sweetened condensed milk, remaining ¼ cup sugar, lemon juice, and vanilla extract. Mix until fully combined.
- Spread the cream cheese mixture evenly over the cooled crust.
- In a separate bowl, dissolve raspberry gelatin in boiling water, stirring until fully dissolved. Add thawed raspberries and mix gently.
- Carefully pour raspberry mixture over the cream cheese layer.
- Refrigerate for at least 4 hours, or until fully set.
- Once chilled and firm, cut into squares and serve cold.
Notes
Swap raspberries with strawberries or mixed berries for variation.
Stir in chopped nuts into the crust for extra texture.
Add extra lemon juice to cheesecake layer for more zing.
Use cranberry gelatin and cranberries for a festive twist.
Store in an airtight container in the refrigerator for up to 4 days. Not recommended for freezing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 26g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
