No-Bake Raspberry Pretzel Cups are a fun, sweet, and salty treat! These cups have a crunchy pretzel base topped with creamy cheesecake filling and fresh raspberries that really pop!
They are super easy to make since there’s no baking involved. I love serving these at parties, and watching everyone’s faces light up as they take a bite. Who can resist this combo? 😄
Key Ingredients & Substitutions
Mini Pretzels: These add a crunchy, salty base to the cups. If you can’t find mini pretzels, regular pretzels work too! Just crush them into smaller pieces.
Cream Cheese: This gives the filling its rich creaminess. For a lighter version, you can use mascarpone cheese or Greek yogurt. Just keep in mind it will alter the flavor slightly.
Heavy Whipping Cream: Whipping cream makes the cheesecake filling light and fluffy. If you prefer a lower-fat option, try using whipped topping or a dairy-free substitute like coconut cream.
Raspberries: Fresh raspberries bring a burst of flavor. If they are out of season, frozen raspberries can work—just thaw and drain excess liquid.
How Do You Achieve the Perfect Cheesecake Filling?
The filling is key to the success of these cups! Start by ensuring your cream cheese is softened to room temperature; it blends better this way. Here’s how to get it creamy:
- Beat the cream cheese first until it’s smooth. This prevents lumps in your filling.
- Gradually add powdered sugar while mixing. This helps to incorporate it evenly.
- When folding the whipped cream in, use a gentle hand. This keeps the fill light and airy!
Don’t skip refrigerating the cups for at least 1-2 hours. This sets the filling and lets the flavors meld beautifully. Happy baking!
No-Bake Raspberry Pretzel Cups
Ingredients You’ll Need:
For the Pretzel Crust:
- 3 cups mini pretzels
- 6 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup fresh raspberries, plus extra for topping
- Optional: Additional crushed pretzels for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time, plus at least 1-2 hours of chilling time in the refrigerator. It’s a quick and easy dessert that you can make ahead of time!
Step-by-Step Instructions:
1. Prepare the Crust:
First, begin by preparing your pretzel crust. In a food processor, pulse the mini pretzels until they are finely crushed, but not completely powdered. You want some texture!
In a mixing bowl, combine the crushed pretzels with the melted butter and granulated sugar. Stir the mixture until it resembles wet sand.
Spoon about 2 tablespoons of this pretzel mixture into the bottom of small serving cups or ramekins, pressing down firmly to create a compact crust layer. Set aside.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese using a hand mixer until it’s nice and smooth. Next, add the powdered sugar and vanilla extract to the cream cheese, mixing until combined and silky.
In another chilled bowl, whip the heavy cream until stiff peaks form. This is where it gets fluffy! Gently fold the whipped cream into the cream cheese mixture until fully incorporated, taking care not to deflate the whipped cream.
3. Assemble the Cups:
Now it’s time to layer! Take your cups with the pretzel crust and spoon or pipe a layer of the cheesecake filling over the pretzel crust in each cup, smoothing it out to cover.
Next, add a thin layer of fresh raspberries on top of the cheesecake layer. You can either keep them whole or mash a few to create a raspberry layer.
Add another layer of the cheesecake filling on top of the raspberries, smoothing it out nicely.
4. Garnish and Chill:
To finish, garnish the tops of the filled cups with a few fresh raspberries and, if desired, a sprinkle of additional crushed pretzels for a little extra crunch.
Place the cups in the refrigerator to chill for at least 1-2 hours before serving. This allows the layers to set and the flavors to meld beautifully!
Enjoy these delightful no-bake raspberry pretzel cups as a crunchy, creamy, and fruity dessert that’s simple to make and sure to impress!
Can I Use Regular Pretzels Instead of Mini Pretzels?
Absolutely! If you can’t find mini pretzels, regular pretzels will work just fine. Just crush them into smaller pieces and follow the same instructions for the crust.
Can I Make This Recipe Ahead of Time?
Yes! These cups can be made up to 2 days in advance. Simply prepare and assemble them, then keep them refrigerated until you’re ready to serve.
How Should I Store Leftovers?
Store any leftover cups in an airtight container in the fridge for up to 3 days. Just note that the pretzel crust may soften slightly over time, but they will still taste delicious!
What Other Fruits Can I Use In This Recipe?
Feel free to experiment with other fruits! Strawberries, blueberries, or even a fruit compote can be delicious alternatives to raspberries. Just adjust the layers accordingly and enjoy!
