Red, White and Blue Pretzel Salad

5 from 5 votes

Satisfy your sweet tooth with the Red, White and Blue Pretzel Salad, a delightful mix of creamy, fresh, and crunchy textures.

Prep Time10

Chill:2

Total Time2 10

Course: Desserts, No Bake Recipes

Cuisine: American

Keyword: Berries, Blueberry, Cheesecake, Desserts, Easy, Fresh Fruit, No Bake, No Bake Desserts, Pretzel, Pretzel Crust, Quick, Simple, Strawberry

Servings:

Calories: 212kcal

Author: Eva Filer

Add pretzel crumbs, melted butter, light brown sugar, and salt (omit if using salted butter) to a medium mixing bowl and stir to combine. It should be lightly damp, not dry or wet.
Transfer the mixture to your baking dish and pressed down evenly. Set aside.
In a large bowl, beat cream cheese with sugar using a hand mixer until smooth and light.
Pour in heavy cream and vanilla extract and continue to beat until smooth and fully combined.
Carefully spread filling over the crust layer, then add any berries as desired.
Cover with plastic wrap and all it to set in the fridge for at least 2 hours, or overnight.

Use Room Temperature Cream Cheese: This helps the filling become smooth without lumps.
Wait to Add Berries: For the freshest look and texture, add the berries just before serving if making ahead.
Chill Before Serving: Refrigerating helps the creamy layer firm up for cleaner slices.
Crush Pretzels Well: Smaller pieces help create a firmer crust that slices more cleanly.
Refrigerator: Cover with plastic wrap or store in an airtight container for up to 3 days.
Freezer: If it is topped with fruit, I don’t recommended freezing, but without it will keep, if well sealed, for up to 3 months.