Creamy Blueberry Pretzel Salad
A quick and easy dessert featuring a salty pretzel crust, creamy cream cheese layer, and fresh blueberry topping, perfect for gatherings and potlucks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups crushed pretzels
- 3 tablespoons granulated sugar
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 3 cups fresh blueberries
- ½ cup granulated sugar
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C). Crush 2 cups of pretzels finely. In a medium bowl, combine crushed pretzels, 3 tablespoons granulated sugar, and ½ cup melted unsalted butter. Mix well and press firmly into the bottom of a 9×13-inch baking dish. Bake for 10 minutes until golden and set. Remove and let cool completely (about 15 minutes).
- While the crust cools, soften 8 oz cream cheese to room temperature. In a large bowl, beat cream cheese and 1 cup powdered sugar until smooth and creamy, about 2 to 3 minutes. In a separate bowl, whip 1 cup heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until combined and airy.
- In a small bowl, toss 3 cups fresh blueberries with ½ cup granulated sugar and 2 tablespoons lemon juice. Stir gently and let sit for 15 minutes to macerate.
- Spread the creamy layer evenly over the cooled pretzel crust. Spoon the macerated blueberries and their juices evenly over the creamy layer.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Garnish with extra fresh blueberries or crushed pretzels before serving if desired.
Notes
Soften cream cheese well to avoid lumps. Press pretzel crust firmly to help it hold together. Chill salad for at least 4 hours or overnight for best texture. Frozen blueberries can be used if thawed and drained. For gluten-free, substitute pretzels with almond flour. For dairy-free, use coconut cream and dairy-free cream cheese.
Nutrition
- Serving Size: 1 slice (1/12th of t
- Calories: 250
- Fat: 15
- Carbohydrates: 25
- Protein: 3
Keywords: blueberry pretzel salad, creamy dessert, easy dessert, potluck dessert, blueberry salad, pretzel crust dessert