Description

A sweet and tangy layered dessert featuring a crunchy pretzel crust, creamy cheesecake middle, and vibrant raspberry topping—perfect for potlucks and gatherings.

Ingredients

Units Scale

2 cups crushed pretzels (about 8 oz)
1/2 cup granulated sugar
6 tablespoons unsalted butter, melted
1 (8 oz) package cream cheese, softened
1/2 cup granulated sugar
1 cup heavy whipping cream, whipped to stiff peaks
1 (3 oz) package raspberry gelatin (e.g., Jell‑O)
1 cup boiling water
2 cups fresh or frozen raspberries (thawed)

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Instructions

Preheat oven to 350°F (175°C). Line a 9×13‑inch baking dish.
Combine crushed pretzels, 1/2 cup sugar, and melted butter. Press firmly into the bottom of the prepared dish. Bake 8–10 minutes until set; cool completely.
Beat cream cheese with 1/2 cup sugar until smooth. Gently fold in whipped cream until evenly combined. Spread over cooled crust; refrigerate while preparing gelatin layer.
In a bowl, dissolve raspberry gelatin in boiling water. Stir in raspberries. Let cool to room temperature (but not set).
Pour raspberry mixture over the cheesecake layer. Refrigerate at least 3 hours, or until firm.
Slice into squares and serve chilled.

Notes

Ensure crust is completely cool before adding cheesecake layer to prevent sinking.
Use low‑fat cream cheese or whipped topping to reduce richness.
Substitute strawberry or cherry gelatin and fruit for a different flavor.
Make ahead: assemble a day before serving and refrigerate overnight.
Store in fridge up to 3 days; not ideal for freezing.

Nutrition

Serving Size: 1 slice (1/12)
Calories: 290 kcal
Sugar: 25 g
Sodium: 240 mg
Fat: 17 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 55 mg