Blueberry Pretzel Salad

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This Blueberry Pretzel Salad is a classic American dessert made with a buttery pretzel crust, a light and fluffy cream cheese layer, and a homemade blueberry topping. Sweet, salty, creamy, and refreshing, this make-ahead dessert is perfect for potlucks, summer gatherings, holidays, or whenever you need an easy dessert to feed a crowd.

Prep Time30

Cook Time10

Chill Time4

Total Time4 40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 367kcal

Author: Gabriela

Ingredients

For The Pretzel Crust:

2 cups finely crushed salted pretzels
¾ cup unsalted butter, melted and slightly cooled
¼ cup granulated sugar

For The Cream Cheese Layer:

8 ounces cream cheese, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
1½ cups cold heavy whipping cream

For The Blueberry Topping:

1½ cups fresh or frozen blueberries
¼ cup granulated sugar
1 tablespoon lemon juice
zest from one lemon
1 tablespoon cornstarch
2 tablespoons cold water

Optional:

Crushed pretzels for garnish

US Customary - Metric

Instructions

Make The Pretzel Crust:

Preheat the oven to 350°F (175°C).
In a medium bowl, combine the crushed pretzels, melted butter, and granulated sugar until evenly coated. Use a food processor or crush the pretzels by hand.
Press the mixture firmly into the bottom of a 9x13-inch baking dish, using the bottom of a measuring cup or glass to create an even layer.
Bake for 8 to 10 minutes.
Remove from the oven and allow the crust to cool completely.

Make The Blueberry Topping:

While the crust cools, combine the blueberries, granulated sugar, and lemon juice in a small saucepan set over medium heat.
Bring the mixture to a gentle boil and cook for 2 to 3 minutes, stirring occasionally, until the blueberries begin to release their juices.
In a small bowl, whisk together the cornstarch and cold water until smooth.
Pour the slurry into the blueberries and cook for another 30 to 60 seconds, stirring constantly, until the mixture thickens.
Remove from the heat and allow the blueberry topping to cool completely before assembling the dessert.

Make The Cream Cheese Layer:

In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
With the mixer running on low speed, slowly pour in the cold heavy whipping cream.
Increase the speed to medium-high and continue beating until the mixture becomes thick, fluffy, and holds stiff peaks.

Assemble The Dessert:

Spread the cream cheese mixture evenly over the cooled pretzel crust, making sure to spread it all the way to the edges.
Carefully spoon the cooled blueberry topping over the cream cheese layer and spread it into an even layer.
If desired, sprinkle a few crushed pretzels over the top just before serving for extra crunch.
Cover and refrigerate for at least 4 hours, or overnight, before slicing and serving.

Notes

Finely crush the pretzels, but avoid turning them into a fine powder. Small pieces give the crust its signature crunch.
Allow both the crust and the blueberry topping to cool completely before assembling the dessert.
Use full-fat block cream cheese for the best texture.
Frozen blueberries work just as well as fresh. There's no need to thaw them before cooking.
For clean slices, chill the dessert for at least 4 hours. Overnight is even better.
Store leftovers covered in the refrigerator for up to 3 days. Do not freeze!

Nutrition