This Raspberry Pretzel Pie is a playful update on a beloved classic: my Grandma Anna Mae’s raspberry pretzel salad. She brought it to every family gathering, and the flavors always send me back to her warm kitchen. I’ve turned that nostalgic favorite into a no-bake pie while preserving the same comforting combination of sweet and salty.
The pie begins with a crisp, sweet-and-salty pretzel crust, followed by a light no-bake cheesecake layer that’s creamy and airy. On top, a fresh raspberry topping made with berries and raspberry gelatin adds bright color and a tangy finish.
This recipe is my little tribute to grandma — an easy, special dessert that’s right at home on a holiday table or a relaxed summer evening. It pairs well with other classic treats from my family; for example, Grandma Pearl’s chocolate chip cookies are another treasured recipe.
How to make a No Bake Pretzel Pie Crust
- Crush pretzels in a food processor for the quickest results. If you don’t have one, place pretzels in a sealed plastic bag and roll them with a rolling pin until broken into coarse crumbs.
- Stir the crushed pretzels with melted butter and brown sugar so the crumbs hold together.
- Press the crumb mixture firmly and evenly into a 9″ pie plate. Chill the crust in the refrigerator while you prepare the filling so it sets up nicely.
How to Make Raspberry Pretzel Pie
- For the cheesecake layer, beat softened cream cheese with granulated sugar and lime juice until smooth and fluffy. A handheld mixer works well for this step. Gently fold in whipped topping, taking care not to deflate it so the filling stays light.
- Spread the cream cheese mixture evenly into the chilled pretzel crust.
- In a medium saucepan combine sugar, water, lime juice, dry raspberry gelatin mix, and cornstarch. Heat over medium, stirring until the mixture comes to a boil. Let it bubble for about one minute, then remove from heat.
- Pour the hot gelatin mixture over fresh raspberries and gently stir to coat. Spoon the raspberry mixture over the cheesecake layer and refrigerate the pie for at least 4 hours, or until set. Serve chilled, optionally with extra whipped topping. The contrast of crunchy pretzel, creamy cheesecake, and tangy raspberry is delightful.
Storage
Store leftover pie tightly covered in the refrigerator for up to 4 days. I don’t recommend freezing this pie, since the texture of the raspberry layer and the pretzel crust can change after freezing and thawing.
Do you love No Bake Pie and Cheesecake? Try these recipes…
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Strawberry No Bake Cheesecake
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The Best Easy No Bake Peanut Butter Pie
Cheesecakes
Easy Chocolate Chip Cookie Cheesecake Recipe
Pies
The Best Easy Key Lime Pie Recipe
No Bake Raspberry Pretzel Pie
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Ingredients
Pretzel Crust
- 4 cups pretzels, 1 ¾–2 cups crushed
- ½ cup butter, melted
- ¼ cup brown sugar, packed
Cheesecake Layer
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 Tablespoon lime juice
- ¾ cup whipped topping
Raspberry Jello Layer
- 4 cups fresh raspberries
- ¼ cup sugar, depending on ripeness of fruit
- ½ cup water
- 1 Tablespoon raspberry gelatin mix, measured from box
- 2 Tablespoons cornstarch
Instructions
Pretzel Crust
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Spray a 9″ pie plate with nonstick spray. Crush pretzels in a food processor or in a sealed bag. Mix crushed pretzels with melted butter and brown sugar until combined. Press the mixture firmly and evenly into the pie plate and refrigerate.
Cheesecake Layer
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Beat together cream cheese, sugar, and lime juice until fluffy. Fold in whipped topping until fully combined. Spread this mixture into the chilled pretzel crust and refrigerate while preparing the raspberry layer.
Raspberry Layer
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In a medium saucepan combine sugar, water, lime juice, dry gelatin, and cornstarch. Bring to a boil over medium heat and let bubble for 1 minute. Remove from heat and pour the hot mixture over the fresh raspberries, stirring gently to coat. Spoon the raspberry mixture over the cheesecake layer and refrigerate for at least 4 hours. Serve chilled and store in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.