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Raspberry Pretzel Pie

Raspberry Pretzel Pie

My Raspberry Pretzel Pie is the perfect answer to what to make for a Summer dessert. The salty pretzel base marries perfectly with the creamy cheesecake filling and zingy raspberries. This is essentially a cheesecake but with a pretzel base!
Both fresh and frozen raspberries work well to create the zingy flavor, and matched up with lots of the creamy cheesecake filling and a swirl of whipped cream on top makes for a lovely dessert on warmer days. This only requires 10 minutes of bake time for the base. Minimal oven use is great to keep this bake low on energy costs and it means you can make ahead of guests coming over. Make ahead of time and just bring it out of the refrigerator when ready to serve!
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Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 35 minutes
Servings: 8
Author: Florence Jackson

Ingredients

For the Raspberry Compote

  • 450 g (1 lb) Fresh or Frozen Raspberries
  • 2 tbsp (2 tbsp) Lemon Juice
  • 3 tbsp (3 tbsp) Granulated Sugar
  • 2 tbsp (2 tbsp) Cornstarch (Cornflour)
  • 100 ml (½ cups) Water

For the Pretzel Base

  • 140 g (5 cups) Mini Pretzels
  • 113 g (½ cups) Unsalted Butter Melted
  • 50 g (¼ cups) Granulated Sugar

For the Cheesecake Filling

  • 220 g (8 oz) Full Fat Cream Cheese
  • 240 ml (1 cups) Heavy Cream
  • 120 g (1 cups) Powdered Sugar

Instructions

For the Compote

  • Start the compote by combining the raspberries, sugar, lemon juice, water and cornstarch in a medium saucepan. Place over a medium heat and stir regularly. Bring to a simmer, keep stirring for about 10 minutes, until a thick jammy compote has formed. Set aside.

For the Pretzel Base

  • Pre-heat the oven to 350℉/170℃. Grease a 9 inch pie dish.
  • In a food processor (or by hand) crush the pretzels until they resemble sand. Add the melted butter and sugar and stir together.
  • Press this into the pie dish. Use a measuring cup or glass to press the pretzel mix up to the edges, creating an even base with no holes and a crust up the sides.
  • Bake 15 minutes. Remove and set aside.

For the Cheesecake Filling

  • In a large bowl, whisk the heavy cream on high until it forms soft peaks. Add the cream cheese and icing sugar and whisk again until fully combined. It should be fairly thick.
  • Fold in the raspberry compote until fully combined.
  • Pour over the base and refrigerate 4 hours.
  • If desired, top with any extra compote, whipped cream or fresh raspberries for decoration. Slice and serve!