Blueberry Pretzel Salad
Blueberry Pretzel Salad combines a salty pretzel crust, creamy cheesecake layer, and sweet-tart blueberry topping for a show-stopping dessert. Easy to make, visually stunning, and guaranteed to impress.
Ingredients
- Crust:
- 2 cups crushed pretzels
- ½ cup unsalted butter melted
- ¼ cup granulated erythritol or sugar or sweetener of choice
- Cheesecake Layer:
- 8 oz cream cheese softened
- ½ cup powdered erythritol or preferred sweetener
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- Blueberry Topping:
- 2 cups fresh or frozen blueberries
- ¼ cup water
- 2 tbsp powdered erythritol or preferred sweetener
- 1 tsp lemon juice
- 1 tsp cornstarch or xanthan gum for thickening
- Optional Garnishes:
- Whipped cream
- Fresh mint leaves
- Additional crushed pretzels
- Substitutions:
- Pretzels: Gluten-free pretzels or low-carb crackers for keto
- Cream Cheese: Vegan cream cheese for dairy-free
- Heavy Cream: Coconut cream or dairy-free whipping cream
- Sweeteners: Monk fruit allulose, or stevia blends
- Blueberries: Substitute raspberries blackberries, or mixed berries
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). Mix crushed pretzels, melted butter, and sweetener. Press firmly into a 9x9-inch pan. Bake 8–10 minutes. Cool completely.
- Prepare Cheesecake Layer: Beat cream cheese until smooth. Mix in powdered sweetener and vanilla. Whip heavy cream until stiff peaks form, fold into cream cheese mixture. Spread over cooled crust. Refrigerate.
- Prepare Blueberry Topping: In a saucepan, combine blueberries, water, sweetener, and lemon juice. Cook until berries release juices. Mix cornstarch/xanthan gum with water, add to pan, and thicken. Cool slightly.
- Assemble & Chill: Spread blueberry topping evenly over cheesecake layer. Refrigerate 2–3 hours or overnight.
- Serve: Cut into squares or scoop into bowls. Garnish with whipped cream, extra pretzels, or mint. Serve chilled.
Notes
Press crust firmly to prevent crumbling.
Cool crust completely before adding cheesecake layer.
Use fresh blueberries for best texture; thaw frozen and drain excess liquid.
Make-ahead: Flavors improve if chilled overnight.
Cut with a sharp knife dipped in hot water for clean slices.
Flavor Variations:
Mixed Berry: Raspberries, blackberries, and blueberries.
Chocolate Pretzel: Drizzle sugar-free chocolate on top.
Lemon Blueberry: Add 1 tsp lemon zest to cheesecake layer.
Keto Version: Use low-carb pretzels and allulose.
Nutty Twist: Sprinkle crushed pecans or almonds on blueberry layer.
Storage:
Refrigeration: Airtight container, up to 4 days.
Freezing: Not recommended; cream cheese and blueberry texture may change.
Make-ahead: Best prepared a day in advance.