A delightful no-bake treat featuring a crunchy pretzel crust layered with tangy lemon filling and topped with whipped cream—perfectly balanced between sweet and salty.
Ingredients
2 cups crushed pretzels
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 (14 oz) can sweetened condensed milk
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1 cup heavy whipping cream
2 tablespoons powdered sugar (for whipped cream)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a medium bowl, combine crushed pretzels, melted butter, and granulated sugar. Press the mixture firmly into the bottom of a 9×9-inch baking dish to form the crust. Chill in the refrigerator for 15 minutes.
In a large bowl, beat the cream cheese until smooth. Gradually add powdered sugar and sweetened condensed milk, mixing until well combined.
Stir in lemon juice and lemon zest until the filling is smooth and creamy.
Pour the lemon filling over the chilled pretzel crust and spread evenly. Refrigerate for at least 2 hours or until set.
In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form. Spread whipped cream over the set lemon layer.
Optional: Garnish with additional lemon zest or crushed pretzels before serving.
Servings and timing
This recipe yields about 9 servings. Prep time is roughly 20 minutes, with no cooking time required since it’s a no-bake dessert. However, it needs to chill in the refrigerator for at least 2 hours before serving, so plan accordingly.
Variations
I’ve tried swapping fresh lemon juice with lime juice for a twist on the flavor—this works great for a slightly different citrus tang. For a more decadent touch, I sometimes fold some finely chopped white chocolate into the filling. If I want to make it vegan or dairy-free, I substitute the cream cheese and sweetened condensed milk with plant-based alternatives and use coconut cream instead of heavy whipping cream for the topping. Adding fresh berries on top can also brighten the dessert visually and add a juicy contrast.
Storage/reheating
I keep any leftovers covered tightly in the refrigerator for up to 3 days. Since this is a chilled dessert, reheating isn’t necessary or recommended; it’s best served cold. Before serving leftover portions, I like to give it a quick stir or freshen it up with a bit of whipped cream to restore that light texture.
FAQs
Can I make this dessert ahead of time?
Absolutely. In fact, it’s best to make it a few hours or even a day in advance so the flavors meld and the crust sets nicely.
What if I don’t have fresh lemon juice?
You can use bottled lemon juice, but fresh juice always gives a brighter, fresher flavor that I prefer.
Can I freeze this dessert?
I don’t recommend freezing because the texture of the whipped cream and lemon filling may change and become watery when thawed.
How do I crush pretzels quickly?
I usually put them in a plastic bag and use a rolling pin to crush them evenly. You can also pulse them in a food processor for a few seconds.
Can I use store-bought whipped cream instead of making it myself?
Yes, store-bought whipped cream works fine if you’re short on time, but freshly whipped cream has a richer texture and taste.
Conclusion
This Lemon Pretzel Dessert is one of my favorite go-to no-bake sweets that impresses every time. The combination of crunchy pretzel crust, creamy tangy lemon filling, and fluffy whipped cream topping creates a balanced treat that feels light but indulgent. It’s simple to prepare and perfect for any occasion when I want a quick yet special dessert. I’m sure you’ll enjoy making and sharing it as much as I do!
Recipe:
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Lemon Pretzel Dessert
- Total Time: 2 hours 20 minutes (including chilling time)
- Yield: 9 servings
- Diet: Vegetarian
Description
A delightful no-bake treat featuring a crunchy pretzel crust layered with tangy lemon filling and topped with whipped cream—perfectly balanced between sweet and salty.
Ingredients
2 cups crushed pretzels
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 (14 oz) can sweetened condensed milk
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1 cup heavy whipping cream
2 tablespoons powdered sugar (for whipped cream)
Instructions
- In a medium bowl, combine crushed pretzels, melted butter, and granulated sugar. Press the mixture firmly into the bottom of a 9×9-inch baking dish to form the crust. Chill in the refrigerator for 15 minutes.
- In a large bowl, beat the cream cheese until smooth. Gradually add powdered sugar and sweetened condensed milk, mixing until well combined.
- Stir in lemon juice and lemon zest until the filling is smooth and creamy.
- Pour the lemon filling over the chilled pretzel crust and spread evenly. Refrigerate for at least 2 hours or until set.
- In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form. Spread whipped cream over the set lemon layer.
- Optional: Garnish with additional lemon zest or crushed pretzels before serving.
Notes
This dessert is best served chilled and can be made ahead to allow flavors to meld.
For a twist, substitute lemon juice with lime juice or add chopped white chocolate to the filling.
To make vegan/dairy-free, use plant-based cream cheese and condensed milk alternatives, and coconut cream for the topping.
Store leftovers covered in the refrigerator for up to 3 days; do not freeze.
Freshly whipped cream enhances texture and flavor compared to store-bought options.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/9th of recipe)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
