Raspberry Cream Cups with Pretzels

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Raspberry Cream Cups with Pretzels | Life as MOM

First some back story. You know that Pretzel Berry Dessert/Salad that is ubiquitous at the holiday season? I love that stuff. We eat pans of that in November and December, the only time I make it. Well, I have a problem with that dessert.

It doesn’t look pretty. See?

Yet, I love the flavor combinations of the tart berries, the cream cheese layer, and the pretzel crust. I played with those flavors earlier this year and created a cheesecake that we love. (Wait for the cookbook — you’ll love it, too.)

But, I decided to go in another direction and focus on the berries. I came up with this:

Raspberry Cream Cups with Pretzels | Life as MOM

These Raspberry Cream Cups feature a raspberry compote (no Jell-O), a cream cheese -whipped cream concoction, and a pretzel topping. So good. Perfect to make ahead, serve at an elegant dinner, serve on a hot summer night, or save for the holiday season.

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Raspberry Cream Cups with Pretzels
Prep Time
1 hr 10 mins
Cook Time
5 mins
Total Time
1 hr 15 mins
An update on the classic "Strawberry Pretzel Salad", these Raspberry Cream Cups are a delicious and elegant dessert.
Course: Dessert
Cuisine: American
Keyword: raspberry compote, raspberry cream cups, raspberry dessert cups
Servings: 6
Calories: 480 kcal
Author: Jessica Fisher
  • 3 cups raspberries frozen or fresh
  • 1/2 cup sugar
  • 1/4 cup water
  • 8 ounces cream cheese softened
  • 1/2 cup sugar
  • 1 cup whipping cream
  • 3 ounces pretzels regular or chocolate covered
  1. In a medium saucepan, combine 2 cups of the raspberries, the sugar, and the water.
  2. Bring the mixture to a boil, stirring constantly. Reduce the heat and continue cooking and stirring until the sauce thickens.
  3. Remove from heat and stir in the remaining 1 cup raspberries. Allow the mixture to cool to room temperature.
  4. In a large mixing bowl, whip the cream cheese and the sugar until well combined.
  5. In another mixing bowl, whip the cream until soft peaks form. Fold the whipped cream into the cream cheese mixture.
  6. Arrange 6 glasses and spoon 1/4 cup of the raspberry compote into each glass.
  7. Divide the cream cheese mixture amongst the 6 cups evenly.
  8. Chill for at least an hour before serving.
  9. Top the cream cheese mixture with a small amount of crushed pretzels.
Recipe Notes

Nutritional values are approximate and based on 1/6 the recipe.

Nutrition Facts
Raspberry Cream Cups with Pretzels
Amount Per Serving
Calories 480 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 17g106%
Cholesterol 96mg32%
Sodium 317mg14%
Potassium 192mg5%
Carbohydrates 54g18%
Fiber 4g17%
Sugar 38g42%
Protein 5g10%
Vitamin A 1111IU22%
Vitamin C 16mg19%
Calcium 80mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Raspberry Cream Cups with Pretzels | Life as MOM

Chocolate Variation

Now, because he’s a chocoholic all fancy, FishPapa suggested a chocolate covered pretzel variation. He said that it didn’t make a huge difference, but if given the choice, he’d take the chocolate variation. You decide.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Yum! Makes me hungry for a Berry Crisp or Pie!
    Thanks for hosting Jessica!!

  2. I love this dessert – so this is a perfect way to enjoy it in an easy-to-make way 🙂

    While we love fresh berries for eating, we do almost all our baking with frozen berries — it works and it’s delicious; no need to apologize for using them in this creation.

  3. the pretzels on top is what does it for me :0) Salt and sweet is the best!!

  4. Wow those looks scrumptious…I am with FishPapa… anytime given the option to have it dipped in chocolate I will take it!

    I submitted my Blueberry Lemon muffins to the recipe swap. They were the last thing I made before my oven kicked the bucket over the weekend. They are super yummy!

  5. Strawberry pretzel salad is one of my favorite summer desserts. Your new variation looks yummy too.

    Thanks for the link-up.

  6. I have the perfect little cups I found at the thrift store to make your recipe. I can’t wait to try it!

  7. Laura says

    mmm this has inspired our breakfast! I’ve used the strawberries, blueberries & cherries on hand to make the compote – it’s simmering away now. will add a scoop of yogurt & sprinkle granola onto. yummy yummy!

  8. Aimee says

    That looks fabulous. And I can’t wait until next week, I have several recipes to share on zucchini week, but am always looking for new ones!

  9. Sarah says

    I made these yesterday for a night with friends and they were a hit! My husband LOVES them!

    • Jessica Fisher says

      Thanks for letting me know! I’m so glad to know that you enjoyed them.

  10. Made this tonight. Even my 2 & 4 year old kids loved this! We’re adding this to our family favorite desserts list. Thank you!!!

  11. Patti Reis says

    This looks good! I don’t eat or serve Jello OR Cool Whip so I’d be unlucky to ever serve the original “salad.” But this I would make!

    • Patti Reis says

      um, “unlikely” not “unlucky.” Can’t even blame autocorrect for that one.

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