Kardea Brown’s No-Bake Raspberry Pretzel Cups ​| Delicious Miss Brown | Food Network

Kardea’s No-Bake Raspberry Pretzel Cups look fancy but they’re so easy to whip up!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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No-Bake Raspberry Pretzel Cups
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 servings

Ingredients

2 cups salted pretzel twists, plus more for serving
4 tablespoons salted butter, melted
1/4 cup firmly packed light brown sugar
One and a half 8-ounce packages cream cheese, at room temperature
3 tablespoons heavy cream, or more to taste
1 cup confectioners’ sugar
2 teaspoons lemon zest plus 2 tablespoons lemon juice
2 teaspoons vanilla extract
2 cups fresh raspberries, coarsely chopped, plus more whole raspberries for garnish
1 tablespoon granulated sugar
Sweetened whipped cream, for serving

Directions

Pulse the pretzels, melted butter and brown sugar in a food processor until the mixture resembles fine crumbs. Transfer to a small bowl and set aside.

Place the cream cheese in the bowl of a heavy stand mixer fitted with the whisk attachment. Beat until smooth. Add the heavy cream, confectioners’ sugar, lemon zest, lemon juice and vanilla. Beat until light and fluffy. Set aside.

Stir together the chopped raspberries and granulated sugar in a medium bowl.

Divide the pretzel mixture evenly in the bottom of 4 parfait cups. Top evenly with the cheesecake filling, followed by the berries. Garnish each with whipped cream, a pretzel twist and a raspberry.

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Kardea Brown’s No-Bake Raspberry Pretzel Cups ​| Delicious Miss Brown | Food Network

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