Mini Blueberry Pretzel Desserts
These mini blueberry pretzel desserts feature a buttery pretzel crust, smooth cream cheese layer, and a homemade blueberry topping.
Servings: 12 Servings
Calories: 385kcal
Ingredients
Pretzel Crust
- 2 ½ cups coarsely crushed pretzels
- ⅔ cup brown sugar
- 2 tablespoons all purpose flour
- 2 teaspoons vanilla extract
- ¾ cup butter, melted
Blueberry Filling
- 2 cups blueberries, fresh or frozen
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Cream Cheese Mixture
- 8 ounces cream cheese
- 8 ounce cool whip
- 1 cup powdered sugar
Instructions
- Preheat the oven to 375° and add jumbo paper liners to (2) 6-count jumbo muffin tins.
Pretzel Crust
- Using a food processor, or large baggie, add pretzels and crush into small pieces.
- In a large bowl, add coarsely crushed pretzel, brown sugar, flour and vanilla. Stir.
- Melt butter and add to the pretzel mixture. Stir to combine.
- Spread mixture into the bottom of each paper liner. Press down with the bottom of a small glass into an even layer, reserving ½ cup of pretzel mixture to use for the topping.
- Bake for 8 minutes. Remove and let cool.
Blueberry Topping
- In a small saucepan, add blueberries, sugar, lemon juice and cornstarch. Stir.
- Heat over medium heat until blueberries burst and thickens.
- Remove from heat and let cool.
Cream Cheese Mixture
- In a medium bowl, using an electric mixer, beat cream cheese for 2-3 minutes until smooth and creamy.
- Add powdered sugar and beat until combined.
- Next, add the cool whip and mix just until combined.
Assemble
- Once the pretzel crust has cooled completely, divide the cream cheese mixture evenly and spread over the pretzel crusts.
- Spoon the homemade blueberry topping on top of the cream cheese mixture.
- Sprinkle the reserved pretzel mixture on top of blueberry topping.
- Place in the fridge until set, approximately 3-4 hours.
Notes
Tips
- Press the crust mixture firmly into the bottom of the wells to ensure it melds as it bakes.
- 3-4 hours is the minimum chilling time, but overnight is better.
- Fresh blueberries deliver the best flavor. Use them if they're in season.
- Cool the crust completely before adding the other layers.
- Cool the blueberry filling completely before topping the cream cheese mixture.
- Fold the Cool Whip into the cream cheese mixture until just combined to preserve the fluffy texture.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 385kcal | Carbohydrates: 51g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 375mg | Potassium: 125mg | Fiber: 1g | Sugar: 32g | Vitamin A: 655IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg