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

Kardea's No-Bake Raspberry Pretzel Cups look expensive but they're so easy to work up!
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Kardea Brown shares down-home, Southern dishes from her kitchen area. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and found out to cook in her granny's kitchen area. Nowadays, she takes generations of family 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
Level: Easy
Total: 25 minutes
Active: 25 min
Yield: 4 servings

Active ingredients

2 cups salted pretzel twists, plus more for serving
4 tablespoons salted butter, melted
1/4 cup strongly packed light brown sugar
One and a half 8-ounce bundles cream cheese, at space temperature
3 tablespoons heavy cream, or more to taste
1 cup confectioners' sugar
2 teaspoons lemon enthusiasm plus 2 tablespoons lemon juice
2 teaspoons vanilla extract
2 cups fresh raspberries, coarsely sliced, plus more entire raspberries for garnish
1 tablespoon granulated sugar
Sweetened whipped cream, for serving


Pulse the pretzels, melted butter and brown sugar in a food mill till the mixture resembles fine crumbs. Transfer to a small bowl and reserved.

Place the cream cheese in the bowl of a heavy stand mixer fitted with the whisk accessory. Beat till smooth. Include the heavy cream, confectioners' sugar, lemon zest, lemon juice and vanilla. Beat till light and fluffy. Reserve.

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

Divide the pretzel mixture equally in the bottom of 4 cups. Leading equally 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

Kardea Brown's | Delicious Miss Brown | Food Network

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  5. I do not own a food processor, so can I use plastic bag and rolling pin to crush up pretzels?

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