A slice of lemon pretzel salad is on a white plate with a bite missing from it.

Lemon pretzel salad combines a crunchy pretzel crust, creamy cheese filling, and zesty lemon topping in an easy-to-make dessert perfect for any occasion. Enjoy this refreshing treat for every celebration!

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Prep Time15

Cook Time10

Total Time4 55

Servings

Table of Contents

Lemon Pretzel Salad Ingredients Overview
How To Make This Lemon Pretzel Salad Recipe
How To Serve Lemon Pretzel Salad
Storing A Pretzel Crust Dessert
More Dessert Salad Recipes
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Lemon Pretzel Salad is one of those old-school desserts that’s simple, a little quirky, and absolutely unforgettable. With a crunchy pretzel crust, a fluffy cream cheese filling, and a bright, zesty lemon topping, it will disappear fast at BBQs, holidays, and potlucks… and bonus: you can make it ahead!

A slice of lemon pretzel salad on a white plate, featuring a crunchy pretzel crust, creamy cheesecake-style filling, and a glossy lemon topping. Garnished with whipped cream, crushed pretzels, and a lemon wedge. Whole pretzels and lemon slices are scattered nearby, with the full dessert in a glass dish in the background.

✨Tip from this recipe’s developer👩‍🍳 Before you start, get everything measured and ready. Bring your cream cheese to room temp — cold cream cheese = lumpy filling. Preheat the oven and lightly grease your dish so nothing sticks. ✨

Lemon Pretzel Salad Ingredients Overview

Whoever decided pretzels, cream cheese, and lemon should go together deserves a medal — this lemon dessert is outrageously good.

Lemon Pretzel Salad raw ingredients that are labeled

Ingredients You’ll Need

For the Pretzel Crust:

2 ¾ cups crushed pretzels
1 ¼ cup granulated sugar
¾ cup salted butter

For the Cream Cheese Filling:

12 ounces cream cheese
2 containers whipped topping (Cool Whip)

For the Lemon Topping:

1 lemon pie filling

Ingredient Substitutions and Additions

You can use homemade whipped cream instead of Cool Whip — just stabilize it with a bit of gelatin or cornstarch so it holds up for layering and storage. Get the recipe here.

Other Pretzel Dessert Flavors

How To Make This Lemon Pretzel Salad Recipe

🥨 Making the Perfect Pretzel Crust

Let’s talk pretzel crust — it’s the salty-sweet base that makes this dessert irresistible.

Crush pretzels into small bits (not dust!) and measure after crushing.
If it looks dry, add one tablespoon of melted butter.
Press firmly into your dish with a glass to keep it from crumbling.

🍋 Building the Layers (a.k.a. The Fun Part!)

Make sure the crust is fully baked and completely cooled — if it’s still warm, it’ll melt the cream layer and turn everything soggy.

For picture-perfect layers, use an offset spatula to smooth both the cream cheese and lemon fillings — it’s the key to that clean, polished look.

Once the cream layer is spread to the edges (this helps lock in the crust), a quick 30-minute chill in the fridge will help it set and make spreading the lemon topping a breeze.

A split-image step-by-step showing how to spread lemon pie filling over a cream cheese layer in a glass dish. The left side shows a dollop of lemon filling on top of the cream cheese layer, while the right side shows the filling fully spread to the edges. Text overlay reads: “Gently spread the lemon pie filling over the cream cheese layer. Chill in the refrigerator for 4 hours.

When it’s time to add the lemon layer, go slow and gentle. Use a clean, dry spatula to lightly glide it across the surface — it keeps the layers sharp and distinct.

How To Serve Lemon Pretzel Salad

Before serving, cut the salad into slices. Use a sharp knife dipped in hot water for clean cuts. Garnish each slice with a dollop of the remaining whipped topping and a sprinkle of crushed pretzels.

Serve immediately after garnishing, or keep chilled until ready to serve.

A close-up of a spatula lifting a slice of lemon pretzel salad from a glass baking dish. The dessert has a crunchy pretzel crust, creamy filling, and a glossy lemon topping, garnished with chopped pretzels. The remaining dessert and whole lemons are visible in the background.

Storing A Pretzel Crust Dessert

This dessert is best enjoyed the day it is assembled for the best texture and taste.

MAKE AHEAD: Assemble the dessert up to the point of adding the garnish. Cover it with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours. Add the final topping and garnishes just before serving to keep them fresh and crisp.

IN THE FRIDGE: To store leftovers in the refrigerator, cover the lemon pretzel salad tightly with plastic wrap or transfer it to an airtight container. It will stay fresh for up to three days. The pretzel crust may soften over time, but the dessert will still be tasty.

IN THE FREEZER: We don’t recommend you freeze your lemon pretzel dessert. The layers won’t thaw properly and the texture will be less than desirable.

A glass pan of lemon pretzel salad with slices missing from it.

There’s something so satisfying about a dessert that looks impressive but comes together with everyday ingredients — and this one nails it. Lemon pretzel salad is the perfect blend of sweet, salty, and tangy.

Whether you’re serving it at a family get-together or just sneaking forkfuls from the fridge, this one earns its spot in the regular rotation. Keep the recipe handy — you will get asked for it. 😉

More Dessert Salad Recipes

Lemon Pretzel Salad

5 from 2 votes

Prep Time 15

Cook Time 10

Total Time 4 55

Servings

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Ingredients

Pretzel Crust

2 ¾ cups crushed pretzels, divide 2 ½ cups for crust and ¼ for garnish
1 ¼ cup granulated sugar, divide ½ cup for crust and ¾ cup for cream cheese filling
¾ cup salted butter, melted and cooled

Cream Cheese Filling

12 ounces cream cheese, softened
16 ounces whipped topping, thawed (divide 12 ounces for filling and 4 ounces for garnish) (two 8-ounce containers)
1 medium-size lemon, thinly sliced into 12 slices (optional garnish)

Lemon Topping

22 ounces lemon pie filling

Instructions

Preheat the oven to 350°F. Lightly spray a 9×13 baking dish with nonstick cooking spray.
Add 2 ½ cups of the crushed pretzels to a medium size (2-3 quarts) mixing bowl.
Add the ½ cup granulated sugar to the pretzels.
Pour the ¾ cup melted and cooled butter over the pretzels and sugar. Stir to completely coat and combine.
Press the buttered pretzels into the bottom of the sprayed baking dish. Bake for 10 minutes. (Remember that all ovens cook differently, so be sure to keep an eye on the crust as it bakes to ensure it does not burn.) Remove from the oven and allow the crust to cool completely.
Next, using either a stand mixer fitted with a paddle attachment or a medium size mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese for 1-1 ½ minutes until smooth.
Add the remaining granulated sugar and continue mixing for another 2 minutes or until well incorporated.
Use a silicone spatula to gently fold in the 12 ounces (1½ container) of the whipped topping. (Folding is a way to gently combine 2 different textures together without deflating the lighter texture of the 2.)
Evenly spread the cream cheese filling over the cooled pretzel crust.
Next spread the lemon pie filling over the cheesecake layer. Cover with aluminum foil and chill in the refrigerator for 4 hours. (You can chill overnight if you choose)
Just before you are ready to serve, use a sharp kitchen knife to cut 3 slices x 4 slices.
Add the remaining ½ container of thawed whipped topping to either a disposable piping bag, or a quart size ziplock bag with a corner snipped off, to make small dollops of whipped topping. Sprinkle the ¼ cup of crushed pretzels over the top of the desert and whipped topping dollops. You can slice the whole lemon slices in ½ and fit the halved lemon slices into the whipped topping.

Notes

Crust Consistency: If your pretzel crust mixture seems too dry, add an additional tablespoon of melted butter to help bind it together better.
Room Temperature Ingredients: Make sure all dairy ingredients (cream cheese and whipped topping) are at room temperature before mixing. This will help them blend smoothly without lumps.
Crust Firmness: After pressing the pretzel mixture into the pan, press down firmly with a flat object (like a flat-bottomed glass) to ensure it is tightly packed. This helps the crust hold together better.
Cool the Crust: Allow the crust to cool completely before adding the cream cheese layer to prevent the filling from melting and mixing with the crust.
Smooth Layers: For smooth, even layers, use an offset spatula to spread both the cream cheese filling and the lemon pie filling. This tool helps achieve a neat finish.
Prevent Soggy Crust: Avoid pressing down too hard when spreading the cream cheese mixture over the crust. A light hand helps prevent the crust from becoming soggy.
Refrigeration Time: The longer you chill the dessert, the better it sets. Overnight chilling provides the best results in terms of texture and flavor melding.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant

Lemon Pretzel Salad -The Best Pretzel Crust Dessert