Salted Caramel Pretzel Cheesecake Balls Recipe
These Salted Caramel Pretzel Cheesecake Balls are bite-sized treats featuring creamy, tangy cheesecake filling enrobed in a crunchy pretzel coating and drizzled with rich caramel and chocolate. Perfect as a sweet and salty dessert or party snack, they require no baking and are easy to prepare ahead of time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 55 minutes
- Yield: Approximately 24 cheesecake balls
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cheesecake Filling
- 16 oz cream cheese, full-fat, block style, softened
- 1 cup powdered sugar
- 1.5 cups pretzels, finely crushed, plus more for garnish
- 1 tsp vanilla extract
For the Coating and Garnish
- 12 oz semi-sweet chocolate chips or melting wafers (use high-quality for best results)
- 1 tsp coconut oil
- 0.25 cup caramel sauce for drizzling
- 1 tsp sea salt, optional for garnish
Instructions
- Prepare the Cheesecake Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together in a bowl until the mixture is smooth and fluffy, ensuring no lumps remain.
- Form the Balls: Scoop the cheesecake mixture into approximately 1-inch diameter balls using a spoon or melon baller and place them on a parchment-lined tray for easy handling.
- Freeze the Balls: Place the tray in the freezer for 30 to 45 minutes, or until the cheesecake balls are firm enough to handle without losing their shape.
- Prepare the Pretzel Coating: In a shallow bowl, mix the finely crushed pretzels until evenly combined and ready for coating.
- Dip in Caramel: Remove the cheesecake balls from the freezer, dip each one in the caramel sauce, ensuring they are fully coated for optimum flavor adhesion.
- Roll in Pretzel Crumbs: Immediately roll the caramel-coated balls in the crushed pretzel mixture until completely covered, creating a crunchy exterior.
- Chill Again: Return the coated balls to the tray and chill them in the refrigerator for 10 minutes to set the coating.
- Drizzle with Melted Chocolate: Melt the semi-sweet chocolate chips with coconut oil until smooth, then drizzle the chocolate over the cheesecake balls for added richness and visual appeal.
- Garnish and Final Chill: Sprinkle with sea salt if desired to enhance the sweet and salty flavor balance. Chill the balls until the chocolate is set. Store them in the refrigerator or freeze for longer storage.
Notes
- Be sure to use full-fat cream cheese for best texture and flavor.
- Freezing the balls before coating helps maintain their shape and makes coating easier.
- Use high-quality caramel sauce and chocolate for superior taste.
- The sea salt garnish is optional but adds a wonderful contrast to the sweetness.
- These cheesecake balls can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
