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–+ servings
Salted Caramel Pretzel Cheesecake Balls

Irresistible Salted Caramel Pretzel Cheesecake Balls to Wow Guests

These Salted Caramel Pretzel Cheesecake Balls are the perfect no-bake treat that combines sweet and salty flavors, making them a crowd-pleaser at any gathering.
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Prep Time 30 minutes
Chilling Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 balls
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Mixture
  • 8 oz Cream Cheese Soften at room temperature
  • 1/2 cup Powdered Sugar Adjust to taste
  • 1 tsp Vanilla Extract Almond extract can be used for a twist.
For the Crunch
  • 2 cups Pretzels Use gluten-free if desired
For the Coating
  • 8 oz Chocolate Optional; choose your preference
  • 1 cup Salted Caramel Sauce Store-bought recommended
  • 1 tsp Sea Salt Flakes Optional, enhances flavor

Equipment

  • Mixing bowl
  • Hand mixer
  • Resealable plastic bag
  • Rolling Pin
  • Cookie scoop
  • Parchment paper
  • Microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Soften the cream cheese at room temperature for 15-20 minutes. Combine with powdered sugar and vanilla extract, mix until creamy.
  2. Crush pretzels in a resealable bag with a rolling pin to a coarse texture. Fold into the creamy mixture.
  3. Form uniform balls, about 1 inch in diameter, and place on a parchment-lined tray.
  4. Chill the tray in the refrigerator for about 30 minutes to firm up the balls.
  5. Melt chocolate in a microwave-safe bowl and dip each ball to coat evenly.
  6. Drizzle the chocolate-coated balls with warm salted caramel sauce and sprinkle with sea salt flakes.
  7. Chill again for an hour before serving, then enjoy your sweet and salty bites!

Nutrition

Serving: 1ballCalories: 150kcalCarbohydrates: 18gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Let thaw at room temperature before serving.

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