Description
These Salted Caramel Pretzel Cheesecake Balls are a delightful no-bake treat combining creamy cheesecake, crunchy salted pretzels, and gooey caramel. Perfect bite-sized desserts that are easy to prepare and great for parties or a sweet snack.
Ingredients
Scale
Cheesecake Base
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Coating
- 1 cup crushed salted pretzels
- 1/2 cup rolled oats
- 1/2 cup caramel sauce (plus more for drizzling)
- 1/3 cup white chocolate chips, melted
- Flaky sea salt (optional)
Instructions
- Combine Cheesecake Ingredients: Beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and fluffy, forming the cheesecake base.
- Form Balls: Scoop the cheesecake mixture into 1-inch sized balls and place them on a parchment-lined tray to prevent sticking.
- Freeze to Firm Up: Freeze the cheesecake balls for 30 to 45 minutes until they become firm enough to handle.
- Prepare Coating: In a shallow bowl, mix together the crushed salted pretzels and rolled oats to create the crunchy coating.
- Dip in Caramel Sauce: Dip each chilled cheesecake ball into the caramel sauce, fully coating the surface for sweetness and stickiness.
- Roll in Pretzel-Oat Mixture: Roll each caramel-coated ball in the pretzel and oat mixture, ensuring an even coating of crunchy texture.
- Chill After Coating: Place the coated balls back on the tray and chill for 10 minutes to set the coating.
- Drizzle White Chocolate: Drizzle melted white chocolate over the chilled cheesecake balls for an elegant finish and added sweetness.
- Add Sea Salt (Optional): Sprinkle flaky sea salt atop each ball if desired for a salted contrast to the sweetness.
- Final Chill and Store: Chill the balls until the white chocolate sets. Store the cheesecake balls in the refrigerator or freeze them for longer shelf life.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing.
- If you prefer, substitute caramel sauce with homemade caramel for a personal touch.
- These cheesecake balls can be stored in the fridge for up to 5 days or frozen for up to 2 months.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the cheesecake mixture.
- Use parchment paper to prevent sticking during freezing and chilling.
