Salted Caramel Pretzel Cheesecake Balls (Printable)
Creamy cheesecake bites with crunchy pretzels and salted caramel, enrobed in smooth chocolate.
# What you'll need:
→ Cheesecake Base
01 - 8 oz cream cheese, softened to room temperature
02 - 2 oz (1/4 cup) unsalted butter, softened
03 - 1 cup powdered sugar, sifted
04 - 1/2 tsp pure vanilla extract
→ Mix-Ins and Coating
05 - 1 cup finely crushed salted pretzels
06 - 3.5 oz salted caramel sauce, plus extra for drizzling
07 - 5 oz semi-sweet chocolate, chopped or chips
08 - 1 tbsp coconut oil or neutral oil (optional, for thinning chocolate)
09 - Flaky sea salt, for garnish
# How to make it:
01 - In a medium mixing bowl, beat the cream cheese and butter together using an electric mixer until smooth and creamy, about 2 minutes.
02 - Add the sifted powdered sugar and vanilla extract to the bowl. Mix on medium speed until fully incorporated and no lumps remain.
03 - Gently fold in the crushed pretzels and about 2 tbsp of the salted caramel sauce, reserving the remainder for drizzling later. Stir until evenly distributed.
04 - Cover the bowl tightly and refrigerate for at least 1 hour, or until the mixture is firm enough to hold its shape when rolled.
05 - Using a tablespoon or small cookie scoop, portion the chilled mixture and roll into evenly sized balls. Arrange on a parchment-lined baking sheet.
06 - Place the tray in the freezer for 30 minutes to 1 hour until the balls are very firm, which helps the chocolate coating set smoothly.
07 - Melt the semi-sweet chocolate with the coconut oil (if using) in a microwave in 30-second intervals, stirring between each, or over a double boiler until completely smooth and glossy.
08 - Using a fork or dipping tool, submerge each frozen cheesecake ball into the melted chocolate, rolling to coat evenly. Tap the fork gently against the bowl edge to remove excess chocolate.
09 - Return the coated balls to the parchment-lined tray. Drizzle with the remaining caramel sauce and lightly sprinkle with flaky sea salt.
10 - Refrigerate for at least 30 minutes until the chocolate shell is fully set. Serve chilled for the best texture and flavor.
# Expert Tips:
01 -
- No baking required, which means your oven stays off and your kitchen stays cool even in the dead of summer.
- The pretzel crunch against that silky cheesecake center is the kind of texture contrast that makes people close their eyes when they bite in.
02 -
- If you skip the freezing step, the balls will fall apart in the warm chocolate and you will end up with a murky, heartbreaking mess.
- Wet hands while rolling will make the mixture stick to you instead of forming neat balls, so keep your hands dry and work quickly.
03 -
- Reserve some larger pretzel pieces to press into the tops right after dipping for extra visual appeal and an added crunch.
- A tiny drop of caramel placed on top before the sea salt creates a beautiful little pool that looks gorgeous once set.