Ingredients
For the Cheesecake Filling:
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8 oz (225g) cream cheese, softened
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1 cup powdered sugar
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1 tsp vanilla extract
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1 cup crushed pretzels
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½ cup salted caramel sauce
For Coating:
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2 cups semi-sweet or milk chocolate chips
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1 tbsp coconut oil (optional, for smoother melting)
For Topping:
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Extra salted caramel sauce (for drizzle)
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Crushed pretzels
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Flaky sea salt
Instructions
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In a mixing bowl, beat softened cream cheese until smooth and creamy.
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Add powdered sugar and vanilla extract; mix until fully combined.
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Fold in crushed pretzels and ½ cup salted caramel sauce.
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Chill the mixture for 30–45 minutes until firm enough to scoop.
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Roll mixture into 1-inch balls and place on a parchment-lined baking sheet.
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Freeze for 20–30 minutes to firm up.
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Melt chocolate chips (with coconut oil if using) in 30-second intervals, stirring until smooth.
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Dip each cheesecake ball into melted chocolate, coating fully.
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Place back on parchment paper and immediately drizzle with caramel, sprinkle crushed pretzels, and a pinch of flaky sea salt.
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Refrigerate for at least 1 hour before serving.
Notes
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Store in an airtight container in the refrigerator for up to 5 days.
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Freeze for up to 2 months.
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Use dark chocolate for a richer flavor contrast.
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If the mixture becomes too soft while rolling, chill again for 10–15 minutes.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American