Salted Caramel Pretzel Cheesecake Balls (Printable)

Creamy cheesecake bites with pretzels and salted caramel, dipped in chocolate for an easy crowd-pleasing dessert.

# What You Need:

→ Cheesecake Base

01 - 8 oz cream cheese, softened to room temperature
02 - 1/4 cup unsalted butter, softened
03 - 1 cup powdered sugar, sifted
04 - 1/2 tsp pure vanilla extract

→ Mix-Ins & 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:

01 - In a medium 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, then mix on medium speed until fully incorporated and no lumps remain.
03 - Gently fold in the crushed pretzels and 1/4 cup of the salted caramel sauce, reserving the remaining sauce for drizzling later.
04 - Cover the bowl tightly and refrigerate for at least 1 hour until the mixture is firm enough to scoop and roll.
05 - Using a tablespoon or small cookie scoop, portion heaping spoonfuls of the chilled mixture and roll between your palms to form smooth balls. Arrange on a parchment-lined baking sheet.
06 - Place the tray in the freezer for 30 to 60 minutes until the balls are very firm and hold their shape during dipping.
07 - Melt the semi-sweet chocolate with 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, tapping gently to allow excess chocolate to drip off before returning to the parchment-lined tray.
09 - Drizzle the remaining caramel sauce over the chocolate-coated balls and lightly sprinkle with flaky sea salt.
10 - Refrigerate the finished balls for at least 30 minutes until the chocolate coating is fully set. Serve chilled.

# Expert Advice:

01 -
  • No baking required, which means your oven stays off and your kitchen stays cool even in summer.
  • The combination of salty pretzels, sweet caramel, and rich chocolate hits every flavor note you could want in two bites.
  • They look fancy enough for a dessert table but come together with basically zero skill.
02 -
  • If the mixture is too soft to roll after chilling, freeze it for 15 more minutes rather than adding more sugar.
  • Work quickly when dipping because the cold balls will start to melt the chocolate coating if left at room temperature too long.
03 -
  • Keep a bowl of warm water nearby to dip your hands into while rolling because slightly wet palms prevent sticking.
  • Use a toothpick or skewer to hold each ball while drizzling caramel so you get clean lines without fingerprints.

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