Salted Caramel Pretzel Cheesecake Balls
These Salted Caramel Pretzel Cheesecake Balls combine sweet, salty, and tangy flavors in a delightful bite-sized treat. With a creamy no-bake cheesecake filling, a gooey caramel center, and a crunchy pretzel-chocolate coating, this dessert is perfect for any occasion. Easy to make and ideal for parties, these indulgent treats are sure to impress your guests or satisfy your own cravings for something special.
Ingredients
- •16 ounces cream cheese (softened to room temperature)
- •1 cup powdered sugar (sifted)
- •1 teaspoon vanilla extract
- •0.25 teaspoon fine sea salt
- •30 soft caramels (unwrapped)
- •2 tablespoons heavy cream
- •2 cups pretzels (finely crushed)
- •12 ounces semi-sweet chocolate chips
- •1 tablespoon coconut oil or vegetable shortening
- •flaky sea salt (for sprinkling on top)
Instructions
- 1
In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy.
- 2
Gradually add the sifted powdered sugar, vanilla extract, and fine sea salt, and beat on medium speed until everything is well combined and the mixture is light and fluffy.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to handle.
- 4
Use a small cookie scoop (about 1 tablespoon) to portion the cheesecake mixture, rolling each portion into a smooth ball and placing it on a baking sheet lined with parchment paper.
- 5
Press your thumb into the center of each cheesecake ball to create a small indent.
- 6
Place one soft caramel into the indent and carefully roll the cheesecake mixture around it, ensuring the caramel is fully enclosed.
- 7
Place the baking sheet with the stuffed cheesecake balls into the freezer for at least 30 minutes.
- 8
While the balls are freezing, place the finely crushed pretzels in a shallow dish.
- 9
In a separate microwave-safe bowl, melt the semi-sweet chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth.
- 10
Remove the cheesecake balls from the freezer and dip each ball into the melted chocolate, allowing any excess to drip off.
- 11
Immediately roll the chocolate-covered ball in the crushed pretzels until fully coated.
- 12
Place the finished cheesecake balls back on the parchment-lined baking sheet and sprinkle with a little flaky sea salt.
- 13
Refrigerate for another 30 minutes to allow the chocolate to set completely.
Nutrition (per serving)
Calories
155
