Salted Caramel Pretzel Cheesecake Balls (Printable Version)
Creamy cheesecake bites rolled in chocolate with pretzels and salted caramel for an irresistible party treat.
# What You 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 & 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 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 the mixture is lump-free.
03 - Gently fold in the crushed pretzels and about 2 tbsp of the salted caramel sauce, reserving the remaining sauce for drizzling later.
04 - Cover the bowl tightly with plastic wrap 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 even 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 and hold up to dipping.
07 - Melt the semi-sweet chocolate with the coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring between each, or use a double boiler until completely smooth.
08 - Using a fork or dipping tool, submerge each frozen cheesecake ball into the melted chocolate, tapping gently to remove excess coating.
09 - Return the coated balls to the parchment-lined tray. Drizzle with the reserved caramel sauce and sprinkle lightly 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 Advice:
01 -
- That sweet salty crunch combination hits every single craving at once without requiring you to turn on the oven.
- They look like something from a fancy bakery but honestly the hardest part is waiting for them to chill.
- You probably have most of the ingredients in your kitchen right now.
02 -
- Wet hands will make the rolling process a sticky nightmare, so keep a dry towel nearby and resist the urge to dampen your palms.
- If the chocolate starts seizing or getting too thick while dipping, add a tiny splash more oil and stir gently to bring it back.
- These need to stay refrigerated and will soften quickly at room temperature, so plan your serving accordingly.
03 -
- Reserve a handful of slightly larger crushed pretzel pieces to press into the tops before the chocolate sets for extra visual appeal and crunch.
- The colder the balls are before dipping, the smoother and thinner your chocolate coating will be, so do not rush the freezer step.