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A close-up of no-bake cheesecake bites being coated in crushed pretzels, an essential step for making salted caramel pretzel cheesecake balls.

Salted Caramel Pretzel Cheesecake Balls (The Ultimate Recipe)

The ultimate no-bake treat! This easy recipe guides you through making creamy, sweet, and salty cheesecake balls with a gooey caramel center, crunchy pretzel coating, and a rich chocolate shell. Perfect for parties and holidays!
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 24 balls
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz block cream cheese softened to room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1.5 cups pretzels finely crushed, divided
  • 24 soft caramel candies unwrapped
  • 12 oz semi-sweet chocolate chips
  • 1 tsp coconut oil
  • 1 tsp flaky sea salt for garnish

Equipment

  • 1 Electric mixer
  • 1 Baking sheet
  • 1 Small Cookie Scoop

Instructions
 

  1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, mixing until fluffy. Fold in half of the crushed pretzels (about 3/4 cup).
  2. Use a 1-tablespoon cookie scoop to portion the mixture. Flatten a portion, place a caramel in the center, and roll it into a ball, sealing the caramel inside. Place on a parchment-lined baking sheet.
  3. Roll each ball in the remaining crushed pretzels to coat. Place the coated balls on the baking sheet and freeze for at least 1 hour until very firm.
  4. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
  5. Dip each frozen cheesecake ball into the melted chocolate, using a fork to lift it out and tap off any excess. Return to the parchment paper and immediately sprinkle with flaky sea salt. Refrigerate for 15-20 minutes for the chocolate to set.

Notes

Tip 1: Ensure your cream cheese is at room temperature to avoid a lumpy filling.
Tip 2: Don't rush the freezing step! It's essential for making the dipping process clean and easy.
Tip 3: Store in an airtight container in the refrigerator for up to 5 days.
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