Go Back
An extreme close-up of a single salted caramel pretzel cheesecake ball, showing the creamy texture and crunchy pretzel pieces inside.

Salted Caramel Pretzel Cheesecake Balls: The Ultimate No-Bake Treat

Discover the ultimate no-bake dessert! These Salted Caramel Pretzel Cheesecake Balls feature a creamy cheesecake filling loaded with salty pretzels, dipped in rich chocolate, and topped with a caramel drizzle and flaky sea salt. The perfect sweet and salty treat!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 24 balls
Course: Dessert, Snack
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz block cream cheese softened to room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup pretzels finely crushed
For the Coating & Topping
  • 12 oz chocolate melting wafers dark, milk, or white
  • 1/4 cup caramel sauce for drizzling
  • 1/4 cup pretzels coarsely crushed, for garnish
  • 1 tsp flaky sea salt for garnish

Equipment

  • 2 Mixing bowls
  • 1 Electric mixer
  • 1 Baking Sheet
  • 1 Small Cookie Scoop

Method
 

Make the Filling
  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 light and fluffy.
  2. Gently fold in the 1 cup of finely crushed pretzels until evenly distributed.
  3. Cover and chill the mixture for at least 1 hour in the refrigerator or 30 minutes in the freezer until firm enough to scoop.
Roll and Freeze
  1. Line a baking sheet with parchment paper. Use a 1-tablespoon cookie scoop to portion the cheesecake mixture. Roll each portion into a smooth ball and place it on the prepared baking sheet.
  2. Freeze the rolled balls for at least 30-60 minutes, until very firm.
Coat and Garnish
  1. Melt the chocolate wafers in the microwave in 30-second intervals, stirring in between, until smooth.
  2. Dip each frozen cheesecake ball into the melted chocolate, ensuring it's fully coated. Lift with a fork, allowing excess chocolate to drip off.
  3. Place the coated ball back on the parchment paper. Immediately drizzle with caramel sauce and sprinkle with coarsely crushed pretzels and flaky sea salt.
  4. Allow the chocolate to set completely at room temperature or in the refrigerator (about 15-20 minutes).

Notes

Tip 1: Do not skip the chilling steps! They are essential for ensuring the cheesecake balls are firm enough to handle and dip.
Tip 2: For best results, use block-style, full-fat cream cheese. The kind sold in a tub contains more water and will result in a softer filling.
Tip 3: Store leftover cheesecake balls in an airtight container in the refrigerator for up to one week.