Salted Caramel Pretzel Cheesecake Balls
Delight in these Salted Caramel Pretzel Cheesecake Balls that perfectly blend sweet and salty flavors.
Ingredients
Ingredients
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla bean paste or almond extract
- 1 cup crushed pretzels plus extra for coating
- 1/2 cup thick caramel sauce plus extra for drizzling
- 1/4 tsp flaky sea salt plus more to garnish
Instructions
- Add the softened cream cheese to a medium mixing bowl and beat with an electric mixer on medium speed until smooth and creamy, about 2 to 3 minutes.
- Gradually add the powdered sugar and vanilla bean paste, mixing on low speed until incorporated, then increase to medium and beat until thick and uniform.
- Fold in 1 cup crushed pretzels and 1/2 cup caramel sauce with a spatula until evenly distributed and slightly marbled.
- Cover the bowl with plastic wrap and refrigerate for 15 minutes until the mixture is firm enough to scoop.
- Line a baking sheet with parchment paper. Scoop about 1 tablespoon of the chilled mixture and roll between your palms to form a smooth ball. Place on the prepared baking sheet and repeat with the remaining mixture.
- Place additional crushed pretzels in a shallow bowl. Roll each cheesecake ball in the pretzels, pressing gently so they adhere and form an even coating.
- Drizzle each coated ball with extra caramel sauce in thin ribbons over the top.
- Refrigerate the tray of cheesecake balls for another 15 minutes until set and firm to the touch but still soft inside.
- Just before serving, sprinkle each cheesecake ball with a pinch of flaky sea salt and serve chilled.
Notes
- Use full-fat brick-style cream cheese for the best texture and flavor.
- Crush pretzels to small pieces, not fine crumbs, so they add crunch and structure.
- If the mixture becomes too soft while rolling, return it to the refrigerator for a few minutes.
- Store cheesecake balls in an airtight container in the refrigerator for up to 3 days.
- Crush pretzels to small pieces, not fine crumbs, so they add crunch and structure.
- If the mixture becomes too soft while rolling, return it to the refrigerator for a few minutes.
- Store cheesecake balls in an airtight container in the refrigerator for up to 3 days.