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Irresistible Salted Caramel Pretzel Cheesecake Balls You’ll Love

Discover Irresistible Salted Caramel Pretzel Cheesecake Balls—a delightful no-bake treat combining creamy cheesecake and crunchy pretzels.
Print Recipe
Prep Time 15 minutes
Chilling Time 45 minutes
Total Time 1 hour
Servings: 24 balls
Course: Dessert
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake Base
  • 8 oz Cream Cheese Soften for easy mixing.
  • 1 cup Powdered Sugar Adds sweetness and achieves fluffy texture.
  • 1 tsp Vanilla Extract Use pure vanilla for best results.
For the Coating
  • 2 cups Salted Pretzels Crunchy contrast to sweetness.
  • 1 cup Rolled Oats Use quick oats for easier incorporation.
For the Drizzle
  • 1 cup Caramel Sauce Opt for high-quality sauce.
  • 1/2 cup White Chocolate Chips Can be swapped with dark chocolate.
  • 1 tsp Flaky Sea Salt Optional but recommended.

Equipment

  • mixing bowl
  • Electric mixer
  • Cookie Scoop
  • Parchment Paper
  • Shallow Bowl
  • Freezer

Method
 

Preparation
  1. Soften the cream cheese by letting it sit at room temperature. Beat together the cream cheese, powdered sugar, and vanilla extract until light and fluffy.
  2. Use a tablespoon to scoop out the cheesecake mixture, shape it into a ball, and place on a parchment-lined tray.
  3. Freeze the tray of cheesecake balls for 30-45 minutes to firm up.
  4. In a shallow bowl, combine crushed salted pretzels and rolled oats.
  5. Dip each chilled ball into caramel sauce, letting excess drip off, and roll in the pretzel-oat mixture until coated.
  6. Melt white chocolate chips and drizzle over the coated balls, adding flaky sea salt to finish. Chill for another 10 minutes.

Notes

Serve with coffee for a delightful pairing. Store in an airtight container in the fridge for up to a week.