Ingredients
Equipment
Method
- In a medium bowl, beat the softened cream cheese with an electric mixer until completely smooth. Add the powdered sugar and vanilla, mixing on low speed until just combined.
- Take 1 tablespoon of the cheesecake mixture, flatten it in your hand, place a soft caramel in the center, and roll it into a ball. Place on a parchment-lined baking sheet.
- Freeze the cheesecake balls for at least 30 minutes, or until firm to the touch. Do not skip this step.
- Melt the chocolate chips and coconut oil in the microwave in 30-second intervals until smooth. Place the crushed pretzels in a separate shallow bowl.
- Dip each frozen cheesecake ball into the melted chocolate, then immediately roll it in the crushed pretzels to coat completely. Return to the baking sheet.
- Refrigerate the finished balls for at least 15 minutes to allow the chocolate shell to harden completely before serving.
Notes
Tip 1: Ensure your cream cheese is fully softened to avoid lumps in your filling.
Tip 2: Freezing the balls before dipping is essential for a clean coating process.
Tip 3: Store in an airtight container in the refrigerator for up to one week.
Tip 2: Freezing the balls before dipping is essential for a clean coating process.
Tip 3: Store in an airtight container in the refrigerator for up to one week.