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A close-up shot of several no-bake pretzel cheesecake bites stacked on a plate, showcasing their glossy chocolate coating and caramel drizzle.

Salted Caramel Pretzel Cheesecake Balls: The Ultimate Sweet & Salty Treat

Discover the ultimate sweet and salty treat with these no-bake Salted Caramel Pretzel Cheesecake Balls. A creamy cheesecake center, crunchy pretzels, and a rich chocolate coating make this an easy, irresistible dessert for any occasion.
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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: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese full-fat, block style, softened to room temperature
  • 1 cup powdered sugar
  • 1 cup pretzels finely crushed
  • 1/4 cup salted caramel sauce plus more for drizzling
  • 12 oz semi-sweet chocolate melting wafers or chips
  • 1 tsp coconut oil optional, for thinning chocolate
  • 1 tsp flaky sea salt for garnish

Equipment

  • 1 Electric hand mixer
  • 1 Baking Sheets
  • 1 Small Cookie Scoop

Method
 

  1. In a large bowl, use a hand mixer to beat the softened cream cheese until smooth. Gradually add the powdered sugar and beat until well combined and fluffy.
  2. Gently fold in the crushed pretzels and 1/4 cup of salted caramel sauce. Do not overmix.
  3. Cover the bowl and refrigerate for at least 2 hours, or until the mixture is firm enough to handle.
  4. Use a small cookie scoop to portion the mixture and roll into 1-inch balls. Place on a parchment-lined baking sheet and freeze for at least 30 minutes until very firm.
  5. In a microwave-safe bowl, melt the chocolate wafers (and optional coconut oil) in 30-second intervals, stirring until smooth.
  6. Dip each frozen cheesecake ball into the melted chocolate, allowing excess to drip off. Place back on the baking sheet. Drizzle with extra salted caramel sauce and sprinkle with flaky sea salt and more crushed pretzels before the chocolate sets.
  7. Refrigerate the finished cheesecake balls for 15-20 minutes to allow the chocolate shell to set completely. Serve chilled.

Notes

Tip 1: Do not skip the chilling and freezing steps! This is essential for clean dipping and a perfect final product.
Tip 2: For best results, use block-style cream cheese rather than the whipped tub variety, as it provides a much firmer texture for the cheesecake balls.
Tip 3: Store in an airtight container in the refrigerator for up to a week. The pretzels will soften over time.