Salted Caramel Pretzel Cheesecake Balls

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Salted Caramel Pretzel Cheesecake Balls are the perfect no-bake dessert for anyone who loves the sweet-and-salty combination. These bite-sized treats feature a creamy cheesecake center, a chewy caramel coating, and a crunchy pretzel-oat exterior, finished with a drizzle of white chocolate.

This easy cheesecake ball recipe requires no oven and comes together with simple ingredients, making it ideal for holidays, parties, and last-minute desserts. The contrast of textures—smooth, crunchy, and chewy—makes each bite incredibly satisfying.

If you’re looking for a crowd-pleasing dessert that feels indulgent but is easy to prepare, these salted caramel cheesecake balls are a must-try.

Why You’ll Love This Recipe

• No-bake and beginner-friendly
• Perfect balance of sweet and salty flavors
• Bite-sized and easy to serve
• Great for parties, holidays, or gifting
• Make-ahead and freezer-friendly

About the Ingredients

Cream Cheese

Cream cheese forms the rich, smooth base of the cheesecake balls. Softened cream cheese blends easily and creates a creamy texture.

Powdered Sugar

Powdered sugar sweetens the filling while keeping it silky smooth without graininess.

Vanilla Extract

Vanilla enhances the overall flavor and adds warmth that complements the caramel and pretzels.

Salted Pretzels

Crushed salted pretzels add crunch and that irresistible salty contrast to the sweet cheesecake center.

Rolled Oats

Oats provide structure and a subtle chew, helping the coating stick while adding texture.

Caramel Sauce

Caramel sauce adds richness and sweetness, acting as both a flavor booster and an adhesive for the coating.

White Chocolate

Melted white chocolate adds a smooth, sweet finish and makes the cheesecake balls look bakery-worthy.

Tips & Tricks

• Use full-fat cream cheese for the best texture
• Chill the mixture well before coating to keep balls intact
• Crush pretzels finely for better coverage
• Work in small batches when dipping in caramel
• Chill again after coating to help everything set

Pro Tips

• Use homemade caramel for deeper flavor
• Drizzle chocolate with a spoon or piping bag for clean lines
• Sprinkle flaky sea salt while chocolate is still warm
• Serve slightly chilled for the best texture

Step-by-Step Instructions

Start by beating the softened cream cheese, powdered sugar, and vanilla extract in a mixing bowl until smooth and fluffy.

Scoop the mixture into 1-inch portions and roll into balls. Place them on a parchment-lined tray and freeze for 30–45 minutes until firm enough to handle.

While the balls chill, mix the crushed pretzels and rolled oats in a shallow bowl. Once the cheesecake balls are firm, dip each one into the caramel sauce, allowing excess to drip off.

Roll the caramel-coated balls in the pretzel-oat mixture, pressing gently so the coating sticks evenly. Return them to the tray and chill for about 10 minutes.

Drizzle the chilled balls with melted white chocolate. Sprinkle with flaky sea salt if desired, then chill until fully set.

Variations

• Use dark or milk chocolate instead of white chocolate
• Add chopped nuts to the coating
• Swap oats for crushed graham crackers
• Use chocolate caramel sauce for extra richness
• Make mini or jumbo-sized balls

How to Store

• Store in an airtight container in the refrigerator
• Keeps fresh for up to 5 days
• Freeze for up to 1 month
• Thaw in the refrigerator before serving

Frequently Asked Questions

Can I make these ahead of time?
Yes, these cheesecake balls are perfect for making ahead.

Do I have to use oats?
No, you can substitute crushed graham crackers or more pretzels.

Why do the balls need to be frozen?
Freezing helps them hold their shape during coating.

Can I use store-bought caramel?
Yes, store-bought works great, but homemade adds depth.

Are these freezer-friendly?
Absolutely, they freeze very well.

Caroline

Salted Caramel Pretzel Cheesecake Balls

These Salted Caramel Pretzel Cheesecake Balls are bite-sized no-bake treats made with creamy cheesecake filling, crunchy salted pretzels, sweet caramel, and a white chocolate drizzle. Perfect for parties, gifting, or make-ahead desserts.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Total Time 35 minutes mins

Servings: 20 balls

Course: Dessert

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 cup crushed salted pretzels
• 1/2 cup rolled oats
• 1/2 cup caramel sauce, plus more for drizzling
• 1/3 cup white chocolate chips, melted
• flaky sea salt (optional)

Equipment

• mixing bowl
• hand mixer or spatula
• Baking tray
• parchment paper
• spoon or piping bag

Method

 

1. Beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
2. Scoop the mixture and roll into 1-inch balls, then place them on a parchment-lined baking tray.
3. Freeze the cheesecake balls for 30–45 minutes, or until firm.
4. Combine the crushed pretzels and rolled oats in a shallow bowl.
5. Dip each frozen cheesecake ball into the caramel sauce.
6. Roll the caramel-coated balls in the pretzel-oat mixture until fully coated.
7. Chill the coated balls for 10 minutes.
8. Drizzle the cheesecake balls with melted white chocolate.
9. Sprinkle with flaky sea salt if desired.
10. Chill until fully set before serving.

Notes

Best served chilled. For a clean presentation, drizzle the white chocolate in thin lines and sprinkle flaky sea salt while the chocolate is still warm. These cheesecake balls can be made a day ahead and stored refrigerated in an airtight container.

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