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cSalted Caramel Pretzel Cheesecake Balls
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.
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Prep Time 25 minutes
Total Time 35 minutes
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.