Salted Caramel Pretzel Cheesecake Balls: No-Bake Dessert
By Tomas Rivera
Prep
25 min
Cook
90 min
Total
115 min
Servings
24
Level
Easy
These salted caramel pretzel cheesecake balls require no oven‚ while the preparation time of 25 minutes is needed․ I prepare the filling by using cream cheese‚ crushed pretzels‚ as well as caramel․ Afterward‚ I coat each ball that is cold with white chocolate․ They possess a delightful salty crunch that is paired with a soft center‚ featuring caramel that is tucked within․
Remove the cream cheese approximately one hour before starting․ Then beat it thoroughly until there are no more lumps remaining‚ before adding the powdered sugar along with the vanilla․ I use a small cookie scoop to achieve even portions; however‚ a spoon could work well if that is what is available‚ while I press the caramel into the center before closing the filling over it; otherwise‚ it may leak during dipping․
Freeze the shaped balls for at least a duration of 60 minutes․ They should be quite firm in their approach․ I keep the remaining items in the freezer while I dip the other items in the warm coating‚ and the cold filling stays firm instead of becoming loose in the warm coating․ Melting wafers are my choice here‚ honestly‚ because regular chocolate chips thicken with awkwardness when coating․
Finish them with additional caramel along with flaky sea salt before the coating hardens‚ and then allow the coating to set at room temperature or‚ alternatively‚ in the refrigerator for some time․
Why you'll love this recipe
- Hands-on time is 25 minutes‚ then the freezer takes care of the rest while you manage other tasks․
- No oven or baking pan is required‚ just a simple bowl‚ a mixer‚ a scoop‚ along with a sheet lined with parchment․
- Create 24 small desserts for a party with no need to slice anything․
- The caramel continues to remain tucked inside every single ball‚ providing the center with a soft pull beneath the chocolate shell of the delicious treat․
- The coating sets firm after the process of dipping․ As a result of this‚ the finished balls are easy to pick up on․
- Crush the pretzels into small bits‚ or retain larger pieces for added crunch in the filling of the dish․
Ingredients
- •16 oz full-fat block cream cheese (softened to room temperature)
- •1 cup powdered sugar
- •1 ½ cups pretzels (finely crushed)
- •1 teaspoon vanilla extract
- •¼ cup thick caramel sauce (plus more for drizzling)
- •12 oz white chocolate melting wafers (or milk or semi-sweet chocolate melting wafers)
- •1 teaspoon flaky sea salt (for sprinkling)
Instructions
- 1
Beat the softened cream cheese in a large bowl with an electric mixer until smooth. Mix in the powdered sugar and vanilla extract, then fold in the crushed pretzels.
- 2
Use a small cookie scoop to portion the mixture into balls. Make an indentation in each ball, fill it with caramel sauce, seal the filling inside, and roll the ball smooth again.
- 3
Set the balls on a parchment-lined baking sheet and freeze for at least 60 minutes, or until very firm.
- 4
Melt the chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring between intervals, until smooth.
- 5
Dip the frozen cheesecake balls completely in the melted chocolate. Return them to the baking sheet, then drizzle with extra caramel and sprinkle with flaky sea salt before the chocolate sets.
- 6
Let the chocolate harden completely at room temperature or in the refrigerator.
FAQ
Nutrition (per serving)
Calories
185
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