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Dense white cheesecake balls heavily encrusted with golden-brown crushed pretzels and drizzled with amber caramel sauce. (Salted Caramel Pretzel Cheesecake Balls)

Salted Caramel Pretzel Cheesecake Balls with Glossy Amber Drizzle

These no-bake Salted Caramel Pretzel Cheesecake Balls feature a dense white cheesecake core rolled in golden-brown crushed pretzels, finished with a glossy amber caramel drizzle and coarse sea salt flakes for the ultimate sweet-salty crunch.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 24 balls
Course: Appetizers, Desserts
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 8 oz Full-Fat Cream Cheese 225g, softened to room temperature
  • 1/2 cup Powdered Sugar 60g, sifted
  • 1/4 cup All-Purpose Flour 30g, heat-treated for safety
  • 1 tsp Pure Vanilla Extract 5ml
  • 1.5 cups Hard Pretzels 150g, coarse crushed
  • 1 tbsp Granulated Sugar 15g
  • 1/2 cup Salted Caramel Sauce 120ml, glossy and thick
  • 1 tsp Coarse Sea Salt Flakes 5g

Equipment

  • 1 Small Cookie Scoop 1-tablespoon size for uniform spheres.
  • 1 Parchment paper To prevent sticking and catch caramel pooling.
  • 1 Rolling Pin For crushing pretzels into a coarse texture.

Instructions
 

Prepare Cheesecake Base
  1. Beat the softened cream cheese until perfectly smooth. Sift in powdered sugar and heat-treated flour, mixing until a dense white paste forms.
  2. Fold in the vanilla extract until fully combined.
Shape and Chill
  1. Using a 1-tbsp scoop, portion the mixture onto parchment paper. Roll into smooth, round spheres with your palms.
  2. Place spheres in the freezer for 15-20 minutes until firm to the touch.
Coat and Decorate
  1. Crush pretzels into coarse, golden-brown fragments and mix with 1 tbsp granulated sugar.
  2. Firmly roll each chilled cheesecake ball in the pretzel crumbs until heavily encrusted.
  3. Warm the caramel sauce and drizzle in thin ribbons over the spheres. Sprinkle immediately with coarse sea salt flakes.

Notes

Chill the balls before rolling in pretzels to keep them perfectly spherical.
Coat with pretzels shortly before serving to maintain maximum crunch.
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