Salted Caramel Pretzel Cheesecake Balls
Delight in sweet and salty no-bake cheesecake balls coated with crushed pretzels and oats, drizzled with white chocolate, perfect for a quick, irresistible dessert.
Equipment
- 1 mixing bowl for combining ingredients
- 1 parchment-lined tray for chilling balls
- 1 shallow bowl for pretzel and oats coating
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
Instructions
- Beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
- Scoop mixture into 1-inch balls and place them on a parchment-lined tray.
- Freeze balls for 30 to 45 minutes until firm.
- Combine crushed pretzels and rolled oats in a shallow bowl.
- Dip each chilled ball in caramel sauce to coat.
- Roll balls in the pretzel and oat mixture until covered.
- Return balls to the tray and chill for 10 minutes.
- Drizzle melted white chocolate over the balls.
- Sprinkle flakes of sea salt on top if desired.
- Chill until set, then store in the refrigerator or freezer.
Notes
- Use softened cream cheese for easier mixing.
- Store in the fridge for up to one week.
- Homemade caramel sauce enhances flavor.