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Salted Caramel Pretzel Cheesecake Bombs

  • Yield: 8 1x

Ingredients

Scale
  • For the Cheesecake Filling:
  • 16 oz (450 g) cream cheese, softened
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup crushed salted pretzels
  • For the Pretzel Crust:
  • 1 1/2 cups crushed salted pretzels
  • 5 tbsp unsalted butter, melted
  • 2 tbsp brown sugar
  • For the Salted Caramel Coating:
  • 1 cup salted caramel sauce
  • 1/2 tsp flaky sea salt
  • 1/2 cup crushed salted pretzels
  • 1/4 cup milk chocolate, melted
  • For Garnish (optional):
  • Pretzel twists
  • Flaky sea salt
  • Chocolate shavings

Instructions

  1. In a bowl, combine the crushed pretzels, melted butter, and brown sugar until evenly coated.
  2. Press a thin layer of the pretzel mixture into silicone half-sphere molds and chill for 15 minutes.
  3. Beat the cream cheese, powdered sugar, and vanilla extract until smooth.
  4. Whip the heavy cream to stiff peaks and gently fold it into the cream cheese mixture.
  5. Fold the crushed salted pretzels into the cheesecake filling.
  6. Spoon the filling into the prepared molds over the pretzel crust and smooth the tops.
  7. Freeze for at least 4 hours, or until firm.
  8. Remove the cheesecake bombs from the molds and drizzle generously with the salted caramel sauce.
  9. Sprinkle with the crushed pretzels and flaky sea salt.
  10. Finish with a drizzle of melted milk chocolate and garnish with pretzel twists, chocolate shavings, and an extra pinch of flaky sea salt. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 465
  • Sugar: 24 g
  • Fat: 33 g
  • Carbohydrates: 37 g
  • Protein: 6 g