I love making this no bake salted caramel pretzel cheesecake when I want a rich, creamy dessert without using the oven. The combination of the salty pretzel crust, smooth cheesecake filling, and sweet caramel topping always turns out perfectly balanced and incredibly satisfying.
Why You’ll Love This Recipe
I like this recipe because it is simple, reliable, and perfect for any occasion. I don’t have to worry about baking or cracking cheesecake, and the flavors come together with very little effort. I also enjoy how easy it is to prepare ahead of time, which makes hosting or planning desserts stress-free.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the pretzel crust
2 cups crushed pretzels
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
For the cheesecake filling
16 oz cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the topping
3/4 cup salted caramel sauce
1/2 cup crushed pretzels for garnish
Directions
I begin by combining the crushed pretzels, melted butter, and sugar in a bowl until everything is evenly mixed. I press the mixture firmly into the bottom of a 9-inch springform pan and refrigerate it while I prepare the filling.
In a large bowl, I beat the cream cheese until smooth and creamy. I add the powdered sugar and vanilla extract and mix until fully combined. In a separate bowl, I whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
I spread the cheesecake filling evenly over the chilled pretzel crust and smooth the top. I drizzle the salted caramel sauce over the cheesecake and sprinkle crushed pretzels on top. I refrigerate the cheesecake until it is fully set.
Servings And Timing
I usually get 10 servings from this cheesecake.
Preparation time is about 25 minutes.
Chilling time is at least 4 hours, but I prefer overnight for the best results.
Variations
I sometimes add a layer of chocolate sauce under the caramel for extra richness. When I want more texture, I mix some crushed pretzels directly into the filling. I also like using different caramel flavors, such as sea salt caramel, to change things up.
Storage/Reheating
I store this cheesecake covered in the refrigerator for up to 4 days. I do not reheat it since it is meant to be served cold. When freezing, I wrap individual slices tightly and freeze them for up to one month, then thaw overnight in the refrigerator.
FAQs
Can I make this cheesecake ahead of time?
I often make it one day in advance because it sets better and saves time before serving.
Can I use homemade caramel sauce?
I use homemade caramel sauce when I have time, but store-bought works just as well.
What if I don’t have a springform pan?
I use a deep pie dish lined with parchment paper to make removal easier.
How do I keep the crust firm?
I press the crust firmly into the pan and chill it well before adding the filling.
Can I freeze the whole cheesecake?
I freeze it without toppings for best texture, then add caramel and pretzels after thawing.
Conclusion
I enjoy making this no bake salted caramel pretzel cheesecake because it is easy, dependable, and always a hit. The creamy filling, crunchy crust, and sweet-salty topping make it a dessert I love serving again and again.
This no bake salted caramel pretzel cheesecake features a buttery pretzel crust, smooth and creamy cheesecake filling, and a rich salted caramel topping. It’s the perfect balance of sweet, salty, and crunchy—ideal for easy entertaining or a make-ahead treat.
Ingredients
For the pretzel crust:
2 cups crushed pretzels
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
For the cheesecake filling:
16 oz cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the topping:
3/4 cup salted caramel sauce
1/2 cup crushed pretzels for garnish
Instructions
In a bowl, combine crushed pretzels, melted butter, and sugar. Mix well, then press firmly into the bottom of a 9-inch springform pan. Chill while preparing the filling.
In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until fully combined.
In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth.
Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
Drizzle salted caramel sauce over the cheesecake, then sprinkle with crushed pretzels for garnish.
Refrigerate for at least 4 hours or overnight until fully set. Slice and serve chilled.
Notes
Press crust firmly to ensure it holds together when sliced.
Use homemade or store-bought caramel sauce depending on preference.
For added texture, fold crushed pretzels into the filling.
Freeze individual slices without topping for up to 1 month.
