Description
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.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 18g
- Sodium: 360mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
