Ingredients
Method
Preparation
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy; this should take around 2 minutes.
- Gradually add the powdered sugar and vanilla extract to the cream cheese mixture. Beat until combined, about an additional 1-2 minutes.
- Gently fold in the crushed pretzels and half of the salted caramel sauce using a spatula.
Forming Balls
- Scoop out a tablespoon of the mixture and roll it into a ball between your palms. Place it on a parchment-lined baking sheet.
- Repeat until all the mixture is formed into balls, yielding around 12-15.
Chilling and Coating
- Freeze the balls for at least 15 minutes to help them firm up.
- Prepare the melted chocolate coating by placing chocolate chips in a microwave-safe bowl and heating them in 15-second intervals until smooth.
- Dip each ball into the melted chocolate, allowing any excess to drip off.
- Drizzle extra salted caramel on each ball for a beautiful finish.
Final Chill
- Return the coated cheesecake balls to the parchment-lined sheet and refrigerate for at least another 30 minutes.
Nutrition
Notes
Keep your cheesecake balls in an airtight container in the fridge for up to a week. They can be made in advance and served cold.