If you’ve been on the hunt for a dessert that combines creamy cheesecake, sweet caramel, and a delightful crunch, then look no further than this No-Bake Salted Caramel Pretzel Cheesecake. It’s the perfect treat for any occasion, and it comes together without turning on the oven.
Imagine a rich, velvety cheesecake filling nestled atop a salty pretzel crust, all drizzled with luscious caramel sauce. This dessert is not just a feast for the eyes; the contrast of salty and sweet flavors creates a taste sensation that will have everyone asking for seconds.
This recipe is a crowd-pleaser, ideal for summer gatherings, birthday parties, or simply a cozy night in. The best part? You can whip it up in no time, making it a go-to option for those days when you want something special without the fuss of baking.
Easy No-Bake Salted Caramel Pretzel Cheesecake Recipe
This No-Bake Salted Caramel Pretzel Cheesecake features a crunchy pretzel crust, a creamy cheesecake layer, and a decadent salted caramel topping. It’s a delightful balance of textures and flavors, perfect for satisfying your sweet tooth.
Ingredients
- 2 cups crushed pretzels
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup caramel sauce, plus extra for drizzling
- 1/2 teaspoon sea salt, for garnish
Instructions
- Prepare the Crust: In a mixing bowl, combine crushed pretzels, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator for 30 minutes.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Assemble the Cheesecake: Pour the cheesecake filling over the chilled pretzel crust, smoothing the top with a spatula. Drizzle caramel sauce over the cheesecake and use a knife or toothpick to create swirls. Refrigerate for at least 4 hours or until set.
- Serve: Once set, carefully remove the cheesecake from the springform pan. Drizzle additional caramel sauce on top and sprinkle with sea salt before slicing and serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 320kcal
- Fat: 22g
- Protein: 4g
- Carbohydrates: 29g
