If you’re looking for a dessert that combines sweet, salty, and creamy flavors, this No-Bake Chocolate Caramel Pretzel Cheesecake is the answer. Picture a smooth and velvety cheesecake filling layered over a crunchy pretzel crust, drizzled with luscious chocolate and caramel. It’s the kind of indulgence that feels special yet is easy enough to whip up on a whim.
This cheesecake is perfect for warm days when you don’t want to turn on the oven. It’s an effortless treat that requires minimal ingredients and time, yet it delivers maximum flavor. Everyone will be asking for seconds, and you might even want to keep it all to yourself!
A Delightful No-Bake Chocolate Caramel Pretzel Cheesecake Recipe
The No-Bake Chocolate Caramel Pretzel Cheesecake features a delightful contrast between the creamy cheesecake and the crunchy pretzel base. The sweetness of the chocolate and caramel perfectly balance the saltiness of the pretzels, creating a harmonious taste experience that is both satisfying and delightful.
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
- 1/2 cup chocolate sauce
- 1/2 cup caramel sauce
- Extra pretzels for topping
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 a crust.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until creamy.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Assemble the Cheesecake: Pour the cheesecake filling over the pretzel crust, smoothing the top with a spatula. Drizzle chocolate and caramel sauce over the top, swirling them together for a marbled effect.
- Chill: Refrigerate the cheesecake for at least 4 hours, or overnight, until set.
- Serve: Carefully remove the cheesecake from the springform pan. Top with additional pretzels, chocolate, and caramel sauce 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
