Description

Salted Caramel Pretzel Cheesecake Squares combine a crunchy, salty pretzel crust with a smooth, creamy cheesecake filling, topped generously with rich salted caramel sauce and a sprinkle of flaky sea salt. This no-bake creamy dessert balances sweet and salty flavors in perfect harmony, ideal for any occasion.

Ingredients

Scale

Crust

2 cups pretzel crumbs (about 10 oz of pretzels)
½ cup unsalted butter, melted

Filling

16 oz cream cheese, softened
1 cup granulated sugar
½ cup sour cream
1 teaspoon vanilla extract
1 cup heavy cream

Topping

1 cup salted caramel sauce (store-bought or homemade)
Flaky sea salt, for garnish

Instructions

Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the pretzel crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a 9×9-inch (23×23 cm) baking pan to form an even layer. Bake for 10 minutes, then remove from the oven and let it cool completely.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, mixing until well combined. Add the sour cream and vanilla extract, and continue to mix until smooth.
Whip the cream and fold: 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, ensuring a light and airy filling.
Assemble and chill: Pour the cheesecake filling over the cooled pretzel crust, spreading it evenly with a spatula. Smooth the top and refrigerate for at least 4 hours or until set firm.
Add the topping: Once the cheesecake is set, remove it from the refrigerator. Drizzle the salted caramel sauce generously over the top, spreading carefully but leaving some areas with drizzled pattern.
Cut and garnish: Using a sharp knife, cut the cheesecake into squares. Before serving, sprinkle each square with a pinch of flaky sea salt to enhance the flavor contrast.

Notes

For best results, ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
You can substitute homemade salted caramel sauce for a richer flavor.
Use a hot knife when cutting to create cleaner edges—wipe clean between cuts.
Store leftover cheesecake squares in an airtight container in the refrigerator for up to 3 days.
To make it gluten-free, use gluten-free pretzels for the crust.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: salted caramel, pretzel crust, cheesecake squares, no-bake cheesecake, dessert squares, sweet and salty dessert