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To create No-Bake Salted Caramel Pretzel Cheesecake Cups, you need a few simple ingredients. Each one plays a key role in making this treat delicious and fun. Here’s what you will need: - 1 cup crushed pretzels - 1/4 cup unsalted butter, melted - 2 tablespoons brown sugar - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup heavy cream - 1/2 cup salted caramel sauce (store-bought or homemade) - Sea salt flakes for garnish Using crushed pretzels gives a nice crunch and salty flavor. The butter helps bind the pretzels together for a great crust. Brown sugar adds a hint of sweetness to the crust. Cream cheese is the star of the cheesecake filling, making it rich and creamy. Powdered sugar sweetens the filling without making it gritty. Vanilla extract adds a warm flavor that enhances the cheesecake. Heavy cream is essential for the light and fluffy texture. Salted caramel sauce brings a sweet and salty element, making each bite exciting. Finally, sea salt flakes on top give a lovely finish. These ingredients work together to create layers of taste and texture. Each cup looks beautiful and tastes amazing. You will love how easy it is to put together! First, you need to mix the crust. In a medium bowl, combine 1 cup of crushed pretzels, 1/4 cup of melted unsalted butter, and 2 tablespoons of brown sugar. Stir until the pretzels are fully coated. This mixture should feel like wet sand. Next, it's time to create the crust in your serving cups. Spoon about 2 tablespoons of this pretzel mix into each cup. Use your fingers or a small spoon to press it down firmly. This gives you a solid base for your cheesecake. Set these aside while you make the filling. Now, let’s make the cheesecake filling. In a large bowl, beat 8 oz of softened cream cheese using an electric mixer. Mix until smooth. Gradually add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract while mixing. Make sure it is well combined and creamy. Next, whip 1 cup of heavy cream in a separate bowl. Keep whipping until stiff peaks form. This means the cream should hold its shape. Gently fold this whipped cream into the cream cheese mixture. Do this in two parts to keep it fluffy. It's assembly time! Spoon or pipe the cheesecake filling on top of your pretzel crust in each cup. Smooth the top with a spatula if needed. Now, drizzle about 1 tablespoon of salted caramel sauce over the cheesecake layer in each cup. You can swirl it to make a pretty design. This adds a sweet touch and a rich flavor. Cover your cups with plastic wrap and place them in the fridge. Chill for at least 4 hours or until set. This helps the flavors blend and the texture to firm up. When ready to serve, sprinkle a pinch of sea salt flakes on top of each cup. This adds a nice crunch and balances the sweetness. You can also drizzle more caramel sauce for a lovely finish. Enjoy your delicious treat! To get the best texture in your cheesecake cups, start with room temperature cream cheese. Cold cream cheese is hard to mix and may leave lumps. Let it sit out for about 30 minutes before mixing. As you beat the cream cheese, it should become smooth and creamy. When whipping the heavy cream, stop as soon as you see stiff peaks form. This step is key to keeping your cheesecake light and fluffy. Gently fold the whipped cream into the cream cheese mix. Use a spatula and work in two parts. This helps avoid deflating the whipped cream. Choose clear cups or glasses to show off those beautiful layers. Clear dishes not only look great but also make it easy to see the crust, cheesecake, and caramel. For an extra touch, drizzle some caramel sauce on top before serving. You can also add a sprinkle of sea salt for that perfect sweet and salty combo. One common issue is crust consistency. Make sure you crush the pretzels well and mix them with the melted butter and brown sugar. If the crust is too crumbly, it won’t hold together. Press it down firmly in the cups. Another mistake is overmixing the cheesecake filling. Once you add the whipped cream, mix just until combined. Overmixing can lead to a dense cheesecake instead of a light one. Keep it gentle, and your cheesecake will be a hit! {{image_2}} You can change up your No-Bake Salted Caramel Pretzel Cheesecake Cups with fun toppings. Here are some ideas: - Chocolate Drizzle: Melt chocolate and drizzle it over the top. It adds richness. - Chopped Nuts: Add crushed nuts like pecans or almonds for crunch. - Fresh Fruit: Top with berries for a fresh touch. You can also try different flavors. For example, swap the cream cheese for chocolate cheesecake. This gives a rich, chocolatey twist to the dessert. If you need gluten-free options, use gluten-free pretzels for the crust. They work just as well and taste great. For dairy-free needs, substitute the cream cheese with a dairy-free version. You can find options made from nuts or soy. This way, everyone can enjoy this treat! To store your No-Bake Salted Caramel Pretzel Cheesecake Cups, place them in the fridge. Cover each cup with plastic wrap or a lid. This keeps them fresh and prevents odors from mixing. They can last for up to three days in the fridge. Maintaining texture is key. The whipped cream can lose its fluff over time. To keep it light, avoid pressing down on the cups when you cover them. Also, do not add the caramel sauce until ready to serve. This keeps the topping fresh and tasty. You can freeze these cheesecake cups for longer storage. First, make sure they are well-covered. Use plastic wrap or an airtight container. This prevents freezer burn. They can stay frozen for up to one month. When ready to enjoy, thaw them in the fridge overnight. This helps maintain their creamy texture. Avoid using a microwave, as it can change the texture. Enjoy your delicious dessert! These cheesecake cups last up to five days in the fridge. Make sure to keep them covered. The pretzel crust may soften over time, but the taste stays great. Yes, you can use store-bought caramel sauce. It saves time and still tastes delicious. Look for a high-quality sauce to enhance the flavor. You can use Greek yogurt or silken tofu. Both will give a creamy texture. Keep in mind that flavors may change a bit, but they still work well. The cheesecake is set when it feels firm to the touch. If it jiggles slightly, it needs more chilling time. Aim for at least four hours in the fridge. Absolutely! You can prepare these cups a day in advance. This makes them a great option for parties or gatherings. Just add the sea salt and caramel before serving. This blog shared a great recipe for No-Bake Salted Caramel Pretzel Cheesecake Cups. We covered the ingredients, step-by-step instructions, and important tips. I also shared fun variations and storage advice. Remember, the key to a tasty cheesecake is using room temperature cream cheese and beating the mixture gently. You can customize these cups to fit your taste or dietary needs easily. Enjoy making your dessert, and don’t forget to share it with friends!

No-Bake Salted Caramel Pretzel Cheesecake Cups

Indulge in these No-Bake Salted Caramel Pretzel Cheesecake Cups for a delightful dessert experience! Enjoy the perfect blend of salty and sweet with a crispy pretzel crust, creamy cheesecake filling, and luscious salted caramel drizzle. In just 20 minutes of prep time, you can create a show-stopping treat that’s sure to impress. Click to explore the full recipe and impress your friends and family with this easy and delicious dessert!
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Ingredients
  

1 cup crushed pretzels

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy cream

1/2 cup salted caramel sauce (store-bought or homemade)

Sea salt flakes for garnish

Instructions
 

Prepare the Crust: In a medium bowl, combine the crushed pretzels, melted butter, and brown sugar. Mix until well combined and the pretzels are coated with the butter.

    Assemble the Base: Spoon about 2 tablespoons of the pretzel mixture into the bottom of each serving cup or glass. Press down firmly to create a crust layer. Set aside.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Gradually add the powdered sugar and vanilla extract, mixing until fully combined.

        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 in two additions, being careful not to deflate the whipped cream.

          Layer the Cheesecake: Spoon or pipe the cheesecake filling on top of the pretzel crust in each cup. Smooth the top with a spatula if needed.

            Add Caramel: Drizzle about 1 tablespoon of salted caramel sauce over the cheesecake layer in each cup. You can swirl it for a marbled effect if desired.

              Chill: Cover the cups with plastic wrap and refrigerate for at least 4 hours or until set.

                Garnish and Serve: Just before serving, sprinkle a pinch of sea salt flakes on top of each cup for an extra touch. Add additional caramel sauce if desired.

                  Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 4

                    - Presentation Tips: Serve in clear cups to showcase the layered look, and drizzle extra caramel over the top for an attractive finish.