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No Bake Salted Caramel Pretzel Cheesecake
Sarah namedy

Salted Caramel Pretzel Cheesecake Bars

These no-bake salted caramel pretzel cheesecake bars combine a crunchy, buttery pretzel crust with creamy cheesecake filling and a swirl of salted caramel — the perfect mix of sweet and salty in every bite!
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Prep Time 20 minutes
Total Time 4 hours
Servings: 9 bars
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups crushed pretzels
  • 1/2 cup unsalted butter, melted
  • 1/4 cup brown sugar
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup salted caramel sauce (plus extra for drizzling)
  • sea salt for sprinkling

Equipment

  • Mixing bowls
  • 9x9-inch baking pan
  • electric mixer or hand whisk
  • Rubber spatula
  • Measuring cups and spoons

Method
 

  1. In a medium bowl, mix crushed pretzels, melted butter, and brown sugar until the texture resembles wet sand.
  2. Press the pretzel mixture firmly into the bottom of a 9×9 inch pan. Chill in the refrigerator while you make the filling.
  3. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  4. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
  5. Drizzle in the salted caramel sauce and lightly swirl for a marbled look.
  6. Spread the filling over the chilled crust, cover, and refrigerate for at least 4 hours or overnight.
  7. Before serving, drizzle with extra caramel sauce and sprinkle with flaky sea salt.

Notes

For best texture, let the bars chill overnight. Use flaky sea salt to finish for extra flavor. If you prefer a lighter or vegan option, try coconut cream and dairy-free cream cheese.