Salted Caramel Pretzel Cheesecake Cups

Craving a dessert that’s creamy, crunchy, sweet and salty—all in one bite? Look no further than these Salted Caramel Pretzel Cheesecake Cups. They’re the perfect no-bake indulgence: a buttery pretzel crust, a velvety cheesecake layer, and a generous drizzle of salted caramel that ties it all together like a dream.

Whether you’re planning a party, prepping ahead for the holidays, or just need a personal-sized dessert to hit the spot, these little cups are fun to make and even more fun to devour. One bite, and you’ll be hooked.

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Why You’ll Love This Recipe

No Oven Needed – A quick, simple dessert that requires zero baking.

Sweet Meets Salty – The classic combo of pretzels and caramel is always a winner.

Perfect for Sharing (or Not) – Serve them at gatherings, or enjoy one quietly from the fridge.

Make-Ahead Friendly – They set beautifully in the fridge and taste even better the next day.

Flexible & Fun – Get creative with the crust, toppings, or even drizzle a little chocolate.

Ingredients You’ll Need

Pretzel Crust:

• 1 ½ cups crushed pretzels
• ¼ cup brown sugar
• ½ cup melted butter

Cheesecake Filling:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped topping (or homemade whipped cream)

Topping:

• ½ cup salted caramel sauce (store-bought or homemade)
• Extra crushed pretzels or flaky sea salt, for garnish

Tools You’ll Need

• Muffin tin or small dessert cups
• Mixing bowls
• Hand mixer or whisk
• Rubber spatula or spoon
• Food processor or rolling pin (for crushing pretzels)

Step-by-Step Instructions

Step 1: Prep the Pretzel Crust

Combine crushed pretzels, brown sugar, and melted butter in a bowl. Press a few spoonfuls into the bottom of each muffin cup or jar to form the crust. Chill in the fridge while you prepare the filling.

Step 2: Make the Cheesecake Layer

In a medium bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy. Gently fold in the whipped topping until light and fluffy.

Step 3: Assemble the Cups

Spoon or pipe the cheesecake mixture evenly over the crusts. Smooth out the tops and drizzle with salted caramel sauce. Garnish with crushed pretzels or a sprinkle of sea salt.

Step 4: Chill & Serve

Refrigerate for at least 2 hours, or overnight, to let everything set. Serve chilled and enjoy that perfect salty-sweet bite.

Tips for the Best Results

Don’t Skip the Chill Time – It helps the layers set and intensifies the flavor.
Use Good-Quality Caramel – Whether store-bought or homemade, a rich caramel makes all the difference.
Whipped Cream Swap – You can sub in fresh whipped cream for a more homemade touch.
Add a Crunchy Topper – Sprinkle crushed pretzels on just before serving to keep them crunchy.

Serving Suggestions

Party-Ready – Serve in clear cups for a beautiful, layered look.
Great for Gifting – Assemble in mini mason jars and tie with ribbon.
Holiday Favorite – Add a pinch of cinnamon or drizzle with chocolate for a seasonal spin.
Single-Serve Delight – Keep a few stashed in the fridge for sweet cravings.

How to Store & Make Ahead

Store in Fridge:
Keep covered in the fridge for up to 4 days.

Freeze for Later:
Freeze without caramel topping for up to 1 month. Thaw and add toppings when ready to serve.

Best Made Ahead:
These cheesecake cups are perfect for prepping the night before—just garnish before serving.

Frequently Asked Questions

Can I make this dairy-free?
Yes! Use dairy-free cream cheese and coconut whipped topping.

Can I use a different crust?
Of course—graham crackers, Biscoff cookies, or Oreos all work beautifully.

Too sweet?
Dial it down by reducing the caramel or using unsweetened whipped cream.

Can I double the recipe?
Absolutely—this recipe is easy to scale up for parties or events.

Prep Time: 15 minutes
Chill Time: 2 hours
Cuisine: American

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