Salted Caramel Pretzel Mini Cheesecakes: Sweet Bliss Awaits

Oh my goodness, let me tell you about my Salted Caramel Pretzel Mini Cheesecakes! These little bites of heaven are the perfect blend of sweet and salty that just makes your taste buds dance. Seriously, there’s something magical about that crunchy pretzel crust, creamy cheesecake filling, and that gooey, rich caramel drizzle. It’s like a party in your mouth! I whip these up for family gatherings, and they always disappear faster than I can say “mini cheesecake.” Whether it’s a birthday, holiday, or just a cozy get-together, these treats never fail to impress. Plus, they’re so cute! Little handheld desserts that are as delightful to look at as they are to eat? Yes, please! You’re going to love sharing—or maybe just keeping them all to yourself!bcn

Ingredients List

Alright, let’s gather everything you need to create these scrumptious Salted Caramel Pretzel Mini Cheesecakes! Here’s what you’ll need:

• 1 ½ cup graham cracker crumbs: That’s about 13 sheets if you’re crushing them yourself. Freshly crushed adds a lovely texture!
• ¼ cup granulated sugar: This sweetens the crust just enough to balance that salty pretzel goodness.
• 8 tablespoons butter, melted: You’ll want this for moisture in the crust. It makes everything stick together beautifully.
• 1 teaspoon ground cinnamon: Just a hint for warmth and flavor. Trust me, it makes a difference!
• 16 ounces cream cheese, at room temperature: That’s 2 standard 8-ounce bricks. Don’t skimp on the fat-free version; we want creamy!
• 1 egg, at room temperature: This helps everything mix smoothly.
• ⅓ cup granulated sugar: For the cheesecake filling, providing just the right sweetness.
• 2 teaspoons vanilla extract: A must for that rich, aromatic flavor!
• ⅓ cup caramel sauce: You can go with store-bought or homemade—either way, it’s divine!
• 1 tablespoon coarse sea salt: This is the magic touch that takes everything to the next level.
• 36 mini pretzel twists, divided: These are your crunchy topping and crust; they add that irresistible salty crunch!

Make sure to measure everything accurately so you get the perfect balance of flavors. Let’s get ready to bake some magic!

How to Prepare Salted Caramel Pretzel Mini Cheesecakes

Now that we’ve gathered all our ingredients, it’s time to dive into the fun part – making these Salted Caramel Pretzel Mini Cheesecakes! I promise, the process is straightforward and oh-so-rewarding, so let’s get started!

Prepping the Crust

First things first, we need to make that delicious crust that’s going to hold all our cheesecake goodness. Grab your food processor and toss in the 1 ½ cups of graham cracker crumbs along with the ¼ cup of granulated sugar and 1 teaspoon of ground cinnamon. Pulse until everything’s well combined. Then, pour in the 8 tablespoons of melted butter and give it another quick pulse until the mixture is moistened. It should have a sandy texture. Now, grab your muffin tins and line them with paper cupcake liners (not foil, please!). Take about 2 tablespoons of that crumb mixture and press it firmly into the bottom of each liner to form a solid base. Now, it’s time to pop these crusts into the oven at 350°F for 5 minutes to set. You’ll want to let them cool slightly while you whip up the cheesecake filling!

Making the Cheesecake Filling

Now for the star of the show: the cheesecake filling! In a large mixing bowl, combine the 16 ounces of cream cheese (make sure it’s at room temperature for easy mixing), 1 egg, ⅓ cup of granulated sugar, and 2 teaspoons of vanilla extract. Using an electric mixer, beat these ingredients together on medium speed until everything is smooth and creamy. You want to see no lumps in that delicious mixture! This usually takes about 2-3 minutes. Just remember, the smoother the filling, the creamier the mini cheesecakes will be!

Assembling and Baking

Okay, we’re almost there! Now it’s time to assemble these beauties. Take one of those 36 mini pretzel twists and place it flat on top of each crust. This adds an extra layer of crunch – yum! Next, carefully fill each liner with the cheesecake mixture, filling them about ¾ full. This is where the magic happens! Pop the muffin tin back in the oven and bake for 20-25 minutes until the cheesecakes are set. A little tip: they should slightly jiggle in the center but not look wet. Checking for doneness is crucial – you want that perfect creamy center!

Cooling and Topping

Once they’re done baking, let the cheesecakes cool in the pan for about 15 minutes before removing them. This helps them set and makes it easier to peel off those liners. Afterward, drizzle each one with a generous amount of caramel sauce (you can use store-bought or homemade) and top it off with a pretzel and a sprinkle of coarse sea salt. Oh, it’s so pretty! Now, for the hardest part – you need to chill these in the fridge for at least 1 hour before serving. Trust me, the wait is worth it! You’ll have the perfect balance of sweet, salty, and creamy in every bite!

Why You’ll Love This Recipe

Let me tell you, these Salted Caramel Pretzel Mini Cheesecakes have a charm all their own. Here’s why you’ll fall head over heels for them:

• Quick to prepare: With just a bit of mixing and baking, you’ll have these ready in no time!
• Easy to serve: Their mini size makes them perfect for grabbing and enjoying without any fuss.
• Perfect for parties: Bring them to gatherings, and watch as everyone raves about these delightful treats!
• Combines sweet and salty flavors: The harmony of rich caramel, creamy cheesecake, and crunchy pretzels is simply irresistible.
• Vegetarian-friendly: These little bites are a great dessert option for everyone!

Trust me, once you make these, you’ll be the star of any get-together!

Tips for Success

To ensure your Salted Caramel Pretzel Mini Cheesecakes turn out absolutely perfect, I’ve got some tried-and-true tips that’ll make all the difference!

First up, make sure your cream cheese is at room temperature. This step is crucial! Cold cream cheese doesn’t mix well and can leave you with lumps in your filling. I usually set it out on the counter about an hour before I start baking. While you’re at it, let the egg sit out too—having everything at a similar temperature helps create a smooth batter.

When it comes to baking, keep an eye on the timer but also trust your instincts. Every oven is different, so start checking for doneness around the 20-minute mark. You want them to be set but still slightly jiggly in the center; they’ll firm up as they cool. And speaking of cooling, don’t rush it! Allow the cheesecakes to cool in the pan for about 15 minutes before transferring them to the fridge. This helps them hold their shape and prevents cracking.

Lastly, remember that patience is key when chilling! Letting them sit for at least an hour in the fridge makes the flavors meld beautifully, and you’ll be rewarded with that creamy, dreamy texture. Happy baking!

Nutritional Information

When it comes to enjoying your Salted Caramel Pretzel Mini Cheesecakes, it’s always nice to know what you’re indulging in! Here’s a breakdown of the typical nutritional values for one mini cheesecake:

• Calories: 206
• Fat: 10g
• Protein: 4g
• Carbohydrates: 26g
• Sugar: 10g
• Sodium: 692mg
• Cholesterol: 38mg

Keep in mind that these values are estimates and can vary based on the specific ingredients you use. So, go ahead and enjoy these delightful treats, knowing they pack a flavorful punch!

FAQ Section

Can I use a different type of crust?

Absolutely! While I adore the classic graham cracker crust, you can mix things up a bit. Try using crushed oreos for a chocolatey twist, or even vanilla wafer cookies for a sweeter base. If you’re feeling adventurous, a nut crust made from ground almonds or pecans would add a delightful crunch and flavor. Just remember to adjust the sugar accordingly, depending on how sweet your chosen crust is!

How do I store leftovers?

If you somehow have leftovers (which is rare in my house!), storing them is a breeze. Keep your Salted Caramel Pretzel Mini Cheesecakes in an airtight container in the fridge. They’ll stay fresh for about 3-4 days. Just make sure to layer them with parchment paper if they’re stacked to avoid sticking. If you want to keep them even longer, you can freeze them! Just wrap each mini cheesecake individually in plastic wrap and then place them in a freezer bag. They’ll last up to a month in the freezer.

Can I make these in advance?

You bet! In fact, making these mini cheesecakes a day in advance is a great idea. They actually taste better after chilling as the flavors meld together. Just follow the recipe up to the chilling step, then pop them in the fridge. When it’s time to serve, just add your caramel drizzle and sea salt topping right before presenting them. Trust me, your guests will be impressed with how well these hold up!

Serving Suggestions

When it comes to enjoying your Salted Caramel Pretzel Mini Cheesecakes, pairing them with the right accompaniments can elevate the whole experience! For a refreshing contrast, serve them with a chilled glass of iced coffee or a rich vanilla latte. The coffee’s warmth complements the sweet and salty flavors perfectly!

If you’re feeling fancy, a dollop of whipped cream on top adds a light, airy touch that balances the richness of the cheesecake. You could even sprinkle a little cocoa powder over the whipped cream for a cute presentation! For a fruity twist, consider fresh berries on the side—strawberries, raspberries, or blueberries add a burst of color and freshness that brightens each bite.

These mini cheesecakes are also fantastic alongside a scoop of vanilla ice cream. Trust me, it’s a match made in dessert heaven!

For more recipes follow me in page Pinterest.

Print