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Macro handheld photo of a half-bitten Salted Caramel Pretzel Cheesecake Bite with a dripping liquid amber caramel center held between fingers.

Salted Caramel Pretzel Cheesecake Bites with a Gooey Liquid Center

These Salted Caramel Pretzel Cheesecake Bites feature a hidden liquid amber center, a dense white cream cheese shell, and a jagged, salty pretzel coating for the ultimate handheld dessert experience.
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Prep Time 40 minutes
Cook Time 4 hours 20 minutes
Total Time 5 hours
Servings: 24 bites
Course: Desserts, Snacks
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 16 oz cream cheese Full fat, softened (450g)
  • 1/2 cup powdered sugar 60g
  • 1 tsp vanilla bean paste 5ml
  • 1 cup granulated sugar 200g
  • 1/2 cup heavy whipping cream 120ml
  • 3 tbsp unsalted butter 42g
  • 2 cups hard sourdough pretzels 120g, crushed into shards
  • 1 tbsp flaky sea salt 15g, such as Maldon

Equipment

  • 1 Heavy-bottomed saucepan For making the dry caramel.
  • 1 Small silicone sphere mold For freezing caramel centers.
  • 1 Rolling Pin To crush pretzels into shards.

Method
 

Prepare Caramel Centers
  1. Heat granulated sugar in a heavy saucepan until it melts into a deep golden-amber liquid.
  2. Whisk in heavy cream and butter until smooth and viscous. Pour into mini sphere molds and freeze for 2 hours.
Assemble Bites
  1. Beat softened cream cheese, powdered sugar, and vanilla until a smooth, dense white mixture forms.
  2. Wrap 1 tablespoon of cream cheese mixture around a frozen caramel sphere, rolling into a smooth ball.
Coat and Finish
  1. Roll the chilled spheres in crushed pretzel shards and sea salt until heavily coated.

Notes

Let the bites sit at room temperature for 10 minutes before serving to ensure the caramel center is liquid.
Use a hot dry knife if you want to pre-cut them for the 'half-bitten' look.