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To make these delightful no-bake salted caramel pretzel cheesecake cups, you 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 whipping cream - 1/2 cup caramel sauce - Sea salt, for garnish You can swap items in this recipe for a lighter twist or preference. Here are some ideas: - Use gluten-free pretzels if you need a gluten-free option. - Replace cream cheese with Greek yogurt for a tangy and lighter flavor. - Try coconut cream instead of heavy whipping cream for a dairy-free choice. - For a lower sugar option, use a sugar substitute in the cheesecake filling. Gathering the right tools makes cooking easier. You will need: - Mixing bowls - Muffin tin - Cupcake liners - Hand mixer or stand mixer - Spatula - Measuring cups and spoons - Refrigerator for chilling the cups With these ingredients and tools, you are ready to create a tasty treat that everyone will love! To make the pretzel crust, start by crushing the pretzels. You want small pieces, but not powder. I use a zip-top bag and a rolling pin. It’s fun to smash them! Next, mix the crushed pretzels with melted butter and brown sugar in a bowl. Stir until it looks like wet sand. This mix adds crunch and sweetness. Line a muffin tin with cupcake liners. Spoon the pretzel mix into each liner. Press it down firmly. This helps it hold together. Place the tin in the fridge for about 15 minutes. This time helps the crust set and firm up. Now, let’s make the cheesecake filling. In a clean bowl, beat the softened cream cheese, powdered sugar, and vanilla extract. Mix until it’s smooth and creamy. This step is key; it makes the filling rich. In another bowl, whip the heavy cream until it forms stiff peaks. This means it holds its shape well. Carefully fold the whipped cream into the cream cheese mix. Be gentle so it stays fluffy. This gives the cheesecake a light texture. Take the muffin tin out of the fridge. Spoon the cheesecake filling over each pretzel crust. Smooth the tops with a spatula for a nice finish. Now, drizzle caramel sauce over each cup. This adds sweetness and that lovely caramel flavor. Finally, sprinkle a pinch of sea salt on top. This brings out the flavors and adds a nice balance. Refrigerate the cups for at least two hours. This allows them to set well. Before serving, add extra caramel and some pretzel crumbs on top for a decorative touch. Enjoy! To get the best texture, make sure your cream cheese is soft. I let it sit at room temp for about 30 minutes. When you mix it, it should be creamy and smooth. Whip your heavy cream until it forms stiff peaks. This helps the cheesecake stay light and fluffy. When you fold the whipped cream into the cream cheese, do it gently. This keeps air in the mixture. If you mix too hard, it may become runny. To boost the flavor, consider adding a bit of lemon juice. A teaspoon of lemon juice brightens the taste. You can also swap the vanilla for almond extract for a nutty twist. For a richer flavor, try using dark caramel sauce instead of regular. If you love chocolate, add cocoa powder to the cream cheese mix. Just remember to adjust the sugar if you add any extra ingredients. For a lovely presentation, use colorful cupcake liners. When you serve the cups, place them on a nice platter. Drizzle extra caramel over the tops right before serving. Add a sprinkle of pretzel crumbs for crunch. If you want to impress, top each cup with mini pretzels or edible flowers. This makes your dessert look fancy and fun! {{image_2}} You can change the flavor of your cheesecake cups in fun ways. For a chocolate twist, add cocoa powder to the cream cheese mix. You could also melt some chocolate and mix it in. This will give a rich, chocolatey taste. If you love peanut butter, try mixing in creamy peanut butter instead of some cream cheese. This will add a nutty flavor that pairs well with the caramel. You can even top the cups with crushed peanuts for extra crunch. Want to make this dessert lighter? You can use reduced sugar options. Try substituting half the powdered sugar with a sugar alternative. This gives you sweetness without all the calories. For a gluten-free option, swap regular pretzels with gluten-free pretzels. This way, everyone can enjoy these tasty treats. You can also use low-fat cream cheese to cut down on fat while keeping the creamy texture. You can serve these cheesecake cups in many ways. If you want to impress guests, try layering the ingredients in clear cups. Start with the crust at the bottom, then add the cheesecake filling, and top it with caramel. This looks beautiful and lets everyone see the layers. If you prefer smaller bites, make mini cups using a mini muffin tin. These are perfect for parties and easy to grab. No matter how you serve them, they will taste amazing! To keep your no-bake salted caramel pretzel cheesecake cups fresh, store them in the fridge. Use an airtight container or cover them with plastic wrap. This will help maintain their creamy texture and rich flavor. They stay fresh for about 3 to 4 days. Just make sure to keep them away from strong smells in the fridge. You can freeze these cheesecake cups if you need to save some for later. Place them in a freezer-safe container. They last well in the freezer for up to a month. To enjoy them, let them thaw in the fridge overnight. This keeps the texture smooth and creamy. To keep your cheesecake cups tasting great, avoid adding extra toppings until just before serving. This will prevent sogginess. Always check for any signs of spoilage before you eat them. If they smell off or look different, it’s best to toss them. Enjoy your delicious treats while they are fresh! Yes, you can make these cheesecake cups a day or two ahead. Just store them in the fridge. This way, the flavors blend well, making them even tastier. Just remember to add any toppings right before serving for the best look and taste. If you want a different option, you can use Greek yogurt or mascarpone. Both give a creamy texture. Keep in mind that the flavor might change a little. For a dairy-free option, try using cashew cream or a vegan cream cheese. To keep your crust crunchy, make sure to press the pretzel mixture tightly into the liner. Use melted butter to bind it well. Also, chill the crust for 15 minutes before adding the filling. This sets the crust and helps maintain its crunch. Yes, you can use different sweeteners. If you prefer less sugar, try stevia or monk fruit. Just remember to adjust the amount, as these sweeteners can be sweeter than regular sugar. Always taste the filling to get the sweetness you like. These cheesecake cups can fit many diets. For gluten-free, use gluten-free pretzels. For vegan, replace the cream cheese and whipped cream with plant-based options. Always check the labels to ensure all ingredients meet your diet needs. The blog post covered all the key steps to make delicious cheesecake cups. You learned about the ingredients, substitutes, and the equipment needed. I shared useful tips for texture, flavor, and presentation. We explored tasty variations and discussed how to store your treats to keep them fresh. In the end, these cups are fun to make and enjoy. With a few simple changes, you can cater to different tastes and diets. Have fun trying your own ideas!

No-Bake Salted Caramel Pretzel Cheesecake Cups

Indulge in a sweet treat with these No-Bake Salted Caramel Pretzel Cheesecake Cups! Easy to make and utterly delicious, these dessert cups combine a crunchy pretzel crust with a creamy cheesecake filling, topped with rich caramel and a sprinkle of sea salt. Perfect for any occasion, this no-bake recipe requires just 20 minutes of prep time. Click through to explore the full recipe and impress your guests with this delightful 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 whipping cream

1/2 cup caramel sauce

Sea salt, for garnish

Instructions
 

In a mixing bowl, combine the crushed pretzels, melted butter, and brown sugar until well mixed.

    Line a muffin tin with cupcake liners, then evenly distribute the pretzel mixture into the bottom of each liner, pressing down firmly to form the crust. Place in the refrigerator to set for about 15 minutes.

      In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.

        In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until well combined.

          Spoon the cheesecake mixture over the pretzel crust in each cupcake liner, smoothing the top.

            Drizzle caramel sauce over each cheesecake cup, and sprinkle a pinch of sea salt on top for that salted caramel flavor.

              Refrigerate the cheesecake cups for at least 2 hours to allow them to set properly.

                Before serving, add a little extra caramel and a sprinkle of pretzel crumbs on top for garnish.

                  Prep Time: 20 mins | Total Time: 2 hrs 20 mins | Servings: 12

                    - Presentation Tips: Serve the cheesecake cups in the muffin liners on a decorative platter. For an extra touch, garnish each cup with a mini pretzel on top or a drizzle of caramel cascading down the sides.