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To make these tasty cheesecake cups, gather these items: - 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, plus extra for drizzling - Sea salt, for garnish You can add your own twist with these options: - Chopped nuts for crunch - Chocolate chips for sweetness - Fresh fruit like strawberries or bananas - A dash of cinnamon for warmth If you need to swap some items, here are some ideas: - Use gluten-free pretzels for a gluten-free treat. - Swap cream cheese for a vegan cream cheese for a plant-based version. - Use a sugar substitute if you want a low-sugar option. - Try using a store-bought crust if you’re short on time. These options help you make this dessert fit your taste and needs. Enjoy the process and have fun with your own ideas! To start, grab a medium bowl. Add 1 cup of crushed pretzels, 1/4 cup melted unsalted butter, and 2 tablespoons brown sugar. Mix these until they look like wet sand. This gives the crust a nice sweet and salty bite. Next, line a muffin tin with cupcake liners. Divide the pretzel mix evenly among them. Press down firmly to make a compact crust. This helps it hold up later. Chill the muffin tin in the fridge for about 15 minutes. Now, take a large bowl and add 8 ounces of softened cream cheese. Beat it with an electric mixer until smooth. This takes about 2 minutes. Slowly add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract. Keep mixing until there are no lumps. In another bowl, pour in 1 cup of heavy whipping cream. Use clean beaters to whip it until stiff peaks form. This means it is ready! Gently fold the whipped cream into the cream cheese mix. Be careful not to deflate it. Spoon the cheesecake filling into the pretzel crusts. Smooth the tops with a spatula. You want them nice and even. Next, drizzle 1/2 cup of caramel sauce over each cheesecake cup. Let it cascade down the sides for a beautiful look. Finally, sprinkle a pinch of sea salt on top. This adds the perfect sweet and salty touch. Cover the muffin tin with plastic wrap. Place it in the fridge for at least 2 hours. This helps the cheesecake set well. When ready to serve, take them out and enjoy! For a fun touch, serve them in the liners on a platter. You can add a mini pretzel on top for extra flair. Drizzle more caramel down the sides for a stunning finish. To get the best whipped cream, start with cold cream. Use heavy whipping cream for rich results. Pour it into a clean bowl. Beat it on medium speed until you see soft peaks. Then, increase the speed to high. Keep beating until stiff peaks form. Be careful not to overbeat, as it can turn grainy. The perfect whipped cream adds fluffiness to your cheesecake cups. Store your cheesecake cups in the fridge. Cover them with plastic wrap to keep them fresh. They can last up to five days. Serve them cold for the best taste. If you want a fun touch, add a mini pretzel on top. Drizzle extra caramel sauce just before serving for a lovely look. You can enhance these cheesecake cups in many ways. Try adding fresh fruit like sliced strawberries or bananas. Chopped nuts add a nice crunch too. For a chocolate twist, sprinkle mini chocolate chips on top. Each topping can give you a new flavor experience. Enjoy mixing and matching your favorite toppings! {{image_4}} You can play with flavors in your cheesecake cups. Try adding chocolate or peanut butter. To make chocolate cheesecake, mix in melted chocolate with the cream cheese. For a peanut butter twist, add creamy peanut butter to the filling. Both options add rich flavors and fun textures. You can even combine flavors for a unique taste! The pretzel crust is great, but you can switch it up. Use crushed graham crackers for a classic taste. Oreo cookies also make a tasty base. Just crush them and mix with melted butter. You can even use crushed nuts for a gluten-free option. Each crust brings a new twist to your cheesecake cups. If you need gluten-free or vegan options, it's easy to adapt. For gluten-free, swap pretzels with gluten-free pretzels or nuts. Use a dairy-free cream cheese and coconut cream for a vegan filling. Both options keep the dessert tasty while meeting dietary needs. Your friends and family will love the flavors, no matter their diet! To keep your no-bake salted caramel pretzel cheesecake cups fresh, store them in the fridge. Use an airtight container or cover them tightly with plastic wrap. This helps to prevent any odors from the fridge from seeping in. If you used cupcake liners, leave them in the liners for easy serving. These cheesecake cups are best enjoyed fresh, but they can last up to five days in the fridge. The key is to keep them sealed well. Over time, the pretzel crust may soften, but the flavor will still shine through. You can freeze these cheesecake cups for up to a month. To freeze, wrap each cup tightly in plastic wrap. Place them in a freezer-safe container to avoid freezer burn. When ready to enjoy, thaw them in the fridge overnight. Avoid refreezing after thawing, as this can change the texture. Yes, you can use a different cream cheese. Brands like Neufchâtel or vegan cream cheese work well. Just ensure it is softened before mixing. This keeps your cheesecake smooth and creamy. Cream cheese adds richness. So, any swap can change the taste and texture. Feel free to experiment! These cheesecake cups need to chill for at least 2 hours. This allows the filling to set properly. Chilling helps the flavors meld together. If you have time, letting them chill longer is even better. They will taste extra delicious after more time in the fridge. Absolutely! You can make these cheesecake cups a day in advance. Just store them in the fridge. Cover them well with plastic wrap to keep them fresh. This saves you time on the day you want to serve them. You’ll impress your guests with this easy planning! We covered everything to make delicious cheesecake cups, from ingredients to storage. You learned about the best crusts, fillings, and even variations to try. I shared tips for perfect whipped cream and tasty toppings. These cups are easy to customize for any taste. Remember, they store well in the fridge and can even be frozen. Enjoy creating your own version of this fun dessert that everyone will love!

No-Bake Salted Caramel Pretzel Cheesecake Cups

Indulge in the delightful combination of sweet and salty with these No-Bake Salted Caramel Pretzel Cheesecake Cups! They’re easy to make with simple ingredients like crushed pretzels, cream cheese, and rich caramel sauce. Perfect for parties or a sweet treat at home, these cups are sure to impress. Click through to discover the full recipe and learn how to create the ultimate dessert with a deliciously creamy filling and crunchy crust!
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Ingredients
  

1 cup crushed pretzels

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

8 oz cream cheese, softened at room temperature

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1/2 cup caramel sauce, plus extra for drizzling

Sea salt, for garnish

Instructions
 

In a medium mixing bowl, combine the crushed pretzels, melted butter, and brown sugar. Mix well until everything is evenly coated and resembles wet sand.

    Line a standard muffin tin with cupcake liners. Divide the pretzel mixture evenly among the liners, pressing down firmly with the back of a spoon to form an even and compact crust. Place the muffin tin in the refrigerator to chill for about 15 minutes, allowing the crust to set.

      In a large bowl, beat the softened cream cheese using an electric mixer on medium speed until it becomes smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until fully combined and there are no lumps.

        In a separate bowl, pour in the heavy whipping cream. Use clean beaters to whip the cream until stiff peaks form, indicating that it has reached the desired consistency.

          Carefully fold the whipped cream into the cream cheese mixture with a spatula. Use gentle motions to combine the two mixtures without deflating the whipped cream, resulting in a light and airy cheesecake filling.

            Spoon the cheesecake mixture into the prepared pretzel crusts in each cupcake liner, smoothing the tops with a spatula or the back of a spoon to create an even surface.

              Drizzle caramel sauce generously over each cheesecake cup, allowing it to cascade down the sides. Sprinkle a pinch of sea salt on top of each for that perfect balance of sweet and salty.

                Cover the muffin tin with plastic wrap and refrigerate the cheesecake cups for at least 2 hours, or until fully set and chilled.

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

                    - Presentation Tips: For an elegant presentation, serve the cheesecake cups directly in the muffin liners on a decorative platter. To enhance the look, add a mini pretzel on top of each cheesecake for garnish and drizzle additional caramel down the sides for an enticing finish. Enjoy!