Salted Caramel Pretzel Cheesecake Bars
These Salted Caramel Pretzel Cheesecake Bars offer the perfect balance of creamy cheesecake, crunchy pretzels, and luscious salted caramel in every bite—an easy no-bake dessert that’s fast, giftable, and crowd-pleasing.
Equipment
- Medium bowl
- 9x9-inch Baking Pan
- Mixing bowl
- Electric mixer
- Spatula
Ingredients
For the Crust
- 2 cups crushed pretzels
- 1/2 cup unsalted butter melted
- 1/4 cup brown sugar
For the Filling
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/2 cup salted caramel sauce plus extra for drizzling
- sea salt for sprinkling
Instructions
- Step 1: In a medium bowl, combine crushed pretzels, melted butter, and brown sugar. Stir until mixture resembles wet sand. Press firmly and evenly into the bottom of a 9×9-inch baking pan. Refrigerate while preparing filling.
- Step 2: In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Step 3: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
- Step 4: Drizzle salted caramel sauce into the filling and lightly swirl with a spatula to create a marbled effect.
- Step 5: Spread the filling evenly over the chilled pretzel crust. Smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Step 6: Before serving, drizzle additional salted caramel sauce over the top and sprinkle with sea salt. Cut into bars and enjoy.
Notes
Feel free to swap pretzels for graham crackers or nuts in the crust. Use store-bought or homemade salted caramel sauce. Bars keep refrigerated up to 4 days or frozen for 2 months. Bring to room temperature before serving for best texture.