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Salted Caramel Pretzel Millionaire’s Cheesecake – Easy No Bake Recipe

Salted Caramel Pretzel Millionaire’s Cheesecake - featured image
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This no-bake cheesecake features a buttery pretzel crust, a thick layer of salted caramel, creamy cheesecake filling, and a glossy chocolate ganache top. It’s the perfect sweet-salty, crunchy-creamy dessert for parties, potlucks, or whenever you want a showstopping treat without turning on the oven.

Ingredients

Scale
  • 2 cups (200g) salted pretzels, crushed
  • 1/2 cup (115g) unsalted butter, melted
  • 2 tablespoons (25g) brown sugar
  • 16 oz (450g) cream cheese, room temperature
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup (250g) thick salted caramel sauce (homemade or store-bought)
  • Extra flaky sea salt (for sprinkling)
  • 7 oz (200g) dark or semi-sweet chocolate, chopped (60-70% cocoa)
  • 1/4 cup (60ml) heavy cream
  • Whole mini pretzels (for decoration, optional)
  • Extra caramel drizzle (optional)
  • Chopped nuts, such as pecans or almonds (optional)

Instructions

  1. Crush 2 cups salted pretzels in a food processor or in a zip-top bag with a rolling pin until fine but still a little chunky.
  2. Mix crushed pretzels with melted butter and brown sugar in a bowl until evenly coated and clumping together. If too dry, add a splash more melted butter.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Chill in the fridge for 15 minutes.
  4. In a large mixing bowl, beat cream cheese until smooth and creamy, scraping the sides often.
  5. Add powdered sugar, vanilla extract, and a pinch of salt. Mix until combined.
  6. In a separate bowl, whip cold heavy cream to stiff peaks (about 2-3 minutes with an electric mixer on high).
  7. Gently fold the whipped cream into the cream cheese mixture with a spatula until light and fluffy.
  8. Spoon the cheesecake filling over the chilled crust and smooth the top. Chill in the fridge for 30 minutes.
  9. Pour thick salted caramel sauce over the cheesecake layer and spread gently with a spatula. Sprinkle a pinch of flaky sea salt on top. Chill for 15 minutes.
  10. Heat chopped chocolate and heavy cream in a small saucepan over low heat, stirring until smooth and glossy. Cool for 5 minutes.
  11. Pour chocolate ganache over the caramel layer and spread evenly. Optionally, sprinkle mini pretzels, chopped nuts, or extra sea salt on top.
  12. Cover and refrigerate the cheesecake for at least 4 hours, or overnight for best results.
  13. To serve, run a knife around the edge and release the springform. Slice with a sharp, hot knife for clean cuts, wiping between slices.

Notes

For best results, use full-fat cream cheese and chill between each layer. The recipe is flexible—swap in gluten-free pretzels for a GF version, or use vegan cream cheese and coconut cream for dairy-free. Chill the cheesecake overnight for the cleanest slices. Don’t skip the flaky sea salt on the caramel layer—it makes the flavors pop. Store covered in the fridge for up to 4 days or freeze individual slices for longer storage.

Nutrition

Keywords: salted caramel, pretzel cheesecake, no bake dessert, millionaire's cheesecake, chocolate ganache, party dessert, easy cheesecake, sweet and salty, potluck, crowd pleaser

Find it online: https://jodierecipes.com/salted-caramel-pretzel-millionaires-cheesecake-easy-no-bake-recipe/