Ingredients
Scale
- 1 and 1/2 cups crushed pretzels
- 1/2 cup melted butter
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1/2 cup salted caramel sauce
- Extra pretzels for garnish
- Sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, mix the crushed pretzels with melted butter until well combined. Press the mixture into the bottom of each cupcake liner to form a crust.
- Bake the pretzel crust for about 5-7 minutes until lightly golden. Remove from the oven and let cool.
- In another bowl, beat the cream cheese and sugar together until smooth. Add in the vanilla extract and mix well.
- Gently fold in the whipped cream until fully incorporated.
- Spoon the cheesecake mixture over the cooled pretzel crusts, filling each liner about 3/4 full.
- Drizzle salted caramel sauce over the top of each cheesecake cup and sprinkle a little sea salt for that perfect salted caramel touch.
- Chill in the refrigerator for at least 2 hours, or until set.
- Prep Time: 20
- Cook Time: 10