Place pretzels in a food processor or zip bag. Crush until fine crumbs form. Set aside in a bowl.

In a bowl, beat softened cream cheese until smooth and creamy. Remove all lumps for a soft texture.

Add powdered sugar and vanilla extract. Mix until the mixture becomes smooth and well combined.

Pour in salted caramel sauce. Mix gently until fully blended and evenly colored.

Add crushed pretzels and graham crackers. Mix until a thick dough-like mixture forms.

Cover the bowl and refrigerate for 20 minutes. This helps the mixture firm up for shaping.

Scoop small portions and roll into balls using your hands. Place them on parchment paper.

Place the tray in the fridge for 20 minutes. This helps the balls keep their shape.

Dip each ball into melted chocolate. Coat evenly and place back on parchment paper.

Sprinkle crushed pretzels and a few sea salt flakes on top before chocolate sets.

Refrigerate for 20 minutes until chocolate is fully set and firm.

Transfer to a serving plate and enjoy these sweet and salty cheesecake balls.