No-Bake Salted Caramel Cheesecake Tarts – These mouthwatering tarts are ready in 30 minutes, making them an easy dessert to serve over the holidays.
The instant I opened up my friend Jocelyn’s cookbook Cheesecake Love I was drawn to this recipe for No-Bake Salted Caramel Cheesecake Tarts. It was like it was fate or something. I just completely love anything salted caramel and the fact that it was a no-bake recipe well it was just an added bonus.
These No-Bake Salted Caramel Cheesecake Tarts were so easy to throw together in a jiffy. Due to the mere fact that I could make a delicious, eye-catching dessert in 30 minutes that my friends and family will love. This recipe will be a to-go-to for the holidays.
I am not sure if you have been over my friend Jocelyn’s blog Inside BruCrew’s Life yet but her sweet treats are drool-worthy. So I was not surprised one bit when she came out with the cheesecake inspired cookbook. What I love about all of these recipes besides the fact they are all cheesecake is the variety. There are recipes that are quick and easy, no-bake and then those classics where the cheesecake bakes in the oven. So really, there is something for every level of baker. My kids could easily throw together these No-Bake Salted Caramel Cheesecake Tarts.
Some of my favorites from Jocelyn’s blog that my family has loved include these Chocolate Dipped Apple Rings and Salted Caramel Oreo Bark {see there I go – loving salted caramel}.
Cheesecake can be made simple and for me, over the holiday season, I love no-bake recipes for dessert because usually, the oven is busy with the entire meal. So don’t be sweating over complicated, time-consuming desserts, Jocelyn has you covered with her book Cheesecake Love. Of course, I would say go for these No-Bake Salted Caramel Cheesecake Tarts because they are simply my favorite! Enjoy friends! XOXO San
Some little tidbits about cooking and preparing cheesecake that will help you bake or whip up cheesecake perfection.
How do you cook a classic cheesecake? Typically in a water bath.
- Wrap outside of the pan in a double layer of foil, covering the underside and extending all the way to the top.
- Set wrapped pan in a large roasting pan, and pour hot water into roasting pan—to a depth of 2 inches or about halfway up the sides of cheesecake pan.
How to get the perfect graham cracker crust – this kind of crust you can use in both no-bake or baked cheesecake recipes.
- Crush graham crackers (or cookies or whatever your recipe uses) in a food processor so they’re finely and uniformly ground. Next, mix the crumbs with butter, following recipe directions.
- Pat the crust mixture into the bottom of a greased springform pan, covering the pan seam and extending up the sides 1 to 2 inches. Use a straight-sided glass or measuring cup to tamp the crust evenly against the pan. Make it about 1/4 inch thick.
- Bake the empty crust until it’s fragrant and a shade darker, about 10 minutes at 375°F, or according to your recipe. Baking the crust sets it and keeps it from getting soggy or shifting when the cheesecake batter is added. Let the crust cool completely.
- Before adding batter, brush the top inside of the pan (above the crust line) with butter to help keep any batter that rises above the crust from sticking to the pan.
Don’t forget to pin this recipe for these No-Bake Salted Caramel Cheesecake Tarts to your favorite Pinterest board for later.
No-Bake Salted Caramel Cheesecake Tarts
Ingredients
- 30 mini phyllo shells thawed
Ganache
- 1/2 cup dark chocolate chips
- 1/4 cup heavy cream
Whipped Cream
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
No-Bake Cheesecake
- 8 ounces cream cheese room tempature
- 1/2 cup + 1 tablespoon powdered sugar
- 1/2 cup Dulce de leche
- 1/2 teaspoon coarse sea salt
- 30 pecan halves
Instructions
- Set the phyllo shells on a rimmed baking sheet and allow them to thaw; set aside.
Ganache
- Make the ganache by placing the chocolate chips in a microwave safe bowl. Pour the heavy cream over the chocolate chips and microwave for 20-30 seconds.
- Remove from the microwave and stir until completely combined and silky smooth. Then divide the chocolate mixture between the thawed phyllo shells.
Whipped Cream
- Beat heavy cream and powdered sugar on high until stiff peaks form; set aside.
No-Bake Cheesecake
- In a large mixing bowl combine cream cheese and powdered sugar and beat together until smooth.
- Beat in the dulce de leche until smooth.
- Gently fold in the whipped cream {that you made} and sea salt.
- Pipe or scoop the cheesecake mixture on top of the chocolate in each phyllo shell.*If you pipe in the filling, Jocelyn recommends using a piping bag and 1M icing tip.
- Place a pecan half on top of each cheesecake swirl or dollop. Serve immediately or store in the refrigerator in a plastic container with lid until ready to serve.
- TIP - If you wanted to make these a day or two before I would suggest just making the no bake cheesecake part and the assemble the tarts a few hours before you would like to serve them.
I love that you picked the little no bake tarts to share. These were one of my favorites…and easiest 🙂 Thank you so much for sharing the recipe and the book!!! Hugs!
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Where do I find dulce de leche?
In the baking aisle at your grocer, it is usually by the evaporated or sweetened condensed milk. San
Making these for wedding reception. Recipe says top with pecans but picture looks like an almond. If pecan…as is or roasted? Or candied. Or salted??
The recipe originally was with pecans, but Sandra tried it with almonds as well. They definitely both will taste good, I would use whichever you prefer! I would go with roasted but as they are salted caramel, I’m sure salted could work as well if you want an extra bit of salt.