No-Bake Salted Caramel Cheesecake Tarts – These mouthwatering tarts are ready in 30 minutes, making them an easy dessert to serve anytime.
The instant I opened up my friend Jocelyn’s cookbook Cheesecake Love, I was drawn to this No-Bake Salted Caramel Cheesecake Tarts recipe. 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 a bonus.
These No-Bake Salted Caramel Cheesecake Tarts were 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.
My blog friend Jocelyn, Inside BruCrew’s Life, has published a cheesecake-inspired cookbook. What I love about these recipes, besides the fact that they are all cheesecake, is the variety.
Some recipes are quick and easy, no-bake, and then there are 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.
I love no-bake dessert recipes because they aren’t time-consuming and pair well with almost anything.
Don’t overthink dessert with complicated and time-consuming recipes. Try these No-Bake Salted Caramel Cheesecake Tarts, which are my favorite!
No Bake Cheesecake Tips
More no bake cheesecake recipes
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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.
I made these last night for dessert, and they are as delicious as they are adorable! I’m bringing a batch to a baby shower this weekend, too!
I’m a sucker for cheesecake, a sucker for salted caramel, and a sucker for tiny foods! This was all 3 all in 1 – it was to die for!