No-Bake Salted Caramel Cheesecake Tarts - These mouthwatering tarts are ready in 30 minutes, making them an easy dessert to serve over the holidays.
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 30tarts
Ingredients
30mini phyllo shellsthawed
Ganache
1/2 cupdark chocolate chips
1/4cupheavy cream
Whipped Cream
1/2cupheavy cream
2tablespoonspowdered sugar
No-Bake Cheesecake
8ouncescream cheeseroom tempature
1/2cup + 1 tablespoonpowdered sugar
1/2cupDulce de leche
1/2teaspooncoarse sea salt
30pecan 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.
Notes
This recipe is from my friend Jocelyn's new cookbook called Cheesecake Love. Be sure to pick-up your copy on Amazon.