Luxury No-bake Salted Caramel Cheesecake Tarts


No-bake Salted Caramel Cheesecake Tarts Luxury Can You Resist these 30 S Of Dessert Food Porn





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






  1. Set the phyllo shells on a rimmed baking sheet and allow
    them to thaw; set aside.





Ganache






  1. 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.

  2. Remove from the microwave and stir until completely combined
    and silky smooth. Then divide the chocolate mixture between the thawed phyllo
    shells.









Whipped Cream






  1. Beat heavy cream and powdered sugar on high until stiff
    peaks form; set aside.





No-Bake Cheesecake






  1. In a large mixing bowl combine cream cheese and powdered
    sugar and beat together until smooth.

  2. Beat in the dulce de leche until smooth.

  3. Gently fold in the whipped cream {that you made and sea
    salt.

  4. Pipe or scoop the cheesecake mixture on top of the chocolate
    in each phyllo shell.

  5. *If you pipe in the filling, Jocelyn recommends using a
    piping bag and 1M icing tip.

  6. 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.

  7. 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.






























Read Full Recipe —> Click Here








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