A heavenly No Bake Cheesecake Tart with lots of Salted Maple Caramel inside and on top! Lovers of all things maple syrup will be all over this showstopping dessert!
Are you guys ready for some Maple Madness? This Cheesecake Tart with Salted Maple Caramel Sauce will knock your socks off!
This recipe for Salted Maple Caramel Cheesecake Tart has been sitting in the “Draft” folder for almost a year now! I wanted to publish it around Easter last year but missed the chance and then I drove myself into a rhubarb frenzy (remember this rhubarb ice cream?) and completely forgot about this amazing tart. So this year, I publish it extra early to make sure you guys get this Cheesecake Tart Recipe just in time for the yearly Easter Sugar Frenzy! There’s something about this decadent, but yet still somehow silky and light cheesecake filling, that just screams Easter Brunch!
When it comes to cheesecake, I usually like it plain and simple.Not too many toppings, whipped cream and what not. But with this particular tart, it’s different. The no-bake white chocolate cream cheese filling is so smooth and light, that a little gooey and sweet maple caramel sauce seems like the perfect addition to take this tart from a great dessert to an absolute showstopper.
For this tart, I opted for my mother-in-law’s genius shortcrust pastry recipe. It’s basically a cookie dough and tastes divine on its own. Especially when adding a tsp of maple extract to it. I love this shortcrust recipe for two reasons. The first being, that it is easy to make. No ice-cold butter, no food processor, no crumbly mess all over my kitchen counter. The second reason is, that it actually doesn’t shrink while baking. Hands down the best and most fool-proof shortcrust pastry I have ever made. If you want to go full-on no bake with this recipe, you can also go with a graham cracker crust.
The Salted Maple Caramel, which I adapted from the Broma Bakery’s Recipe , is something that can be prepared in advance. If you store it in the fridge, just make sure you let it come to room temperature before using it. I like to double the recipe to have some leftovers caramel for the rest of the week. I warn you, getting used to a drizzle of Salted Maple Caramel on ice cream or pancakes is a really dangerous thing.
I really hope you guys get the chance to try this divine Salted Maple Caramel Cheesecake Tart. Each element of this recipe is really easy and straightforward to make and you can prepare it in advance! Just make sure the tart gets about 3 hours to set in the fridge before you serve it, as the filling needs some time to rest.
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Salted Maple Caramel Cheesecake Tart (No Bake)
A decadent Tart with a rich and silky White Chocolate Cheesecake Filling and lots of Salted Maple Caramel Sauce! The perfect springtime dessert! No baking required!
Salted Maple Caramel
- 125 ml maple syrup 1/2 cup
- 100 g sugar 1/2 cup
- 60 g butter
- 1 tsp salt
- 60 ml double cream
- 150 g unsalted butter roomtemperature
- 1 tsp maple extract
- 25 g sugar
- 75 g icing sugar
- 1 egg
- 220 g AP flour
- 30 g wholewheat flour
White Chocolate Cheesecake Filling
- 8 oz cream cheese
- 250 ml whipping cream + more for decoration
- 100 g white chocolate chips 1/2 cup
- 2 tsp vanilla extract
- 1 tsp maple extract
- 2 tbsp powdered sugar
In a medium saucepan over low heat, combine the maple syrup and granulated sugar. Cook both over low heat for 7 minutes, stirring every once in a while. Stir in the butter and cook for an additional 2 minutes, continuing to stir every 30 seconds. Stir in heavy cream and salt and, stirring continuously, cook for an additional 5 minutes. The Caramel is done when it becomes thick and coats the back of a spoon. Allow it to cool slightly before transferring to a jar or bowl
In a bowl cream together butter and sugars and maple extract as you would for cookies until light and fluffy. Stir in the egg, then fold in the flours. Shape into a ball, cut in half and shape each half into a disk. Shape each portion into a round flat disc. For this recipe, you only need one of the portions, which you now place in the fridge for at least 30 minutes. Put the other half in the freezer and store it there for up to 3 months.
Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against the side of the pan to reinforce edge. Lightly prick bottom and sides with a fork. Chill in the freezer while you preheat the oven to 375°F. Line tart shell with foil or parchment paper and fill with pie weights. Bake in middle of oven until pastry is pale golden along rim, 20 minutes. Carefully remove foil and weights and bake until pale golden all over, 10 minutes more. Cool in pan on a rack.
Cover the bottom of the cooled tart with the caramel. Save a bit of the caramel sauce for decoration. Put tart in the fridge and make the filling.
For the filling, soften the cream cheese by beating it with an electric mixer. Combine the white chocolate and 1 tbsp of the whipping cream in a metal bowl and place this mixture over a hot water bath. Heat up just to the point of melting and take it off the heat. You want this chocolate mixture as close to room temperature as possible to allow for a smooth filling.
In a bowl whip the cream, icing sugar, maple and vanilla extract to firm peaks. Now, slowly beat in the softened cream cheese, only one spoonful at a time and whip until combined before folding in the room-temperature melted white chocolate.
Pour the filling into the prepared crust and spread evenly. Chill the tart for several hours or overnight before garnishing it with more caramel sauce and some whipped cream