Decadent Chocolate Caramel Tart Recipe with Flaky Crust

Try this Chocolate Caramel Tart the next time you want a dessert that will impress. A creamy caramel cheesecake layer, glossy chocolate, and a drizzle of gooey caramel make this tart an irresistible finish to any meal.

I’m a devoted cheesecake fan and always look for ways to fold that rich, tangy creaminess into desserts. Over the years I’ve tucked cheesecake into icebox cakes, cupcakes, and cookies, and I’m always dreaming up new combinations. This Chocolate Caramel Tart quickly climbed to the top of my list.

This tart’s combination of cookies, cheesecake, chocolate, caramel, pecans, and a touch of sea salt is pure decadence. It’s rich and indulgent, but so easy to assemble—only the crust needs baking. After the crust has cooled, you spread on the no-bake caramel cheesecake, chill, then top with a silky chocolate layer and warm caramel sauce. A few pecans and mini chocolate chips add crunch and balance.

Full disclosure: placing a tart like this in the fridge right beside the juice I planned to drink for dinner was not my smartest move. I may have slipped and tasted a tiny sliver. My kids were thrilled to help polish off the rest, so it all worked out.

How To Make A Chocolate Caramel Tart

This recipe was adapted from Better Homes and Gardens and quickly became a favorite in my kitchen. It has everything you want in a dessert: a crunchy Oreo crust, a smooth salted caramel cheesecake layer, a glossy chocolate ganache, and a warm caramel topping finished with pecans and flaky sea salt.

Steps at a glance:

• Bake and cool an Oreo crumb crust in a 9-inch springform pan.
• Beat cream cheese with powdered sugar and caramel, fold in Cool Whip and sea salt, then spread over the cooled crust and chill.
• Make a quick chocolate ganache by heating heavy cream and stirring in dark chocolate chips; cool slightly and spread over the cheesecake layer, then chill briefly.
• Melt caramel squares with a bit of caramel topping and cream, cool slightly, then pour over the chocolate. Top with pecan chips, mini chocolate chips, and a sprinkle of coarse sea salt.
• Refrigerate at least an hour before slicing into 10–12 pieces. Store leftovers in the fridge.

Ingredients

For the Crust

• 20 Oreo cookies, crushed with the filling
• 4 tablespoons unsalted butter, melted

For the Cheesecake Layer

• 2 (8-ounce) packages cream cheese, softened
• 1 1/2 cups powdered sugar
• 1/2 cup caramel ice cream topping
• 1 (8-ounce) container Cool Whip, thawed
• 1 teaspoon coarse sea salt

For the Chocolate Layer

• 1/2 cup dark chocolate chips
• 1/4 cup heavy whipping cream

For the Caramel Layer

• 15 caramel squares, unwrapped
• 1/4 cup caramel ice cream topping
• 2 tablespoons heavy whipping cream
• 1/4 cup pecan chips
• 1/4 cup mini chocolate chips
• Coarse sea salt, to taste

Instructions

1. Preheat the oven to 350°F. Line a 9-inch springform pan with parchment paper.
2. Combine the crushed Oreo cookies and melted butter, pressing the mixture firmly and evenly into the bottom of the prepared pan. Bake 10 minutes, then cool completely.
3. Beat the cream cheese and powdered sugar until smooth. Add 1/2 cup caramel topping and beat again until incorporated.
4. Fold in 1 1/2 cups Cool Whip and the sea salt. Spread this cheesecake mixture over the cooled crust and refrigerate at least one hour.
5. Heat 1/4 cup heavy whipping cream just until it begins to simmer, then remove from the heat and stir in 1/2 cup dark chocolate chips until melted and glossy. Let cool about 10 minutes, then spread the ganache over the chilled cheesecake layer. Refrigerate 10–15 minutes to set.
6. In a small saucepan, combine the unwrapped caramel squares and 1/4 cup caramel topping over low heat, stirring until melted. Stir in 2 tablespoons heavy cream until smooth. Cool 5–8 minutes, stirring occasionally.
7. Pour the warm caramel over the chocolate layer and sprinkle with pecan chips and mini chocolate chips. Finish with a pinch of coarse sea salt if desired.
8. Refrigerate for at least an hour before serving. Cut into 10–12 slices. Store leftovers in the refrigerator.

Notes

*This recipe was adapted from Better Homes and Gardens’ Gooey Chocolate-Caramel Fantasy.

Chocolate Caramel Cheesecake Tart

This creamy Chocolate Caramel Cheesecake Tart is loaded with chocolate, caramel, and pecans. It’s a great dessert to bring to a dinner or party and sure to disappear fast.

Yield: 12 slices • Cook Time: 10 minutes • Total Time: 10 minutes

This post and recipe were first published in February 2015 and republished in August 2018.