Sweet Chocolate Caramel Cheesecake Tartlets


  • 1 batch Simply Perfect Chocolate Sugar Cookie dough
  • 2 batches Simply Perfect Salted Caramel Sauce
  • 1/three cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 1/2 oz softened cream cheese (I used reduced fat)
  • half of teaspoon vanilla extract
  • optionally available: chocolate vermicelli for garnish


Make the Tart Shells

  • Preheat the oven to 375 levels F.
  • Roll the cookie dough to a thickness of ¼ inch. Cut with a three inch diameter blossom cookie cutter, and thoroughly region over the lower back of a mini muffin tin.
  • Bake for 10 mins.

Make the Topping:

  • Whip the cream until stiff peaks form.
  • Add within the sugar and vanilla.
  • Whip in the smooth cream cheese till completely integrated.

Assemble the Tartlets:

  • Fill each tart shell with about a tablespoon of caramel
  • Top with cheesecake topping.
  • Garnish with chocolate vermicelli.