why make this recipe
This tart brings together rich brownie flavor, smooth cream cheese and sticky caramel. It is easy to make in one pan and looks like a fancy dessert while using simple steps and common ingredients.
introduction
This Caramel Cream Cheese Brownie Tart has a fudgy brownie base and a soft cream cheese caramel swirl. It is great for a family dessert or a small party. If you like cream cheese fillings, try a related cream cheese filling recipe for cupcakes to learn more ways to use cream cheese in sweets.
how to make Caramel Cream Cheese Brownie Tart
Ingredients :
- 2 ½ ounces semi sweet baking chocolate
- ¼ cup room temperature coffee (or the same amount of water)
- 1 cup granulated sugar
- ½ cup butter (I use salted)
- 2 teaspoons vanilla extract
- ½ cup unsweetened cocoa powder
- 2 large eggs
- ½ teaspoon kosher salt
- ⅓ cup all-purpose flour
- 8 ounces very soft cream cheese (full-fat or reduced-fat (not no-fat))
- ½ cup caramel sauce (homemade or storebought)
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Directions :
For the prep:
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9-inch tart pan with removable bottom, or line a similar pan with parchment.
- Soften the cream cheese and room-temperature eggs before you start.
For the brownie base:
- Chop the semi-sweet chocolate and melt it gently with the coffee or water. You can melt in a bowl over simmering water or in short bursts in the microwave, stirring until smooth.
- In a bowl, beat the butter and granulated sugar until smooth. Stir in the vanilla.
- Add the melted chocolate to the butter mixture and mix until even.
- Stir in the cocoa powder.
- Add the 2 eggs one at a time, mixing after each.
- Mix in the kosher salt and the flour until just combined. Do not overmix.
For the caramel cream cheese swirl:
- In a separate bowl, beat the very soft cream cheese until smooth.
- Add the ½ cup caramel sauce, 1 large egg, 1 teaspoon vanilla extract, and ¼ teaspoon kosher salt. Mix until smooth and creamy. If the caramel is thick, warm it a little so it blends easily.
To put together and finish:
- Spread the brownie batter evenly in the prepared tart pan.
- Spoon dollops of the caramel cream cheese mixture over the brownie batter.
- Use a knife or skewer to gently swirl the cream cheese into the brownie batter to make a marbled pattern. Do not fully mix—leave swirls.
- Bake in the preheated oven for 25–35 minutes. Check at 25 minutes; the edges should be set and the center slightly jiggly. Baking time can vary by pan and oven.
- Let the tart cool in the pan on a rack. After it cools to near room temperature, remove from the pan and chill for at least 1 hour to firm the cream cheese swirl.
- If you like, warm a little extra caramel and drizzle on top before serving.
how to serve Caramel Cream Cheese Brownie Tart
Slice the tart and serve with a scoop of vanilla ice cream or a dollop of whipped cream. You can also add a sprinkle of flaky sea salt or chopped nuts for texture. Serve slightly chilled or at room temperature.
how to store Caramel Cream Cheese Brownie Tart
- Store in an airtight container in the refrigerator for up to 3–4 days.
- For longer storage, wrap slices well and freeze up to 2 months. Thaw in the fridge before serving.
- Keep chilled because of the cream cheese layer.
tips to make Caramel Cream Cheese Brownie Tart
- Use very soft cream cheese so the swirl mixes smoothly.
- Do not overbake; the center should still jiggle a bit when you take it out. It will set as it cools.
- Warm thick caramel slightly so it blends into the cream cheese easily.
- Use room-temperature eggs to help the batter mix evenly.
- Test with a toothpick near the center; it should come out with a few moist crumbs, not raw batter.
variation (if any)
- Add chopped nuts (pecans or walnuts) to the brownie batter for crunch.
- Use dark chocolate for a richer brownie flavor.
- Drizzle salted caramel on top and sprinkle with sea salt for a salted caramel twist.
- Make mini tarts or use a square pan to make bars instead.
FAQs
Q: Can I use low-fat or no-fat cream cheese?
A: Use full-fat or reduced-fat cream cheese. No-fat cream cheese changes texture and may make the swirl watery.
Q: Can I use store-bought caramel sauce?
A: Yes. Store-bought caramel works well and saves time. Warm it slightly if it is thick.
Q: Can I make this ahead of time?
A: Yes. You can bake the tart a day ahead and keep it in the fridge. It often slices cleaner after chilling.
Q: What if my caramel cream cheese layer separates?
A: If it separates, make sure the cream cheese is very soft and beat it smooth before adding caramel. Warm caramel helps it blend.
Q: Can I use instant coffee powder instead of brewed coffee?
A: Yes. Dissolve the instant coffee in the same amount of warm water and use as the recipe states.
Caramel Cream Cheese Brownie Tart
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This indulgent tart features a fudgy brownie base with a creamy caramel and cream cheese swirl, perfect for family desserts or small gatherings.
Ingredients
- 2 ½ ounces semi sweet baking chocolate
- ¼ cup room temperature coffee (or water)
- 1 cup granulated sugar
- ½ cup butter (salted)
- 2 teaspoons vanilla extract
- ½ cup unsweetened cocoa powder
- 2 large eggs
- ½ teaspoon kosher salt
- ⅓ cup all-purpose flour
- 8 ounces very soft cream cheese
- ½ cup caramel sauce
- 1 large egg (for caramel layer)
- 1 teaspoon vanilla extract (for caramel layer)
- ¼ teaspoon kosher salt (for caramel layer)
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9-inch tart pan or line with parchment.
- Soften the cream cheese and eggs before starting.
- Chop the semi-sweet chocolate and melt with coffee or water until smooth.
- Beat the butter and sugar until smooth, then stir in the vanilla.
- Add the melted chocolate to the butter mixture and mix well.
- Stir in the cocoa powder.
- Add the eggs one at a time, mixing after each.
- Mix in the kosher salt and flour until just combined.
- Beat the cream cheese in a separate bowl until smooth.
- Add caramel sauce, 1 egg, vanilla extract, and salt to cream cheese; mix until smooth.
- Spread the brownie batter evenly in the tart pan.
- Spoon dollops of the cream cheese mixture over the batter.
- Swirl the cream cheese into the brownie batter to create a marbled effect.
- Bake for 25–35 minutes until edges are set and center is slightly jiggly.
- Let the tart cool, then chill for at least 1 hour before serving.
Notes
Serve with vanilla ice cream or whipped cream for added dessert delight. Store in the refrigerator for 3–4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
