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Delicious No-Bake Mikado Tart Deluxe with salted caramel, fresh blackberries, and fig mini cheesecakes arranged beautifully on a elegant platter.

No-Bake Mikado Tart Deluxe: Salted Caramel, Blackberry & Fig Mini Cheesecakes!

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Experience the luxurious flavors of No-Bake Mikado Tart Deluxe, featuring creamy mini cheesecakes topped with salted caramel, fresh blackberries, and sliced figs. This elegant dessert is perfect for any celebration or as a sophisticated treat, combining simplicity with gourmet flair. Easy to prepare and irresistibly delicious, these mini cheesecakes are a must-try for dessert lovers seeking a refined and satisfying experience.

  • Total Time: 4 hours 20 minutes
  • Yield: 8 mini cheesecakes 1x

Ingredients

Scale
  • 200g digestive biscuits or graham crackers
  • 100g unsalted butter, melted
  • 250g cream cheese, softened
  • 150ml heavy cream
  • 100g powdered sugar
  • 1 teaspoon vanilla extract
  • 150g salted caramel sauce
  • 200g fresh blackberries
  • 200g fresh figs, sliced
  • Optional garnish: chopped macadamia nuts, mint leaves

Instructions

  1. Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Mix the crumbs with the melted butter until well combined. Press this mixture evenly into the base of mini tart molds or serving glasses to form a firm crust. Chill in the refrigerator for at least 30 minutes to set.
  2. In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, creating a light, fluffy filling ideal for no-bake cheesecakes. Spoon or pipe this filling over the chilled crust, smoothing the top with a spatula.
  3. Drizzle the salted caramel sauce generously over the cheesecake layer, creating a rich, salted caramel flavor that elevates this salted caramel dessert. Arrange fresh blackberries and sliced figs on top of each mini cheesecake, adding vibrant color and fruity sweetness. For added texture, sprinkle chopped macadamia nuts or garnish with mint leaves if desired.
  4. Place the assembled blackberry fig mini cheesecakes in the refrigerator and chill for at least 4 hours or preferably overnight. This allows the flavors to meld beautifully and gives the no-bake cheesecake its desired firm yet creamy consistency, ensuring a perfect bite every time.

Notes

  • Ensure cream cheese is softened for smooth mixing.
  • Use a high-quality salted caramel sauce to enhance flavor.
  • Gently fold whipped cream to keep the filling light and airy.
  • For added flavor, sprinkle a pinch of sea salt on top before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days for optimal freshness.
  • Author: Serena Miller
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Fusion
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 320 Kcal
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 55mg

Find it online: https://www.serenarecipes.com/no-bake-mikado-tart-deluxe-salted-caramel-blackberry-fig-mini-cheesecakes/