Why Make This Recipe
Mini Dulce de Leche Cheesecakes are the perfect treat for any occasion. They combine the creamy richness of cheesecake with the sweet, caramel flavor of dulce de leche, creating a delightful dessert that everyone will love. These mini cheesecakes are easy to share and fun to eat, making them ideal for parties, gatherings, or just a sweet snack at home.
How to Make Mini Dulce de Leche Cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp brown sugar
- 1/4 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sour cream
- 2/3 cup dulce de leche (plus more for topping)
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Pinch of salt
- Whipped cream
- Chopped roasted peanuts or cashews
- Extra dulce de leche or caramel sauce (for drizzling)
Directions
Prepare Crust: Preheat your oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners. In a bowl, mix graham cracker crumbs, brown sugar, and melted butter. Press about 1 tablespoon of this mixture into the bottom of each liner. Bake crusts for 5 minutes and then set aside to cool.
Make Cheesecake Batter: In a mixing bowl, beat the cream cheese until smooth. Add sugar and a pinch of salt, then beat again. Mix in the sour cream, dulce de leche, and vanilla until creamy. Beat in the eggs one at a time on low speed, being careful not to overmix.
Assemble & Bake: Divide the batter evenly over the cooled crusts. Bake them for 18–20 minutes, until the centers are just set. Let them cool completely in the pan and then chill them in the fridge for at least 4 hours, or overnight if you can wait!
Decorate: Once chilled, top each cheesecake with whipped cream. Sprinkle chopped nuts over the top and drizzle with warm dulce de leche or caramel sauce.
How to Serve Mini Dulce de Leche Cheesecakes
Serve these mini cheesecakes chilled. They look great on a dessert table and are easy to enjoy with your hands. Just add a little extra dulce de leche on top or a swirl of caramel sauce for that extra sweet touch!
How to Store Mini Dulce de Leche Cheesecakes
Mini Dulce de Leche Cheesecakes can be stored in the refrigerator. Cover them with plastic wrap or keep them in an airtight container to keep them fresh. They can last up to 4-5 days in the fridge. If you want to keep them longer, consider freezing them, but be sure to wrap them well.
Tips to Make Mini Dulce de Leche Cheesecakes
- Make sure your cream cheese is really soft before mixing it. This helps to avoid lumps in your batter.
- If you’re short on time, you can use store-bought dulce de leche.
- Feel free to adjust the sweetness by adding more or less dulce de leche to the cheesecake batter or as a topping.
Variations
You can easily customize these cheesecakes. Try adding chocolate chips to the batter or replacing the sour cream with Greek yogurt for a tangier flavor. You can also experiment with different toppings, such as fresh fruits or chocolate sauce!
FAQs
Q: Can I make these mini cheesecakes ahead of time?
A: Yes! You can make them a day before serving. Just keep them in the fridge until you’re ready to serve.
Q: Can I use a different crust instead of graham crackers?
A: Absolutely! You can use crushed Oreos or vanilla wafers for a different flavor.
Q: How do I know when the cheesecakes are done baking?
A: They should be just set in the middle. They will firm up as they cool, so don’t overbake them.
Mini Dulce de Leche Cheesecakes
Equipment
- Muffin pan
- Mixer
- Mixing bowls
- Piping bag (optional)
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tbsp brown sugar
- 1/4 cup unsalted butter melted
Cheesecake Filling
- 16 oz cream cheese softened
- 1/2 cup sour cream
- 2/3 cup dulce de leche plus more for topping
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 pinch salt
Toppings
- whipped cream
- chopped roasted peanuts or cashews
- extra dulce de leche or caramel sauce for drizzling
Instructions
- Prepare Crust: Preheat oven to 325°F (160°C). Line muffin pan with paper liners. Mix graham crumbs, brown sugar, and melted butter. Press 1 tbsp into each liner. Bake 5 minutes, then cool.
- Make Cheesecake Batter: Beat softened cream cheese until smooth. Add sugar and salt, beat again. Mix in sour cream, dulce de leche, vanilla. Add eggs one at a time on low speed.
- Bake: Divide batter over crusts. Bake 18–20 minutes until just set. Cool in pan, then refrigerate at least 4 hours or overnight.
- Decorate: Top with whipped cream, chopped nuts, and drizzle with warm dulce de leche or caramel.