If you adore desserts that are both indulgent and approachable, you are going to fall head over heels for this Mini Dulce de Leche Cheesecakes Recipe. These adorable individual cheesecakes boast a perfectly buttery graham cracker crust, a luxuriously smooth cream cheese filling swirled with rich dulce de leche, and just the right amount of sweetness that will have everyone asking for seconds. Whether you’re baking for a festive occasion or a cozy night in, these bite-sized treasures beautifully combine classic cheesecake decadence with the irresistible caramel notes of Latin American tradition, making each mini delight a celebration of flavor and texture.
Ingredients You’ll Need
The magic of this Mini Dulce de Leche Cheesecakes Recipe lies in its simplicity. Each ingredient was thoughtfully chosen to create the perfect balance of creamy, sweet, and slightly crunchy sensations. Having these essentials on hand means you’re just minutes away from crafting mini treats that taste like they were made in a fancy bakery.
- 150g graham cracker crumbs: Provides a sweet, crumbly base with a subtle crunch that balances the creamy filling.
- 50g unsalted butter, melted: Binds the crust crumbs together and adds a rich buttery flavor.
- 400g cream cheese, softened: The star component delivering that smooth, tangy cheesecake texture.
- 200g dulce de leche, plus extra for topping: Infuses the filling with luscious, caramel-like sweetness and adds a glossy finish on top.
- 100g granulated sugar: Sweetens the filling just enough to enhance the flavors without overpowering.
- 2 large eggs: Helps set the cheesecake while keeping it creamy and tender.
- 1 tsp vanilla extract: Elevates the flavor with a warm, fragrant note.
- ½ tsp salt: Balances sweetness and deepens the overall taste.
- Whipped cream, for garnish (optional): Adds a light, airy contrast to the dense cheesecake.
How to Make Mini Dulce de Leche Cheesecakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners to make removing the cheesecakes a breeze. Combine the graham cracker crumbs with melted butter until the mixture clumps together nicely. Press roughly a tablespoon into the bottom of each liner, packing it down firmly to create a sturdy base. Bake these crusts for 5 minutes to set, then allow them to cool while you move on to the filling.
Step 2: Make the Creamy Filling
In a large bowl, beat the softened cream cheese until it’s silky and lump-free. Add in the granulated sugar, dulce de leche, vanilla extract, and salt, then whip everything together until your mixture becomes luscious and evenly combined. Next, add the eggs one at a time, mixing on low speed just until incorporated to avoid overmixing, which could cause cracks later. This gentle folding helps maintain the cheesecake’s delicate texture.
Step 3: Fill and Bake
Divide the filling evenly among the prepared crusts, filling each liner almost to the top but leaving a tiny bit of space to avoid spillover. Carefully place the muffin tin in the oven and bake for 18 to 20 minutes. You’ll know they’re done when the centers are set but still have a slight jiggle—that’s the sweet spot for creamy consistency after chilling.
Step 4: Chill to Perfection
Remove the cheesecakes from the oven and let them cool to room temperature on a wire rack. Afterwards, pop them into the refrigerator for at least 4 hours, or even better, overnight. This chilling process allows the flavors to meld and the texture to firm up beautifully, making each mini cheesecake a dream to bite into.
Step 5: Add the Final Touches
Just before serving, dollop a small spoonful of extra dulce de leche atop each cheesecake, and if you like, finish with a swirl of whipped cream for that elegant, cloud-like finish. This final flourish makes these mini desserts not only irresistible in taste but also absolutely charming in presentation.
How to Serve Mini Dulce de Leche Cheesecakes Recipe
Garnishes
Simple garnishes like a drizzle of extra dulce de leche or a dollop of fresh whipped cream add that luxurious touch that takes these mini cheesecakes from delicious to unforgettable. You can also sprinkle a pinch of sea salt or crushed graham crackers to add texture and contrast that play beautifully with the sweet caramel flavors.
Side Dishes
Serve these cheesecakes alongside fresh berries or a scoop of vanilla ice cream for a refreshing contrast. The fruit’s slight tartness pairs wonderfully with the rich dulce de leche, creating a harmonious dessert experience. Alternatively, a cup of strong coffee or a spiced chai latte complements the caramel notes perfectly.
Creative Ways to Present
For a festive twist, present your Mini Dulce de Leche Cheesecakes Recipe on a tiered dessert stand or in individual clear cups topped with a sprinkle of toasted coconut or chopped nuts. If you’re feeling extra adventurous, layer the cheesecake filling with crushed cookies or caramel sauce to create a mini parfait effect that dazzles the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
These mini cheesecakes keep wonderfully in the refrigerator for up to 4 days. Store them in an airtight container to maintain their creamy texture and prevent any absorption of odors from the fridge. This makes them ideal for preparing in advance for parties or gatherings.
Freezing
If you want to enjoy them later, mini cheesecakes freeze beautifully. Place them on a baking sheet in a single layer to freeze solid before transferring to a freezer-safe container or bag. When you’re ready to enjoy, thaw them overnight in the refrigerator to preserve their delightful texture and flavor.
Reheating
For the best experience, it’s recommended to enjoy these cheesecakes chilled. However, if you prefer them at room temperature, simply leave them out for about 30 minutes before serving. Avoid microwaving as it can alter the creamy structure and make the crust soggy.
FAQs
Can I use store-bought dulce de leche for this Mini Dulce de Leche Cheesecakes Recipe?
Absolutely! Store-bought dulce de leche works perfectly and saves time, but homemade dulce de leche will add an extra layer of depth and richness if you have the chance to make it.
What if I don’t have graham cracker crumbs?
You can substitute with digestive biscuits, vanilla wafers, or even crushed pretzels for a unique salty-sweet crust. Just make sure to adjust the sugar if your substitute is already sweetened.
Can I make these cheesecakes dairy-free or vegan?
This recipe relies on cream cheese and dulce de leche, so making it dairy-free or vegan would require specialty ingredients like vegan cream cheese and plant-based caramel. It’s possible but will require some experimentation to get the texture just right.
How do I prevent cracks on top of my cheesecakes?
Be careful not to overmix the filling once eggs are added, and avoid baking at too high a temperature. Also, letting the cheesecakes cool gradually helps reduce cracking.
Can I double the recipe for a larger batch?
Yes, doubling works great! Just make sure you have two muffin tins or bake in batches. Keep the proportions the same to ensure consistent flavor and texture.
Final Thoughts
There’s something truly special about sharing a dessert that feels both familiar and exotic, and this Mini Dulce de Leche Cheesecakes Recipe hits that sweet spot perfectly. Each bite offers creamy, caramel-kissed indulgence that’s easy to make and impossible to resist. I wholeheartedly encourage you to whip up a batch soon—the smiles and satisfied sighs you’ll get will be well worth every delicious minute spent in the kitchen.
Print
Mini Dulce de Leche Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes (plus at least 4 hours chilling time)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American-Inspired
- Diet: Vegetarian
Description
These Mini Dulce de Leche Cheesecakes are delightful individual-sized desserts featuring a creamy dulce de leche-infused filling atop a buttery graham cracker crust. Perfect for Latin American-inspired gatherings, they are easy to make ahead, bake, and chill for a luscious treat that’s both elegant and satisfying.
Ingredients
Crust
- 150g graham cracker crumbs
- 50g unsalted butter, melted
Filling
- 400g cream cheese, softened
- 200g dulce de leche, plus extra for topping
- 100g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp salt
Garnish (optional)
- Whipped cream
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. In a bowl, mix the graham cracker crumbs with melted butter until the mixture is evenly combined. Press about 1 tablespoon of this mixture firmly into the bottom of each muffin liner to create the crust. Bake for 5 minutes, then remove and let cool.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, dulce de leche, vanilla extract, and salt, then continue beating until fully incorporated and creamy. Add eggs one at a time, mixing on low speed and ensuring each is just blended to avoid overmixing.
- Assemble and bake cheesecakes: Spoon the cheesecake filling evenly into the prepared crusts, filling nearly to the top of each liner. Bake for 18–20 minutes, until the centers are set but still slightly jiggly in the middle.
- Cool and chill: Remove the cheesecakes from the oven and allow them to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to set thoroughly.
- Serve: Before serving, top each mini cheesecake with a small spoonful of dulce de leche and a dollop of whipped cream, if desired, for an extra touch of richness and decoration.
Notes
- These cheesecakes can be made ahead and stored in the refrigerator for up to 4 days.
- You can use either store-bought or homemade dulce de leche depending on preference.
- For a firmer crust, consider adding a teaspoon of sugar to the crust mixture before pressing it into the muffin liners.
