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Mini Dulce de Leche Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 62 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://slsrecipes.com/mini-dulce-de-leche-cheesecakes-recipe/