Mini Dulce de Leche Cheesecakes Recipe
If you’ve ever craved a dessert that’s creamy, caramel-kissed, and irresistibly adorable, these Mini Dulce de Leche Cheesecakes are here to sweep you off your feet! Imagine the classic silky cheesecake you know and love, now with swirls of luscious dulce de leche tucked into a perfectly portioned, graham cracker crust. Each bite is a delightful dance of buttery crunch, velvety filling, and that signature caramel flavor. Whether you’re hosting a party, looking for a sweet gift, or simply treating yourself, these mini cheesecakes offer a little luxury in every bite.
Ingredients You’ll Need
What makes Mini Dulce de Leche Cheesecakes so memorable is their simplicity—each ingredient shines and brings its own magic to the table. From the crisp graham cracker crust to the rich dulce de leche and tangy cream cheese, every component matters for that perfect bite.
- Graham cracker crumbs: The classic base that gives these minis a nostalgic crunch and a hint of honeyed sweetness.
- Granulated sugar: Adds a touch of sweetness to both the crust and the creamy filling.
- Unsalted butter (melted): Binds the crust together and imparts a rich, buttery flavor.
- Cream cheese (softened): The heart of the cheesecake, providing a smooth, tangy foundation.
- Dulce de leche: The true star of the show, bringing caramel notes and a decadent swirl to every cheesecake.
- Eggs: Essential for binding the filling and giving the cheesecakes their light, creamy structure.
- Vanilla extract: Enhances the sweetness and rounds out the flavor of the filling.
- Sour cream: Adds tang and a luscious, melt-in-your-mouth texture to the cheesecakes.
- Whipped cream (optional): For a cloud-like topping that cuts through the richness.
- Sea salt flakes (optional): A sprinkle on top balances the sweetness and elevates the caramel flavor.
- Extra dulce de leche (optional): For drizzling and extra indulgence just before serving.
How to Make Mini Dulce de Leche Cheesecakes
Step 1: Prepare Your Muffin Tin
Start by preheating your oven to 325°F (160°C) and lining a muffin tin with 12 paper liners. This simple step ensures your Mini Dulce de Leche Cheesecakes pop out perfectly, with clean edges and no sticking. The liners also make them easy to transport and serve—ideal for parties or gifting.
Step 2: Make the Graham Cracker Crust
In a small bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until everything is evenly moistened. Scoop about one tablespoon of the mixture into each muffin liner and press it firmly into the bottom—use the back of a spoon or your fingers for a nice, even layer. Bake the crusts for 5 minutes, then set them aside to cool just a bit. This quick bake sets the base, so it stays crisp under the creamy filling.
Step 3: Whip Up the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy, with no lumps. Add the dulce de leche and sugar, mixing until everything is beautifully blended. Next, add the eggs one at a time, beating gently to avoid overmixing (which can introduce too much air and cause cracking). Finally, mix in the vanilla extract and sour cream until your batter is silky smooth and flecked with caramel goodness.
Step 4: Assemble and Bake
Divide the cheesecake batter evenly among your prepared liners, filling each about three-quarters full. Pop the tin into the oven and bake for 18–20 minutes. The centers should look set with a subtle jiggle—don’t worry, they’ll firm up as they cool. Once baked, turn off the oven, crack the door open, and let the cheesecakes cool inside for about 10 minutes. This gentle cooling helps prevent cracks on top. Move them to a wire rack to finish cooling to room temperature, then chill in the refrigerator for at least 2 hours for that classic cheesecake texture.
Step 5: Add the Dreamy Toppings
Just before serving, spoon a little extra dulce de leche on top of each cheesecake. If you want to go all out, add a swirl of whipped cream and a pinch of sea salt flakes. The toppings not only look gorgeous but also deliver that final hit of flavor to make your Mini Dulce de Leche Cheesecakes truly unforgettable.
How to Serve Mini Dulce de Leche Cheesecakes
Garnishes
The crowning touch for Mini Dulce de Leche Cheesecakes is all about contrast and indulgence. A dollop of whipped cream adds a light, airy finish, while a drizzle of warmed dulce de leche makes each mini cake look (and taste) bakery-worthy. Don’t forget a sprinkle of flaky sea salt—the pop of saltiness brings out the deep caramel notes in the dulce de leche, taking each bite to new heights.
Side Dishes
While these cheesecakes are stars on their own, you can pair them with fresh berries or a simple fruit salad to add a refreshing balance. A hot cup of espresso or a glass of cold milk makes a wonderful companion, accentuating the creamy texture and sweet caramel flavors. For a party platter, consider serving alongside chocolate-dipped strawberries or a tray of citrus segments for a colorful spread.
Creative Ways to Present
Presentation is half the fun! Arrange your Mini Dulce de Leche Cheesecakes on a tiered dessert stand for a touch of elegance at gatherings. For festive occasions, use colored liners or top with edible gold leaf for a wow factor. If you’re gifting, nestle each cheesecake in a mini cupcake box with a ribbon—an irresistible treat that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
These cheesecakes keep beautifully in the fridge. Simply place any extras in an airtight container and refrigerate for up to 4 days. The flavors meld and intensify over time, so they’re just as dreamy (if not more so) a day or two after baking. Top with whipped cream and dulce de leche just before serving to keep everything fresh.
Freezing
You can absolutely freeze Mini Dulce de Leche Cheesecakes for longer storage. Once they’re completely cooled and chilled, wrap each cheesecake tightly in plastic wrap and place in a freezer-safe container. They’ll stay lovely for up to 2 months. Thaw overnight in the fridge, then add your favorite toppings before serving.
Reheating
Cheesecakes are best enjoyed chilled or at room temperature, so skip traditional reheating. If you like a softer texture, let them sit out at room temperature for about 30 minutes before digging in. If your dulce de leche topping is too firm, gently warm it in the microwave for a few seconds before drizzling.
FAQs
Can I use homemade dulce de leche instead of store-bought?
Definitely! Homemade dulce de leche brings a rich, authentic flavor to these cheesecakes. Just make sure it’s smooth and spreadable so it blends easily into the filling and works well as a topping.
Can I make Mini Dulce de Leche Cheesecakes gluten-free?
Yes! Swap out the graham cracker crumbs for your favorite gluten-free cookie crumbs, such as gluten-free graham crackers or even almond flour cookies. The rest of the ingredients are naturally gluten-free.
What if I don’t have a muffin tin?
If you’re without a muffin tin, you can use silicone cupcake molds on a baking sheet or even small ramekins. Just adjust the baking time slightly and check for doneness with the classic “slight jiggle” test.
How do I prevent cracks in my mini cheesecakes?
Preventing cracks is all about gentle mixing and gradual cooling. Avoid overbeating the eggs, and let your cheesecakes cool in the oven with the door cracked open before transferring to the fridge. This gradual temperature change helps keep the tops smooth and crack-free.
Can I add chocolate to the recipe?
Absolutely! Try adding a handful of mini chocolate chips to the filling or use a chocolate cookie crust for a deeper, richer base. You can also drizzle melted chocolate on top with the dulce de leche for an extra-indulgent twist.
Final Thoughts
There’s just something magical about making and sharing Mini Dulce de Leche Cheesecakes. Each bite delivers a burst of creamy, caramel joy—and they’re just as fun to make as they are to eat. Whether you’re celebrating something special or simply treating yourself, I hope you’ll give these irresistible minis a try. Happy baking!
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Mini Dulce de Leche Cheesecakes Recipe
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Non-Vegetarian
Description
These Mini Dulce de Leche Cheesecakes are bite-sized, creamy desserts featuring a smooth dulce de leche-infused cream cheese filling atop a buttery graham cracker crust. Perfect for individual servings at parties or a sweet Latin-inspired treat, they’re topped with whipped cream and a hint of sea salt for a balanced flavor profile.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the filling:
- 16 ounces cream cheese, softened
- 1/2 cup dulce de leche plus extra for topping
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the topping (optional):
- Whipped cream
- Sea salt flakes
- Extra dulce de leche
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. In a small bowl, combine graham cracker crumbs, sugar, and melted butter, mixing until well moistened. Press about 1 tablespoon of this mixture firmly into the bottom of each liner to form the crust. Bake for 5 minutes, then remove and let cool slightly.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the dulce de leche and granulated sugar, mixing until fully incorporated and smooth. Add the eggs one at a time, beating each just until combined. Stir in the vanilla extract and sour cream until the mixture is smooth and uniform.
- Fill and bake: Divide the cream cheese batter evenly among the muffin liners, filling each about 3/4 full. Bake in the preheated oven for 18–20 minutes, or until the centers are set but still have a slight jiggle. Once baked, turn off the oven, crack the oven door open, and let the cheesecakes cool inside for 10 minutes to prevent cracking.
- Cool and chill: Remove the cheesecakes from the oven and let them cool completely at room temperature. Once cooled, refrigerate for at least 2 hours to firm up and develop flavor.
- Serve with toppings: Before serving, top each mini cheesecake with a small spoonful of dulce de leche, a swirl of whipped cream, and a pinch of sea salt flakes if desired for contrast and extra flavor.
Notes
- For a firmer and smoother dulce de leche topping, gently heat the extra dulce de leche before drizzling over the cheesecakes.
- These mini cheesecakes can be made 1–2 days in advance and stored covered in the refrigerator.
- For a richer crust, substitute chocolate cookie crumbs in place of graham cracker crumbs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin-Inspired
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 18g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
