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
Scale
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
