If you’re searching for a treat that packs huge flavor into a tiny, irresistible package, these Mini Dulce de Leche Cheesecakes are about to become your new obsession. Imagine the creamy tang of classic cheesecake, sweet ribbons of caramel-like dulce de leche, and a buttery graham cracker crust—all in a delightful, two-bite form. Perfect for parties, special occasions, or simply indulging at home, this recipe balances rich, silky smoothness and sweet decadence in every spoonful, making each bite as special as the last.
Ingredients You’ll Need
The ingredients for Mini Dulce de Leche Cheesecakes are beautifully simple and each one has a role to play—whether it’s bringing a touch of sweetness, helping with texture, or delivering that signature golden color. Let’s break down what you’ll need and a few tips for making each component shine.
- Graham cracker crumbs: These form the crunchy, buttery base for each mini cheesecake—use fresh crumbs for the best flavor and texture.
- Melted butter: The magic that holds the crust together while adding extra richness and a toasty note as it bakes.
- Granulated sugar: A little sugar sweetens both the crust and the creamy filling, balancing the tang from the cream cheese.
- Cream cheese (softened): This is the heart and soul of any cheesecake, so make sure it’s soft for a lusciously smooth batter.
- Dulce de leche: The star ingredient; half gets swirled into the filling for caramel flavor, and the rest makes an irresistible topping.
- Sour cream: Adds a gentle tang and helps create that extra silky texture in each mini cheesecake.
- Vanilla extract: Just a splash lifts and rounds out all the rich, sweet notes of the dessert.
- Large eggs: These bind and set the cheesecakes without making them dense—add one at a time for best results.
- Whipped cream and sea salt (optional): A cloud of whipped cream and a tiny sprinkle of sea salt turn every mini cheesecake into an elegant treat—with just a pinch, sea salt beautifully offsets the caramel.
How to Make Mini Dulce de Leche Cheesecakes
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C) and line a muffin tin with 12 paper liners. In a small bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until they resemble wet sand. Gently spoon about 1 tablespoon of this mixture into each muffin cup, then press down firmly to make a compact crust. Pop them in the oven and bake for 5 minutes—just long enough for the buttery aroma to fill your kitchen. Once done, set the crusts aside to cool while you get started on the filling.
Step 2: Whip Up the Filling
Grab a large mixing bowl and beat your softened cream cheese until it’s perfectly smooth and creamy—you want no lumps for these Mini Dulce de Leche Cheesecakes. Next, add in the 1/2 cup of dulce de leche, sour cream, 1/4 cup sugar, and vanilla extract. Mix until everything comes together in an irresistibly silky batter. Adding the eggs one at a time on low speed keeps the filling light—make sure not to overmix at this stage to avoid cracks later.
Step 3: Assemble and Bake
Evenly divide the cheesecake batter among your pre-baked crusts (a cookie scoop makes this super easy and mess-free). The batter should come nearly to the top of each cup. Slide the muffin tin into the oven and bake for 18–20 minutes; you’ll know they’re ready when the centers are just barely set and still a little wobbly. They’ll finish setting as they cool, so don’t worry if they look slightly soft.
Step 4: Chill and Finish
Let the Mini Dulce de Leche Cheesecakes cool to room temperature right in the pan, then transfer them to the refrigerator for at least 2 hours—this chill time is essential for achieving that classic, creamy texture. Right before serving, dollop a little extra dulce de leche over each mini cheesecake. If you want to get fancy, lightly warm and drizzle it for pretty swirls. Top with whipped cream and a sprinkle of sea salt for that perfect sweet-salty bite!
How to Serve Mini Dulce de Leche Cheesecakes
Garnishes
A swirl of dulce de leche on top of each cheesecake is the showstopper, but adding a generous cloud of whipped cream and a tiny pinch of flaky sea salt takes things to the next level. The sea salt really highlights the caramel notes and balances the sweetness, while the whipped cream adds lightness and a beautiful visual finish.
Side Dishes
These mini cheesecakes shine on their own, but if you’d like to make your dessert table even more special, serve them alongside fresh berries, chocolate-dipped strawberries, or a simple fruit salad. The tartness of berries is a lovely contrast to the creamy richness, and the bright colors make for a festive spread.
Creative Ways to Present
Since Mini Dulce de Leche Cheesecakes are naturally adorable, presenting them is half the fun! Arrange them on a tiered dessert stand for parties, or line them up on a slate board for a more modern approach. For a playful touch, serve each cheesecake in a mini mason jar without the liner, and add a spoon tied with ribbon for grab-and-go elegance at showers or picnics.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Mini Dulce de Leche Cheesecakes in an airtight container in the refrigerator—they’ll keep beautifully for up to three days. Keep the garnishes separate until ready to serve so the whipped cream stays fluffy and the crust remains crisp.
Freezing
Mini Dulce de Leche Cheesecakes freeze surprisingly well! After chilling them fully in the fridge, wrap each one tightly in plastic wrap and place them in a freezer-safe container. When you’re ready to indulge, thaw overnight in the refrigerator and add your toppings just before serving.
Reheating
There’s no need to reheat these since cheesecake is best enjoyed chilled, but if you want to take the chill off just slightly, set them on the counter for 10-15 minutes before serving. This lets the flavors bloom and the texture turn extra creamy.
FAQs
Can I use store-bought caramel sauce instead of dulce de leche?
While caramel sauce will add sweetness, dulce de leche has a thicker, creamier texture and a deeper flavor that truly makes these mini cheesecakes special. If possible, stick with real dulce de leche for the most authentic and delicious result.
Can I make Mini Dulce de Leche Cheesecakes gluten free?
Absolutely! Just substitute gluten-free graham crackers for the crust and double-check that your other ingredients are certified gluten free. The rest of the recipe remains the same.
What’s the best way to swirl dulce de leche on top?
Warm the dulce de leche so it’s just pourable, then use a piping bag or a small spoon to add a dollop on top of each cheesecake. Drag a toothpick or small knife through the topping to create beautiful swirls right before serving.
Can I make these cheesecakes ahead of time for a party?
Mini Dulce de Leche Cheesecakes are actually ideal for making ahead! You can prepare and chill them 1–2 days before your event, then top and garnish just before guests arrive for perfect results with zero stress.
Why did my cheesecakes crack?
Mini cheesecakes can crack if the batter is overmixed or the cheesecakes cool too quickly. To prevent this, mix the eggs in gently at the end and let the cheesecakes cool at room temperature before transferring them to the fridge.
Final Thoughts
If you’re ready to wow your family and friends (and maybe yourself, too!), you simply have to try making these Mini Dulce de Leche Cheesecakes. Each bite is a dreamy mix of sweet, creamy, and just a little bit salty, and there’s nothing quite as delightful as seeing the smiles these little treasures bring. Enjoy every single one!
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Mini Dulce de Leche Cheesecakes Recipe
- Total Time: 40 minutes (plus chilling)
- Yield: 12 mini cheesecakes 1x
- Diet: Non-Vegetarian
Description
Indulge in these delightful Mini Dulce de Leche Cheesecakes, perfect for any occasion. These bite-sized treats are rich, creamy, and topped with a decadent swirl of dulce de leche.
Ingredients
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1/2 cup dulce de leche (plus more for topping)
- 1/4 cup sour cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Whipped cream and sea salt for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and line a muffin tin with 12 paper liners.
- Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into muffin cups and bake for 5 minutes.
- Make the filling: Beat cream cheese until smooth. Add dulce de leche, sour cream, sugar, and vanilla. Mix in eggs one at a time.
- Fill and bake: Spoon batter over crusts and bake for 18–20 minutes. Cool and refrigerate for at least 2 hours.
- Serve: Top with dulce de leche, whipped cream, and sea salt before serving.
Notes
- To easily swirl dulce de leche on top, warm it slightly and use a piping bag or spoon.
- These mini cheesecakes can be made 1–2 days ahead and stored chilled.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin-Inspired
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 17 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 70 mg
