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Mini Dulce de Leche Cheesecakes Recipe

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4.3 from 43 reviews

  • Author: admin
  • Total Time: 2 hours 50 minutes
  • Yield: 12 mini cheesecakes 1x
  • Diet: Vegetarian

Description

These Mini Dulce de Leche Cheesecakes are creamy, rich, and perfectly portioned bite-sized desserts featuring a graham cracker crust, smooth cream cheese filling swirled with sweet dulce de leche, and optional whipped cream and toffee topping. Perfect for parties or a decadent treat, they combine classic cheesecake texture with the irresistible flavor of caramelized milk.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

Cheesecake Filling

  • 16 oz (2 blocks) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ½ cup dulce de leche (plus more for topping)
  • Pinch of salt

Garnish (Optional)

  • Whipped cream
  • Crushed toffee bits

Instructions

  1. Prepare the crust: Preheat the oven to 325°F (160°C) and line a 12-cup muffin pan with paper liners. In a small bowl, mix the graham cracker crumbs, 2 tablespoons sugar, and melted butter until combined. Press about 1 tablespoon of the mixture firmly into the bottom of each liner to form a crust. Bake the crusts for 5 minutes, then remove and set aside to cool slightly.
  2. Make the cheesecake batter: In a large bowl, beat the softened cream cheese until smooth and creamy. Add ½ cup sugar and continue mixing until fully incorporated and creamy. Add the eggs one at a time, beating well after each addition to ensure a smooth texture. Stir in the vanilla extract, sour cream, ½ cup dulce de leche, and a pinch of salt until the mixture is smooth and evenly combined.
  3. Fill and bake: Divide the cheesecake batter evenly among the prepared muffin liners, filling each nearly to the top. Bake in the preheated oven for 18 to 22 minutes, or until the centers are just set but still slightly jiggly when gently shaken.
  4. Cool the cheesecakes: Once baked, turn off the oven, crack the door open, and let the cheesecakes cool inside for 15 minutes to prevent cracking. Remove from oven and allow them to cool completely at room temperature.
  5. Chill: Transfer the cheesecakes to the refrigerator and chill for at least 2 hours to allow them to firm up and flavors to meld.
  6. Garnish and serve: Before serving, top each mini cheesecake with a small spoonful of dulce de leche, a dollop of whipped cream, and sprinkle crushed toffee bits on top if desired. Enjoy!

Notes

  • These mini cheesecakes can be made up to 2 days in advance and kept chilled in the refrigerator.
  • For an extra rich flavor, swirl a bit of dulce de leche into the cheesecake batter before baking.
  • Ensure cream cheese is softened to avoid lumps in the batter.
  • Do not overbake to maintain a creamy texture.
  • Use paper liners for easy removal and serving.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Latin American, American

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Find it online: https://restaurantrecipesbook.com/mini-dulce-de-leche-cheesecakes-recipe-2/