If you’re craving a luscious treat that feels both indulgent and intimate, this Mini Dulce de Leche Cheesecakes Recipe is your new best friend. These tiny delights pack a perfect balance of creamy cheesecake and rich caramel sweetness, all wrapped in a buttery graham cracker crust that will have you swooning from the first bite. Ideal for any occasion, these compact desserts make sharing simple, yet satisfying — plus, their smooth texture and golden topping bring a little sunshine to your dessert plate every time.
Ingredients You’ll Need
Gathering the essentials for this Mini Dulce de Leche Cheesecakes Recipe is a breeze, and each ingredient plays a key role in bringing out the dish’s irresistible charm. From the crisp crust to the creamy filling, the combination promises a flawless taste and texture.
- 1 cup graham cracker crumbs: Provides the classic crunchy base that holds the cheesecake together with a subtle honeyed flavor.
- 3 tablespoons granulated sugar: Adds just the right touch of sweetness to the crust for balance.
- 4 tablespoons unsalted butter, melted: Binds the crumbs and sugar into a buttery, crunchy crust.
- 16 ounces cream cheese, softened: The star of the show, delivering that rich and creamy cheesecake texture.
- ½ cup dulce de leche: Infuses the filling with its signature caramel sweetness and luxurious depth.
- ¼ cup sour cream: Adds a subtle tanginess and keeps the filling silky smooth.
- 2 large eggs: Provide structure and help the cheesecake set perfectly.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm, fragrant note.
- ¼ teaspoon salt: Balances the sweetness and intensifies the overall flavor.
- Whipped cream (optional, for garnish): Adds a light, fluffy contrast that’s perfect when paired with the rich cheesecake.
How to Make Mini Dulce de Leche Cheesecakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and lining a 12-cup muffin tin with paper liners. In a small bowl, blend your graham cracker crumbs, sugar, and melted butter until the mix is evenly combined. Then, divide this mixture among your muffin cups, pressing down firmly to create an even, sturdy base for each mini cheesecake.
Step 2: Make the Cheesecake Filling
In a larger mixing bowl, beat the softened cream cheese until it’s completely smooth and creamy—that’s the foundation of your luscious filling. Next, fold in the dulce de leche, sour cream, vanilla extract, and a pinch of salt, blending everything together until it’s beautifully smooth and mixed well.
Step 3: Incorporate the Eggs
Add the eggs one at a time, mixing on low speed just until each is incorporated. Remember, overmixing can introduce too much air, which may cause cracks or an uneven texture, so keep it gentle and slow at this stage.
Step 4: Assemble and Bake
Spoon the cheesecake batter into each muffin cup, filling them about three-quarters full. Pop the tray in the oven and bake for 18 to 20 minutes until the centers are just set but still have a slight jiggle—this ensures a silky, creamy texture. Once baked, let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 5: Chill and Finish
Refrigerate your mini cheesecakes for at least two hours so they firm up nicely and flavors meld together. When ready to serve, add a small dollop of dulce de leche on top and swirl on some whipped cream for extra elegance and a hint of creamy sweetness.
How to Serve Mini Dulce de Leche Cheesecakes Recipe
Garnishes
To elevate your mini delights, consider simple yet effective garnishes. A sprinkle of flaky sea salt over the dulce de leche topping beautifully enhances the caramel’s richness. Alternatively, crushed toffee bits add a delightful crunch that contrasts with the creamy texture. Fresh berries also work wonderfully, lending natural tartness and vibrant color.
Side Dishes
These mini cheesecakes shine best as stand-alone treats, but if you fancy pairing, a fresh fruit salad provides a juicy counterpoint without overpowering the smooth sweetness. A light coffee or espresso alongside will complement the caramel notes perfectly, making for a delightful after-dinner combo.
Creative Ways to Present
For an eye-catching twist, serve your mini cheesecakes on a wooden board with an assortment of nuts, chocolate shavings, and a drizzle of extra dulce de leche artistically placed around. Alternatively, place them in small glass jars topped with whipped cream and a cinnamon stick for a festive touch. Presentation can be as playful as your imagination allows!
Make Ahead and Storage
Storing Leftovers
Once made, your mini dulce de leche cheesecakes keep wonderfully in the refrigerator within an airtight container for up to 4 days. This makes them perfect for preparing ahead of a gathering or simply enjoying leftovers without sacrificing flavor or texture.
Freezing
If you want to keep these treats longer, they freeze beautifully. Simply place them in a sealed container or wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving, and they’ll still taste just as dreamy as when freshly made.
Reheating
Cheesecakes are generally best enjoyed chilled, but if you prefer a slightly softer texture, allow them to sit at room temperature for 15 to 20 minutes before eating. Avoid microwaving, as it can cause the texture to become rubbery or uneven.
FAQs
Can I make these mini cheesecakes dairy-free?
While this Mini Dulce de Leche Cheesecakes Recipe relies heavily on cream cheese and sour cream for its creamy texture, you could experiment with dairy-free cream cheese and coconut-based sour cream alternatives. Keep in mind that the flavor and consistency may vary slightly.
Where can I find dulce de leche?
Dulce de leche is often available in canned or jarred form near sweetened condensed milk in the baking aisle or international foods section of many grocery stores. Alternatively, some supermarkets carry it in Latin American specialty aisles or you can make it at home by slowly simmering sweetened condensed milk.
Why do mini cheesecakes sometimes crack?
Cracking usually happens if the batter is overmixed or baked at too high a temperature. This recipe advises gentle mixing and a moderate 325°F oven temperature, which encourages a smooth finish. Also, cooling the cheesecakes gradually helps prevent cracks.
Can I use a different crust for this recipe?
Absolutely! While graham cracker crust is classic for this dessert, crushed cookies like speculoos or even chocolate wafers can add a delicious twist. Just substitute the crumbs and adjust sugar content accordingly to match the flavor profile you want.
How long do these mini cheesecakes take to set?
After baking, chilling them in the fridge for at least 2 hours is essential for the perfect texture and flavor melding. You can refrigerate them longer if needed — they actually taste better once fully chilled.
Final Thoughts
There’s something truly magical about these Mini Dulce de Leche Cheesecakes Recipe bites — they’re small but incredibly rich in flavor and texture, making them a show-stopping dessert for any occasion. Whether you’re serving them up for guests or treating yourself, you’re in for a sweet caramel-kissed experience that can turn any day into a celebration. Trust me, once you try these, they’ll quickly climb into your list of all-time favorites!
Print
Mini Dulce de Leche Cheesecakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: Latin-American
- Diet: Vegetarian
Description
These Mini Dulce de Leche Cheesecakes offer a perfect bite-size dessert combining a buttery graham cracker crust with a rich, creamy dulce de leche-infused filling. Baked in individual portions, they’re perfect for entertaining or a sweet treat anytime, topped with optional whipped cream and a drizzle of dulce de leche for an extra indulgent touch.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- ½ cup dulce de leche (plus more for topping)
- ¼ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Garnish (optional)
- Whipped cream
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners for easy removal of the mini cheesecakes.
- Make the Crust: In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly combined. Divide this crust mixture evenly among the muffin cups and press firmly into the bottoms to form compact crusts.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the dulce de leche, sour cream, vanilla extract, and salt, continuing to beat until well mixed and smooth.
- Add Eggs Carefully: Add the eggs one at a time, mixing on low speed and just until each egg is incorporated to avoid overmixing, which can create cracks during baking.
- Fill the Crusts: Spoon the cheesecake filling evenly into each muffin cup, filling about three-quarters full to allow space for slight rising.
- Bake: Bake the mini cheesecakes in the preheated oven for 18 to 20 minutes, or until the centers are set but still slightly jiggly to the touch.
- Cool and Chill: Remove the cheesecakes from the oven and let them cool in the pan for 10 minutes. Then transfer the cheesecakes to a wire rack to cool completely at room temperature.
- Refrigerate: Place the cooled cheesecakes in the refrigerator for at least 2 hours to fully set and chill, enhancing their texture and flavor.
- Serve: Just before serving, top each mini cheesecake with a small dollop of dulce de leche and a swirl of whipped cream if desired. Optionally, sprinkle with sea salt or crushed toffee bits for added flavor and crunch.
Notes
- Sprinkle sea salt or crushed toffee bits on top before serving for extra flavor contrast.
- Dulce de leche is readily available canned or jarred near condensed milk in most grocery stores.
- These mini cheesecakes freeze well, making them perfect for preparing ahead of time.
