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
Scale
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.
