Mini Dulce de Leche Cheesecakes Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes (plus chilling)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Latin-Inspired
- Diet: Non-Vegetarian
Ingredients
Units
Scale
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.
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
