Looking for a show-stopping dessert that’s easy to make? These mini dulce de leche cheesecakes combine creamy richness with caramel sweetness in bite-sized perfection. Perfect for parties, holidays, or a sweet treat—no baking expertise required!
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Why You’ll Love This Mini Dulce de Leche Cheesecakes Recipe
These mini cheesecakes are a dream come true for dessert lovers. Here’s why:
- No-Fuss Baking – No water bath, no complicated steps. Just mix, bake, and enjoy.
- Perfect Portions – Individual servings mean no slicing mess and easy serving.
- Crowd-Pleasing Flavor – The creamy cheesecake and dulce de leche combo is irresistible.
- Make-Ahead Friendly – Prepare them a day in advance for stress-free entertaining.
Key Benefits of Mini Cheesecakes Over Full-Sized Versions
- Faster Baking Time – Mini cheesecakes bake in 15–20 minutes vs. an hour for a large one.
- Even Cooking – Smaller size ensures no cracks or sinking in the center.
- Customizable Toppings – Each mini cheesecake can be decorated differently for variety.
Ingredients for Mini Dulce de Leche Cheesecakes
Gather these simple ingredients for flawless results:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10 full crackers)
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup dulce de leche (plus extra for topping)
Optional Toppings:
- Whipped cream
- Caramel drizzle
- Sea salt flakes
- Crushed nuts
Pro Tip: Use full-fat cream cheese for the creamiest texture. Low-fat versions can make the filling watery.
How to Make Mini Dulce de Leche Cheesecakes (Step-by-Step Instructions)
Follow these 5 easy steps for perfect mini cheesecakes every time.
Step 1: Prepare the Crust
- Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with liners.
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press 1 tbsp of mixture into each liner. Use a shot glass to compact it firmly.
- Bake for 5 minutes, then let cool.
Step 2: Make the Cheesecake Filling
- Beat cream cheese and sugar until smooth (no lumps!).
- Add eggs one at a time, mixing well after each.
- Stir in vanilla and ½ cup dulce de leche until fully blended.
Step 3: Fill & Bake
- Pour filling over crusts, filling each ¾ full.
- Bake for 15–18 minutes until edges are set but centers are slightly jiggly.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Step 4: Chill for Best Texture
- Refrigerate for at least 4 hours (overnight is best).
Step 5: Add Toppings & Serve
- Drizzle with extra dulce de leche, whipped cream, or a pinch of sea salt.
Common Mistake to Avoid: Overbaking causes cracks. The centers should still wobble slightly when shaken.
Serving Suggestions for Mini Dulce de Leche Cheesecakes
Make these mini cheesecakes even more special with these ideas:
For Parties:
- Arrange on a tiered stand for an elegant display.
- Pair with espresso or dessert wine.
For Holidays:
- Top with crushed peppermint (Christmas) or cinnamon (Thanksgiving).
Storage Tips:
- Fridge: Keep covered for up to 5 days.
- Freezer: Wrap individually and freeze for 1 month. Thaw in the fridge before serving.
Mini Dulce de Leche Cheesecakes Recipe
Mini Dulce de Leche Cheesecakes Recipe
Ingredients
For the Crust:
- 1 ½ cups 150g graham cracker crumbs (10 crackers)
- 5 tbsp 70g unsalted butter, melted
- 2 tbsp 25g granulated sugar
For the Filling:
- 16 oz 450g full-fat cream cheese, softened
- ½ cup 100g granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup 120g dulce de leche (plus extra for topping)
Optional Toppings:
- Whipped cream caramel drizzle, sea salt flakes, crushed nuts.
Instructions
Step 1: Prep the Crust
- Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with liners.
- Mix crumbs, melted butter, and sugar. Press 1 tbsp firmly into each liner.
- Bake for 5 mins, then cool.
Step 2: Make the Filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, then mix in vanilla and dulce de leche.
Step 3: Bake
- Fill crusts ¾ full with batter.
- Bake 15–18 mins (edges set, center slightly jiggly).
- Cool in pan for 10 mins, then transfer to a rack.
Step 4: Chill
- Refrigerate ≥4 hours (overnight preferred).
Step 5: Decorate & Serve
- Top with extra dulce de leche, whipped cream, or sea salt.
Notes
Nutrition Information (Per Serving)
| Calories | Fat (g) | Carbs (g) | Protein (g) | Sugar (g) |
|---|---|---|---|---|
| 220 | 15 | 18 | 4 | 14 |
FAQs About Mini Dulce de Leche Cheesecakes
Can I use store-bought dulce de leche?
Yes! Canned dulce de leche (like Nestlé La Lechera) works perfectly.
How do I prevent cracks?
– Avoid overmixing the batter.
– Let cheesecakes cool gradually in the turned-off oven with the door slightly open.
Can I make these gluten-free?
Swap graham crackers for gluten-free cookies or almond flour crust.
Final Thoughts: Try, Share, and Enjoy!
These mini dulce de leche cheesecakes are a guaranteed hit. Follow these steps:
- Whip up a batch using our foolproof recipe.
- Get creative with toppings for a personalized touch.
- Share your results—we’d love to see your creations!
Ready to impress? Start baking today!
Want more easy dessert recipes like this? Peach Cobbler Cheesecake or check out our last post Tiramisu Brownies
