Mini Dulce de Leche Cheesecakes Recipe
Indulge in creamy, caramel-infused mini cheesecakes with a graham cracker crust! These no-fuss, bite-sized delights are perfect for parties, holidays, or a sweet treat—ready in just 5 simple steps.
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 |