Mini Dulce de Leche Cheesecakes are a delightful twist on the classic cheesecake. These individual-sized treats are rich, creamy, and bursting with the sweet flavor of dulce de leche. Perfect for parties or just a cozy night in, they are sure to please anyone with a sweet tooth.
Why Make This Recipe
Making Mini Dulce de Leche Cheesecakes allows you to enjoy all the flavors of cheesecake in a manageable bite-sized form. They are fun to make and even better to eat! With the added sweetness of dulce de leche and a crunchy graham cracker crust, this recipe is perfect for special occasions or a simple dessert after dinner. Plus, they are easy to whip up, and you can prepare them in advance, making them a fantastic choice for any gathering.
How to Make Mini Dulce de Leche Cheesecakes
Ingredients:
- 1 cup graham cracker crumbs
- 3 tbsp brown sugar
- 1/4 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sour cream
- 2/3 cup dulce de leche (plus more for topping)
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Pinch of salt
- Whipped cream
- Chopped roasted peanuts or cashews
- Extra dulce de leche or caramel sauce (for drizzling)
Directions:
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Prepare Crust: Preheat the oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners. In a bowl, mix the graham cracker crumbs, brown sugar, and melted butter. Press about 1 tablespoon of this mixture into the bottom of each liner. Bake the crusts for 5 minutes, then set aside to cool.
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Make Cheesecake Batter: In a mixing bowl, beat the cream cheese until smooth. Add in the granulated sugar and salt, and beat again until fluffy. Mix in the sour cream, dulce de leche, and vanilla until creamy. Add the eggs one at a time, beating on low speed. Do not overmix.
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Assemble & Bake: Divide the cheesecake batter evenly over the crusts. Bake for 18–20 minutes or until the centers are just set. Cool completely in the pan, then chill in the fridge for at least 4 hours or overnight.
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Decorate: Once cooled, top each cheesecake with whipped cream. Sprinkle chopped nuts over the top and drizzle with warm dulce de leche or caramel sauce.
How to Serve Mini Dulce de Leche Cheesecakes
Serve the Mini Dulce de Leche Cheesecakes chilled. They can be presented on a nice platter and garnished with additional whipped cream and a drizzle of dulce de leche for an extra touch. They are great for entertaining or enjoying as an indulgent dessert.
How to Store Mini Dulce de Leche Cheesecakes
These cheesecakes can be stored in the refrigerator. Place them in an airtight container or cover the muffin pan with plastic wrap. They will keep well for about 3 to 4 days. If you want to prepare them ahead of time, you can make them a day or two before serving.
Tips to Make Mini Dulce de Leche Cheesecakes
- Make sure your cream cheese is softened for the best texture.
- Do not overmix the batter after adding the eggs. Overmixing can cause cracks in the cheesecakes.
- Experiment with different toppings, like chocolate shavings or fresh fruit, for added flavor and decoration.
Variation
For a different flavor, you can try adding a splash of coffee or espresso to the batter for a mocha twist. You could also use different flavored creams or flavored sauces to top your cheesecakes.
FAQs
1. Can I use store-bought dulce de leche?
Yes! Store-bought dulce de leche is perfectly fine and can save you time.
2. Can I freeze these cheesecakes?
Yes, you can freeze them. Just make sure to wrap each cheesecake individually and store them in an airtight container. Thaw them in the fridge before serving.
3. How can I make these gluten-free?
Use gluten-free graham crackers or a gluten-free cookie crumb for the crust to make these mini cheesecakes gluten-free.
Enjoy your delicious Mini Dulce de Leche Cheesecakes!
