These Dulce De Leche Mini Cheesecakes are little bites of perfection. The combination of a smooth cheesecake filling, crunchy graham cracker crust, and sweet dulce de leche makes them irresistible. They’re perfect for entertaining, whether it’s a Christmas party a kids’ birthday celebration, or even just a sweet treat at home!
Want more ideas to take this dessert to the next level? Check out some of my other cheesecake recipes, like Mini Cheesecakes, Passion Fruit Cheesecake, or Cherry Pie Cheesecake, for more delicious inspiration.
Why You’ll Love This Recipe
- Easy to Make: With just a few simple ingredients, you can create a stunning dessert in no time.
- Flavor Explosion: The creamy cheesecake filling paired with the caramel-rich dulce de leche topping offers a balance of flavors that’s both luscious and light.
- Perfect for Any Occasion: From casual nights to fancy dinners, these bites fit the bill. They’re as versatile as they are delicious!
Ingredients you will need
Graham Cracker Crust: Graham cracker crumbs for the base, sugar for sweetness, cinnamon for warmth, and melted butter to bind it all together.
Cheesecake Filling: Cream cheese for creaminess, sugar to sweeten, dulce de leche for a caramel flavor, lemon juice for brightness, vanilla for aroma, and eggs to bind and create a smooth texture.
Topping: Dulce de leche for a rich caramel drizzle, heavy cream to smooth it out, and a touch of sea salt for contrast.
How To Make Dulce De Leche Mini Cheesecakes
First Preheat your oven to 350ºF (180ºC) and line a 9×9 square baking dish with parchment paper.
Mix the Crust
Pulse the graham crackers in a food processor until fine crumbs form In a bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Pour in the melted butter and stir until the mixture has the texture of damp sand. Press the mixture firmly into the baking dish and bake for 8 minutes. Let cool completely.
Blend the Cream Cheese
In a large bowl, blend the softened cream cheese until smooth and creamy. Then add sugar to the cream cheese and blend until light and fluffy
Add dulce de leche and Flavorings
Then mix in the dulce de leche, vanilla extract, lemon juice, and eggs one at a time, blending well after each addition until fully combined.
Bake
Pour the cheesecake batter over the cooled crust. Bake for 35-40 minutes until the center is puffed and slight cracks appear. Let the cheesecake cool for 1 hour.
Prepare the Topping
In a small bowl, whisk together dulce de leche and heavy cream until the mixture lightens in color and becomes slightly fluffy.
Finish and Serve
Once the cheesecake has cooled, spread the dulce de leche topping evenly on top. Sprinkle with sea salt, cut into 15 bite-sized pieces, and serve. Enjoy chilled or at room temperature.
“These Dulce De Leche Cheesecake Bites aren’t just a dessert they’re an unforgettable experience everyone will adore.”
How to Store Dulce De Leche Mini Cheesecake
Fridge: Keep them in a sealed container in the fridge for up to five days. They stay fresh and delicious, making them perfect to prepare ahead of time.
Freezer: You can also freeze these cheesecake bites! Wrap each one individually and store them in a freezer-safe container for up to 2 months. Simply let them thaw in the refrigerator before serving.
Tips For The Perfect Dulce De Leche Mini Cheesecake
Creamy Filling Every Time: Make sure to beat the cream cheese until smooth before adding the other ingredients to avoid any lumps in the filling.
Firm, Crunchy Crust: Pre-bake the graham cracker crust for about 10 minutes before adding the cheesecake layer. This keeps it crisp and avoids any sogginess.
Presentation Matters: For a picture-perfect dessert, serve the bites on a beautiful platter. Add a dusting of powdered sugar or top with fresh berries to give them an extra pop of color.
Delicious Variations to Try
Sweet and Salty Combo: For a sophisticated twist, sprinkle a pinch of flaky sea salt over the dulce de leche topping. The sweet-salty balance is irresistibly good!
Zesty Lime Twist: Add a teaspoon of lime zest into the cheesecake batter for a refreshing, citrusy brightness that cuts through the sweetness.
Tropical Flair: Swap out half of the cream cheese with coconut cream to give the bites a tropical flavor. Top with toasted coconut for extra texture and flavor!
Dulce De Leche Mini Cheesecakes
Ingredients
Graham Cracker Crust:
- 2¼ cups graham cracker crumbs
- 2 Tbsp sugar
- ½ tsp ground cinnamon
- ¾ cup unsalted butter, melted
Cheesecake Filling
- 3 packages (8 oz each) package cream cheese, softened
- 1 cup white granulated sugar
- ½ cup dulce de leche
- 1 Tbsp lemon juice
- 2 tsp vanilla extract
- 3 large eggs
Topping
- ⅔ cup dulce de leche caramel
- 3 Tbsp heavy cream
- Sea salt (for sprinkling)
Instructions
Prepare the Crust
- Preheat your oven to 350ºF (180ºC). Line a 9×9 square baking dish with parchment paper.
- Pulse graham crackers in a blender or food processor until fine crumbs form.
- Transfer the crumbs to a bowl, add sugar and cinnamon, and mix. Pour in the melted butter and stir until the mixture resembles wet sand.
- Firmly press the graham cracker mixture into the bottom of the prepared baking dish. Bake for 8 minutes, then remove from the oven and let it cool completely.
Prepare the Cheesecake Filling
- In a large bowl, blend the cream cheese until smooth and creamy, ensuring there are no lumps.
- Add the sugar and blend until light and fluffy. Then mix in the dulce de leche, vanilla extract, and lemon juice.
- Add the eggs one at a time, blending well after each addition, until the batter is smooth and has a slightly caramel color from the dulce de leche.
- Pour the cheesecake batter over the cooled crust, spreading it evenly. Bake for 35-40 minutes or until the center is puffed and slight cracks appear. Allow the cheesecake to cool for 1 hour.
Prepare the Topping:
- In a small bowl, whisk together the dulce de leche and heavy cream until the mixture lightens in color and becomes slightly fluffy.
- Once the cheesecake has cooled, spread the dulce de leche topping evenly over the surface.
- Sprinkle a light pinch of sea salt over the top for a sweet-salty finish.
- Cut the cheesecake into 15 bite-sized pieces and serve. These mini cheesecakes are best enjoyed chilled but can also be served at room temperature.
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