Dulce De Leche Mini Cheesecakes
These bite-sized Dulce De Leche Mini Cheesecakes are rich, creamy, and topped with a luscious dulce de leche caramel glaze. Perfect for parties or as a delightful sweet treat!
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.
Nutrition
Calories: 375kcalCarbohydrates: 27gProtein: 5gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 106mgSodium: 240mgPotassium: 102mgFiber: 0.5gSugar: 20gVitamin A: 983IUVitamin C: 0.4mgCalcium: 64mgIron: 1mg
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