Dulce de Leche Mini Cheesecakes
Prep
20 mins
Cook
35 mins
Servings
12
Difficulty
Easy
Rich and creamy cheesecakes with a caramel twist, perfect for any occasion.
Ella x
Ingredients
- 400 ggraham cracker crust
- 500 gcheesecake filling(softened)
- 200 mldulce de leche
- 3large eggs
- 400 ggranulated sugar
- 150 gunsalted butter(melted)
- 1 mLvanilla extract(high-quality)
- 100 gall-purpose flour
- 5 gsalt
- 50 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Line a 12-cup muffin tin with paper liners.
- 2
In a medium bowl, mix together the graham cracker crust, flour, and salt. Stir in the melted butter until the mixture is evenly moistened.
Tip: Press the mixture into the prepared muffin tin.
- 3
In a large bowl, beat the cheesecake filling until smooth. Add the granulated sugar and beat until combined.
Tip: Beat in the vanilla extract.
- 4
Pour the cheesecake filling into the prepared crust. Smooth the top with a spatula.
Tip: Bake for 18-20 minutes or until the edges are set.
- 5
Remove the cheesecakes from the oven and let them cool completely in the pan.
Tip: If desired, drizzle with dulce de leche.
- 6
To make the dulce de leche, heat the dulce de leche in a saucepan over low heat until warm and bubbly.
Tip: Drizzle the dulce de leche over the cooled cheesecakes.
- 7
Cover and refrigerate the cheesecakes for at least 4 hours or overnight.
Tip: Serve chilled.
- 8
Just before serving, sprinkle the confectioners' sugar over the top of each cheesecake.
Tip: Dust with additional confectioners' sugar if desired.
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