Dulce de Leche Mini Cheesecakes
Prep
20 mins
Cook
35 mins
Servings
12
Difficulty
Easy
Dulce de Leche Mini Cheesecakes are individual sized cheesecake desserts featuring a graham cracker crust base topped with creamy cheesecake filling and a generous layer of dulce de leche. Made with eggs, butter, sugar and vanilla, these mini treats come together in just 20 minutes of prep time, followed by 35 minutes in the oven. Perfect for dinner parties or special occasions, they offer an elegant way to serve a decadent dessert to multiple guests.
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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