Can I make dulce de leche cheesecake no-bake?

Yes! For a no-bake version, use whipped cream or gelatin to stabilize the cheesecake filling. The texture will be lighter, more mousse-like. Just chill until fully set and always serve cold. Check out my no-bake dessert recipes for ideas.

What’s the best dulce de leche cheesecake recipe for beginners?

This baked mini version is beginner-friendly: no water bath, no cracking, and no fuss. Using a muffin tin makes it super approachable and nearly fail-proof. You can also browse my easy bakes category for more simple ideas.

Is this a baked dulce de leche cheesecake recipe?

Yes, it is. These mini cheesecakes are baked to achieve that classic dense and creamy texture. Baking also enhances the flavor of the dulce de leche and ensures a longer shelf life.

What’s an easy dulce de leche cheesecake topping idea?

Warm a spoonful of dulce de leche and drizzle it over chilled cheesecakes. Top with a dollop of whipped cream or a pinch of sea salt. That’s it—simple and stunning.

Can I use this recipe for a full-sized dulce de leche caramel cheesecake?

Absolutely. Just press the crust into a springform pan and bake at 325°F for 50–60 minutes. Adjust baking time as needed, and allow for a full chill before slicing. Keep an eye out for a full-size version soon at Taste to Rate’s cheesecake recipes .

Mini Dulce de Leche Cheesecakes That Melt in Your Mouth

Name: Mini Dulce de Leche Cheesecakes
Prep time: 15 min
Cook time: 20 min
Total time: 2 h
Yield: 12 mini cheesecakes
Cuisine: Latin American
Ingredients: 1 cup graham cracker or Maria cookie crumbs; 3 tbsp melted butter; 2 (8 oz) blocks cream cheese, room temp; 1/2 cup granulated sugar; 2 large eggs; 1/2 cup dulce de leche (plus extra for topping); 1 tsp vanilla extract; Whipped cream, sea salt or chocolate for topping

Description

Rich and creamy mini dulce de leche cheesecakes with a buttery crust, baked to perfection and topped with caramel drizzle or whipped cream.

Ingredients

Scale

1 cup graham cracker or Maria cookie crumbs

3 tbsp melted butter

2 (8 oz) blocks cream cheese, room temp

1/2 cup granulated sugar

2 large eggs

1/2 cup dulce de leche (plus extra for topping)

1 tsp vanilla extract

Whipped cream, sea salt or chocolate for topping

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Instructions

1. Preheat oven to 325°F and line a muffin tin with paper liners.

2. Mix crumbs and melted butter. Press into liners and bake for 7 minutes.

3. Beat cream cheese and sugar until smooth.

4. Add eggs one at a time, mixing gently.

5. Fold in vanilla and dulce de leche.

6. Scoop filling into crusts and bake 18–20 minutes.

7. Cool completely, then chill 2+ hours before topping and serving.

Notes

These freeze beautifully—just thaw overnight in the fridge.

Use full-fat cream cheese for best results.

Swirl extra dulce de leche into the batter for a marbled effect.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Mini Desserts
Method: Baking
Cuisine: Latin American

Nutrition

Serving Size: 1 cheesecake
Calories: 210
Sugar: 15g
Sodium: 120mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0g
Protein: 4g
Cholesterol: 45mg