Mini Dulce de Leche Cheesecakes That Melt in Your Mouth
Rich and creamy mini dulce de leche cheesecakes with a buttery crust, baked to perfection and topped with caramel drizzle or whipped cream.
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
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.