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Dulce de Leche Mini Cheesecakes

Well, hello! This post is WAY overdue. I tried my best to share this recipe with you all last week before my trip to Chicago, but I just could not pull it together before then. Speaking of Chicago, picture-heavy posts will be coming soon later this month. I cannot wait to tell you all about it. But first, let's talk about these cheesecakes!

Do you SEE those sharp edges? I thought achieving sharp edges with buttercream was rewarding. That was until I baked up these babies and experienced an entirely different sense of accomplishment!

Not only did they have perfect edges, but they also had absolutely no cracks, didn't fall, and were unbelievably smooth and creamy on the inside. I made these for a bridal shower and truthfully, didn't get a chance to taste one until after the event. To my joy, they were a big hit! And when I was finally able to taste one, I could see why!

I'm definitely glad my client asked for a dulce de leche inspired treat, otherwise I wouldn't have gotten to know the delicious goodness that are these cheesecakes. You've got to try these immediately!

Dulce de Leche Mini Cheesecakes

Yield: Approximately 21 cheesecakes
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For the crust:
2 and 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
10 tablespoons unsalted butter, melted

For the cheesecake:
Three 8-ounce packages cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1/2 cup dulce de leche, room temperature
2 teaspoons vanilla extract

Dulce de leche, for drizzling


Preheat oven to 350 degrees F. Spray a mini cheesecake pan with non-stick baking spray and set aside.

In a large bowl, whisk together graham cracker crumbs, sugar, and cinnamon to combine. Pour in melted butter and use a fork to incorporate butter into crumbs, until all crumbs are evenly moistened.

Place a heaping tablespoon of crumbs into each cavity of the cheesecake pan. Use a flat bottomed glass or any flat-bottomed object to press and compact crumbs evenly onto the bottom.

Bake for 10 minutes, or until golden brown. Set aside to cool. Reduce oven temperature to 300 degrees F.

In the bowl of a food processor, process cream cheese and sugar until smooth and creamy and no lumps remain. Scrape down the sides of the bowl as needed. Add eggs, one at a time, processing after each addition, just until incorporated. Add dulce de leche and vanilla, and process for 10 seconds, just until blended.

Distribute batter amongst prepared cheesecake pan cavities, filling each cavity with a heaping 3 tablespoons of batter.

Place cheesecake pan on the middle rack in the oven. Then, fill a glass baking dish halfway with water, and place on the bottom rack.

Bake cheesecakes for 15-18 minutes, or until the centers are set. Turn off oven, and allow cheesecake to cool down in oven for 1 hour with the door cracked open.

Then, remove from the oven and cool at room temperature for another hour, before refrigerating overnight.

Carefully remove cheesecakes from pan, then remove pan discs from underneath the crust. Drizzle with additional dulce de leche before serving.

Note: If you only have one mini cheesecake pan, you will have to bake in batches. As long as the cheesecakes have been refrigerated for 2-3 hours, they should be fine to remove so that you can use the pan again.

Slightly adapted from Epicurious

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