Description
These No-Bake Mini Dulce de Leche Cheesecakes are the perfect combination of creamy cheesecake filling and the deep, caramel flavor of dulce de leche, all nestled in a crunchy graham cracker crust. No oven required, just a few simple steps to create this decadent dessert!
Ingredients
Units
Scale
- 1 cup graham cracker crumbs
- 4 tbsp butter, melted
- 1 tbsp sugar (for crust)
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1/2 cup dulce de leche (plus extra for topping)
- 1 tsp vanilla extract
Instructions
- Make the Crust: Mix graham cracker crumbs, melted butter, and 1 tablespoon sugar. Spoon 1 tablespoon into each mini cheesecake mold or cupcake liner. Press down firmly to form a crust. Set aside.
- Prepare the Cheesecake Filling: Beat softened cream cheese until smooth. Add sweetened condensed milk and mix until combined. Add vanilla extract and heavy cream, and beat until thick and fluffy. Fold in the dulce de leche, reserving a couple tablespoons for topping.
- Fill the Cheesecakes: Spoon the cheesecake mixture into the prepared graham cracker crusts, smoothing the tops with a spatula.
- Chill: Cover the cheesecakes and refrigerate for at least 4 hours, or ideally overnight.
- Top with Dulce de Leche: Once set, drizzle the remaining dulce de leche over the tops of the mini cheesecakes.
- Serve and Enjoy: Serve cold with optional toppings like crushed graham crackers or mini chocolate chips.
Notes
- Room Temperature Cream Cheese: Make sure your cream cheese is softened to room temperature for smooth mixing.
- Customizable: You can swap dulce de leche for caramel sauce or fruit preserves. Adjust the topping based on your preferences.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 310
- Sugar: 27g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg