Description
Creamy no-bake mini dulce de leche cheesecakes bring sweet Argentine indulgence to dessert tables with minimal effort. Silky caramel layers and crumbly graham base create irresistible mini treats you won’t be able to resist.
Ingredients
Scale
Main Ingredients (Cheesecake Base):
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup (120 milliliters) dulce de leche
- 1/2 cup (120 milliliters) heavy whipping cream
- 1/4 cup (30 grams) powdered sugar
- 1/2 teaspoon vanilla extract
Crust Ingredients:
- 1 cup (100 grams) graham cracker crumbs
- 3 tablespoons (45 milliliters) melted butter
- 1 tablespoon (12.5 grams) sugar
Garnish Ingredients:
- Extra dulce de leche, drizzled
- Whipped cream (optional)
- Chocolate shavings or a sprinkle of sea salt (optional)
Instructions
- Craft a buttery foundation by blending graham cracker crumbs with melted butter and sugar, creating a cohesive mixture that will form the base of your miniature desserts.
- Distribute the crumbly mixture evenly into individual cheesecake molds or a lined muffin tin, pressing down firmly to create a compact and uniform crust.
- Chill the prepared crusts in the refrigerator to set while you transition to the luxurious filling preparation.
- Whip the cream cheese in a mixing bowl until it reaches a silky, lump-free consistency, ensuring a smooth texture for your cheesecake base.
- Incorporate dulce de leche, powdered sugar, and vanilla extract into the cream cheese, blending thoroughly until the mixture becomes completely homogeneous.
- In a separate bowl, whip the heavy cream until it develops sturdy, peaked formations that hold their shape when the whisk is lifted.
- Delicately fold the whipped cream into the cream cheese mixture, maintaining the airiness while creating a harmonious blend.
- Carefully transfer the filling into the chilled crusts, using a spoon or piping bag to achieve elegant, even layers.
- Refrigerate the assembled cheesecakes for a minimum of three hours, allowing them to set and develop a perfect, firm consistency.
- Before serving, embellish with an additional drizzle of dulce de leche and optional garnishes like whipped cream, chocolate shavings, or a delicate sprinkle of sea salt.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
- Use low-fat cream cheese and Greek yogurt to reduce overall calorie content while maintaining creamy texture.
- Chill the mixing bowl and whisk before whipping cream to achieve faster, more stable peaks with maximum volume.
- Allow cream cheese to reach room temperature before mixing to prevent lumpy filling and ensure smooth, silky consistency.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Desserts
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg