MINI DULCE DE LECHE CHEESECAKES
Ingredients:
Crust:
1 cup graham cracker crumbs
3 tbsp brown sugar
1/4 cup unsalted butter, melted
Cheesecake Filling:
2 (8 oz) packages cream cheese, softened
1/2 cup sour cream
2/3 cup dulce de leche (plus more for topping)
1/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
Pinch of salt
Topping:
Whipped cream
Chopped roasted peanuts or cashews
Extra dulce de leche or caramel sauce (for drizzling)
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Instructions:
1. Prepare Crust:
Preheat oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners.
Mix graham crumbs, brown sugar, and melted butter.
Press about 1 tablespoon of the mixture into the bottom of each liner.
Bake crusts for 5 minutes, then set aside to cool.
2. Make Cheesecake Batter:
In a mixing bowl, beat cream cheese until smooth.
Add sugar and salt, beat again.
Mix in sour cream, dulce de leche, and vanilla until creamy.
Beat in eggs one at a time on low speed (do not overmix).
3. Assemble & Bake:
Divide the batter evenly over the crusts.
Bake for 18–20 minutes until centers are just set.
Cool completely in the pan, then chill in the fridge for at least 4 hours (or overnight).
4. Decorate:
Top each cheesecake with whipped cream.
Sprinkle chopped nuts over the top.
Drizzle warm dulce de leche or caramel sauce.
