These no-bake mini dulce de leche cheesecakes are rich, creamy, and incredibly easy to make! With a buttery graham cracker crust and a smooth caramel-infused cheesecake filling, they’re the perfect bite-sized treat for any occasion.

Why You’ll Love This Recipe?

These cheesecakes require no baking, making them ideal for warm days when you don’t want to turn on the oven. The combination of creamy cheesecake and sweet dulce de leche creates an indulgent dessert that’s simple yet impressive.

Ingredients

Here’s a quick look at what you’ll need. The full list of ingredients is below:

For the Crust:
1graham cracker crumbs
melted butter
sugar
For the Cheesecake Filling:
cream cheese (softened)
dulce de leche (plus extra for topping)
powdered sugar
vanilla extract
heavy whipping cream
For Topping:
Extra dulce de leche, drizzled
Whipped cream (optional)
Chocolate shavings or sea salt (optional)

Make the Crust

Crush the graham crackers into fine crumbs and mix them with melted butter. Press the mixture into the bottom of cupcake liners and chill while preparing the filling.

Prepare the Cheesecake Filling

Beat the cream cheese until smooth, then add dulce de leche, powdered sugar, and vanilla extract. Mix until well combined. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cheesecake mixture.

Assemble and Chill

Spoon the cheesecake filling onto the prepared crusts, smoothing the tops. Refrigerate for at least four hours or until set.

Expert Tips and Tricks

Use full-fat cream cheese for the creamiest texture.
Chill the cheesecakes overnight for the best flavor.
Garnish with extra dulce de leche or a sprinkle of sea salt for added indulgence.

Recipe Variations and Possible Substitutions

Swap graham crackers for chocolate cookie crumbs for a twist.
Use coconut milk instead of heavy cream for a dairy-free option.
Add a layer of chopped nuts for extra crunch.

Serving and Pairing Suggestions

Serve these mini cheesecakes with a drizzle of caramel sauce or a dollop of whipped cream. They pair wonderfully with coffee, tea, or a glass of dessert wine.

Storage and Reheating Tips

Store cheesecakes in an airtight container in the refrigerator for up to five days. For longer storage, freeze them and thaw in the fridge before serving.

FAQs

Can I make these ahead of time?
Yes! They actually taste better after chilling overnight.

Do I have to use dulce de leche?
You can substitute with caramel sauce, but dulce de leche provides a richer flavor.

Can I use a different crust?
Yes, Oreo crumbs or digestive biscuits work well too.

How do I prevent a runny filling?
Make sure to whip the cream to stiff peaks and fold it gently into the mixture.

Conclusion

These no-bake mini dulce de leche cheesecakes are easy to make and full of rich caramel flavor. Whether for a party or a simple sweet treat, they’re sure to impress!