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Dulce de Leche Cheesecake - Mini Cheesecakes

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Dulce de Leche Mini Cheesecakes

Toffee Crunch Mini Cheesecakes

Decadent and packed full of flavor this Dulce de Leche Cheesecake (minis) with its Toffee Crunch Oreo cookie crust and creamy cheesecake filling is a scrumptious dessert that is bound to be a hit at any gathering. I had a hard time deciding whether it should be categorized as a Toffee Cheesecake or Dulce de Leche so I'm saying it can be either one or both! I'll share some tips on how to give it more/less of a Dulce de Leche flavor depending on what you prefer. Either way, you can't lose as it's delicious no matter what it's the perfect dessert!

dulce de leche cheesecake minis

This recipe for Dulce de Leche Cheesecake is great any time of the year. Who doesn't love chocolate, cheesecake and ooey gooey caramel goodness. If you love to bake desserts then this may just be the dessert for you! It's a great recipe and it's bound to please your cheesecake, chocolate and caramel loving friends and family. 

recipe for dulce de leche cheesecake, mini cheesecakes on a white plate.

I love recipes like this and I really adore ones with caramel such as the recipes below:

You can't go wrong with yummy desserts whether it's with caramel or similar yumminess like dulce de leche.

Make sure to PIN our Recipe Dulce de Leche Cheesecake

Decadent and packed full of flavor this Dulce de Leche Cheesecake (minis) with its Toffee Crunch Oreo cookie crust and creamy cheesecake filling is a scrumptious dessert that is bound to be a hit at any gathering. Get the recipe now.

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What’s In This Dulce De Leche Cheesecake Recipe?

This Toffee Crunch Oreo cookie crust cheesecake requires surprisingly few ingredients. The cookie crust itself is made with just Oreo cookies (instead of a graham cracker crust and, butter. I love cheesecakes with an Oreo cookie crust, you have so many options with flavors too! 

Ingredients

ingredients for dulce de lech cheesecake

We like recipes where we have most if not all of the ingredients already and when it comes to a creamy cheesecake we usually do. Here's all the ingredients for the recipe dulce de leche cheesecake

  • Toffee Crunch Oreo Cookies (or your favorite Oreo flavor)
  • Butter
  • Cream Cheese (room temperature)
  • Brown Sugar
  • Eggs
  • Vanilla Extract
  • Chocolate Chips
  • Heavy Cream
  • Dulce de Leche - store-bought is fine but feel free to make your own (topping & optional in cheesecake mixture)
  • Heath Bars or your favorite chocolate bar 
  • Salt

See recipe card for quantities.

Oreo cookies in the food processor

Instructions for Creamy Dulce de Leche Cheesecake

  1. Preheat oven so the oven temperature is 325 degrees F. Spray the bottoms of mini cheesecake pan wells, or line cupcake wells with cupcake liners.
  2. In a food processor, pulse the cookies to crumbs (or smash in a plastic bag). Place in a small bowl. Stir in the melted butter until mixed. Press an even amount of crust into the bottom of each cupcake liner.
  3. Press down the crusts firmly, using a small glass, or the backside of a tablespoon.
  4. Bake for 8 minutes. Set aside.

Oreos crushed in food processor, add melted butter and putting crushed mix into muffin tins for first layer.

Cheesecake Filling

  1. In a large bowl, with your electric mixer (you can use a hand mixer) beat the cream cheese and brown sugar until smooth. Blend in the butter.
  2. Mix in the eggs, one at a time, until just blended. Blend in the vanilla and salt.
  3. Scrape the sides of the bowl and scoop the dulce de leche cheesecake batter into the wells of the pan over the crusts, filling each a little over ¾ to the top. (if you want to add dulce de leche to the cheesecake batter this is when you do it. Add melted dulce de leche on top of each cheesecake after pouring the batter into the cups, then use a thin knife or a toothpick to swirl into the batter
  4. Bake cheesecake until set, about 18 to 22 minutes Around 30 for jumbo muffin size. Watch them closely, and pull out of the oven when the cheesecakes are set (not jiggly when you wiggle the pan, but firm). Cool completely at room temperature.

muffin pans with cheesecake batter in them on the left and on the right baked mini cheesecakes.

Chocolate Ganache Layer

  1. Place the Chocolate Chips and Cream in a microwave-safe medium bowl, and melt them in 20-second bursts, stirring well each time. When most of the chocolate has melted, stir until smooth. It should only require a minute or two.
  2. Divide the Chocolate Ganache among the cheesecakes, spooning a small amount on top of each, and smoothing it out with a spoon. Chill in the fridge until set.

chocolate chips and cream in a glass bowl on the left and on the right spoonful of ganache over a mini cheesecake on the right.

Topping

  • Carefully remove the baked cheesecake from the pan wells, or cupcake liners. Spoon a small amount of Dulce de Leche onto the top of each cheesecake and top with chopped Heath Bar pieces (or your favorite chocolate bar). Refrigerate until ready to serve. Enjoy!

recipe dulce de leche cheesecake. mini cheesecakes with chocolate ganache and pieces of Heath chocolate bar.

Hints:

  • Soften your cream cheese by leaving it on the counter for at least 30 minutes up to 2 hours prior to using in your recipe. This will help to ensure smooth mixing of the cream cheese for your cheesecake filling.
  • Use room-temperature eggs.

recipe dulce de leche cheesecake

Substitutions for Recipe for Dulce de Leche Cheesecake

Substitute the Heath Bars for your favorite chocolate like the ones below:

  • Twix Bars
  • Rolo
  • Ghirardelli chocolates with caramel
  • Flavored chocolate chips
  • Salted caramel chocolates

Top Tip

If you're worried about freezer burn with your cheesecakes then double-wrap them before putting them in the airtight container. You can wrap them each tightly in plastic wrap and then wrap in aluminum foil. You could also put them in a vacuum seal bag, just remember to use the gentle setting. You want to keep your best cheesecake at it's well best.

mini cheesecakes on a wood board.

If you love cheesecake then you will want to make a yummy homemade cheesecake stat! Who's ready for the recipe! Let's get going shall we?

mini cheesecakes on a white plate with caramel and chocolate chips

Yield: 12 cupcake size or 6 Jumbo

Dulce de Leche Cheesecake - Mini Cheesecakes

mini cheesecakes dulce de leche

These decadent Dulce de Leche Cheesecakes with an Oreo cookie crust and creamy cheesecake filling are a delicious dessert for any occasion.

Prep Time 20 minutes
Cook Time 32 minutes
Additional Time 3 hours
Total Time 3 hours 52 minutes

Ingredients

Crust

  • 18 Toffee Crunch Oreo Cookies (or your favorite Oreo flavor)
  • 4 tablespoons Butter (melted)

Cheesecake Filling

  • 16 oz (2 packages) Cream Cheese (room temperature)
  • ½ cup packed Brown Sugar
  • 1 tablespoon unsalted Butter (melted)
  • 3 large Eggs (room temperature)
  • 1 teaspoon Vanilla extract
  • Pinch of Salt

Chocolate Ganache Layer

  • 6 ounces semi-sweet Chocolate Chips
  • 6 tablespoons heavy Cream

Topping

  • 1 can (13 oz) Dulce de Leche
  • 4 oz Heath Bars or your favorite chocolate bar (chopped)

Instructions

!Crust

  1. Preheat oven to 325 degrees F. Spray the bottoms of mini cheesecake pan wells, or line cupcake wells with cupcake liners.
  2. In a food processor, pulse the Cookies to crumbs (or smash in a plastic bag). Place in a small bowl. Stir in the melted butter until mixed. Press
    an even amount of crust into the bottom of each cupcake liner.
  3. Press down the crusts firmly, using a small glass, or the backside of a tablespoon.
  4. Bake for 8 minutes. Set aside.

!Cheesecake Filling

  1. In a large mixing bowl, beat the Cream Cheese and Brown
    Sugar until smooth. Blend in the Butter.
  2. Mix in the Eggs, one at a time, until just blended. Blend in the Vanilla and Salt.
  3. Scoop the batter into the cheesecake cups over the crusts, filling each a little over ¾ to the top.
  4. Bake until set, about 18 to 22 minutes Around 30 for jumbo muffin size.
    Watch them closely, and pull out of the oven when the cheesecakes are set (not jiggly when you wiggle the pan, but firm). Cool completely at room temperature.

!Chocolate Ganache Layer

  1. Place the Chocolate Chips and Cream in a microwave-safe bowl, and melt them in 20 second bursts, stirring well each time. When most of the chocolate has melted, stir until smooth. It should only require a minute or two.
  2. Divide the Chocolate Ganache among the cheesecakes, spooning a small amount on top of each, and smoothing it out with a spoon. Chill in the fridge until set.

!Topping

  1. Carefully remove the cheesecakes from the pan wells, or from cupcake liners. Spoon a small amount of Dulce de Leche onto the top of each cheesecake and top with chopped Heath Bar pieces. Refrigerate until ready to serve. Enjoy!

Notes

See post for substitutions and tips.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 490Total Fat: 34gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 125mgSodium: 344mgCarbohydrates: 36gFiber: 1gSugar: 32gProtein: 12g

Please note that we can not guarantee the accuracy of the nutritional information. They are a best guess calculation.

 

      single recipe dulce de leche cheesecake on a mini white cake stand with other cheesecakes behind it.

      Equipment to bake dulce de leche cheesecake

      Here is some of the equipment that we used for recipe for dulce de leche cheesecake

      Fork ton top of mini cheesecake about to take a bite out. Whit background.

      How to store mini cheesecakes

      You can store your mini cheesecakes (without the toppings but with the chocolate ganache is fine) in an airtight container in the refrigerator for up to 4 days. Tip: Make sure to add a layer of paper towels underneath the cheesecakes to keep the cookie crusts dry. No soggy crust for us thank you very much.

      recipe dulce de leche cheesecake with a bite out of it.

      You should also add a layer of paper towels underneath the lid of the container. This will absorb any moisture so that your cheesecakes will not have condensation on them. 

      single mini cheesecake cut in half

       

      Can you freeze mini cheesecakes?

      Yes, mini cheesecakes can be frozen for up to two months. Do the same as above, place in an airtight container without any toppings. Use paper towels to absorb moisture. Place them in a one-layer row, no multiple layers in the same container. Your cheesecakes should be completely cooled before freezing, I recommend refrigerating them overnight before you freeze them. Otherwise, any extreme temperature changes can cause cheesecake cracks.

      single mini cheesecake

       

      How to Thaw Cheesecakes

      To thaw your cheesecakes, remove them from the freezer and defrost them on the counter for up to 15 minutes before serving. Otherwise leave them in the fridge until you're ready to serve, preferably the same day.

      mini cheesecakes on white backgrounds

      Top Tip

      If you're worried about freezer burn with your cheesecakes then double-wrap them before putting them in the airtight container. You can wrap them each tightly in plastic wrap and then wrap in aluminum foil. You could also put them in a vacuum seal bag, just remember to use the gentle setting. You want to keep your best cheesecake at it's well best.

      mini cheesecakes on a wood board.

      If you love cheesecake then you will want to make a yummy homemade cheesecake stat! Who's ready for the recipe! Let's get going shall we?

      mini cheesecakes on a white plate with caramel and chocolate chips

      Yield: 12 cupcake size or 6 Jumbo

      Dulce de Leche Cheesecake - Mini Cheesecakes

      mini cheesecakes dulce de leche

      These decadent Dulce de Leche Cheesecakes with an Oreo cookie crust and creamy cheesecake filling are a delicious dessert for any occasion.

      Prep Time 20 minutes
      Cook Time 32 minutes
      Additional Time 3 hours
      Total Time 3 hours 52 minutes

      Ingredients

      Crust

      • 18 Toffee Crunch Oreo Cookies (or your favorite Oreo flavor)
      • 4 tablespoons Butter (melted)

      Cheesecake Filling

      • 16 oz (2 packages) Cream Cheese (room temperature)
      • ½ cup packed Brown Sugar
      • 1 tablespoon unsalted Butter (melted)
      • 3 large Eggs (room temperature)
      • 1 teaspoon Vanilla extract
      • Pinch of Salt

      Chocolate Ganache Layer

      • 6 ounces semi-sweet Chocolate Chips
      • 6 tablespoons heavy Cream

      Topping

      • 1 can (13 oz) Dulce de Leche
      • 4 oz Heath Bars or your favorite chocolate bar (chopped)

      Instructions

      !Crust

      1. Preheat oven to 325 degrees F. Spray the bottoms of mini cheesecake pan wells, or line cupcake wells with cupcake liners.
      2. In a food processor, pulse the Cookies to crumbs (or smash in a plastic bag). Place in a small bowl. Stir in the melted butter until mixed. Press
        an even amount of crust into the bottom of each cupcake liner.
      3. Press down the crusts firmly, using a small glass, or the backside of a tablespoon.
      4. Bake for 8 minutes. Set aside.

      !Cheesecake Filling

      1. In a large mixing bowl, beat the Cream Cheese and Brown
        Sugar until smooth. Blend in the Butter.
      2. Mix in the Eggs, one at a time, until just blended. Blend in the Vanilla and Salt.
      3. Scoop the batter into the cheesecake cups over the crusts, filling each a little over ¾ to the top.
      4. Bake until set, about 18 to 22 minutes Around 30 for jumbo muffin size.
        Watch them closely, and pull out of the oven when the cheesecakes are set (not jiggly when you wiggle the pan, but firm). Cool completely at room temperature.

      !Chocolate Ganache Layer

      1. Place the Chocolate Chips and Cream in a microwave-safe bowl, and melt them in 20 second bursts, stirring well each time. When most of the chocolate has melted, stir until smooth. It should only require a minute or two.
      2. Divide the Chocolate Ganache among the cheesecakes, spooning a small amount on top of each, and smoothing it out with a spoon. Chill in the fridge until set.

      !Topping

      1. Carefully remove the cheesecakes from the pan wells, or from cupcake liners. Spoon a small amount of Dulce de Leche onto the top of each cheesecake and top with chopped Heath Bar pieces. Refrigerate until ready to serve. Enjoy!

      Notes

      See post for substitutions and tips.

      Nutrition Information:

      Yield:

      12

      Serving Size:

      1

      Amount Per Serving: Calories: 490Total Fat: 34gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 125mgSodium: 344mgCarbohydrates: 36gFiber: 1gSugar: 32gProtein: 12g

      Please note that we can not guarantee the accuracy of the nutritional information. They are a best guess calculation.

       

      single recipe dulce de leche cheesecake on a mini white cake stand with other cheesecakes behind it.

      Equipment to bake dulce de leche cheesecake

      Here is some of the equipment that we used for recipe for dulce de leche cheesecake

      Fork ton top of mini cheesecake about to take a bite out. Whit background.

      How to store mini cheesecakes

      You can store your mini cheesecakes (without the toppings but with the chocolate ganache is fine) in an airtight container in the refrigerator for up to 4 days. Tip: Make sure to add a layer of paper towels underneath the cheesecakes to keep the cookie crusts dry. No soggy crust for us thank you very much.

      recipe dulce de leche cheesecake with a bite out of it.

      You should also add a layer of paper towels underneath the lid of the container. This will absorb any moisture so that your cheesecakes will not have condensation on them. 

      single mini cheesecake cut in half

       

      Can you freeze mini cheesecakes?

      Yes, mini cheesecakes can be frozen for up to two months. Do the same as above, place in an airtight container without any toppings. Use paper towels to absorb moisture. Place them in a one-layer row, no multiple layers in the same container. Your cheesecakes should be completely cooled before freezing, I recommend refrigerating them overnight before you freeze them. Otherwise, any extreme temperature changes can cause cheesecake cracks.

      single mini cheesecake

       

      How to Thaw Cheesecakes

      To thaw your cheesecakes, remove them from the freezer and defrost them on the counter for up to 15 minutes before serving. Otherwise leave them in the fridge until you're ready to serve, preferably the same day.

      mini cheesecakes on white backgrounds

      Top Tip

      If you're worried about freezer burn with your cheesecakes then double-wrap them before putting them in the airtight container. You can wrap them each tightly in plastic wrap and then wrap in aluminum foil. You could also put them in a vacuum seal bag, just remember to use the gentle setting. You want to keep your best cheesecake at it's well best.

      mini cheesecakes on a wood board.

      If you love cheesecake then you will want to make a yummy homemade cheesecake stat! Who's ready for the recipe! Let's get going shall we?

      mini cheesecakes on a white plate with caramel and chocolate chips

      Yield: 12 cupcake size or 6 Jumbo

      Dulce de Leche Cheesecake - Mini Cheesecakes

      mini cheesecakes dulce de leche

      These decadent Dulce de Leche Cheesecakes with an Oreo cookie crust and creamy cheesecake filling are a delicious dessert for any occasion.

      Prep Time 20 minutes
      Cook Time 32 minutes
      Additional Time 3 hours
      Total Time 3 hours 52 minutes

      Ingredients

      Crust

      • 18 Toffee Crunch Oreo Cookies (or your favorite Oreo flavor)
      • 4 tablespoons Butter (melted)

      Cheesecake Filling

      • 16 oz (2 packages) Cream Cheese (room temperature)
      • ½ cup packed Brown Sugar
      • 1 tablespoon unsalted Butter (melted)
      • 3 large Eggs (room temperature)
      • 1 teaspoon Vanilla extract
      • Pinch of Salt

      Chocolate Ganache Layer

      • 6 ounces semi-sweet Chocolate Chips
      • 6 tablespoons heavy Cream

      Topping

      • 1 can (13 oz) Dulce de Leche
      • 4 oz Heath Bars or your favorite chocolate bar (chopped)

      Instructions

      !Crust

      1. Preheat oven to 325 degrees F. Spray the bottoms of mini cheesecake pan wells, or line cupcake wells with cupcake liners.
      2. In a food processor, pulse the Cookies to crumbs (or smash in a plastic bag). Place in a small bowl. Stir in the melted butter until mixed. Press
        an even amount of crust into the bottom of each cupcake liner.
      3. Press down the crusts firmly, using a small glass, or the backside of a tablespoon.
      4. Bake for 8 minutes. Set aside.

      !Cheesecake Filling

      1. In a large mixing bowl, beat the Cream Cheese and Brown
        Sugar until smooth. Blend in the Butter.
      2. Mix in the Eggs, one at a time, until just blended. Blend in the Vanilla and Salt.
      3. Scoop the batter into the cheesecake cups over the crusts, filling each a little over ¾ to the top.
      4. Bake until set, about 18 to 22 minutes Around 30 for jumbo muffin size.
        Watch them closely, and pull out of the oven when the cheesecakes are set (not jiggly when you wiggle the pan, but firm). Cool completely at room temperature.

      !Chocolate Ganache Layer

      1. Place the Chocolate Chips and Cream in a microwave-safe bowl, and melt them in 20 second bursts, stirring well each time. When most of the chocolate has melted, stir until smooth. It should only require a minute or two.
      2. Divide the Chocolate Ganache among the cheesecakes, spooning a small amount on top of each, and smoothing it out with a spoon. Chill in the fridge until set.

      !Topping

      1. Carefully remove the cheesecakes from the pan wells, or from cupcake liners. Spoon a small amount of Dulce de Leche onto the top of each cheesecake and top with chopped Heath Bar pieces. Refrigerate until ready to serve. Enjoy!

      Notes

      See post for substitutions and tips.

      Nutrition Information:

      Yield:

      12

      Serving Size:

      1

      Amount Per Serving: Calories: 490Total Fat: 34gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 125mgSodium: 344mgCarbohydrates: 36gFiber: 1gSugar: 32gProtein: 12g

      Please note that we can not guarantee the accuracy of the nutritional information. They are a best guess calculation.

       

      By on December 12th, 2023

      About Powered by Mom

      I’m Michelle aka Powered by Mom. I’m married with one daughter, my hubby was my high school sweetheart, our two dogs Nyx and Cleo and our cat Oliver. As you can see we’re a family of animal lovers. We love to travel when we can, try different food and activities all over the world and enjoy being together. My passions are writing, travelling, creating new recipes, encouraging people to adopt not shop and just to enjoy life while we can.

      More posts by this author.

      3 thoughts on “Dulce de Leche Cheesecake - Mini Cheesecakes”

      1. Saving(pinning) this recipe! Thank you so much! I can't wait to make these for my sons when they come home from school. I was pleasantly surprised at how very little ingredients are used in these mini cakes.

        Reply
      2. These look scrumptious. Having individual ones and being able to freeze them is a real plus. That way I won't eat them all at once.

        Reply

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