Equipment to bake dulce de leche cheesecake
Here is some of the equipment that we used for recipe for dulce de leche cheesecake
- Kitchenaid Stand Mixer – at the time this recipe was published this mixer was on sale for $103.99
- Mini Cheesecake Pan
- Food Processor
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.
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.
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.
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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.
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.
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?
Dulce de Leche Cheesecake - Mini Cheesecakes
These decadent Dulce de Leche Cheesecakes with an Oreo cookie crust and creamy cheesecake filling are a delicious dessert for any occasion.
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)
- 1/2 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
- Preheat oven to 325 degrees F. Spray the bottoms of mini cheesecake pan wells, or line cupcake wells with cupcake liners.
- 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. - Press down the crusts firmly, using a small glass, or the backside of a tablespoon.
- Bake for 8 minutes. Set aside.
!Cheesecake Filling
- In a large mixing bowl, beat the Cream Cheese and Brown
Sugar until smooth. Blend in the Butter. - Mix in the Eggs, one at a time, until just blended. Blend in the Vanilla and Salt.
- Scoop the batter into the cheesecake cups over the crusts, filling each a little over 3/4 to the top.
- 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
- 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.
- 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
- 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:
12Serving Size:
1Amount 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.
Equipment to bake dulce de leche cheesecake
Here is some of the equipment that we used for recipe for dulce de leche cheesecake
- Kitchenaid Stand Mixer – at the time this recipe was published this mixer was on sale for $103.99
- Mini Cheesecake Pan
- Food Processor
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.
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.
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.
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.
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.
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?
Dulce de Leche Cheesecake - Mini Cheesecakes
These decadent Dulce de Leche Cheesecakes with an Oreo cookie crust and creamy cheesecake filling are a delicious dessert for any occasion.
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)
- 1/2 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
- Preheat oven to 325 degrees F. Spray the bottoms of mini cheesecake pan wells, or line cupcake wells with cupcake liners.
- 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. - Press down the crusts firmly, using a small glass, or the backside of a tablespoon.
- Bake for 8 minutes. Set aside.
!Cheesecake Filling
- In a large mixing bowl, beat the Cream Cheese and Brown
Sugar until smooth. Blend in the Butter. - Mix in the Eggs, one at a time, until just blended. Blend in the Vanilla and Salt.
- Scoop the batter into the cheesecake cups over the crusts, filling each a little over 3/4 to the top.
- 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
- 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.
- 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
- 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:
12Serving Size:
1Amount 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.
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!
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.
I love recipes like this and I really adore ones with caramel such as the recipes below:
- Recipe for Caramel Apple Dump Cake
- Caramel Apple Trifle-Mason Jar Desserts
- Pumpkin Caramel Poke Cake
- Easy Snickerdoodle Cupcake with Homemade Caramel Sauce
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
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
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.
Instructions for Creamy Dulce de Leche Cheesecake
- 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.
- 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.
- Press down the crusts firmly, using a small glass, or the backside of a tablespoon.
- Bake for 8 minutes. Set aside.
Cheesecake Filling
- 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.
- Mix in the eggs, one at a time, until just blended. Blend in the vanilla and salt.
- 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 3/4 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
- 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.
Chocolate Ganache Layer
- 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.
- 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
- 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!
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.
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
Equipment to bake dulce de leche cheesecake
Here is some of the equipment that we used for recipe for dulce de leche cheesecake
- Kitchenaid Stand Mixer – at the time this recipe was published this mixer was on sale for $103.99
- Mini Cheesecake Pan
- Food Processor
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.
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.
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.
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.
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.
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?
Dulce de Leche Cheesecake - Mini Cheesecakes
These decadent Dulce de Leche Cheesecakes with an Oreo cookie crust and creamy cheesecake filling are a delicious dessert for any occasion.
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)
- 1/2 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
- Preheat oven to 325 degrees F. Spray the bottoms of mini cheesecake pan wells, or line cupcake wells with cupcake liners.
- 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. - Press down the crusts firmly, using a small glass, or the backside of a tablespoon.
- Bake for 8 minutes. Set aside.
!Cheesecake Filling
- In a large mixing bowl, beat the Cream Cheese and Brown
Sugar until smooth. Blend in the Butter. - Mix in the Eggs, one at a time, until just blended. Blend in the Vanilla and Salt.
- Scoop the batter into the cheesecake cups over the crusts, filling each a little over 3/4 to the top.
- 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
- 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.
- 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
- 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:
12Serving Size:
1Amount 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.
I made these for a recent girls night…they turned out perfectly and were a huge hit!
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.
yay, hope it works out for you, let us know 🙂
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.