If you’re craving a creamy, sweet dessert without having to turn on the oven, these No-Bake Mini Dulce de Leche Cheesecakes are a game-changer! These little treats are everything you love about cheesecake—rich, velvety, and perfectly sweet—plus a delicious caramel twist with the indulgent flavor of dulce de leche. It’s the perfect dessert for hot days, when you want something that’s easy to make and even easier to enjoy.

Why You’ll Love This Recipe

No baking required! Who needs an oven when you can make these delightful cheesecakes in just a few simple steps?
Creamy and indulgent. The combination of cream cheese and dulce de leche gives this cheesecake the perfect balance of richness and sweetness.
Mini servings. These mini cheesecakes are the perfect portion size for individual servings, which makes them great for parties or as a fun treat.

Ingredients

Here’s a sneak peek at the ingredients you’ll need to make these delicious No-Bake Mini Dulce de Leche Cheesecakes:

For the crust:

1 ½ cups graham cracker crumbs
¼ cup melted butter
2 tablespoons sugar

For the cheesecake filling:

16 oz cream cheese, softened
1 cup dulce de leche (plus extra for drizzling)
1 teaspoon vanilla extract
1 cup heavy whipping cream

Full list of ingredients is below.

Directions

Step 1: Make the Crust

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated. Spoon about 1-2 tablespoons of the mixture into each mini cheesecake cup or muffin tin. Press the mixture down with the back of a spoon to create a firm crust.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth. Add the dulce de leche and vanilla extract, and mix until fully combined. In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until everything is well combined and smooth.

Step 3: Fill the Cups

Spoon the cheesecake filling over the crusts, dividing it evenly among the mini cups. Use the back of a spoon or an offset spatula to smooth the tops. Refrigerate the cheesecakes for at least 4 hours or until set.

Step 4: Drizzle and Serve

Once the cheesecakes are set, drizzle a generous amount of dulce de leche over the tops of each cheesecake. You can also top them with whipped cream, chopped nuts, or chocolate shavings for added flair. Serve chilled and enjoy!

Expert Tips and Tricks

For a more intense dulce de leche flavor, you can gently heat the dulce de leche in a saucepan for a few minutes before adding it to the cheesecake mixture. This will make it even smoother and more flavorful.
Make it ahead of time! These cheesecakes are perfect for making the night before a gathering. The longer they chill, the better they set, so they’re ideal for preparing in advance.
Use mini cheesecake pans if you prefer a more structured look, but muffin tins or individual cups work just as well.

Recipe Variations and Possible Substitutions

Gluten-free crust: Use gluten-free graham crackers or another gluten-free cookie to make the crust.
Different toppings: Switch up the toppings based on your preferences. Fresh fruit like berries or a sprinkle of cinnamon could add a nice touch.
Chocolate lovers: Add a layer of melted chocolate in the crust or swirl it into the cheesecake filling for a chocolatey twist.

Serving and Pairing Suggestions

These No-Bake Mini Dulce de Leche Cheesecakes are perfect on their own, but they pair wonderfully with a hot cup of coffee or a cold glass of milk. You can also serve them with a fresh fruit salad or a side of whipped cream for an extra indulgent treat.

Storage and Reheating Tips

These cheesecakes are best stored in the fridge, where they will stay fresh for up to 4-5 days. If you’re storing them for longer, you can freeze the cheesecakes for up to a month. To enjoy, simply thaw them in the fridge overnight before serving. Since they’re no-bake, there’s no need to worry about reheating—just serve chilled!

4 FAQs

Can I make these cheesecakes ahead of time?
Yes, in fact, it’s even better to make them the night before so they have plenty of time to chill and set.
Can I use a different flavor of caramel?
Absolutely! You can substitute the dulce de leche with caramel sauce if you prefer a different flavor, though dulce de leche gives it a more authentic, rich taste.
Can I make these cheesecakes in a larger pan?
Yes, you can use a 9-inch springform pan or similar. Just adjust the proportions of the crust and filling to fit the larger size, and keep in mind that the chilling time will be longer.
How can I make the crust without graham crackers?
You can use crushed vanilla wafers, shortbread cookies, or any other sweet biscuit that has a similar texture.

Conclusion

These No-Bake Mini Dulce de Leche Cheesecakes are a perfect mix of creamy, sweet, and indulgent, making them the ideal treat for any occasion. Whether you’re hosting a party or just treating yourself, these mini cheesecakes will be a hit with everyone who tries them. Plus, the best part is that you don’t even need to turn on the oven! So go ahead, treat yourself to something sweet—you deserve it!

No-Bake Mini Dulce de Leche Cheesecakes – The Easiest Sweet Treat You’ll Love!

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No-Bake Mini Dulce de Leche Cheesecakes are delightful, individual-sized desserts that combine the rich, caramel-like flavor of dulce de leche with the creamy texture of cheesecake, all encased in a crisp, buttery crust. These mini cheesecakes are perfect for gatherings, offering a sweet and satisfying treat without the need for baking.

Author: Touria Elkoudssi
Prep Time: 20 minutes
Cook Time: None
Total Time: 2 hours 20 minutes (including chilling time)
Yield: 12 mini cheesecakes 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs and granulated sugar.
- Add the melted butter and mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Divide the mixture evenly among 12 mini tart shells or muffin tin cups, pressing firmly to form a compact crust.
- Place the crusts in the refrigerator to chill while preparing the filling.
Prepare the Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the dulce de leche and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Assemble the Mini Cheesecakes:
- Spoon the filling evenly into the chilled crusts, smoothing the tops with a spatula.
- Refrigerate the assembled cheesecakes for at least 2 hours, or until set.
Garnish and Serve:
- Before serving, garnish each mini cheesecake with mini chocolate chips and a slice of fresh strawberry, if desired.
- Serve chilled and enjoy!

Notes

For a firmer crust, you can bake the crusts at 350°F (175°C) for 5-7 minutes before adding the filling. Allow them to cool completely before assembling.
If you prefer a sweeter cheesecake, you can increase the powdered sugar in the filling to taste.
These mini cheesecakes can be topped with various garnishes such as caramel sauce, chopped nuts, or fresh berries to suit your preference.