Creamy Dulce de Leche Cheesecake Bites
Dulce de leche cheesecake bites are creamy, sweet, and topped with caramel. With a graham cracker crust, rich filling, and glossy topping, they’re perfect for holidays, parties, or even weddings.
Why I Love This Dulce De Leche Cheesecake Recipe
This recipe has three simple layers: a cinnamon graham crust, a creamy cheesecake filling, and a dulce de leche topping. It’s easy to make ahead, easy to customize, and perfect for sharing.
What is a Dulce de Leche?
Dulce de leche is a Latin American treat made from slowly cooked milk and sugar. It’s rich, sweet, and creamy, with a hint of caramel, making it perfect for adding depth to desserts.
Ingredients for Dulce de Leche Cheesecake Bites
For the Crust: Graham crackers, sugar, cinnamon (optional), and melted butter create a sweet, sturdy base.
For the Cheesecake Filling: Cream cheese, sugar, dulce de leche, lemon juice, vanilla, and eggs make a creamy, caramel-rich filling.
For the Topping: Dulce de leche mixed with a little heavy cream for smooth spreading.
Easy Variations To Try
- Reduced-Sugar: Use erythritol or xylitol, and opt for sugar-free dulce de leche.
- Vegan: Swap in vegan butter, cream cheese, cream, and flax/chia eggs. For the Dulce de Leche, I love the coconut version by My Vegan.
- Flavor Twists: Add coffee, caramel, or mint extract for a unique twist.
How To Make Dulce De Leche Cheesecake
Before starting, have all your ingredients measured and ready.
1. Preheat oven to 350°F and line a 9×9 dish with parchment. Blend graham crackers into crumbs.
2. Stir in sugar and cinnamon, then add melted butter. Mix until crumbly and press into the dish, reaching the edges.
3. Bake the crust for 8 minutes and let it cool.
4. In another bowl, blend cream cheese until smooth. Add sugar, then mix in dulce de leche.
5. Add vanilla, lemon juice, and eggs one at a time, blending between each. Pour over the crust.
6. Bake for 35-40 minutes until the center is slightly jiggly. Let it cool for 1 hour.
7. Mix dulce de leche and cream until light and fluffy. Spread over the cooled cheesecake.
8. Sprinkle with sea salt, slice into 15 bites, and enjoy!
Keesha’s Tips & Tricks
- Cool the Crust First: Let the crust cool completely before adding the filling to keep it crisp and prevent sogginess.
- Cool It Slowly: Once baked, turn off the oven and crack the door so the cheesecake cools gradually. This helps keep the top smooth and crack-free.
- Chill Before Topping: Chill the cheesecake fully before adding dulce de leche. It sets better and gives you clean, creamy slices every time.
How to Store
Keep cheesecake bites chilled in an airtight container for up to 4 days. To freeze, wrap individually and store for up to 2 months. Thaw overnight in the fridge and finish with the topping right before serving.
FAQs about cheesecloth
More Cheesecake Recipes
If you love cheesecake, try my Coffee Cheesecake, Baked Passion Fruit Cheesecake, or Raspberry Cheesecake, or go all in with my Vanilla Chocolate Graham Cracker Cheesecake.
Dulce de Leche Cheesecake Bites
Equipment
- 9×9 baking dish
- Parchment Paper
- Hand Mixer
Ingredients
Graham Cracker Crust
- 2 ¼ cups Graham Crackers crumbled
- 2 Tabsp Sugar
- ½ tsp Cinnamon
- ¾ cup Unsalted butter, melted
Cheesecake Filling
- 3 packages 8 ounce package each cream cheese
- 1 cup White granulated sugar
- ½ cup dulce de leche
- 1 Tbsp lemon juice
- 2 tsp vanilla extract
- 3 eggs
Topping
- ⅔ cup dulce deleche caramel
- 3 Tbsp heavy cream
- Sea Salt
Instructions
Prepare the Crust:
- Start by preheating your oven to 350ºF (180ºC) and lining a 9×9 square baking dish with parchment paper.
- In a blender, pulse graham crackers until fine crumbs form. Transfer to a mixing bowl, and add sugar and cinnamon, mixing with a fork. Pour in melted butter and blend until a crumbly mixture is achieved.
- Press the crumbly mixture firmly into the prepared dish and bake for 8 minutes, then let it cool completely.
Prepare the Cheesecake Filling:
- In a new bowl, blend cream cheese until smooth to avoid clumps in your cheesecake.
- Add sugar, blending until fluffy, followed by dulce de leche caramel. Add vanilla, lemon juice, and one egg, mixing until combined, then incorporate the remaining eggs one at a time, until a smooth, slightly orange/brown batter is formed.
- Pour the batter over the cooled crust, smoothing it evenly across the pan, and bake for 35-40 minutes or until the center begins to puff and cracks appear. Allow cooling for 1 hour.
Prepare the Topping:
- In a small bowl, mix dulce de leche with heavy cream until the mixture becomes fluffy and lightens in color.
- After the cheesecake cools, pour the caramel topping and spread it evenly, followed by a sprinkle of sea salt. Cut into 15 bites, and enjoy your scrumptious Dulce De Leche Cheesecake Bites!
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