Dulce de Leche Mini Cheesecakes

Dulce de Leche Mini Cheesecakes

Homemade dulce de leche tops these bite-size desserts.

Prep Time



Total Time






cup crushed animal crackers or graham crackers
tablespoon brown sugar
cup butter, melted
package (8 ounces) cream cheese, softened
cup packed brown sugar
cup half-and-half
teaspoon vanilla extract
Dulce de Leche Sauce (below)
Fresh raspberries
  1. Heat oven to 325 F. Spray mini cheeescake pan with cooking spray. Mix animal crackers, 1 tablespoon brown sugar and melted butter. Press crumb mixture firmly into each cheesecake cup to form crust. Bake 8 minutes.
  2. Meanwhile, beat cream cheese on medium speed with electric mixer until smooth. Beat in 1/2 cup brown sugar until blended. Beat in half-and-half, vanilla and egg until well blended. Divide mixture evenly into crust-lined pans.
  3. Bake 20 to 25 minutes or until set. Turn off oven and leave cheesecakes in oven with door ajar 15 minutes. Remove pan from oven and cool completely in pan, about 30 minutes. Freeze 15 minutes. Remove cheesecakes from pans. Refrigerate at least 2 hours or overnight.
  4. Meanwhile, prepare Dulce de leche sauce; mix 1 cup whipping cream and 1 cup packed brown sugar in heavy saucepan. Stir over medium heat until sugar dissolves. Boil until mixture is reduced to 1 cup, stirirng occasionally, about 5 minutes. Stir in 1/2 cup sweetened condensed milk. Cool. Dulce de Leche can be made up to 1 day ahead of time.
  5. Serve cheesecakes topped with Dulce de Leche and raspberries.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You can use a can of Dulce de Leche instead of the homemade sauce. Look for it by the Hispanic ingredients in your supermarket. Any leftover sauce is delicious served over vanilla ice cream.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.