Ingredients

For the Crust:

• 1 cup graham cracker crumbs

• 3 tablespoons brown sugar

• 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened

• 1/2 cup sour cream

• 2/3 cup dulce de leche (plus extra for topping)

• 1/4 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• Pinch of salt

For the Topping:

• Whipped cream

• Chopped roasted peanuts or cashews

• Additional dulce de leche or caramel sauce, for drizzling

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Instructions

1. Prepare the Crust:
Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until evenly moistened.
Spoon about 1 tablespoon of the mixture into each liner and press down firmly to form the base.
Bake for 5 minutes, then remove from the oven and allow to cool while preparing the filling.

2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the granulated sugar and salt, and beat again until well combined.
Mix in sour cream, dulce de leche, and vanilla extract until smooth.
Add eggs one at a time, beating on low speed after each addition—do not overmix.

3. Assemble and Bake:
Divide the cheesecake batter evenly among the prepared crusts.
Bake for 18–20 minutes, or until the centers are set but still slightly jiggly in the middle.
Remove from oven and allow to cool completely in the pan.
Transfer to the refrigerator and chill for at least 4 hours or overnight for best texture.

4. Decorate and Serve:
Before serving, top each mini cheesecake with a swirl of whipped cream.
Sprinkle with chopped roasted peanuts or cashews.
Warm a little dulce de leche or caramel sauce and drizzle over the top for an irresistible finish.

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✨ Tip: For an extra indulgent twist, place a teaspoon of dulce de leche in the center of each cheesecake before baking!