These little cheesecakes are what happens when dulce de leche decides to absolutely show off. Creamy, rich, and loaded with caramel goodness in every bite, these mini gluten-free cheesecakes are sitting on a chocolatey Oreo crust while somehow also managing to have dulce de leche swirled right into the batter and drizzled all over the top like the dessert equivalent of “more is more.” Tiny? Yes. Subtle? Absolutely not.
They’re smooth, sweet, and completely caramel-ized in the best possible way—basically proof that cheesecake and dulce de leche are soulmates with excellent taste. Honestly, this recipe is feeling a little extra ordin-dairy and I fully support it. One bite in and you’ll be cheesecake-ing your head, wondering why all desserts aren’t this gooey, creamy, and outrageously good. If loving caramel this much is wrong, I dulce de-leche-dly don’t want to be right.
Mini Dulce de Leche Cheesecakes
Lush, creamy, caramel cheesecake with gf Oreo crust
Ingredients
CRUST*16 gluten free Oreos
CHEESECAKE
*16 ounces 1/3 the fat cream cheese at room temp
*1 tsp vanilla extract
*96 g (1/2 cup) allulose sweetener
*2 eggs
*1/2 cup dulce de leche
TOPPING
*Additional dulce de leche
Directions
- Line two muffin tins with 16 silicone cupcake liners and preheat oven to 325.
- Plop whole Oreos into each liner
- Whisk the cream cheese, vanilla, and allulose on high for 2-3 minutes before adding the dulce de leche.
- Switch to a paddle attachment and add the eggs, one at a time, blending on low speed until completely mixed in.
- Gently drop spoonfuls of batter on top of the Oreos until liners are mostly full.
- Bake at 325 for 20-24 minutes, until cheesecakes are mostly set.
- Then turn off the oven and crack the door, leaving the cheesecakes in the oven for an additional 10 minutes to finish baking (centers should have barely any jiggle).
- Place cheesecakes on a cooling rack (to speed up, place this in the fridge for 1 hour or freezer for 30 minutes).
- Once the cheesecakes are totally cool and set, remove from silicone liners.
- To finish, heat up remaining dulce de leche in a microwave safe container before putting into a piping bag or plastic baggy with the corner snipped, and drizzle on top.
- Keep leftovers in fridge in an airtight container, and enjoy!
Kate Bakes Cakes 