Introduction: Dulce De Leche Baked Mini Cheesecakes

Delicious caramel cheesecakes which are easy to make with just  4 ingredients.

You will need 2 tins of dulce de leche to achieve cheesecakes that look like the picture, one for the cheesecake recipe and one to spoon over the top. If you prefer you can omit the second tin. You will not use all the second tin so you could either freeze the remainder it to use another time or heat it up and spoon it over icecream, cake, or pretty much anything :) 

Ingredients

14 Oreo cookies
625g (21oz) cream cheese at room temperature
2 tins sweetened condensed milk made into dulce de leche (see next step)each tin approximately 14oz (or 395g)
3 eggs at room temperature

Equipment
Mixer
Muffin or large cupcake baking tin
Large muffin paper cases
Large saucepan

Step 1: Make the Dulce De Leche

Take the 2 tins of condensed milk and pierce 2 holes in the top of each tin. (this step is to reduce the risk of the tins exploding during the cooking process)

Place tins of condensed milk into a large deep saucepan with water surrounding them. The water should come up to he top of the condensed milk tins but not lap over the rim (otherwise you will get water into the holes). Bring the water to simmer and cook the tins for 4 hours. Keep adding water to the saucepan so the water remains level with the tops of the tins (you know just ever now and then don't get too uptight about it).

After 4 hours turn off the heat, allow to cool and then remove the tins from the saucepan. Take off the top of the tin and scoop out all the caramel/ dulce de leche.

This dulce de leche should keep for 1 week in a clean air tight container in the fridge until required.

Step 2: Make the Cheesecake

Preheat oven to 280 F (140C).

Line the muffin baking tins with the muffin/cupcake papers, you will need 14 for this recipe. Place one single oreo in the bottom of each paper.

Place the 625g (21oz) cream cheese into a large bowl and beat the cream cheese using a mixer at medium speed until just smooth.

Add one tin of the dulce de leche and mix until well combined. Reduce speed to low and add the 3 eggs one at a time, beating after each addition until just combined.

Spoon the mixture into the large muffin papers dividing mixture evenly between the papers.

Bake until the mixture is just setting in the center, around 16- 20 mins for the larger size muffin cupcake, check after 14mins if you are making smaller sized cakes.

The cheesecakes will be cooked when the middle of the top of the cheesecake is no longer wet and looks just set.

Allow to cool in the trays for 10-15min and then pop in an airtight container in the fridge until chilled.

Step 3: Serving the Cheesecakes

Serve the cheeseakes topped with extra dulce de leche and optional soft caramels cut into pieces.

To make the dulce de leche more fluid for serving heat it up on short bursts at high in the microwave in a microwave safe bowl and mix with a spoon until smooth.

Cheesecakes will keep in airtight container up to 3 days in fridge.

Comments

author
sursula (author)2013-04-17

if you keep sure that the water completely covers the cans the whole time while they are boiling you don't have to make holes in them and it will be less messy! also the dulce the lece can be stored forever in the fridge because it is still sealed.

author
boy_genius (author)2013-03-12

These were phenomenal and impressed everybody! Awesome ible. :D

DSCF6888.JPGDSCF6890.JPG
author
S. Roth (author)2013-02-07

WOW! I'm speechless! Just amazing, especially since i am crazy about any cheesecakes or anything with dulce de leche!!
Love it!

author
Telvroi (author)2012-02-23

would be helpful if you added a cooking temp/gas mark

author
Frederbee (author)Telvroi2012-05-20

Top of step 2, the very first sentence

author
Telvroi (author)Frederbee2012-09-27

my mistake thanks for pointing that out

author
wvangreunen (author)2012-04-04

I made these for dessert after a BBQ last night, and everyone loved it... And wanted the recipe! Thanks so much for sharing.

author
danicle (author)2012-01-31

looks " VEY NAYCE!!" (very nice in epic accent).

author
BubbleandSweet (author)danicle2012-02-05

:)

author
The Gingham Ginger (author)2012-02-04

Looks delicious!

author

Thanks :)

author
j_a_wolfe (author)2012-02-05

I made up several cans since the cooking time is so long. Since I wanted to store some of the finished product, I didn't pierce the cans. To keep the goo off the ceiling, I cooked the cans in a pasta strainer inside a saucepan. That kept the can bottoms off the pan and allowed boiling water all around the cans. Since they were bathed in boiling water, no chance for the cans to explode and the creme was perfectly caramelized, top to bottom.

author
BubbleandSweet (author)j_a_wolfe2012-02-05

Thanks for sharing your great tips

author
Twinmum (author)2012-01-25

These are so yum...
I made up a tin of caramel the other day to make some, then one of the twinkids decided that she would make a batch to take to a movie night, so I had to boil up another tin and then buy more cookies and cream cheese.
One thing we found though, we needed about 20 Oreos for this amount. When I made the batch for home, I cut it down to half the amount and still needed 9 biscuits.
This is a pic of the twinkids effort

mmmm.jpg
author
BubbleandSweet (author)Twinmum2012-01-25

Yours look fabulous. Thanks for the info re the number of Oreo's. I was going to say perhaps I filled mine higher but they look kinda the same in the picture :) When I made them in standard size cupcake papers I know they made just over 20.

author

HI I remade them again, you know just in the name of research ;)

I made a half batch up and it made around 2 cups of mixture and when I filled each of the muffin papers - which look the same as yours I put in just under 1/3 cup cheesecake batter and it made up 7. So I must have a little bit more in each mini cheesecake.

Hmmm it's a toss up more actual cupcakes to eat by making them a little bit smaller or more cheesecake in each one. I think it's win win either way :)

author
canida (author)2012-01-19

Wow, these look amazing.
Congratulations on winning the Cream Cheese Challenge!

author
BubbleandSweet (author)canida2012-01-19

Thanks so much, they tasted pretty yummy :)

author
AceOnFire (author)2012-01-17

Going to try making this.

When making the dulce de leche with the condensed milk however, water under the cans started boiling (smaller volume, so less heat to raise temperature) and caused water to bubble up and get in the can. This kinda stopped the top of the can from carmelizing. After microwaving for a few minutes and mixing it seemed good though.

Also, my dulce de leche is a little bit dark and a tad chunky. I'm going to mix it really well with an automatic mixer rather than just a spoon tonight. Thanks for the recipe though!

author
BubbleandSweet (author)AceOnFire2012-01-17

Hi thanks for the feedback.

I try to keep the water at simmering so it does not boil over. I think the more gentle simmer rather than boil probably results in a less dark caramel.

author
AceOnFire (author)BubbleandSweet2012-01-17

That's the thing. The rest of the water was not even bubbling. It was only the water underneath the cans that was boiling because of the small volume.

Thanks for the suggestion though! I'll try placing something under them to raise them and allow for water flow next time. My current batch is cooling on the stove at the moment, a little "sunken" but just makes a better surface to hold dulce de leche on the top / whipped cream! :)

author
canida (author)AceOnFire2012-01-19

A thicker-bottomed pan will also help distribute the heat more evenly.

author
AussieAnglerGal (author)2012-01-17

ooh i love teh step about making dulce de leche, mmmm looks soooo good!

author
evacooper (author)2012-01-16

that looks so delicious. how much dulce de leche do you need though? i've seen condensed milk once in my life and that was in a plastic container... the d.d.l. on the other hand is widely available...

author
BubbleandSweet (author)evacooper2012-01-17

Oh I didn't measure it after boiling :( But the original size of the condensed milk tins is around 400g. I would say 375g (or around 13.25 oz) would be great.

author
ivaneit0r (author)2012-01-15

"Dulce de Leche"
XD itś hilarious

because itś spanish ES ESPAÑOL LOL
XD jajaja

¿is that the real name?

author
MorNuN (author)ivaneit0r2012-01-16

yeah, that's the real name... it means something like milk jam...

here in Argentina it's very common, like in USA the peanut butter...

I've heard of this way of making it by boiling condensed milk... but I prefer the original recipee, just add sugar to milk, boil it and then voilà! xD

author
magenta79 (author)2012-01-15

Thanks for sharing the recipe, I'm making this for a friend's birthday, it looks delicious!!!

author
BubbleandSweet (author)magenta792012-01-15

Hope y'all enjoy it

author
computerdog (author)2012-01-15

I was taught to make this by my Argentinian mother-in-law. However, I have made it many times and NEVER make holes in the cans. Just make sure to add water as you cook it. I cover the cans with an inch of water, and cook it for 2 hours. It is great on french bread with butter.

author

Hi, you are correct it can be made without the holes. I use the added hole method to reduce the risk of explosion. Apparently if there are any dents or damage to the tins it can be dangerous, and or messy :)

author
acmuis (author)2012-01-15

This looks nice! How many ounces or ml in those cans of condensed milk? And these are NOT sweetened condensed milk, right?
Thanks

author
BubbleandSweet (author)acmuis2012-01-15

Hi yes they are sweetened condensed milk, it would be a 14oz can. Thank you.

author

I've just updated the recipe - tins are a little bit different size in each country but this recipe will work with the small differences as it is.

author
Simply Logic (author)2012-01-15

Wow, this sound absolutely delicious.

I'm a bit of a sweet teeth chocolate coconut addict....and can burn water.
Can you come up with a recipe for a caramel nutty crunchy choc ....thing.., that is as easy to make? Please?

author

Oh I have just posted super easy Caramel Candy Oreo truffle pops over on my Bubble and Sweet blog last week. I used rice krispies but as I said in the instructions you could add nuts. Made from shop bought caramels melted in the microwave.

author
Kiteman (author)2012-01-12

You can now get tins of pre-caramelised condensed milk, which would be even easier!

author
Penolopy Bulnick (author)Kiteman2012-01-12

Do you mean a tin of dulce de leche or is this some mixture between condensed milk and dulce de leche? I'm intrigued!

author
Kiteman (author)Penolopy Bulnick2012-01-12

I think it's actual dulce de leche (I haven't used it, my mother uses it to make banoffee pie, and she's currently 350 miles away and not well.

author
Penolopy Bulnick (author)Kiteman2012-01-12

I've seen Dulce De Leche in Wholefoods store but it was 10$ for this little bottle. I think I need to make my own, but I don't want to boil it for four hours. I think you can cook it on the stovetop, in a pan, for a shorter amount of time, but I have yet to try it.

author

One of my lovely blog readers told me she cooks hers in a pressure cooker and it only takes 20 minutes

author

Looks DELICIOUS!!!!

Well, the Dulce de Leche is a very popular dessert in Latinamerica. You can eat it on cakes, ice creams, pies, biscuits, with figs or cheese, or pure (It tastes awesome with a glass of milk).

In Colombia, according to the region, we call it "Arequipe", "Ariquipe" or "Manjar Blanco".

But not, caramel spread and Dulce de Leche are not the same! They may have a similar flavor, but the Dulce de Leche is far better and versatile. HOORAY FOR THIS RECIPE!!!!! :-)

author

If you check out Amazon and search for Dulce de Leche you can see tins of it already made :) In Australian you can buy Dulce de Leche at expensive food stores which is good, or Nestle makes a thing called caramel top and fill at the supermarket, but it isn't as nice as the stuff you make yourself.

author
BubbleandSweet (author)Kiteman2012-01-12

Yum - I'm not sure if that's a good thing for me to know :)

author
Twinmum (author)2012-01-12

lol, OK, I really should have read the whole thing BEFORE I asked my previous question.

author
BubbleandSweet (author)Twinmum2012-01-13

:)

author
Twinmum (author)2012-01-12

Do you need to heat the caramel to be able to pour it? Mum used to always boil up tins of condensed milk to make caramel (we used it as a spread on bread, mmmmm) but it usually turns out quite thick and I didn't think you would be able to pour it.

author
Penolopy Bulnick (author)2012-01-12

That is just beautiful! Are those chocolate cream oreos or just regular oreos?

author

Yup the ones in the pic are the chocolate cream ones, you have a good eye. I made some with the chocolate cream oreo and some with regular - I preferred the regular, maybe it was because the rest of the cheesecake is so rich, but it works ok with both.

author

Ha, I can spot chocolate a mile away! I imagine it would taste delicious either way! I love dulce de leche!

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Bio: I'm a stay at home mum of 3 young kids and I love baking, decorating cookies, making cake pops and pretty much making any ... More »
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