milk candy

That is the literal translation for dulce de leche, milk candy. Sounds good either way you say it and these sweet little mini cheesecakes are the perfect vehicle for the sweet stuff!

I’ve used the cute little mini cheesecake molds and told you where you can purchase them before, back in December when I made THIS RECIPE. Also, I’ve told you how to make your own dulce de leche from sweetened condensed milk back in April when I made THIS. But you can also purchase ready-made cans of dulce de leche in the Hispanic section of most grocery stores.

Dulce de Leche Mini Cheesecakes

Crust
1/2 cup crushed  shortbread cookies
1/2 cup finely chopped almonds or almond meal
2 tablespoons melted butter
1/8 teaspoon salt
Filling
1 teaspoon unflavored gelatin (Knox)
1/4 cup milk
8 ounces cream cheese, room temperature
2 large eggs, room temperature
1/2 teaspoon salt
1 cup dulce de leche
Whipped Cream Topping
4 ounces cream cheese, room temperature
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup heavy whipping cream
Glaze
1/4 cup bittersweet chocolate chips
2 tablespoons butter
1 tablespoon light corn syrup

Crust: Preheat oven to 350 degrees. Mix all crust ingredients together in a food processor.  Press into the bottom of 24 mini cheesecake molds. Place on a large baking sheet. Bake for 5 minutes. Set aside to cool.

Filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften.  Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then beat in dulce de leche thoroughly.  Pour filling over cooled crusts.

Place an empty broiler or roasting pan on the lowest oven rack. Pour 2 cups of boiling water into the empty pan. (This will cause steam in the oven and will help keep the cheesecakes moist.)

Place baking sheet with cheesecake mold on the center rack in the oven. Bake at 350 degrees for 15 minutes, or until the center is barely set. Remove from oven and cool completely.

Whipped Cream Topping: Combine the cream cheese, sugar, and both extracts in a large mixing bowl. Beat with an electric mixer until very smooth. While the mixer is running, slowly pour in the cream. Continue beating at high speed until stiff peaks form.

Place whipped cream mixture in a pastry bag with a large star tip. Pipe onto cooled cheesecakes.

Glaze: Place all ingredients in a microwave-safe bowl. Cook on high power for 20 seconds. Remove and stir well. Add 10 seconds, if necessary.

Place melted chocolate glaze into a pastry bag with a fine tip or a ziplock, with a tiny little corner cut off. Pipe a swirl of chocolate glaze over the whipped cream topping.

Chill cheesecakes in the refrigerator for 30 minutes to 1 hour before serving.

Makes 24