MINI CHEESECAKE Dulce de Leche 🍮 ¡FÁCIL, SIN HORNO y Perfecto para Mesa de POSTRES o NEGOCIO!

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture with fewer calories.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: cream cheese

Plain yogurt is lower in fat and calories.

dulce de leche

🥗Healthier: caramel sauce

💰Cheaper: sweetened condensed milk

Caramel sauce offers a similar flavor with easier preparation.

Melt butter in a microwave for 30-45 seconds.

Crush graham crackers in a food processor or blender.

Combine crushed graham crackers with melted butter in a bowl to form a sandy mixture.

Place cupcake liners in a cupcake mold.

Press 1 tablespoon of the graham cracker mixture into each cupcake liner.

Freeze the crusts for 15-20 minutes.

Hydrate 2 packets of gelatin in 50 ml of cold water and let it sit for 5 minutes.

In a mixing bowl, beat cream cheese on low speed, then increase to medium speed until creamy.

Add dulce de leche and whole milk gradually while mixing.

Scrape down the bowl and mix on high speed until well combined.

Add heavy cream and vanilla, mixing on low and then increasing speed.

Incorporate the liquid gelatin into the mixture by adding a bit of the cheesecake mixture to it first to match temperatures.

Transfer the mixture to a large piping bag for easier filling.

Fill each cupcake liner with the cheesecake mixture and smooth the tops with a spoon.

Refrigerate for 4-5 hours until firm.

Remove the cupcake liners from the cheesecakes and place them on serving plates.

Decorate with prepared whipped cream, caramel sauce, and cherries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens