Dulce de Leche Cheesecake Tarts

June 9, 2016  •  Desserts,

dulce-de-leche-cheesecake-tartsWell, it was bound to happen. Although I didn’t love the food that I had while I was recently in Havana, I got asked to cook for a reunion party of our group that traveled to Cuba, so you’re going to see some pretty spectacular Cuban recipes coming up. Or at least my riff on them, if you will. I apologize for this photo – I barely had time to snap a shot before packing them up for the party, but these are easy to make, and an easy way to make dessert for a large group. I tweaked a recipe for a full size cheesecake from here, but am going to share directions that I think make it a little easier. I asked my husband to taste one to make sure these were good – I notice he ate two, so there you go.dulce-de-leche-cheesecake-tarts-1I had a quick afterthought at the party and filled the slightly sunken centers with a mint more dulce de leche. What could possibly be wrong with that, right?

Dulce de Leche Cheesecake Tarts
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 20-24
  • 20-24 Vanilla Wafers
  • 3 8-ounce packages cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons flour
  • 2 teaspoons vanilla extract
  • 3 eggs
  • ⅓ cup whole milk
  • 1 14-ounce can Dulce de Leche, divided
  1. Preheat oven to 325°. Place a vanilla wafer into a cupcake pan with liners. Beat together the cream cheese, sugar and flour together until well mixed and smooth. Add the vanilla and beat until smooth. Add the eggs one at a time, beating well after each addition. Beat until smooth. Add the milk and beat until well blended.
  2. In a smaller bowl, lightly heat and then stir up the Dulce de Leche quickly to soften up. Pour into a squeeze bottle and set aside.
  3. Divide the batter evenly over the cookies in the muffin tins. Using the squeeze bottle, shirt a zigzag of dulce de leche on top of each and use a toothpick to swirl it into the batter a bit.
  4. Bake in preheated 325°F oven until center is almost set, about 20 minutes. Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4 to 6 hours or overnight before serving with the reserved Dulce de Leche drizzled int he center of the finished cheesecake tarts.


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