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.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2016/06/dulce-de-leche-cheesecake-tarts/