Mini Toffee Crunch Cheesecakes

This recipe has been featured in a post on The Recipe Girl blog: Miniature Toffee Crunch Cheesecakes with Dulce de Leche

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Mini Toffee Crunch Cheesecakes

Yield: 24 mini cheesecakes

Prep Time: 40 min

Cook Time: 30 min

If you're like me... a fan of all things cheesecake + dulce de leche + Heath Bars... you're gonna love this one.

Ingredients:

CRUST:
1 1/2 cups graham cracker crumbs (about 9 whole crackers)
5 Tablespoons unsalted butter, melted
2 Tablespoons (packed) brown sugar
1 Tablespoon very finely chopped crystallized ginger (or 1/2 teaspoon ground ginger)

CHEESECAKE:
4 (8-ounce) packages cream cheese, at room temperature
1 cup light brown sugar, packed
2 Tablespoons butter, melted
5 large eggs, at room temperature
1 teaspoon vanilla extract

TOPPING:
dulce de leche (canned or homemade)
chopped chocolate-toffee bars (such as Heath or Skor brand)

Directions:

Prepare crust:
1. Preheat oven to 350 degrees F. Spray bottoms of 24 mini cheesecake pans (the kind with the removable bottoms) with nonstick spray. Stir together crust ingredients in a medium bowl until the mixture clumps together. Put a small spoonful into each cheesecake cup and use spoon (or fingers) to press the crusts to the bottoms of the cups. Bake 8 to 12 minutes, until crust appears to be slightly firm and begins to darken. Let cool, and reduce oven temperature to 325 degrees F.

Prepare cheesecake:
2. Beat cream cheese and sugar in a large bowl until smooth. Beat in butter, then eggs, one at a time, until just blended. Beat in vanilla. Scoop batter into cheesecake cups onto the tops of the crust. Go ahead and fill each one almost to the top of the cup. They’ll rise but should then sink back down a bit when they come out of the oven. You may have a little bit of batter left over (bake extra in a small dish, if desired). Bake until set, about 18 to 22 minutes- watch closely and pull out of the oven when the cheesecakes are set (touch the tops and make sure they’re not jiggly, but firm). Cool completely at room temperature before adding topping.

Assemble the topping:
3. Carefully remove cheesecakes from the pan- loosen the sides with a thin, sharp knife if needed. Slide the bottoms off and place mini-cheesecakes on a platter. Scoop a small amount of dulce de leche onto the top of each cheesecake, and sprinkle with chocolate-toffee pieces.

Refrigerate until ready to serve.

Source: RecipeGirl.com

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7 Responses to “Mini Toffee Crunch Cheesecakes”

  1. 1

    Jamie — February 10, 2010 @ 6:43 PM

    I love cheesecake, and these are adorable!

  2. 2

    leia — June 29, 2011 @ 8:45 PM

    these were hit at my party last weekend!!! I owe it all to you thanks so much!!!

  3. 3

    Veronica — December 13, 2011 @ 11:56 AM

    I think I am in love…… I am so making this..

  4. 4

    Tiffany — February 12, 2012 @ 5:03 PM

    Oh my goodness, I LOVE all 3 of the ingedients in the name of this yummy little dessert. I’m finding a reason to make these :)

  5. 5

    Jessica — May 27, 2013 @ 9:28 PM

    These cheesecakes are absolutely amazing! I made them for a friend’s baby shower and they were definitely the favorite amongst the guests. I followed the recipe exactly, only thing I did differently was used paper baking cups in my mini cupcake pan because I didn’t have the pan with removeable bottoms and was afraid they would get stuck. This worked out great! My batch made twice what she says the yield will be though, I got 48 mini cheesecakes which was wonderful. You just have to try this recipe they are UNBELIEVABLE! And take the time to make the homemade dulce de leche its unreal, I am still eating spoonfuls of it!

  6. 6

    Lori Lange — May 28, 2013 @ 5:27 PM

    Great- glad they worked out! Yeah, with liners in a mini pan you’ll get an awful lot more little cheesecakes!

  7. 7

    Allie — January 28, 2014 @ 1:30 PM

    These are tasty and were a hit when I brought some to the office, but “You may have a little bit of batter left over” is an understatement–you’re left with a ton of extra batter even when you fill the pans nearly to the top. It would be nice if the amount of crust were tailor-made to the amount of batter in this recipe. There’s enough left over for nearly a dozen more of these, so you have to make more crust, which takes extra time, and you just have to guesstimate the amounts needed. The best thing would be to decrease the amounts of ingredients (e.g. maybe three packages or cream cheese, not four) for the batter so you’re not left with a ton extra to begin with.