Dulce De Leche Mini Cheesecakes Recipe

Learn how to make quick and easy dulce de leche mini cheesecakes. This recipe is super easy and make in muffin tin, so you don't need any special equipment. These mini cheesecakes are rich, creamy and topped with delicious dulce de leche. Full written recipe + tips: https://www.thecookingfoodie.com/reci... Visit my online shop: https://bit.ly/TCFShop and browse my baking supplies and kitchen tools for all of your baking needs. *Every purchase you make supports my content creation. MORE CHEESECAKE RECIPES: 3-Ingredient Japanese Cheesecake:    • 3-Ingredient Japanese Cheesecake Recipe   Baklava Cheesecake:    • Baklava Cheesecake Recipe   Basque Burnt Cheesecake:    • Basque Burnt Cheesecake Recipe   Red Velvet Cheesecake Cake:    • Red Velvet Cheesecake Cake Recipe   FOLLOW ME: The Cooking Foodie Shop: https://shop.thecookingfoodie.com/ Instagram:   / thecookingfoodie   Facebook:   / thecookingfoodie   Website: https://www.thecookingfoodie.com/ Ingredients: For the crust: 120g (4.3oz) Biscuits/graham crackers 4 tablespoons (60g) Butter, melted For the filling: 300g (10.5oz) Cream cheese 1/2 cup (115g) Sour cream 1/2 cup (100g) Sugar 2 Eggs 1 tablespoon Lemon juice 1 teaspoon Vanilla extract For topping: 250g Dulce de leche Directions: 1. Preheat oven to 350F (180C). 2. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Divide evenly among 12 muffin cups. Press into the bottom. Bake for 5-8 minutes, remove from oven and set aside. 3. Reduce oven heat to 325F (360C). 4. In a large bowl beat cream cheese and sugar, beat until creamy. Add vanilla extract, lemon juice, lemon zest, sour cream and beat until smooth. Add eggs, one at the time, beating just until combined after each addition. 5. Divide the filling between the cups. 6. Bake for 15minutes. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours. 7. In a heatproof bowl, heat the dulce de leche and spread on top of each cheesecake. 8. refrigerate for 1 hour or until set.