Mini Dulce de Leche Cheesecake Bites with Sea Salt

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

150 g

Dulce de Leche

plus additional for drizzling

24

Maria Cookies

2 pckg
(8 oz)

Cream Cheese , room temperature

35 g

Granulated Sugar

5 mL

Vanilla Extract

1 pinch

Salt

2

Farmhouse Eggs® Large Brown Eggs , room temperature

1 pinch

Sea Salt

Cooking Instructions

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Step 1

Preheat the oven to 325 degrees F (180 degrees C). Line the muffin pan with foil liners and place 1 Maria Cookies (24) in each liner.

Step 2

Beat the Cream Cheese (2 pckg) , Dulce de Leche (150 g) , and Granulated Sugar (35 g) in a large mixer bowl until light and creamy.

Step 3

Add the Vanilla Extract (5 mL) and Salt (1 pinch) . Beat in the Farmhouse Eggs® Large Brown Eggs (2) one at a time, at low speed.

Step 4

Fill each liner with about 1 heaping tablespoon of the mixture.

Step 5

Bake for 10 to 12 minutes or until centers no longer jiggle (centers will be puffed). Cool completely on a wire rack. Refrigerate for 2 hours before serving.

Step 6

Warm additional dulce de leche and drizzle over the cheesecakes; sprinkle with a little Sea Salt (1 pinch) .