About the Recipe
Easy oat crust mini cheesecakes with dulce de leche
Ingredients
For the oat crust:
1 2/3 cups old fashioned rolled oats (or oat flour)
5-6 tbsp coconut oil
2 tbsp maple syrup
1 tsp cinnamon
4-5 tbsp cold water
For the cheesecake filling:
1/4 can dulce de leche (straight up dulce de leche or condensed milk turned dulce de leche)
1 pack (10oz) Philadelphia cheese (I used 1/3 less fat)
1 tsp vanilla extract
Sweetener optional
Toppings optional:
Few sliced up strawberries
Preparation
To make the crust
Using a blender pulse oat crust ingredients (minus the coconut oil and water) on high adding 1 tbsp coconut oil at a time until the mixture starts to turn sticky (you will know when the blender blade will stop rotating).
You will know crust is ready when you can shape into a ball without it falling apart. Add 1 tbsp water at a time until mixture becomes sticky enough and can hold shape.
Grease your muffins mold/tray and using fingers, press crust into mold about 1/4 full (more or less for thicker or thinner crust). You can wet fingers with water to help press crust into mold.
Refrigerate whilst prepping filling.
To make the filling
Using an electric mixer or by hand, mix cheese with vanilla and sweetener if using until softened (you can use a fork).
Add a couple of heaping scoops of the dulce de leche and gently fold into cheese mixture. You don't have to fully incorporate.
When ready, add cheese filling into crust mold (you can pipe it in) until 3/4 of the way full. Even out with spoon. Add a dollop of dulce de leche on top and top with your fav fruit.
Freeze the cheesecakes for a few hours before moving to the fridge. Or keep frozen in warm weather, they will thaw within mins or can be eaten frozen like froyo!