No-bake Mini Gingerbread Caramel Cheesecakes

Cooking Directions

• Break the biscuits into coarse crumbs (if you don’t have a food processor, place the biscuits in a ziplock bag and bash with a rolling pin, then tip into a bowl and use your hands to crumble any big pieces). Place in a bowl then add the melted butter and combine.
• Divide the crumb mixture between the serving glasses, pressing down evenly and refrigerate for 20 minutes.
• Meanwhile beat the cream cheese, Bulla Sour Cream, icing sugar, vanilla and lemon juice in a bowl. Once combined and smooth, stir through the lemon zest.
• Divide the mixture between the glasses (for a neat finish place the cream mixture into a piping bag, snip the end off around 1cm- 2cm thickness and pipe into the glasses) cover and chill for 4 hours or overnight.
• To serve, spoon a dollop of dulce de leche, sprinkle over a little crushed gingernut biscuit and a few pecans. Add salt flakes if using.