Prepare to fall in love with this no-bake Dulce de Leche Cheesecake, a dessert that’s as delightful to make as it is to eat. Featuring a rich, caramel-infused filling atop a crumbly biscuit base, this cheesecake is perfect for any occasion. It’s especially convenient because you can prepare it in advance and keep it in the freezer, ready to enchant your guests or satisfy your sweet tooth at a moment’s notice.
Why You’ll Love This Recipe: This cheesecake combines the creamy texture of traditional cheesecake with the sweet, irresistible flavor of dulce de leche. The no-bake approach not only simplifies the preparation process but also preserves the rich and smooth texture of the cheese and caramel. It’s a luxurious treat that’s surprisingly easy to make, requiring no oven time and minimal effort.
Perfect Occasions for This Dessert: This Dulce de Leche Cheesecake is perfect for celebrations, holidays, or as a decadent finish to a family dinner. Whether you’re hosting a party or looking for a sweet treat to enjoy any day of the week, this cheesecake fits the bill. It’s also great for summer gatherings where you want to avoid turning on the oven but still wish to serve something spectacular.
Decoration Tips:
- Drizzle additional dulce de leche over the top for a gourmet touch.
- Garnish with whipped cream swirls or chocolate shavings for extra elegance.
- Consider adding a sprinkle of sea salt on top to enhance the caramel flavors.
- Serve each slice with a light dusting of cocoa powder or cinnamon for a beautiful and tasty finish.
Ingredients:
For the Crust:
- 100g digestive biscuits, crushed
- 60g butter, melted
For the Cheesecake:
- 600g cream cheese
- 100g sugar
- 1 tablespoon vanilla essence
- 200g cream
- 3 tablespoons dulce de leche
- 15g unflavored gelatin
- 50ml water
Extras:
- Regular dulce de leche for layering
- Baker’s dulce de leche for decorating
- Prepare the Crust:
- Mix the crushed biscuits with melted butter until well combined.
- Line an 18cm diameter mold with plastic wrap on the base and sides. Press the biscuit mixture firmly onto the base of the mold. Refrigerate to set.
- Make the Cheesecake Filling:
- In a large bowl, blend the cream cheese, vanilla, sugar, cream, and dulce de leche until smooth.
- In a small bowl, mix the gelatin with water. Let it sit until it becomes gummy. Then, gently heat the gelatin over a double boiler until it turns liquid. Be careful not to overheat.
- Gradually incorporate the melted gelatin into the cheese mixture, mixing continuously until well combined.
- Assemble the Cheesecake:
- Pour one-third of the cheesecake mixture into the prepared crust.
- Add dollops of regular dulce de leche and use a knife to create a marbled effect.
- Repeat with another layer of the cheesecake mixture and more dulce de leche.
- Top with the remaining cheesecake mixture and smooth the surface.
- Freeze and Serve:
- Freeze the cheesecake until solid. When ready to serve, remove from the mold and decorate with baker’s dulce de leche.
- Allow the cheesecake to sit for 10-20 minutes at room temperature before slicing. It can be enjoyed as a frozen dessert or allowed to thaw completely for a traditional cheesecake texture.
Enjoy your exquisite no-bake Dulce de Leche Cheesecake, a dessert that promises to be as satisfying as it is beautiful, perfect for any occasion or simply as a treat to indulge in any time.
