A delicious decadent dessert, this no bake dulce de leche cheesecake is pure heaven! Not only that, but it's super simple to make… and I’m going to show you how!
A crumbly, buttery biscuit base, rich luscious dulce de cheesecake filling and a scattering of popcorn on top, this amazing dessert is one to wow the whole family. So, let’s make cheesecake!
Products you need for this recipe
There are a few items you’ll need before you get started with this dulce de leche cheesecake:
- Dulce de leche – the star ingredient to this no bake dulce de leche cheesecake recipe
- Food processor – the best way to get fine crumbs for your crumbly biscuit base is to use a food processor. You can, of course go the old fashioned way, but going electric makes life so much easier
- 23cm (9 inch) springform pan – the platform for your no back dulce de leche cheesecake, this pan makes the last step so much easier
- Stand mixer – an electric mixer is the best way to get your no bake dulce de leche cheesecake filling luscious and creamy
- Silicone spatula – an invaluable tool in your kitchen, a silicone spatula gives you that essential bit of flexibility
- Palette knife – a good way to smooth your layer of creamy cheese cake filling, as well as remove your cheesecake from the pan, is to use a palette knife
No bake dulce de leche cheesecake recipe
A showstopper if there ever was one, this rich decadent dessert hits the spot at any time of year. The perfect dessert for a special occasion, it brings extraordinary taste with just a few simple ingredients.
Everything that goes into this no bake dulce de leche cheesecake is easily sourced – from the digestive and pretzel base, to the cream cheese and dulce de leche filling, right up to the fun popcorn decoration on top.
The popcorn really rounds things off nicely, especially for the kids. If you’re making it for little ones, get them to help you with the decorating stage!
How To Make This Recipe
Blitz the biscuits and pretzels in a food processor until a crumb forms.
Tip the crumbs into the cheesecake tin.
Press the crumbs down with the bottom of a glass until it's flat and even.
Whisk the cream cheese, vanilla, and icing sugar together in a bowl.
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Stir in the dulce de leche and salt.
Pour in the double cream.
Whisk until everything is incorporated.
Tip the contents into the cheesecake tin and smooth the top over so that it is even. Chill for at least 6 hours.
Have fun decorating your cheesecake. Enjoy!
What is dulce de leche?
Also known as caramelized milk, it’s a sweet thick liquid that’s made by heating sugar and milk for several hours. The resulting liquid takes on a saucy consistency that takes on a rich golden brown color and a wonderfully sweet, caramel taste.
Where does dulce de leche come from?
It originates from Latin America. Like many great recipes, dulce de leche is said to have been discovered by accident.
The story goes that, in early 19th century Argentina, a maid was busy heating a milk and sugar concoction for her boss, a famous general. The scatterbrained maid completely forgot about the pan of simmering milk.
When she returned to the stove, the milk had taken on a deep brown color. Just before she threw away the seemingly spoiled milk, the maid, who was as curious as she was forgetful, decided to have a little taste.
She was blown away.
Just a few years later, the maid’s boss was using her new found secret sauce to make peace deals with his enemies. Today, two centuries later, dulce de leche is a favorite sweet treat for millions of people around the world.
How do you make dulce de leche?
It’s simple! It's normally made from 3-4 ingredients: milk, sugar, vanilla paste and sometimes baking soda.
While it doesn’t take a whole lot of effort, making it takes patience. This is because the mixture needs to be stirred constantly so that the milk and sugar don’t burn.
Some people make homemade dulce de leche by boiling an unopened tin of condensed milk in a pressure cooker. This is normally done in countries where ready made dulce de leche isn’t available.
How is dulce de leche used?
While it can be enjoyed on its own, dulce de leche is normally used as an ingredient in sweet desserts. Sweet-toothed Spanish and Latin American bakers often use it to make flan, waffles or sweet cookies.
It can also be used to make ice cream and, of course, a no bake dulce de leche cheesecake!
What’s the best type of cream cheese to use?
When making a no bake dulce de leche cheesecake, it’s full fat cream cheese all the way!
How do I make a dulce de leche cheesecake biscuit base?
While lots of people call for graham crackers for a no bake dulce de leche cheesecake base, for me digestive biscuits are the way to go. They just have a better all round taste and create a firmer base.
Added to the digestives, pretzels bring a delicious saltiness that works so well with the creamy, caramel flavors throughout the cheesecake.
The best way to get fine crumbs for your biscuit base is to use a food processor. If you don’t have a food processor, you can place the crackers and pretzels into a sealed plastic bag and bash them up with a rolling pin.
When crushing up your biscuits and pretzels, you can leave chunky bits of pretzel to give it some texture.
How do you decorate a dulce de leche cheesecake?
A seriously impressive cheesecake deserves a seriously impressive topping. You’ll mix milk and dulce de leche together, before adding the popcorn. Then, you can scatter the popcorn on top of your no bake dulce de leche cheesecake, along with a few drizzles of dulce de leche.
If you want to bring some crunch to the top, scatter some crushed nuts – pecans or almonds would work wonders. You could also pipe on some whipped cream on top for extra decadence.
Key tips for the perfect dulce de leche cheesecake
Let’s recap on a few key points:
- Use a 3cm (9 inch) springform pan – it makes it so much easier to remove the no bake dulce de cheesecake at the end
- Make sure you use full fat cream cheese, otherwise you’ll end up with a grainy no bake cheesecake filling
- Vanilla paste is key to add rich flavor to the cheesecake filling. You can also use vanilla extract
- Use a food processor to get a fine biscuits base. Firmly press down the base so that it holds together properly
- Spread the cream cheese mixture evenly using spatula and a palette knife
- For best results, chill for 24 hours. When perfectly set, the top should be firm and not wobbly
- Add whipped cream to the top for extra wow factor for your no bake dulce de leche cheesecake
More amazing cheesecake recipes
Got a taste for cheesecake? Try some of these on for size!
- No bake salted caramel cheesecake – don't want to bake your cheesecake? here's a salted caramel cheesecake you just need to put in the fridge
- Kinder Bueno cheesecake – a wonderfully chocolatey cheesecake, this is one for all you Kinder Bueno fans out there!
- Millionaire’s cheesecake – silky smooth and deliciously decadent, this rich delicious cheesecake is an absolute dream
- No bake mocha cheesecake – calling all coffee and chocolate lovers… This cheesecake will make your day!
- No bake Oreo cheesecake – the famous black and white cookie just got better. If you’ve never tried an Oreo cheesecake before, you’re in for a treat
- Aero mint cheesecake – a minty fresh, fabulously tasty cheesecake that makes the most out of the bubbly chocolate bar
- Maltesers cheesecake – if you’re a fan of Maltesers, this one is definitely for you
- Strawberry cheesecake – a light refreshing cheesecake perfect for a tea party, who doesn't love strawberries?
📖 Recipe
No Bake Dulce De Leche Cheesecake
- Total Time: 6 hours 20 minutes
- Yield: 12 portions 1x
- Diet: Vegetarian
Description
This luscious No Bake Dulce De Leche Cheesecake is a simple recipe and will leave your mouth watering for more.
Ingredients
Cheesecake Crust
- 200g digestive biscuits
- 75g pretzels
- 125g unsalted butter, melted
Cheesecake filling
- 750g cream cheese
- 9g vanilla paste
- 100g icing sugar
- 200g dulce de leche
- 375ml double cream
- 5g sea salt (optional)
Decoration
- 100g dulce de leche
- 45ml full fat milk
- 50g sweet popcorn
Instructions
- For the Biscuit Base: Place the digestive biscuits and pretzels in your food processor and blitz into a crumb. While the food processor is still running add the melted butter and allow to combine which should only take about 15 seconds then turn off.
- Prepare your 23cm (9 inch) springform pan by putting a layer of greaseproof paper over the base and then clasping the springform pan ring around the outside as I find this easier when removing the cheesecake at the end.
- Pour your crumb into the springform pan and flatten evenly - I use the bottom of a large glass.
- Place into the fridge to cool.
- Dulce De Leche Cheesecake Filling: In a stand mixer with the whisk attachment, mix the cream cheese and vanilla paste for a minute or two to loosen it up and then on a low speed gradually add the icing sugar. I add a spoonful at a time and make sure each spoonful is fully incorporated before adding the next one.
- Mix through the dulce de leche and sea salt.
- Pour in the double cream and whisk together on a medium-low speed until the mixture becomes silky but firm.
- Remove the biscuit base from the fridge.
- Pour the filling onto the biscuit base.
- Drop the tin onto the counter top to release any bubbles that may have been trapped. I do this 5-10 times from about 5 inches from the counter top.
- Transfer to the fridge and leave to set for around 6 hours or preferably overnight.
- Remove the cheesecake from the fridge and remove the springform tin. I use a blowtorch but you can just run a cloth soaked in hot water around the edge.
- Transfer the cheesecake to the serving plate of your choice.
- To decorate: Mix together the milk and dulce de leche, this will loosen the dulce de leche which will allow an easy pour.
- In a mixing bowl combine the popcorn with ¾ of the dulce de leche/milk and stir until all the popcorn is covered. Place the popcorn around the outside and with the remaining dulce de leche drizzle over the top. Have fun!
- Portion up. Enjoy!
- Prep Time: 20 minutes
- Chill Time: 6 hours
- Category: Dessert
- Method: Chill
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 568
- Sugar: 26.7 g
- Sodium: 529.9 mg
- Fat: 41.4 g
- Saturated Fat: 24.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 42.3 g
- Fiber: 0.8 g
- Protein: 8 g
- Cholesterol: 111.1 mg
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