Irresistibly Creamy No-Bake Dulce de Leche Cheesecake: Your New Favorite Easy Dessert

No Bake Dulce de Leche Cheesecake is a heavenly dessert that perfectly marries the rich, caramelized notes of dulce de leche with a velvety, creamy cheesecake filling. Resting on a perfectly buttery graham cracker crust and crowned with an exquisite homemade almond caramel sauce, this no-bake wonder is an absolute showstopper. It’s an ideal choice for any celebration, a delightful summer treat, or simply when you crave an indulgent dessert without the fuss of baking. Get ready to impress with minimal effort!

Indulge in the luxurious combination of rich dulce de leche and the classic creamy texture of cheesecake with this sensational No-Bake Dulce de Leche Cheesecake. This recipe delivers an unbelievably smooth and decadent dessert, ideal for impressing guests or treating yourself to something truly special. With its robust graham cracker crust, a velvety filling infused with genuine dulce de leche, and a glistening homemade caramel sauce for the perfect finish, it promises a symphony of flavors in every bite. Best of all, it requires absolutely no baking, making it a fantastic, stress-free option for any occasion, especially during warmer months or when your oven is busy.

If you’re a fan of effortless yet exquisite desserts, you’re in the right place! This cheesecake not only saves you time but also offers a gourmet experience with its deep, caramel-like flavors. Its make-ahead nature ensures you can prepare it well in advance, leaving you more time to enjoy your event or simply relax.

For more amazing no-bake dessert ideas, be sure to explore these popular recipes on my blog:

• Irresistibly Easy No Bake Biscoff Cheesecake
• Easy & Delicious No Bake Oreo Cheesecake Recipe
• Easy No Bake Blueberry Cheesecake Recipe
• No Bake Peanut Butter Chocolate Pie

Why You’ll Absolutely Love This No-Bake Dulce de Leche Cheesecake Recipe

This dessert isn’t just delicious; it’s a triumph of simplicity and flavor. Here’s why it’s destined to become a favorite in your kitchen:

• Effortlessly Easy and No-Bake: Forget turning on the oven! This recipe is a dream come true for hot days or when you simply want a quick, elegant dessert without the usual baking complexities. It’s perfect for beginners and seasoned bakers alike, offering stunning results with minimal fuss.
• Unforgettable Flavor Profile: The star of the show, dulce de leche, brings its deep, caramelized milk notes, which perfectly complement the tangy, rich creaminess of the cheesecake. Topped with a homemade almond caramel sauce, every bite is a luxurious explosion of sweet, buttery goodness. It’s a truly sophisticated flavor that will leave everyone asking for the recipe.
• Perfect for Make-Ahead: Hosting a dinner party or preparing for a holiday gathering? This cheesecake is your best friend! It requires substantial chilling time, making it ideal for prepping a day or even two in advance. This frees up your precious time on the day of your event, allowing you to focus on other preparations or simply relax.
• Impressive Presentation: Despite its ease, this cheesecake looks incredibly elegant and professional. The smooth, golden filling topped with glistening caramel sauce is visually stunning and sure to impress any guest.
• Crowd-Pleaser Guaranteed: The universally loved flavors of caramel and cheesecake combine to create a dessert that appeals to almost everyone. It’s rich, comforting, and utterly delightful, ensuring rave reviews from family and friends.

Essential Ingredients for Your No-Bake Dulce de Leche Cheesecake

Crafting this delightful cheesecake requires a few key ingredients, most of which are readily available at your local grocery store. For a precise and complete list of measurements, please refer to the detailed recipe card provided at the bottom of this post!

• Graham cracker crumbs: The foundation of our crust. You’ll need approximately 16 full-sheet graham crackers, or digestive biscuits work wonderfully too for a slightly different, but equally delicious, flavor.
• Brown sugar: Adds a touch of molasses-rich sweetness and helps bind the crust together, enhancing its flavor profile.
• Unsalted butter, melted: Essential for creating a perfectly crumbly yet firm crust. Using unsalted butter allows you to control the overall saltiness of the dessert.
• Cinnamon: A warm spice that elevates the graham cracker crust, adding a subtle depth of flavor that pairs beautifully with the dulce de leche.
• Salt: A pinch enhances all the flavors in the crust and filling, balancing the sweetness.
• Heavy whipping cream: Whipped to stiff peaks, it provides the essential light and airy texture to our no-bake cheesecake filling. Ensure it’s very cold for the best results.
• Full-fat cream cheese: The backbone of any cheesecake! Make sure it’s softened to room temperature for a smooth, lump-free filling. Full-fat varieties ensure the richest, creamiest texture.
• Dulce de leche: The star ingredient! You can use a high-quality store-bought brand like La Lechera, or easily make your own at home (instructions often involve simmering a can of sweetened condensed milk). Its sweet, caramelized milk flavor is unmistakable.
• Confectioners’ sugar: Also known as powdered sugar, it sweetens the filling and helps achieve that incredibly smooth, melt-in-your-mouth texture without any grittiness.
• Sour cream: Adds a delightful tanginess that balances the sweetness of the dulce de leche and contributes to the cheesecake’s characteristic creamy texture. Ensure it’s at room temperature.
• Pure vanilla extract: A classic flavor enhancer, vanilla brings warmth and depth to both the cheesecake filling and the caramel sauce.
• Granulated sugar: Used specifically for making the rich, homemade caramel sauce.
• Water: Combined with granulated sugar to create the base for our caramel sauce.
• Light corn syrup: A secret weapon in caramel making, it helps prevent sugar crystallization, ensuring a smooth and glossy sauce.
• Almond extract: This is a wonderful optional addition to the caramel sauce, providing a subtle, sophisticated nutty note that complements the dulce de leche beautifully.

Step-by-Step Guide to Crafting Your No-Bake Dulce de Leche Cheesecake

Ready to create this incredible dessert? Below is a simplified overview of the process. For precise measurements and detailed instructions, scroll down to the full recipe card!

Step-by-Step – Preparing the Perfect Graham Cracker Crust:

1. Combine Dry Ingredients: In a medium-sized bowl, mix together the graham cracker crumbs, brown sugar, cinnamon, and salt. Ensure they are thoroughly combined before adding the wet ingredients.
2. Add Melted Butter: Pour the melted unsalted butter over the dry crumb mixture. Stir everything together until the crumbs are evenly moistened and resemble wet sand. This ensures a cohesive crust.
3. Prepare Your Pan: Lightly spray a 9-inch springform pan with cooking spray. This will help prevent sticking and make for easier removal later. If you don’t have a springform pan, a 9×9 inch baking dish can also work, but presentation might vary.
4. Press the Crust: Transfer the crumb mixture into the prepared pan. Using the bottom of a flat-bottomed measuring cup or a glass, firmly press the mixture into the bottom of the pan and slightly up the sides. Packing it tightly is crucial for a stable crust that won’t crumble when sliced.
5. Chill the Crust: Place the prepared crust into the freezer for 10-20 minutes. This quick chill helps the butter solidify, setting the crust and preventing it from becoming soggy when the filling is added.

Step-by-Step – Creating the Luscious Cheesecake Filling:

1. Whip the Heavy Cream: Using a hand mixer or an electric stand mixer fitted with a whisk attachment, whip the very cold heavy whipping cream on high speed until stiff peaks form. This typically takes about 4-5 minutes. Stiff peaks mean the cream holds its shape when the whisk is lifted. Set this aside gently.
2. Beat the Cream Cheese: In a separate large mixing bowl, beat the softened, room-temperature full-fat cream cheese on medium speed using a paddle attachment or hand mixer. Continue beating for 2-3 minutes until it’s completely smooth and creamy, with no lumps. Scrape down the sides of the bowl frequently to ensure even mixing.
3. Incorporate Dulce de Leche and Sweeteners: Add the dulce de leche, confectioners’ sugar, room-temperature sour cream, pure vanilla extract, and salt to the beaten cream cheese. Mix on low speed until all ingredients are fully combined and the mixture is smooth. Again, use a rubber spatula to scrape down the sides of the bowl to ensure everything is incorporated.
4. Fold in Whipped Cream: This step is delicate but vital. Gently fold the reserved whipped cream into the cream cheese mixture using a silicone spatula. Use a light hand, folding from the bottom up, to incorporate the whipped cream without deflating the air you’ve worked so hard to create. This gentle folding ensures a light, airy, and incredibly creamy cheesecake texture.

Assemble Your No-Bake Dulce de Leche Cheesecake:

1. Spread the Filling: Retrieve the chilled crust from the freezer. Carefully spread the prepared cheesecake filling evenly over the crust. Use an offset spatula to smooth the top for a perfectly polished finish.
2. Chill Thoroughly: Cover the springform pan tightly with plastic wrap or aluminum foil. Transfer the cheesecake to the refrigerator and allow it to chill for at least 6 hours. For the absolute best results, a full overnight chill (around 12 hours) is highly recommended. This allows the cheesecake to set properly, ensuring perfect slices.
3. Release from Pan: When the cheesecake is fully set and ready to serve, carefully run a thin butter knife around the inner edges of the pan before releasing the springform sides. This helps to create clean edges and prevents the cheesecake from sticking.

Step-by-Step – Crafting the Homemade Almond Caramel Sauce:

1. Prepare Sugar Syrup: In a heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently, just enough to moisten all the sugar. It’s crucial to ensure there are no sugar crystals clinging to the sides of the pan (you can use a wet pastry brush for this). Stir in the light corn syrup; this ingredient is key to preventing crystallization and achieving a smooth caramel.
2. Cook the Caramel: Place the saucepan over medium-high heat. Allow the mixture to come to a boil *without stirring*. Observe as the sugar dissolves and the syrup begins to change color. This process typically takes about 8-10 minutes. Watch it very closely! Caramel can rapidly transform from a beautiful amber to a burnt, bitter mess.
3. Remove from Heat: The moment the caramel reaches a rich, deep amber color (like an old penny), immediately remove the saucepan from the heat. Don’t wait for it to get too dark.
4. Add Heavy Cream: Slowly and very carefully pour the heavy cream into the hot caramel while continuously stirring with a whisk. Be prepared for the mixture to bubble up vigorously and steam heavily – this is normal! Continue whisking until the caramel and cream are completely combined and smooth.
5. Stir in Flavorings: Stir in the unsalted butter, pure vanilla extract, almond extract (if using), and salt. Continue stirring until the butter has fully melted and the caramel sauce is beautifully smooth and creamy.
6. Cool the Caramel: Allow the caramel sauce to cool in the saucepan for a few minutes to slightly reduce its temperature. Then, transfer it to a heatproof container or glass jar. Let it cool completely to room temperature before using. As it cools, it will thicken to the perfect pourable consistency.

Serve Your Masterpiece:

1. Final Touches: Once the homemade caramel sauce has cooled and thickened, retrieve your thoroughly chilled cheesecake from the refrigerator and carefully remove it from the springform pan.
2. Drizzle with Caramel: Generously pour the cooled caramel sauce over the top of the cheesecake, allowing some of it to elegantly drip down the sides.
3. Enjoy Immediately: Slice, serve, and bask in the glory of your amazing, homemade, no-bake dulce de leche cheesecake!

Expert Tips and Tricks for the Best No-Bake Dulce de Leche Cheesecake

Achieving a perfectly creamy and set no-bake cheesecake is all about attention to a few simple details. Here are some pro tips to ensure your dessert is an absolute success:

• Room Temperature Ingredients are Key: This is arguably the most important tip for any cheesecake! Ensure your full-fat cream cheese and sour cream are at room temperature. Cold cream cheese will result in a lumpy filling that’s impossible to smooth out, compromising the texture of your cheesecake.
• Gentle Folding for Airiness: When it comes to incorporating the whipped cream into the cream cheese mixture, think “gentle.” You’ve just worked hard to whip air into that cream; avoid vigorous mixing that will deflate it. Slowly fold it in with a silicone spatula to maintain that light and airy texture.
• Don’t Skimp on Chilling Time: Patience is a virtue when making no-bake cheesecakes! The refrigeration time is crucial for the filling to properly set. Aim for at least 6 hours, but for a truly firm and sliceable cheesecake that holds its shape beautifully, an overnight chill (10-12 hours) is highly recommended.
• Avoid Overmixing the Filling: Once the cream cheese is smooth, mix in the other filling ingredients just until combined. Overmixing can incorporate too much air, which can lead to a less dense and potentially less stable cheesecake once set.
• Utilize a Food Processor for the Crust: For a perfectly fine and even graham cracker crumb, a food processor is your best friend. It quickly crushes the crackers or digestive biscuits into consistent crumbs, which is essential for a uniform crust texture. If you don’t have one, a sealed plastic bag and a rolling pin work too!
• Chill Your Tools for Whipped Cream: To achieve the best, most stable whipped cream, place your mixing bowl and whisk attachment in the refrigerator for about 15 minutes before you start whipping. Cold tools help the cream whip faster and hold stiff peaks better.
• Proper Mixing for Cream Cheese: Use a stand mixer with a paddle attachment or a powerful hand mixer to ensure your cream cheese is beaten until it’s perfectly smooth and lump-free. Lumps in the cream cheese will affect the final texture of your cheesecake.
• Be Vigilant When Making Caramel: Homemade caramel is incredibly rewarding, but it requires your full attention. Keep a close eye on the sugar syrup as it cooks; it can go from a perfect amber to burnt in a matter of seconds. Remove it from the heat immediately once it reaches the desired golden-brown color.
• Achieve Perfect Slices: For clean, neat slices that look professionally made, dip a sharp, thin knife (like a butter knife) in hot water and wipe it dry before each cut. This slight warmth helps the knife glide through the cold cheesecake and caramel without sticking or tearing.
• Customize Your Caramel: While almond extract adds a unique twist, you can omit it for a classic caramel flavor, or experiment with other extracts like a dash of rum or bourbon for an adult twist.

Recommended Tools for Your Cheesecake Journey

Having the right tools can make all the difference in ensuring a smooth and enjoyable baking (or in this case, no-baking) experience. Here are a few recommended items:

• 9-inch springform pan: Essential for easy release and beautiful presentation of your cheesecake.
• Stand mixer or handheld electric mixer: For efficiently whipping cream and beating cream cheese.
• Heavy-bottomed saucepan: Crucial for making caramel evenly and preventing burning.
• Silicone spatula: Perfect for gently folding in whipped cream and scraping down bowls.
• Offset spatula: Great for smoothly spreading the cheesecake filling.
• Food Processor: (Optional, but highly recommended) For quickly and uniformly crushing graham crackers for the crust.

Frequently Asked Questions (FAQs):

Can I make this cheesecake ahead of time?

Absolutely! This no-bake cheesecake is an excellent make-ahead dessert. You can prepare the entire cheesecake (without the caramel topping) up to two days in advance. Just cover it tightly with plastic wrap and keep it refrigerated. Add the homemade caramel sauce just before serving for the freshest taste and best presentation.

Can I use store-bought caramel sauce instead of making my own?

Yes, you certainly can! While the homemade almond caramel sauce adds a special touch, if you’re short on time or prefer a simpler approach, a good quality store-bought caramel sauce is a perfectly acceptable and convenient alternative. Ensure it’s a thick enough consistency to cling to the cheesecake.

How do I store leftover cheesecake?

Any leftover cheesecake should be stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5 days. Make sure it’s well-sealed to prevent it from absorbing any odors from the fridge.

Can I freeze this cheesecake?

Yes, freezing is a great option for longer storage! You can freeze the entire cheesecake (without the caramel sauce, which can be added after thawing) for up to 1 month. Wrap it tightly in several layers of plastic wrap and then a layer of aluminum foil to prevent freezer burn. When ready to serve, thaw it overnight in the refrigerator before topping with caramel and slicing.

Can I make this cheesecake without a springform pan?

Yes! While a springform pan makes for easy removal and an elegant presentation, you can certainly adapt. A 9-inch tart pan with a removable bottom works beautifully. Alternatively, you can use a regular 9×9-inch baking dish or even a muffin pan lined with cupcake liners for individual mini cheesecakes. Just be sure to adjust chilling times for smaller portions.

How do I make homemade dulce de leche?

Making homemade dulce de leche is surprisingly simple! The easiest method involves simmering a sealed can of sweetened condensed milk in a pot of water for about 2-3 hours. Ensure the can is fully submerged in water at all times, adding more hot water as needed. Let the can cool completely before opening. Alternatively, you can bake it in the oven or cook it slowly on the stovetop in a double boiler if you prefer not to simmer a sealed can.

What if I don’t have a food processor to crush the graham crackers?

No problem at all! Place your graham crackers (or digestive biscuits) in a sturdy zip-top plastic bag. Seal it, pressing out as much air as possible, and then use a rolling pin or the bottom of a heavy pan to crush them into fine crumbs. It takes a little more effort but works just as effectively.

Can I use a different type of cookie for the crust?

Absolutely! Feel free to get creative with your crust. Popular alternatives include digestive biscuits, Golden Oreos, Biscoff cookies, vanilla wafers, or even shortbread cookies. Just ensure you use the same measurements (about 2 cups of fine crumbs) and follow the rest of the crust recipe.

How do I ensure the whipped cream stays fluffy in the cheesecake mixture?

The key is gentle folding. Once your heavy cream is whipped to stiff peaks, use a large silicone spatula to carefully fold it into the cream cheese mixture. Incorporate it in stages, turning the bowl and folding from the bottom up until just combined. Avoid overmixing, as this will deflate the air and make your cheesecake denser.

Storing and Freezing Your Dulce de Leche Cheesecake:

To keep your No-Bake Dulce de Leche Cheesecake fresh and delicious, store any leftovers in an airtight container or cover the springform pan tightly with plastic wrap in the refrigerator for up to 5 days. For longer storage, this cheesecake is freezer-friendly! Simply wrap the cheesecake (without the caramel sauce) tightly in plastic wrap, then an additional layer of aluminum foil, and freeze for up to 1 month. When you’re ready to enjoy, thaw the cheesecake overnight in the refrigerator, then prepare and add the fresh caramel sauce before serving.

Looking for more amazing cheesecake creations? Check out these recipes:

• Blueberry Muffin Cheesecake With Crumble Topping
• The Best Blueberry Cheesecake Cookies Recipe
• The Best Lemon Poppy Seed Cheesecake Recipe Ever
• Copycat Cookie Dough Cheesecake Factory Recipe

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Recipe

No Bake Dulce de Leche Cheesecake

Molly Murphy

A no-bake creamy cheesecake filling with rich dulce de leche, nestled on a crispy graham cracker crust, and finished with a homemade almond caramel sauce!

Print Recipe
Pin Recipe

Course Dessert

Cuisine Bars

Servings 12 slices

Ingredients

 

 

Graham Cracker Crust:

• 2 cups graham cracker crumbs (about 16 full sheet graham crackers or digestive biscuits)
• ⅓ cup packed light or dark brown sugar
• ½ cup unsalted butter melted
• ½ teaspoon cinnamon
• ½ teaspoon salt

Cheesecake Filling:

• 1 and ¼ cups heavy whipping cream cold
• 24 ounces full-fat cream cheese softened to room temperature
• 13.4 ounces dulce de leche (store-bought or homemade)
• ½ cup confectioners’ sugar
• ¼ cup sour cream at room temperature
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt

For the Homemade Caramel Sauce:

• 1 cup granulated sugar
• ¼ cup water
• 3 Tablespoons light corn syrup
• ¾ cup heavy cream
• 2 teaspoons pure vanilla extract
• ¾ teaspoon almond extract (optional, for a richer flavor)
• 1 teaspoon salt
• 3 tablespoons unsalted butter

Instructions

 

Prepare the Graham Cracker Crust:

• In a medium bowl, combine the graham cracker crumbs, brown sugar, cinnamon, and salt.
• Pour the melted butter over the mixture and stir until well combined. The texture should be like wet sand.
• Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan or a 9×9-inch baking dish. Use the bottom of a measuring cup to compact the crust evenly.
• Place the crust in the freezer to set while you prepare the filling, for about 10-20 minutes.

Make the Cheesecake Filling:

• Using a hand mixer or a stand mixer with a whisk attachment, whip the cold heavy cream until stiff peaks form (about 4-5 minutes). Set aside.
• In another bowl, using a hand mixer or a stand mixer with a paddle attachment, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
• Add the dulce de leche, confectioners’ sugar, sour cream, vanilla extract, and salt to the cream cheese. Mix on low speed until fully combined and smooth. With a rubber spatula, scrape down the sides of the bowl.
• Gently fold the whipped cream into the cream cheese mixture until well incorporated. Be careful not to deflate the whipped cream too much to maintain the airy texture.

Assemble the Dessert:

• Spread the cheesecake filling evenly over the chilled graham cracker crust, smoothing the top with an offset spatula.
• Cover the dessert with plastic wrap and refrigerate for at least 6 hours, preferably overnight (10-12 hours), to allow the filling to set properly.

Make the Caramel Sauce:

• In a heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently to moisten the sugar. Ensure there are no sugar crystals on the sides of the pan. Stir in the light corn syrup, which helps prevent crystallization.
• Place the saucepan over medium-high heat. Allow the mixture to come to a boil without stirring. The sugar will dissolve and begin to turn amber in color. This process may take around 8-10 minutes. Watch carefully to prevent burning; caramel can go from amber to burnt very quickly.
• Once the caramel has reached the desired amber color, remove the saucepan from the heat immediately.
• Slowly and carefully pour the heavy cream into the caramel while stirring constantly with a whisk. The mixture will bubble up vigorously, so use caution to avoid splatters. Continue stirring until the caramel and cream are fully combined and smooth.
• Stir in the unsalted butter, vanilla extract, almond extract (if using), and salt. Keep stirring until the butter has melted, and the caramel sauce is smooth and creamy.
• Allow the caramel sauce to cool for a few minutes in the saucepan. Then, transfer it to a heatproof container or glass jar. Let it cool completely to room temperature. It will thicken as it cools.

Serve:

• Once the caramel has completely cooled, take the cheesecake out of the refrigerator and carefully remove it from the springform pan.
• Pour the cooled caramel generously over the top of the cheesecake.
• Serve immediately and enjoy your amazing, decadent dessert!

Keyword dulce de leche, no bake, cheesecake, caramel, easy dessert

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