[Recipe + Video] No-Bake Dulce de Leche Cheesecake Recipe

Sweeten your summer with this chilled No-Bake Dulce de Leche Cheesecake Recipe!

Course Dessert

Cuisine Fusion

Keyword easy, summer

Prep Time 3 hours 15 minutes

Total Time 3 hours 15 minutes

Servings

Calories 363kcal

Author Clara Gonzalez

Ingredients

For the crust

1 ounces whole-wheat graham crackers [28 g]
5 ounces blanched almonds [142 g] (see notes)
6 tablespoons butter (salted)

For the gelatin

1 tablespoon unflavored gelatin powder
1 cup boiling-hot water plus ¼ cup at room temperature

For the cheesecake

1 cup whipping cream [236 ml], divided
16 ounces cream cheese [500 g], room temperature
Zest from one lime
⅓ cup condensed milk
1 tablespoon vanilla extract
¼ cup dulce de leche

Instructions

Making the base: Mix the crackers, almonds, and butter in a food processor and grind until it has the texture of brown sugar.
Pour into a 6½-inch [16 cm] springform pan [Amazon affiliate link]. Press the mix with the back of a spoon to form an even crust. If you cover the sides with the crust, make sure to line the baking pan with parchment paper.
Set aside on the counter
Dissolving the gelatin: In a bowl add room temperature water. Whisking continuously add the gelatin powder in a fine mist avoiding clumps.
Pour boiling water into a different bowl of the same size, and put the bowl of dissolved gelatin in the bowl with boiling water (like a bain-marie), and let them rest until everything has cooled to room temperature.
Discard the water in the lower bowl. Set the dissolved gelatin aside on the counter.
Mixing: In a large mixing bowl (see notes), pour in the whipping cream. Whisk at high speed until it forms smooth peaks (3-4 mins).
Add the cream cheese, and whisk to mix. It will be a bit dry and lumpy now. Add lime zest, and condensed milk, vanilla extract, and whisk at high speed until it's fluffy and smooth (2-3 mins).
Pour in the dissolved gelatin and whisk to incorporate.
Chilling: Pour the cream cheese mixture into the baking pan, tap on the counter a couple of times to get rid of large bubbles, and level with a spatula.
Pour the dulce de leche on the cream cheese mix and, using a skewer, mix making marble-like swirls.
Cover with plastic film (or better yet, eco-friendly reusable waxed fabric [Amazon affiliate link]) and chill for at least 4 hours or, best, overnight
Serving: Once chilled thoroughly, serve.

Video

Notes

If you do not have, or do not want to use almonds, double the number of crackers and use butter at room temperature.

Take the cream cheese out of the fridge and let it rest on the counter for at least two hours before starting to give it time to soften. Otherwise, the mix will be very lumpy.

Chill the mixing bowl and the wire whisk attachment beforehand, which will help get the cream to form peaks, only do this in the summer, or if your kitchen runs warm (mine does all year since I live in the Dominican Republic).

Nutrition