The DULCE DE LECHE CHEESECAKE no-bake is a creamy and irresistible dessert, perfect for those who wish to prepare an elegant dessert without turning on the oven. A crunchy cookie base combines with a soft cream cheese filling enriched with dulce de leche, a milk caramel with an intense, caramelized flavor that makes this cheesecake especially indulgent.
The contrast between the crumbly texture of the base and the velvety filling creates a perfect balance of flavors and textures. On top, a layer of dulce de leche makes the dessert even more inviting, adding a sweet and enveloping note to every slice.
Easy to make and ideal to prepare in advance, this cheesecake is the perfect dessert to finish a special lunch or to surprise guests with a refined and irresistible-tasting treat.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 4 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8Servings
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
- Energy 546.74 (Kcal)
- Carbohydrates 52.27 (g) of which sugars 39.39 (g)
- Proteins 8.39 (g)
- Fat 33.90 (g) of which saturated 7.45 (g)of which unsaturated 4.41 (g)
- Fibers 0.91 (g)
- Sodium 299.44 (mg)
Indicative values for a portion of 145 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz Digestive biscuits (or plain cookies; about 2 cups when crushed)
- 3.5 oz butter (melted (about 7 tbsp))
- 14 oz cream cheese (spreadable)
- 7 oz dulce de leche (about 3/4 cup)
- 3.5 oz powdered sugar (about 3/4 cup)
- 3/4 cup vegetable whipping cream
- 4 sheets leaf gelatin
- 1.33 tbsp milk (for dissolving the gelatin)
- 3.5 oz dulce de leche (for topping (about 1/3–1/2 cup))
- 3 pieces Digestive biscuits (crushed)
For the dulce de leche cheesecake you will need
- 2 Bowls
- 1 Springform pan 8 in
- 1 Food processor
- 2 Bowls
- Electric beaters
- 1 Spatula
- 1 Food-grade acetate strip
Preparation
Finely crush the biscuits and mix them with the melted butter. Spread the mixture over the bottom of a springform pan lined with parchment paper and press well with the back of a spoon. Transfer to the refrigerator for 30 minutes.
Soak the gelatin in cold water for about 10 minutes.
In a bowl, beat the cream cheese with the powdered sugar and dulce de leche until you obtain a smooth cream.Warm the milk and dissolve the well-drained gelatin in it, then stir. Add it to the cream cheese mixture and incorporate thoroughly.
Whip the very cold cream and gently fold it into the mixture using upward movements.
Line the walls of the pan with a strip of acetate or parchment paper.
Pour the cream over the cookie base and level well.
Let the dulce de leche cheesecake set in the refrigerator for at least 6 hours.
After the resting time in the fridge, cover the cheesecake with dulce de leche made fluid again by heating briefly on the stove or, alternatively, stirred in the can until spreadable.
Return to the refrigerator and, at serving time, decorate with crushed biscuits.
