What if you could enjoy eating a Cheesecake without baking and stuff? I know this sounds quite dreamy, but it can be a real thing. Let me introduce you to my favoraite cheesecake recipe – No-Bake Dulce de Leche Cheesecake.
When I say it’s no bake means you don’t need to bake anything. This recipe is super easy. All you have to do is keep a little patience so that the cheesecake sets properly in the refrigerator after mixing up all the ingredients.
So, if you are craving for a dessert that is fancy yet requires not much effort, this is No-Bake Dulce de Leche Cheesecake perfect match. Go and try it for yourself, and you will be thanking me later.
Equipment Required
- A Small Bowl: I prefer using a small bowl to dissolve the gelatin.
- Large Mixer: To beat the whipped cream, I use a large mixer.
- Spatula: I usually use a spatula to fold the mixture.
- Serving Plates: I use a nice plate to serve the cheesecake.
The Cheesecake Factory Dulce De Leche Cheesecake Ingredients & Substitutions
Note: These recipe ingredients are suitable only for four servings of The Cheesecake Factory Dulce De Leche Cheesecake If you want to make more or less, you have to adjust the ingredient quantities accordingly.
- 2 Graham Crackers
- 1½ Cups Granulated Sugar, divided
- ¼ Teaspoon Kosher Salt
- 5Â Tablespoons Unsalted Butter, melted and cooled, plus more for greasing the panÂ
- 4Â (8-ounce) Packages Cream Cheese, at room temperature
- ½ Teaspoon Vanilla Extract
- 4Â Large Eggs
- ½ Cup Sour Cream
- ½ cup prepared Dulce de Leche
- Flaky Sea Salt, for garnish
Preparation And Cooking Time
| Preparation Time | Cooking Time | Resting Time | Total Time |
|---|---|---|---|
| 20 Minutes | 1 Hours 10 Minutes | 20 Minutes | 1 Hour 50 Minutes |
How To Make No-Bake Dulce de Leche Cheesecake At Home
Step 1
Crush the digestive biscuits into fine crumbs, then mix with melted butter and sugar until the mixture resembles wet sand.
Step 2
Press this mixture firmly into the base of a springform pan to form an even layer.
Step 3
The crust is ready to bake.
Step 4
Bake the crust for 10 minutes.
Step 5
In a large bowl, beat the cream cheese until smooth and lump-free. Then, add sour cream and sugar. Mix until creamy and well combined. The mixture should look thick, silky, and rich.
Step 6
Add eggs one at a time, mixing gently after each addition. Avoid overmixing to keep the texture smooth.
Step 7
Add vanilla extract and a pinch of salt to the bowl.
Step 8
Now add dulce de leche to the filling.
Step 9
Pour the prepared filling over the chilled biscuit base. Spread it evenly with a spatula, then smooth the top. Tap the pan lightly to remove any air bubbles.
Step 10
Once set, spread or drizzle a generous layer of dulce de leche on top.
Step 11
You can swirl it slightly for a decorative finish or leave it glossy and smooth. Bake at 160-170°C (320-338°F) for about 50-60 minutes, or until the edges are set and the centre still jiggles slightly.
Step 12
Turn off the oven and let the cheesecake cool inside with the door slightly open. This helps prevent cracks. Slice cleanly and serve chilled for the best creamy texture and flavour.
Expert Tips That I Recommend
- I prefer to keep the ingredients at room temperature. This way, the cheesecake comes out perfect.
- I make sure to let the gelatin cool down for a little bit. This helps prevent lumps in the cream cheese mixture.
- One thing I avoid is overbeating the whipped cream, as it can turn grainy.
- To cut the cheesecake cleanly, I use a hot knife.
FAQs About No-Bake Dulce de Leche Cheesecake
Nutritional Information Per Serving
This no-bake Dulce De Leche Cheesecake is definitely a perfect dessert you can make with zero effort. However, because this recipe calls for whipped cream and graham cracker crust, the calories are up to 350 kcal. Even the sugar content is concerning, and the protein is quite low.
| Calories | 331 kcal |
| Fat | 29 g |
| Protein | 4 g |
| Carbohydrates | 14 g |
| Sugar | 7 g |
| Fiber | 0.3 g |
| Saturated Fat | 18 g |
| Polyunsaturated Fat11 | 1 g |
| Monounsaturated Fat | 7 g |
| Cholesterol | 90 g |
| Sodium | 24 mg |
| Potassium | 102 mg |
| Fiber | 0.3 g |
| Vitamin A | 1166IU |
| Vitamin C | 0.5mg |
| Calcium | 56 mg |
| Iron | 0.2 mg |
If you want to enjoy this cheesecake, I would advise consuming it in moderation only. Moreover, you can customize it according to dietary preferences and make a healthy version.
Recipe Variations For Different Diets
- Gluten Free: I prefer using gluten-free graham crackers to make the recipe gluten-free.
- Vegan Friendly: To make the cheesecake vegan, I suggest using vegan cream cheese and coconut dulce de leche. Also, go for coconut whipped cream and instead of gelatin, use cornstarch with warm water.
Storing This Recipe
- Refrigeration: I use a plastic wrap to cover the cheesecake and then place it in the refrigerator to store it for the next 3-4 days.
- Freezing: For freezing, I prefer wrapping slices separately in plastic wrap and transfer it in a container. Then I keep the container in the freezer and store it for about a month.
What To Serve With This Recipe
Without any doughnut, an Iced Coffee makes a perfect pair to this delicious cheesecake. I would also suggest serving a fruit parfait.
You can also pair this cheesecake with Garlic Butter Shrimp or Caprese Skewers. I really love enjoying some Stuffed Bell Peppers and then indulging in this buttery cheesecake.
Printable Version
The Cheesecake Factory Dulce de Leche Cheesecake Recipe
Ingredients
- 2 Graham Crackers
- 1½ cups Granulated Sugar divided
- ¼ Teaspoon Kosher Salt
- 5 Tablespoons Unsalted Butter melted and cooled, plus more for greasing the pan
- 4 8-ounce Packages Cream Cheese, at room temperature
- ½ Teaspoon Vanilla Extract
- 4 Large Eggs
- ½ Cup Sour Cream
- ½ cup prepared Dulce de Leche
- Flaky Sea Salt for garnish
Equipment
- A Small Bowl
- Large Mixer
- Spatula
- Serving Plates
Instructions
- Crush the digestive biscuits into fine crumbs, then mix with melted butter and sugar until the mixture resembles wet sand.
- Press this mixture firmly into the base of a springform pan to form an even layer.
- The crust is ready to bake.
- Bake the crust for 10 minutes.
- In a large bowl, beat the cream cheese until smooth and lump-free. Then, add sour cream and sugar. Mix until creamy and well combined. The mixture should look thick, silky, and rich.
- Add eggs one at a time, mixing gently after each addition. Avoid overmixing to keep the texture smooth.
- Add vanilla extract and a pinch of salt to the bowl.
- Now add dulce de leche to the filling.
- Pour the prepared filling over the chilled biscuit base. Spread it evenly with a spatula, then smooth the top. Tap the pan lightly to remove any air bubbles.
- Once set, spread or drizzle a generous layer of dulce de leche on top.
- You can swirl it slightly for a decorative finish or leave it glossy and smooth. Bake at 160-170°C (320-338°F) for about 50-60 minutes, or until the edges are set and the centre slightly jiggles.
- Turn off the oven and let the cheesecake cool inside with the door slightly open. This helps prevent cracks. Slice cleanly and serve chilled for the best creamy texture and flavor.
Video
Nutrition
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Conclusion
I have to admit that making this cheesecake is now my every weekend’s routine. I really love whipping some cream and assembling the cheesecake, and enjoy a fresh and easy to make dessert.
The best part is that I always keep some leftovers so that I can take the cheesecake to office next working day. Trust me, my colleagues can’t get enough of the flavors. So, I would also want you to give this a try and enjoy a creamy and velvety cheesecake bites.
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