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How To Make No-Bake Dulce de Leche Cheesecake

  • EspaƱol
Portions: 8 porciones

Calories: 363kcal

Sweeten your summer with this chilled dulce de leche no bake cheesecake recipe! with glorious dulce de leche swirls. It's easy to make and requires no cooking! The secret? Instead of eggs and a long time in the oven, as required in a traditional cheesecake, this one calls for gelatin to give the cheesecake the right consistency.

Why I ā¤ļø it • Recipe • Ingredients • Video • Preparation

Philadelphia cream cheese no bake cheesecake.

Kraft no bake cheesecake.

Why I ā¤ļø it

Every year as the temperatures rise I start working on recipes that require little time in the kitchen. Some of my recipes don't even require heat to make them; this is one that I have been working on for a year now. Yes, some recipes require extensive tasting, oops, I mean testing.

Imagine your party ending with this luscious Philadelphia cheesecake with dulce de leche cheesecake that takes little time to make -- most of it is time cooling in the fridge – it doesn't get better than that!

No bake dulce de leche cheesecake recipe

This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!

Learn how to make cheesecake without baking, a creamy, velvety, mousse-like no-bake gelatin cheesecake with luscious dulce de leche swirls, and enjoy the most delicate flavors. Ā This Philadelphia no bake cheesecake recipe is going to become one of your go-to desserts.

Course: Dessert
Inspiration: American
Category: dulce de leche cheesecake recipe, kraft no bake cheesecake, no bake cheesecake philadelphia, no bake cheesecake with condensed milk, no bake gelatin cheesecake
Author: Clara Gonzalez

Prep Time3 hrs 1 min
Total Time3 hrs 1 min

Utensils and tools

  • Food processor
  • 6½-inch [16 cm] springform pan
  • Stand mixer, or
  • Handheld mixer and large bowl
  • Plastic wrap, aluminum foil or reusable waxed fabric cover
Philadelphia cheesecake with dulce de leche.
Philadelphia cheesecake with dulce de leche.

Ingredients

  • 1 ounce [28 g] of whole-wheat graham crackers
  • 5 ounces [142 g] blanched almonds (see notes)
  • 6 tablespoons melted butter
  • 1 tablespoon unflavored gelatin powder
  • 1 cup boiling-hot water, plus ¼ cup at room temperature
  • 1 cup [236 ml] heavy whipping cream, divided
  • 16 ounces [500 g] cream cheese, room temperature
  • Zest from one lime
  • ā…“ cup condensed milk
  • 1 tablespoon pure vanilla extract
  • ¼ cup dulce de leche

Video

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1: Making the graham cracker crust

Making the graham cracker crust

Mix the crackers, almonds, and butter in a food processor and grind until it has the texture of brown sugar.

Pour the graham cracker crumbs into the baking pan. 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

Step 2: Dissolving the gelatin

Dissolving the gelatin.
Dissolving the gelatin.

In a bowl, add room-temperature water. Whisking continuously, add the gelatin powder in a fine mist avoiding clumps.

Pour the boiling water into a different bowl of the same size, 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.

Step 3: Mixing

Mixing.
Mixing.

Pour the heavy cream into the mixer bowl. Whisk at high speed until it forms stiff peaks (3-4 mins). Don't overdo it, or it'll turn into butter.

Add the cream cheese, and whisk to mix. At this point, it will be a bit dry and lumpy. Add lime zest, condensed milk, and 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.

Step 4: Filling

Filling.
Filling.

Pour the cream cheese mixture into the pie crust, 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 or table knife, mix and fold, making marble-like swirls.

Step 5: Chilling

Chilling.
Chilling.

Cover with plastic film or eco-friendly reusable waxed fabric (to prevent it from overdrying or getting unwanted odors in the fridge) and chill in the refrigerator for at least 4 hours or, best, overnight

Once chilled thoroughly, serve.

Top tips

  • The size of the cheesecake is enough for 6 very generous servings or 8 good slices.
  • 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).
  • You can also use a handheld mixer and a large mixing bowl.
Dulce de leche cheesecake.
Dulce de leche cheesecake.

Variations

If you want to decorate it more, right before serving, garnish with thinly-sliced lemons, strawberry, blueberry, or any fresh berries on top. You can also decorate it with some crushed cookies.

If you prefer some crunchy toppings, some crushed candied almonds will add another interesting texture to it.

More cheesecake recipes

If you want to try another no-bake cheesecake, you'll love the marvelous tropical taste of this lime and mango cheesecake also comes highly recommended. 

If you are looking for traditional baked cheesecake, try this amazing passionfruit cheesecake, or this lovely Reese's peanut butter cheesecake.

Nutritional information

Calories: 363kcal | Carbohydrates: 17g | Protein: 7g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 140mg | Potassium: 219mg | Fiber: 2g | Sugar: 12g | Vitamin A: 755IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg

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FAQs

How do you keep no-bake cheesecake firm?

If you make no-bake cheesecake with gelatin it will remain firm even after taking it out of the refrigerator.

Is no bake cheesecake better than baked cheesecake?

They are different, with similar texture and flavors, but I can't say that one is better than the other. I have to say, though, that I prefer making no-bake cheesecake during the warmer months when baking makes the kitchen too hot. No-bake cheesecake also takes less time to make.

Can I freeze no-bake cheesecake to make it set faster?

This is not a good idea, as the outer layer will be frozen by the time the core has set. Water crystals will also form, changing the texture. It's best to let it set in the refrigerator even if it takes more time.

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Philadelphia Cream Cheese No Bake Cheesecake [Recipe + Video]

Ingredients

For the crust

  • 1 ounce of whole-wheat graham crackers [28 g]
  • 5 ounces blanched almonds [142 g] (see notes)
  • 6 tablespoons melted butter
  • 1 tablespoon unflavored gelatin powder
  • 1 cup boiling-hot water plus ¼ cup at room temperature
  • 1 cup heavy whipping cream [236 ml], divided
  • 16 ounces cream cheese [500 g], room temperature
  • Zest from one lime
  • ā…“ cup condensed milk
  • 1 tablespoon pure vanilla extract
  • ¼ cup dulce de leche

Instructions

Step 1: Making the graham cracker crust

  • Mix theĀ crackers,Ā almonds, andĀ butterĀ in a food processor and grind until it has the texture of brown sugar.
    Pour the graham cracker crumbs into the baking pan. 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

Step 2: Dissolving the gelatin

  • In a bowl, add room-temperature water. Whisking continuously, add theĀ gelatin powderĀ in a fine mist avoiding clumps.
    Pour theĀ boiling waterĀ into a different bowl of the same size, 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.

Step 3: Mixing

  • Pour theĀ heavy creamĀ into the mixer bowl. Whisk at high speed until it forms stiff peaks (3-4 mins). Don't overdo it, or it'll turn into butter.
    Add theĀ cream cheese, and whisk to mix. At this point, it will be a bit dry and lumpy. AddĀ lime zest,Ā condensed milk, andĀ 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.

Step 4: Filling

  • Pour the cream cheese mixture into the pie crust, tap on the counter a couple of times to get rid of large bubbles, and level with a spatula.
    Pour theĀ dulce de lecheĀ on the cream cheese mix and, using a skewer or table knife, mix and fold, making marble-like swirls.

Step 5: Chilling

  • Cover with plastic film or eco-friendly reusable waxed fabric (to prevent it from overdrying or getting unwanted odors in the fridge) and chill in the refrigerator forĀ at leastĀ 4 hours or, best, overnight
    Once chilled thoroughly, serve.

Notes

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

Nutrition

Calories: 363kcal

Publicado por Tia Clara - Jul 30, 2015

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  1. Karen

    August 18, 2016 at 6:04 pm

    Hola! I am just back from a small Dominican town ( 35km east of Santo Domingo) and would like to make the Cheesecake Dulce de Leche for my friends. It will inspire them to learn about traditional Dominican foods. I can not find the English version of the recipe? The link takes me to Spanish....I'm learning, but I'm not that good yet! Is there an English version? Muchas gracias šŸ™‚

    Reply
    • Tia Clara

      March 12, 2017 at 12:14 am

      I am not sure they have it in English. šŸ™

      Reply
  2. Davonne

    January 31, 2016 at 10:19 am

    I love your recipes they look good I'm taking some pictures of the recipes

    Reply

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