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

Portions: 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 ❤️ it • Recipe • Ingredients • Video • Preparation

Philadelphia cream cheese no bake cheesecake.

Kraft no bake cheesecake.

Why I ❤️ 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

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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. 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 1

Total Time3 1

Utensils and tools

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
⅓ 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

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

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

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

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

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.

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

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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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