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Philadelphia Cream Cheese No Bake Cheesecake [Recipe + Video]

Serving: 8 porciones

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
  • ⅓ cup condensed milk
  • 1 tablespoon pure vanilla extract
  • ¼ cup dulce de leche

Instructions

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.

Cook's 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
5 from 1 vote
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