No-Bake Dulce de Leche Cheesecake

This luxurious no-bake cheesecake combines the richness of cream cheese with the complex flavors of authentic dulce de leche. The result is a showstopping dessert that’s surprisingly easy to make and perfect for entertaining.

Why This Recipe Works

Unlike traditional baked cheesecakes, this no-bake version eliminates the risk of cracking and overcooking. The dulce de leche adds both flavor and natural sweetness, reducing the need for additional sugar while creating beautiful marbled patterns throughout the cake.

Instructions

Step 1: Prepare the Base

1. Line a 23cm springform pan with parchment paper, leaving some overhang for easy removal.
2. Process digestive biscuits in a food processor until fine crumbs form.
3. Mix biscuit crumbs with melted butter until evenly combined.
4. Press mixture firmly into the base of the prepared pan.
5. Refrigerate while preparing the filling.

Step 2: Prepare the Gelatin

1. If using gelatin sheets, soak in cold water for 5 minutes until soft.
2. Squeeze out excess water and dissolve in 3 tbsp warm water.
3. If using powdered gelatin, sprinkle over warm water and let bloom for 5 minutes, then stir to dissolve.
4. Set aside to cool slightly.

Step 3: Make the Cheesecake Filling

1. Beat cream cheese with an electric mixer until smooth and creamy.
2. Add icing sugar and vanilla extract, beat until combined.
3. In a separate bowl, whip double cream to soft peaks.
4. Gently fold whipped cream into cream cheese mixture.
5. Add cooled gelatin mixture and fold through quickly but thoroughly.

Step 4: Create the Dulce de Leche Swirl

1. Warm 250g dulce de leche slightly to make it easier to swirl.
2. Reserve remaining 100g for topping.
3. Pour half the cheesecake mixture over the biscuit base.
4. Drizzle half the warmed dulce de leche over the surface.
5. Add remaining cheesecake mixture.
6. Drizzle remaining dulce de leche on top.

Step 5: Create the Marble Effect

1. Use a knife or skewer to gently swirl the dulce de leche through the cheesecake.
2. Create figure-8 patterns for the best marbled effect.
3. Don’t over-mix – you want distinct swirls, not a uniform color.

Step 6: Set and Serve

1. Smooth the top gently with an offset spatula.
2. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
3. Before serving, drizzle with reserved dulce de leche.
4. Use the parchment overhang to lift from the pan, then transfer to serving plate.

Chef’s Tips

• Room temperature cream cheese is essential for a smooth filling without lumps
• Don’t overwhip the cream – soft peaks are perfect; overwhipped cream can make the texture grainy
• Work quickly with gelatin – once added, it will start to set, so fold it in efficiently
• Make ahead friendly – this cheesecake actually improves after a day in the fridge
• Serving tip – use a warm knife (dipped in hot water and dried) for clean slices

Variations

• Salted Dulce de Leche: Add a pinch of sea salt to the dulce de leche before swirling
• Chocolate Base: Replace digestive biscuits with chocolate cookies
• Individual Portions: Make in 6-8 individual glasses or ramekins
• Fruit Addition: Layer with sliced bananas or strawberries

This no-bake cheesecake showcases dulce de leche in all its glory – creamy, rich, and absolutely irresistible. The contrast between the tangy cream cheese and sweet dulce de leche creates the perfect balance.

Made with Onda Onda’s premium dulce de leche for authentic South American flavor.