Ingredients (~4-6 servings)
For the Crust
- 3/4 cup finely crumbled graham crackers
- 2 Tbsp butter, melted
For the Cheesecake Filling
- 4 oz cream cheese, softened to room temperature
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup whipped cream (pre-whipped, like Cool Whip)
- 1 (13.4 oz) can dulce de leche, divided
Form and Chill the Crust
This recipe is easiest to serve in a 9-inch tart pan with a removable bottom, but a standard 9-inch pie pan works fine.
In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix with a spoon until the texture resembles wet sand.
Press this mixture firmly into the bottom and up the sides of your pan. Use your hands or the bottom of a glass to pack it tightly.
Place the crust in the freezer for ~30-40 minutes so it sets up and becomes firm.
Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with a hand mixer (or in a stand mixer) for ~2 minutes until smooth.
Add the powdered sugar, vanilla extract, and half of the can of dulce de leche.
Set the other half of the dulce de leche aside for the assembly.
Beat these ingredients together for another ~2 minutes until everything is thoroughly incorporated and smooth.
Add the whipped cream to the bowl. Use a spatula to gently fold it into the cream cheese mixture until it’s just combined. Do not beat or overmix at this stage.
Assemble and Chill the Cheesecake
Once the crust is firm, remove it from the freezer.
Pour the remaining half of the dulce de leche onto the bottom of the crust. Use a spatula to spread it into a smooth, even layer.
Pour the cheesecake filling on top of the dulce de leche layer and spread it out evenly.
Place the cheesecake in the fridge for at least ~4 hours to set. This dessert can be made a day or two in advance; it holds up well.
Slice and serve chilled.
No-Bake Dulce de Leche Cheesecake
Ingredients
For the Crust
- 3/4 cup finely crumbled graham crackers
- 2 Tbsp butter melted
For the Cheesecake Filling
- 4 oz cream cheese softened to room temperature
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup whipped cream pre-whipped, like Cool Whip
- 1 can dulce de leche 13.4 oz, divided
Instructions
- Mix graham cracker crumbs with melted butter and press into tart pan.
- Freeze crust for 30-40 minutes.
- Beat cream cheese until smooth.
- Add powdered sugar, vanilla, and half the dulce de leche.
- Fold in whipped cream gently.
- Spread remaining dulce de leche on chilled crust.
- Pour cheesecake filling over dulce de leche layer.
- Refrigerate 4 hours before serving.
