Dulce de Leche Cheesecake: A Rich and Creamy Delight

Dulce de Leche Cheesecake is a dessert that perfectly combines creamy cheesecake with a rich, caramel-like sauce. This indulgent treat is a must-try for any cheesecake lover.

This delicious dulce de leche cheesecake that will bring some creamy caramel joy to your family and friends.

With a buttery graham cracker crust and a smooth filling, this cheesecake is both simple and luscious. The dulce de leche adds a unique depth of flavor that makes every bite a delight.

This dessert is perfect for gatherings or as a sweet treat at home.

Join me as I share the recipe and tips for creating this unforgettable dessert.

For more tasty desserts, try: Lindor Truffles, Red Velvet Ice Cream, Peppermint Cheesecake Bars, and Mini Apple Caramel Cheesecakes.

Why You Will Love This Recipe

I truly enjoy making Dulce de Leche Cheesecake because it combines simplicity with delicious flavor.

Here’s what makes it special:

• Decadent Flavor: The rich caramel flavor of dulce de leche elevates the creamy cheesecake, creating a delightful contrast.
• Foolproof No-Bake Method: This recipe is easy to follow, making it perfect for both beginners and experienced chefs.

Quick Facts

• Serving Size: 9 servings
• Calories: Approximately 300 per serving
• Prep Time: 30 minutes
• Chill Time: 6 hours

This cheesecake is perfect for any occasion, from a family gathering to a special celebration. It’s a labor of love that truly impresses guests.

With minimal cook time and just a little patience, I can whip up this dessert without stress. The buttery graham cracker crust, paired with the creamy filling, creates a satisfying texture.

The swirls of dulce de leche not only look beautiful but also add a touch of sweetness that complements the cheesecake perfectly.

Finally, I love that I can easily store leftovers in the fridge. They stay fresh for several days, ready for a quick treat whenever I want!

How to Make Perfect Dulce de Leche Cheesecake

This is a no-bake recipe that requires lots of chill time. 6 hours is required, but I like to refrigerate it over night. As for any no-bake recipe, there are three steps: Make the Crust, Make the Filling and Chill.

Make the Crust:

Mix 2 cups of graham cracker crumbs, ½ cup of melted butter, and 2 tablespoons of sugar in a bowl.

Then, I press this mixture into the bottom of a 9×9-inch pan lined with parchment paper. Use a hard surface, like the bottom of a flat glass or a measuring cup to really get that crust firm. Then refrigerate it while you are making the filling.

Make the Filling:

For the filling, I use an electric mixer to beat 16 ounces of cream cheese, ½ cup of dulce de leche, ½ cup of heavy cream and 1 teaspoon of vanilla extract until smooth.

Now comes the tricky part of dulce de leche. To make that signature swirl, you have to get the right consistency of dulce de leche. If it’s too thick, it won’t swirl. So take about a quarter cup of it and add a tablespoon of whole milk at a time. Stir it until, it is thinner and easier to spread.

Then add evenly placed dots like in the picture below.

Using a utensil or the tip of a knife, swirl the dots into each other like in the picture below.

When you are happy with your swirls, cover the cheesecake with plastic wrap and refrigerate. (Overnight is best, but 4-6 hours should work as well.)

Key Ingredients and Substitutions

For a delicious Dulce de Leche Cheesecake, I focus on a few key ingredients.

Crust

• Graham Cracker Crumbs: For a classic crust. You can substitute with vanilla wafers for a different flavor.
• Unsalted Butter: Necessary for binding the crumbs. Melted coconut oil works as a dairy-free substitute.
• Granulated Sugar: Adds sweetness. Brown sugar can be used for a deeper flavor.

Filling

• Cream Cheese: I use room temperature cream cheese for a smooth texture.
• Dulce de Leche: This rich sauce is essential.
• Heavy Cream: Adds richness.

Flavoring

• Vanilla Extract: I prefer pure vanilla extract. Imitation vanilla is more affordable but less flavorful.
• Salt: Just a pinch enhances the taste. Sea salt offers a nice touch.

Toppings

• Dulce de Leche Topping: I drizzle some on top for decoration. A light caramel sauce is a good substitute if needed.

These ingredients come together to create a rich and creamy dessert. Adjusting them allows flexibility based on taste or dietary needs.

Frequently Asked Questions

I’ve gathered some common questions about dulce de leche cheesecake. Here’s what I’ve learned regarding ingredients, methods, and variations to consider.

What ingredients are needed to make a dulce de leche cheesecake?

To make a classic dulce de leche cheesecake, you’ll need cream cheese, dulce de leche, heavy cream, and a graham cracker crust. The crust usually includes graham cracker crumbs, melted butter, and sugar. Some recipes may also call for vanilla extract for added flavor.

How can I create a no-bake dulce de leche cheesecake?

For a no-bake version, mix softened cream cheese with heavy cream and dulce de leche until smooth. Pour this mixture into a prepared graham cracker crust. Chill it in the refrigerator for at least 4 to 6 hours. For best results, refrigerate overnight to set completely.

What are some popular variations of dulce de leche cheesecake, like bars or bites?

You can find variations like dulce de leche cheesecake bars and mini cheesecakes like in the recipe above. These versions often have a graham cracker base and use the same filling.

They are easy to serve and are great for parties or gatherings. You can also experiment with toppings like whipped cream or additional dulce de leche drizzle.