This No Bake Dulce de Leche Cheesecake is a dreamy dessert that combines creamy richness with caramel sweetness in every bite. With a velvety cheesecake filling and a buttery biscuit base, it’s a treat that feels indulgent yet effortless to make. The smooth texture of the dulce de leche perfectly balances the slight tang of cream cheese, creating a harmony of flavors that’s impossible to resist. Best of all, it’s ready in just 35 minutes, making it ideal for last-minute cravings or impromptu gatherings.
Each slice offers a luscious contrast of soft, melt-in-your-mouth filling and a satisfyingly crunchy base. The caramel notes shine through, adding a warm, decadent touch that’s both comforting and luxurious. Whether you’re a seasoned baker or a beginner, this recipe is foolproof and delivers impressive results every time. It’s the kind of dessert that will have everyone asking for seconds—and the recipe!
Ingredients for No Bake Dulce de Leche Cheesecake
- For the Crust:
- 3 cups (5oz/145g) biscuit crumbs (graham crackers or digestive biscuits)
- 1 cup (1.5oz/45g) pretzels (optional, for a salty twist)
- 9 tablespoons (4.5oz/130g) butter, melted
- For the Cheesecake Filling:
- 3 cups (1lb 8oz/675g) cream cheese (softened for easier blending)
- ½ cup (5oz/150g) Dulce de leche
- ¾ cup (6oz/177ml) fresh double/heavy dairy cream (best for setting without gelatin)
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- For the Almond Brittle:
- ½ cup (4oz/115g) butter (1 stick), softened
- ½ cup (4oz/115g) sugar
- 1 cup (4.5oz/125g) whole or sliced almonds, toasted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Step-by-Step Instructions
- Make the Almond Brittle:
- Line an 8″ x 8″ pan with aluminum foil.
- In a saucepan, combine butter and sugar. Heat over medium heat, stirring occasionally, until the mixture turns golden brown (about 5-7 minutes).
- Stir in toasted almonds, vanilla extract, and salt. Pour the mixture onto the prepared pan and let it harden at room temperature for about 10 minutes.
- Once hardened, break the brittle into pieces using a rolling pin. Store in an airtight container until needed.
- Prepare the Crust:
- Blend biscuits and pretzels in a food processor until finely ground. Mix with melted butter.
- Press the mixture into the bottom of an 8 or 9-inch springform pan. Chill in the fridge while preparing the filling.
- Make the Cheesecake Filling:
- In a food processor, blend cream cheese and dulce de leche until smooth.
- Add whipping cream, vanilla extract, and salt. Blend until the mixture thickens.
- Assemble the Cheesecake:
- Pour half of the cheesecake batter over the chilled crust. Scatter a generous amount of almond brittle on top.
- Add the remaining cheesecake batter. Cover with plastic wrap and refrigerate overnight to set.
- Decorate and Serve:
- Before serving, decorate with whipped cream, dulce de leche, and additional almond brittle.
- Store in the fridge for up to 3 days or freeze for longer storage.
Creative Toppings and Decor Ideas
Elevate your No Bake Dulce de Leche Cheesecake with fun and flavorful toppings! Try drizzling extra dulce de leche in a zigzag pattern for a professional touch. Add fresh berries like strawberries or raspberries for a pop of color and tartness. For a crunchy contrast, sprinkle crushed pretzels or chocolate shavings on top. If you’re feeling adventurous, a dusting of cocoa powder or a sprinkle of sea salt can add depth to the sweetness.
Perfect Pairings for Serving
This cheesecake shines as a standalone dessert, but pairing it with a hot beverage like coffee or espresso can enhance the experience. For a refreshing twist, serve it with a scoop of vanilla ice cream or a dollop of tangy Greek yogurt. If you’re hosting a gathering, consider offering a selection of mini desserts alongside this cheesecake for variety.
Storage and Freezing Tips
Store your cheesecake in the fridge, covered with plastic wrap or in an airtight container, for up to 3 days. To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving. *Pro tip:* Add fresh toppings after thawing for the best texture and presentation.
Time-Saving Hacks
To streamline the process, prepare the Almond Brittle a day ahead and store it in an airtight container. Use pre-crushed biscuit crumbs or a store-bought graham cracker crust to save time. If you’re short on time, skip the pretzels—the cheesecake will still be delicious. For the filling, ensure your cream cheese is at room temperature to blend smoothly and quickly.
Equipment You’ll Need
This recipe requires a few key tools: a food processor for blending the crust and filling, a springform pan for easy removal, and a saucepan for making the Almond Brittle. A rolling pin or heavy object is handy for breaking the brittle into pieces. If you don’t have a food processor, a blender or even a zip-top bag and rolling pin can work for crushing the biscuits.
No Bake Dulce de Leche Cheesecake
Ingredients
Almond Brittle
- 1/2 cup butter softened (1 stick)
- 1/2 cup sugar
- 1 cup whole or sliced almonds toasted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Cheesecake
- 3 cups biscuit crumbs graham crackers or digestive biscuits
- 1 cup pretzels optional
- 9 tablespoons butter melted
- 3 cups cream cheese
- 1/2 cup Dulce de leche
- 3/4 cup fresh double/heavy dairy cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Instructions
- Start out making the Almond Brittle. Line an 8″ x 8″ pan with aluminum foil.
- Add butter and sugar to saucepan and heat over medium heat, stirring occasionally.
- Continue cooking and stirring until mixture is golden brown.
- Stir in the toasted almonds, vanilla extract and salt into the butter mixture and pour out onto aluminum foil. Let it sit at room temperature and harden, roughly 10 minutes.
- Once hard, break it up into big and small pieces with a rolling pin. Store in an airtight container until needed.
- To make the Cheesecake: Blend the biscuits and pretzels in a food processor until ground to fine crumbs, and combine with melted butter.
- Cover the bottom of a 8 or 9 inch springform with the mixture and put in the fridge while preparing the filling.
- Using a food processor, blend the cream cheese and dulce de leche until smooth.
- Pour in the whipping cream, vanilla and salt; continue blending until your mix has thickened up well.
- Pour 1/2 the batter over the prepared crust, scatter on a generous amount of Almond Brittle and then top that with the rest of the cheesecake mix.
- Cover with plastic wrap and keep in the fridge overnight. (because the cheesecake does not contain gelatin, it’s best left overnight to set and firm up).
- Decorate the cheesecake with whipped cream, dulce de leche and some brittle on top.
- Store the cheesecake for up to 3 days in the fridge. It also freezes well. Decorate with more lovely things on top to create an impressive dessert.
- (For this recipe fresh dairy cream is best. When you use other types of cream you may need to use gelatin or agar agar to set it. follow the instructions on the pack for your gelling agent).
