Indulge your sweet tooth with a heavenly treat that requires no baking—our irresistible Dulce de Leche No Bake Cheesecake! This creamy, dreamy dessert combines the rich flavors of dulce de leche and smooth cream cheese, all nestled in a crunchy graham cracker crust. Perfect for any occasion, this cheesecake is not only easy to make but also promises to impress your family and friends. With just a few simple ingredients and a little patience, you can create a show-stopping dessert that will have everyone asking for seconds. Ready to dive into this deliciously simple recipe? Let’s get started!
Prep Time: 30 mins
Cook Time: -
Total Time: 4 hrs 30 mins
Cuisine: Mexican
Serves: 10 servings
Ingredients
- 1 pre-made graham cracker crust
- 8 oz cream cheese, softened
- 1 cup dulce de leche
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/4 cup chopped nuts (optional)
Instructions
- Remove cream cheese from refrigerator and let it soften at room temperature for approximately 30 minutes to ensure smooth mixing.
- In a large mixing bowl, use an electric mixer to beat the softened cream cheese until completely smooth and free of lumps, approximately 2-3 minutes.
- Add dulce de leche to the cream cheese and continue mixing until fully incorporated and the mixture is creamy and uniform in color.
- In a separate chilled bowl, whip the heavy cream with vanilla extract until stiff peaks form, using an electric mixer on medium-high speed.
- Gently fold the whipped cream into the cream cheese and dulce de leche mixture, using a spatula to maintain the light, airy texture.
- Carefully spread the cheesecake mixture into the pre-made graham cracker crust, ensuring an even distribution.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the dessert to set completely.
- Before serving, optionally garnish the top with chopped nuts for added texture and visual appeal.
- To serve, slice the cheesecake into 10 equal portions using a clean, sharp knife that has been dipped in hot water between cuts.
Tips
- Soften the Cream Cheese: Make sure to remove the cream cheese from the refrigerator at least 30 minutes before you start. This will help it blend smoothly without any lumps.
- Whip the Cream Properly: For the best texture, ensure your heavy cream is chilled before whipping. This will help you achieve those stiff peaks that make your cheesecake light and airy.
- Gentle Folding: When incorporating the whipped cream into the dulce de leche mixture, be gentle. Use a spatula to fold the ingredients together without deflating the whipped cream.
- Chill Time is Key: Allow the cheesecake to set in the refrigerator for at least 4 hours, but overnight is even better. This gives the flavors time to meld and the texture to firm up perfectly.
- Garnish for Flair: Consider adding chopped nuts or a drizzle of extra dulce de leche on top before serving for an extra touch of elegance and crunch.
- Clean Cuts: For neat slices, dip your knife in hot water and wipe it clean between cuts. This will help you achieve beautiful, clean portions for serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 5g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 65mg
