Best No bake Dulce De Leche Cheesecake

No-Bake Dulce De Leche Cheesecake – Silky, Creamy & Irresistible

Introduction: Why You’ll Love This No-Bake Dulce De Leche Cheesecake

This cheesecake is perfect for special occasions, summer gatherings, or when you crave a decadent treat without the hassle of baking. It features a buttery pecan-graham cracker crust, a smooth dulce de leche cheesecake filling, and a luscious caramel topping that takes it to the next level.

Keep reading to discover how to make this easy no-bake cheesecake, along with expert tips, FAQs, and storage recommendations.

Why This Recipe Works

✔️ No oven required – Perfect for warm days or when you need a hassle-free dessert.
✔️ Rich caramel flavor – The dulce de leche adds a deep, caramelized taste that enhances the cheesecake.
✔️ Easy-to-make crust – A simple mix of graham crackers, pecans, and butter creates the perfect base.
✔️ Creamy and smooth texture – The cheesecake filling is velvety and indulgent.
✔️ Great for make-ahead desserts – Chill it overnight and serve it the next day!

Ingredients for No-Bake Dulce De Leche Cheesecake

For the Pecan Graham Cracker Crust:

• 16 (62 grams) Honey Maid graham crackers (or your favorite biscuits)
• 1 cup (125 grams) pecans, lightly toasted
• ¼ cup (50 grams) brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon Kosher salt
• ½ cup (113 grams) unsalted butter, melted

For the No-Bake Dulce De Leche Cheesecake Filling:

• 4 (8oz) blocks (904 grams) full-fat cream cheese, softened to room temperature
• ½ cup (115ml) heavy cream
• ½ cup (100 grams) sugar
• 1 tablespoon (7.5 grams) cornstarch
• ¼ teaspoon Kosher salt
• 1 teaspoon vanilla extract
• 2 teaspoons lemon juice
• 1 cup (225 grams) dulce de leche

For the Dulce De Leche Topping:

• ½ cup (115ml) heavy cream
• 1 ½ cups (340 grams) dulce de leche

How to Make No-Bake Dulce De Leche Cheesecake

Step 1: Make the Crust

1. Prepare the pan – Grease a 9-inch or 10-inch springform pan and set aside.
2. Crush the ingredients – In a food processor, pulse the graham crackers, pecans, brown sugar, cinnamon, and salt until finely ground.
3. Add butter – Pour in the melted butter and pulse a few times until the mixture resembles wet sand.
4. Press into the pan – Transfer the mixture to the prepared pan and press it firmly into the bottom and slightly up the sides.
5. Chill the crust – Place the crust in the refrigerator while preparing the filling.

Step 2: Make the Cheesecake Filling

1. Beat the ingredients – In a large bowl, use a hand mixer to beat the cream cheese, heavy cream, sugar, cornstarch, salt, vanilla extract, and lemon juice until smooth and creamy.
2. Add dulce de leche – Mix in the dulce de leche until fully incorporated. Do not overmix.
3. Pour into crust – Spread the filling evenly over the chilled crust and smooth the top with a spatula.
4. Chill to set – Cover with plastic wrap and refrigerate for at least 6 hours or preferably overnight for the best texture.

Step 3: Make the Dulce De Leche Topping

1. Heat the cream – In a small saucepan over medium-low heat, warm the heavy cream until it begins to simmer.
2. Stir in dulce de leche – Add the dulce de leche and whisk constantly until smooth and slightly thickened, about 5 to 8 minutes.
3. Cool the topping – Remove from heat and let it cool. The sauce will continue thickening as it cools.

Step 4: Assemble and Serve

1. Release the cheesecake – Remove the cheesecake from the refrigerator and let it sit at room temperature for 10 to 15 minutes. Run a knife around the edges before removing the springform pan.
2. Pour the topping – Spread the dulce de leche topping evenly over the cheesecake.
3. Slice and enjoy – Use a sharp knife to cut slices, wiping the knife between cuts for clean edges.

Expert Tips for the Perfect No-Bake Cheesecake

✔️ Use full-fat ingredients – Full-fat cream cheese and heavy cream create a rich and creamy texture.
✔️ Chill for at least 6 hours – Overnight chilling is best for a firm, sliceable cheesecake.
✔️ Don’t overmix the filling – Overmixing can incorporate too much air, causing cracks.
✔️ Toast the pecans – Lightly toasting the pecans enhances their nutty flavor.
✔️ Make ahead – This cheesecake can be made up to 2 days in advance and stored in the fridge.

FAQs About No-Bake Dulce De Leche Cheesecake

Can I use a different crust?
Yes! You can use an Oreo crust, Biscoff cookie crust, or even a chocolate cookie crust for a fun variation.

Can I make this gluten-free?
Absolutely! Use gluten-free graham crackers or almond flour instead of the crust.

How long does it last?
This cheesecake keeps well in the refrigerator for 3 to 4 days, covered.

Can I freeze it?
Yes! Wrap the cheesecake tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the fridge overnight before serving.

Final Thoughts

This No-Bake Dulce De Leche Cheesecake is the ultimate dessert for caramel lovers. With its buttery pecan crust, creamy dulce de leche filling, and luscious topping, it’s a show-stopping treat that requires minimal effort.

Try this recipe today, and let us know how it turns out in the comments below!

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