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No Bake Dulce de Leche Cheesecake - The only thing that could be better than the flavor is that it’s No Bake Cheesecake!!!!

No Bake Dulce de Leche Cheesecake

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Hi Bold Bakers!

You can’t go wrong having a recipe for a Big and Bold cheesecake in your arsenal. You will love this decadent, velvety cheesecake. And it doesn’t get any easier than a No-Bake Cheesecake. Your homemade dulce de leche will add amazing sweetness to this cheesecake, but feel free to use store-bought and you will achieve the same effect.

This No Bake Dulce De Leche Cheesecake is all about the layers! The crust is buttery and delicious with a salty hint from the pretzels. It’s filled to the top with Dulce De Leche Cheesecake and then some sneaky Almond Brittle hidden in the middle for extra flavor and texture. 

Bold Baking Tips

If you don’t have a food processor at home, just place the crackers and pretzels in a sealed plastic bag and smash it with the bottom of a pot until it’s as close to a fine powder as possible. Additionally, you can use a hand mixer to blend the cream cheese with the dulce de leche and heavy cream.

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Spread a layer of brittle over the cream cheese mixture that you’ve already put into your cake tin. Make sure to reserve some brittle to decorate with on top. This middle layer will look so beautiful once you cut a slice of your cheesecake.

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My Cheesecakes are No Bake so I find it’s best to make this cake a day ahead so that it can stand in the refrigerator for a full 24 hours before cutting into it. This will help the slices stand firmly and look beautiful on the plate. Decorating this cheesecake is so easy, just use some of your reserved brittle and sprinkle over the top. If you want a little more pizazz, drizzle some of your dulce de leche on the cheesecake, and add dollops of whipped cream.

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I think you’ll find that the combination of cream cheese and dulce de leche is pure magic, a flavor that is sure to win over the tastebuds of the whole family.

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4.6 from 5 reviews
No Bake Dulce De Leche Cheesecake
 
Prep time
Total time
 
Author:
Serves: 10 servings
Ingredients
  • 3 cups (5oz/145g) biscuit crumbs (graham crackers or digestive biscuits)
  • 1 cup (1.5oz/45g) pretzels (optional)
  • 9 tablespoons (4.5oz/130g) butter, melted
  • 3 cups (1lb 8oz/675g) cream cheese
  • ½ cup (5oz /150g) Dulce de leche
  • ¾ cup (6oz/177ml) whipping cream
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 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
Instructions
  1. Start out making the Almond Brittle Line an 8″ x 8″ pan with aluminum foil
  2. Add butter and sugar to saucepan and heat over medium heat, stirring occasionally.
  3. Continue cooking and stirring until mixture is golden brown.
  4. Stir in the toasted almonds, vanilla extract and salt into the butter mixture and pour out onto aluminum foil. Let it sit at room temeperature and harden, roughly 10 minutes.
  5. Once hard, break it up into big and small pieces with a rolling pin. Store in an airtight container until needed.
  6. 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.
  7. Using a food processor, blend the cream cheese and dulce de leche until smooth.
  8. Pour in the whipping cream, vanilla and salt; continue blending until your mix has thickened up well.
  9. Pour ½ 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.
  10. 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)
  11. Decorate the cheesecake with whipped cream, dulce de leche and some brittle on top.
  12. 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.
Notes
Make sure your Dulce de Leche is stiff so it doesn't make your cheesecake soft. Use between ½ cup to ⅔ cup (6 ½ oz/185g). If your cheesecake is soft you can pop it in the freeze to stiffen.

Make you own Dulce de Leche here.

 

 

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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47 Comments

  1. Umaiyal on September 15, 2016 at 9:08 am

    Can we use low fat 25% cream for this??

    • Profile photo of Gemma Stafford Gemma Stafford on September 17, 2016 at 2:36 am

      Yes, but you may need to stabilize it with a little gelatin. Heavy cream is better for setting the cake 🙂

  2. Tarika on September 15, 2016 at 11:10 am

    Hi,
    First of all, Love love love all your recipes.
    I had a question, is there any other alternative for the brittle? My daughter is allergic to nuts.
    Thank you.

    • Profile photo of Gemma Stafford Gemma Stafford on September 16, 2016 at 1:45 am

      You could use a scatter of chocolate chips, through the mix, and to decorate! You can make a brittle from seeds too, or use a cookie crumb, as in the oreo cheesecake here, Gemma 🙂

  3. Emma Vincent on September 15, 2016 at 5:41 pm

    Hi Gemma,
    Am loving the look of this cheesecake..!! Could I sub the Almond brittle for Pecan brittle..as we are not great Almond fans here..!
    Thanks
    Emma

    • Profile photo of Gemma Stafford Gemma Stafford on September 16, 2016 at 1:22 am

      Hi Emma, Think I got to this on YouTube, but yes you can, I love pecans, they are so tender and look so lovely when left whole as part of the finish, Gemma :

  4. Nancy on September 15, 2016 at 6:35 pm

    I am in a baking contest. Can you please come up with something blue, red, and gold. Thanks.

    • Profile photo of Gemma Stafford Gemma Stafford on September 16, 2016 at 1:18 am

      Nancy, check out rainbow cake here on the website, and rock that one up! Gemma 🙂

  5. Mickeymack on September 15, 2016 at 7:52 pm

    Can I use more Dulce de Leche because I really want that flavor in there?

    • Profile photo of Gemma Stafford Gemma Stafford on September 16, 2016 at 1:16 am

      Hi there, I have boiled hundreds of can of condensed milk to make Dulce De Leche in my time and never had a problem. You need to keep the can covered with boiling water, so top it up! If you are worried you can pierce the can in three places, then you need to watch that the water does not get into the can, and top it up. I usually just boil the sealed can in loads of water and keep an eye on it.
      You can add more if you like, but not so much that you affect the setting of the mix, Gemma 🙂

  6. Mickeymack on September 15, 2016 at 7:57 pm

    Isn’t it dangerous to boil a can for that long? Can it explode? I just want to make sure it is safe.

    • Mickeymack on September 15, 2016 at 7:58 pm

      I meant this comment to be for your dulce de leche recipie

  7. Shraddha on September 15, 2016 at 8:29 pm

    Loved it definately goin to make it…
    I wanted to ask u dat I hav caramal syrup can I boil it til becomes thick n add a bit of salt so as to make caramel sauce?? Plz help me! Thanku Gemma!!
    All ur recipes does work for me
    Loads of love
    Keep giving more of ur lovely recipes

  8. Suzan on September 16, 2016 at 6:33 pm

    Hi Gemma,

    I love dulce de Leche and caramelle and this is my dream cheesecake. I was wonderin what I need to add to the ingredients if I decide to bake this cheesecake?
    Thank you for the wonderful recipe and decoration.

  9. Profile photo of Minahil  Ishaq Minahil Ishaq on September 16, 2016 at 9:05 pm

    i loooooooooooooooooooooooooove your recipes alot. This was a very good recipe and you look sooooooooooo gorgeous in this video don’t change yourself keep it as it it because you very beautiful in this video

    • Profile photo of Gemma Stafford Gemma Stafford on September 17, 2016 at 2:09 am

      Thank you for your kind comment 🙂

  10. Svenja Geissler on September 17, 2016 at 4:05 am

    Hi Gemma
    This cake looks awesome!
    Whats the difference between Dulce de Leche and caramel sauce?

    • Profile photo of Gemma Stafford Gemma Stafford on September 18, 2016 at 6:27 am

      This is a great question! Caramel sauce tends to have butter, cream and sugar. Condensed milk is made by evaporating the water from the milk, leaving behind the milk fats, solids and sugar, so it is a lighter thing, and more suitable for some things, such as Millionaire shortbread! 🙂

  11. Tana Labonne on September 17, 2016 at 5:48 am

    Hi Gemma love your recipes
    quick question what brand graham crackers do you use?
    thanks much love from England

    • Profile photo of Gemma Stafford Gemma Stafford on September 18, 2016 at 6:16 am

      Hi Tana, if I were in England I would choose to use digestive biscuits for this, and then it would be Mc Vities! I use whatever comes to hand, Nabisco, or own brands too. When i bring them to my Mum in Ireland she still tends to reach for the digestives, old habits I guess! Gemma 🙂

  12. Profile photo of Fareena Fareena on September 18, 2016 at 3:00 am

    Hi Gemma,
    I’ve just come across your website and YouTube channel and am thinking – why have I not found you sooner! Cheesecakes are my favourite and the first recipie I tried was the Oreo cheesecake- AMAZING!

    So now have this one sitting in the fridge as I type!
    I loved the almond brittle but didn’t use all of it for the cheesecake- there was lots!! Can i store this in an airtight container? And if so for how long?

    Much love from Scotland!
    Fareena x

    • Profile photo of Gemma Stafford Gemma Stafford on September 18, 2016 at 5:43 am

      Hi Fareena,
      I am really happy that you found us too!. You can indeed store the brittle, and use it for all sorts of desserts. If you crush it finely it is great with ice cream and chocolate sauce. Store it at room temperature, well wrapped in an airtight container. if you put it in the fridge it will sweat!
      Gemma 🙂

  13. Rae on September 18, 2016 at 2:53 pm

    Hi Gemma! I love your recipes. Can you make Madeleines next? And maybe cupcake versions of these too. Thank you for sharing your fantastic recipes with us. 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on September 19, 2016 at 12:58 am

      Thank you Rae for being with us. I have Madeleines on my list, I will get to them eventually, Gemma 🙂

  14. Idola on September 19, 2016 at 11:13 am

    Hello Gemma!
    I’ve been following your recipes for a long time now and I tried out many myself, they always turned out really well and tasted amazing, so thank you for all the great recipes!
    I have a quick question about this one, since I’m not a big fan of Dulce de Leche, would it work if I substituted it with salted caramel?
    Thank you so much!

    • Profile photo of Gemma Stafford Gemma Stafford on September 20, 2016 at 12:37 pm

      Hi Idola, I did not try this. I do have ‘Best ever salted caramel sauce’ recipe here on the website. You can try it, but it may be too liquid ot set without using a gelling agent, Gemma 🙂

  15. Profile photo of roshniabraham roshniabraham on September 20, 2016 at 1:46 am

    What about some gooey and moist Dates cake?

    • Profile photo of Gemma Stafford Gemma Stafford on September 20, 2016 at 11:42 am

      Love date cake! We call this sticky toffee pudding, there is a mug version of this here on the website. I have this suggestion on my list, thank you 🙂

  16. Riya on September 21, 2016 at 3:31 am

    Hi Gemma,
    I absolutely enjoy watching your recipes and I love the fact that you make them sound so easy and effortless. I live in India and I love making desserts . But here in India we don’t have many options for choosing the cream. I don’t know what percent fat does the cream have. Though I have whipped cream, so can I replace that cream with whipped cream as the setting agent.

    • Profile photo of Gemma Stafford Gemma Stafford on September 21, 2016 at 9:45 am

      Hi there, yes, I do believe this will work! you do need to use it before it has set though, so add it when it is dissolved and cool, not cold or it will set, it really is worth trying this out, Gemma 🙂

  17. Kenken on September 21, 2016 at 9:14 am

    Hi Gemma, your recipe are so amazing and easy to follow. Could you please make a graham crackers recipe? because we don’t have Graham or digestives crackers (we only have oreo) and i’m not sure it will success n tasty if i substitute graham with our plain crackers (i saw our crackers was different look with graham crackers), thanks

    • Profile photo of Gemma Stafford Gemma Stafford on September 21, 2016 at 9:43 am

      Hi there, there is a graham cracker recipe here on the website, you can search for this on the search bar! It is with a smores recipe,
      Gemma 🙂

  18. Laraib on September 22, 2016 at 1:03 am

    Hi Gemma

    i am trying to make this cake. I am using Philadelphia original cream cheese . and but my mixture is not thick after adding heavy whipping cream and all and beating in food processor. The texture is very liquidy. Is there any other way to beat the mixture? Should I consider adding gelatin?

    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on September 23, 2016 at 2:21 am

      I think it is the cream?? this recipe requires full fat heavy cream. if you use a lighter cream, or a manufactured alternative you may indeed need to use gelatin to get it to hold up. The recipe here (http://www.biggerbolderbaking.com/?s=Homemade+whipping+cream) will guide you as this is a set milk!
      Gemma 🙂

  19. Isobel on September 27, 2016 at 12:45 am

    Hey Gemma! I was just wondering in order to make the cheese cake thicker and set better, I said it possible to whip the cream first then fold it into the cream cheese mix? Thank you for all the amaze-balls recipes!!
    ❤️❤️❤️Isobel and Australia

  20. Isobel on September 27, 2016 at 12:46 am

    Hey Gemma! I was just wondering in order to make the cheese cake thicker and set better, I said it possible to whip the cream first then fold it into the cream cheese mix? Thank a so much for all the amaze-balls recipes!!
    ❤️❤️❤️Isobel and Australia

    • Profile photo of Gemma Stafford Gemma Stafford on September 27, 2016 at 1:13 am

      Hi Isobel, this is to do with the cream cheese! I get a block of cream cheese here, which is dry, and sets up really well. In some places, like when I am home in Ireland, the cream cheese is a spreadable one, in a tub, and it is soft. So, here is what my Mum does!
      Take two sheets of gelatine, or ½ pack of powdered gelatine. Sponge the gelatine in a little cold water. When it is soft, drain off the excess water and melt the gel in the microwave for a few seconds, watch it, it is fast. Have some of the cream, just about 100 ml warm NOT cold, pour this over the gelatine and whisk it through. Allow it to cool, but not go cold, then whisk this into the cheesecake mix. It will stabilize it, without being too stiff. This does not over-set the mix, just stabilizes it, do try it, it really works! Gemma 🙂

  21. Lilliana on October 6, 2016 at 4:08 am

    Seems you used a food processor for blending together the cheesecake..can do the same method with your cookie cheesecake filling?

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 11:43 am

      Hi Lilliana,
      It is always best to follow a recipe exactly. this is what I say about this recipe: beat on high speed for about 4 minutes to remove any lumps in the cream cheese. Scrape down the bowl as you go. You want to end up with smooth, lump free cream cheese.
      Pour in the cream and whip up the mix until thickened. Use a cream that whips up well as this will make your cheesecake firm.
      food processors do a different thing, beating incorporates air, processing will do this, but less so!
      Gemma 🙂

  22. Rory on October 22, 2016 at 1:29 am

    Hi Gemma,
    I accidentally put the entire can of Dulce de Leche into my mixture. It was 400g instead of the 150g I was meant to put in. Do you think it will still work??

    • Profile photo of Gemma Stafford Gemma Stafford on October 23, 2016 at 3:28 am

      Ah Rory, I think it will be off, especially in sweetness, but it will not be inedible! I am sorry that you had this difficulty, it will be difficult to correct it at this stage, I would serve this semi frozen, this will help to balance it, and you can serve a little at a time 🙂 Gemma

  23. ayisha on January 4, 2017 at 1:31 am

    Hi gemma,

    Can I use gelatine in this recipe?? If yes Hw many teaspoons??

    • Profile photo of Gemma Stafford Gemma Stafford on January 4, 2017 at 11:30 am

      Hi Ayisha,
      Yes! if you need to do this. This is what oyu will do:
      2 sheets gelatin/or 2 teaspoons of gelatin.
      Sponge the gelatin in a little cold water to bloom.
      When the sheets are soft squeeze out the water, and microwave for a very few seconds to melt.
      If using granuals drain off excess water and microwave for a few secs, you must watch it, it will melt really quickly.
      If you do not have a microwave you will need ot do this in a pot of simmering water.
      When the gelatin is melted allow it to cool slightly, then pour into the mixer to bring the ingredients todether, t. This will be the final thing you do.
      Think about this, practice it a little, vary this if you wish by adding warm cream to the gelatin to help it distribute. When oyu master this it will be endlessly useful,
      Gemma 🙂

  24. Judy anne gella on March 15, 2017 at 10:45 am

    Hi can I use other nuts like cashew or peanuts?

  25. Zhong Tenghui on March 18, 2017 at 1:59 am

    Hey Gemma! I tried out this recipe and It tasted good! But the taste was a little too thick though, can’t really eat more than 1 slice at a time haha. Not sure if it was too much cream cheese or i added too much heavy cream. The consistency of the batter was too thick that it doesn’t even flow too. ^^” The almond brittle was REALLY easy and great as a snack though, everyone loved that part haha. Bashed up the digestive cookies so it wasn’t as crumbly as i would like it, but it’s okay. 🙂 Overall, really still glad i tried this! First recipe from your site although watched many other videos! Can’t wait to try the rest! Thank you for all these innovative ideas!

    • Profile photo of Gemma Stafford Gemma Stafford on March 19, 2017 at 5:53 am

      Hi there,
      you are supposed to share, this will go a long way for a gathering, and a little is good, a lot may be too much. lol 🙂
      I am happy you are with us though, stay tuned for lots more,
      Gemma 🙂

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