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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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Whip up my No Bake Dulce de Leche Cheesecake recipe for a creamy, decadent dessert you can enjoy anytime!


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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Now for the sneaky center…the Almond Brittle. You can make it a day ahead if you are strapped for time. Additionally, you can use sliced almonds for a refined look or if whole almonds are easier to find, chop them slightly for something more rustic. The browned butter in this recipe lends to a lovely, nutty aroma that is sure to peak the interest of anyone around while you are baking. Once the brittle has hardened, you can break it up into smaller bits and then it’s ready to go in your cheesecake.

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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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4.69 from 32 votes
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
Prep Time
35 mins
Total Time
35 mins
 

Learn how to make my No Bake Dulce de Leche Cheesecake recipe for a creamy, decadent dessert that is easy to whip up and enjoy anytime.

Course: Dessert
Cuisine: American
Servings: 10 servings
Author: Gemma Stafford
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) fresh double/heavy dairy cream.
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • Almond Brittle
  • 1/2 cup (4oz/115g) butter (1 stick), softened
  • 1/2 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 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.
  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.
  13. (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).

Watch the Recipe Video!

Recipe Notes

Make sure your Dulce de Leche is stiff so it doesn't make your cheesecake soft. Use between 1/2 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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95 Comments

Write a Comment and Review

  1. Sana on June 2, 2019 at 6:42 am

    Which cream cheese did you use?
    Or can we use any kind of cream cheese?
    Once wen i made cheesecake I found it to be little salty … may be because of the amt of salt in the cream cheese…kindly help!

    • Gemma Stafford on June 3, 2019 at 5:15 am

      Hi Sana,
      Cream cheese is generally only slightly salty. Here in the US, I either buy a block of cream cheese, which is generally quite dry, the full-fat version for best results, or I use my homemade one, which I have creamed really well. Some tub-style cream cheese is designed for spreading and will not be so good in a no-bake cheesecake, may need setting with gelatin. (https://www.biggerbolderbaking.com/how-to-make-cream-cheese/).
      I hope this is of help,
      Gemma 🙂

  2. Danja on May 31, 2019 at 3:04 am

    Hi Gemma!
    What would you say if I made a brownie instead of the crust? Because I’m going to make this for my class and I love brownie and caramel together💖

    • Gemma Stafford on May 31, 2019 at 9:58 am

      Yes absolutely do that. Great idea.

      Best,
      Gemma.

  3. ʚĩɞ Chai Ma ʚĩɞ on May 30, 2019 at 1:20 am

    Hello Gemma,
    Can I use your homemade cream cheese for this recipe?
    and can I use powdered heavy whipped cream if yes should I whipped first with some milk or add it directly in while it is powdered?

    • Gemma Stafford on May 30, 2019 at 1:58 am

      Hi,

      Yes you can use my cream cheese however when you make it just make sure you get it really really smooth when you blend it. I’m not exactly clear on the second question you are asking me. Sorry.

      Gemma.

      • ʚĩɞ Chai Ma ʚĩɞ on May 30, 2019 at 4:27 am

        Thank you for answering ..
        By my second question i meant that in my country we don’t have “Liquid” heavy whipped cream we have it as a powder in little bags and we have to add milk to it and then whipped it to be like liquid heavy whipped cream

        • Gemma Stafford on May 30, 2019 at 11:20 pm

          Oh right! Ok I have never used that type of cream before. If It is something that will get thick when whipped I’m sure it will be fine.

          Gemma.

  4. Marthe on April 12, 2019 at 3:53 am

    Hi gemma , awesome recipe ! I was wondering : if instead of 675 g of cream cheese i put 750g ( my 3 packets) will that ruin the recipe ? What difference will it makes in the cake ? Texture or else. Should the dulce de leche be room temperature?
    Thanks

    • Gemma Stafford on April 12, 2019 at 5:38 am

      Hi Marthe,
      this is a good question and the answer depends on the type of cream cheese used. If this is a firm, block type, cream cheese then it will not be an issue. If it is a tub, then this tends to be a really soft thing, and it could cause a problem for you. You can always set a cheesecake too with gelatin, this removes any possibility of its’ not setting. A full fat cream cheese too is best. Take two sheets of gelatin, or two teaspoons of gelatin. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.You can do this over a pan of hot water too.Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *You can use agar, Carrigeen moss, china grass too, these are plant based gelling agents, but you need to follow the directions on the packs for these, they come in different forms.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      This is easy when you try it!
      I hope this is of help,
      Gemma 🙂

  5. Sonal Sansare on March 15, 2019 at 7:14 pm

    Hi Gemma,
    I’m planning on making this cheesecake. I would like to know the kind of graham crackers that you used for the crust. Should I use the plain original graham crackers by Nabisco or the honey graham crackers by Honeymaid? Thanks!!

    • Gemma Stafford on March 16, 2019 at 9:02 pm

      honestly Sonal either of those cookies will work really well. Use the one you prefer.

      Best,
      Gemma.

  6. jeri Rigg on February 25, 2019 at 8:03 am

    I made this no bake dulce de leche cheesecake to take to a dinner with friends. I substituted Heath bar crumble (found in grocery with the chocolate chips) for the almond brittle. HUGE success, delicious and friends loved it and were So impressed that I made it myself! Thanks for all your wonderful recipes!!!!

    • Gemma Stafford on February 25, 2019 at 9:30 am

      WOW, that sounds awesome! Great job! I am delighted to hear that!

  7. Yvonne on December 23, 2018 at 1:24 am

    Is the total quantity of cream for the cream cheese mixture or for both mixture AND topping

    • Gemma Stafford on December 23, 2018 at 3:39 pm

      The cream quantity is just for th cheesecake. The cream on top for decoration is extra 🙂

      Hope this helps,
      Gemma.

  8. Aerial on October 7, 2018 at 12:58 pm

    Hi I made this cheesecake but I felt like there was too much cream cheese and not enough sugar in the filling. Mine came out with an overpowering cream cheese taste . I even added a whole cup of the caramel instead of just half.

    • Gemma Stafford on October 7, 2018 at 2:56 pm

      Hi Aerial,

      Sorry to hear that. The sweetness in this recipe comes from the sauce. If you wanted a little extra I would just note that in the recipe.

      Best,
      Gemma.

  9. Rabiya J. on July 27, 2018 at 8:18 pm

    Hey Gemma😄,
    This is indeed a big nd bold CheeseCake recipe. Perfect recipe to win over the tastebuds of ur family nd guests. The combination of dulce de leche nd CreamCheese is optimum sweet. Thank u so much sweetheart.
    Yours loving friend,
    Rabiya😘

    • Gemma Stafford on July 28, 2018 at 8:52 am

      Hi there Rabiya,
      Thank you for this very poetic review! I am smiling,
      Gemma 🙂

  10. laiba on July 22, 2018 at 12:53 pm

    Salam…Gemma i wanted to ask did u use your homemade creamchese or store bought….plus i was thinking of using normal box cream with some gelation and whip it with hand mixer..we dont have double or heavy cream available in pakistan

    • Gemma Stafford on July 23, 2018 at 2:56 am

      Salam Laiba,
      For this cake, and usually when I am busy, i use a block of store bought cream cheese, which is easily available to me.
      I use fresh double/heavy whipping cream too.
      I konw that this is not available everywhere, but for a cheesecake the addition of gelatin to a UHT cream will really help to set it up.
      Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      I hpe this is of help,
      Gemma 🙂

  11. Sakshi Abrol Thodge on July 17, 2018 at 7:36 am

    I loved this recipe like I always do with your recipes. This time I mustered the courage to try this with minimal ingredients at my disposal. I also made the cream cheese and Dulce de leche at home following your recipes and I I’m amazed at how I am no more dependent on the market to get my hands on these. Thank you so much! Just that my cheesecake didn’t set properly, probably because the weather here is hot and I opened my spring form pan in 16hrs. Would u suggest using gelatin the next time. Thanks a lot, I am a big fan and I keep following all your recipes. J hope to try some sooooon! Thanks 🙂

    • Gemma Stafford on July 18, 2018 at 3:38 am

      Hi there,
      Thank you for your kind words, I am happy that you are baking with us.
      When a cheesecake will not set it is usually down to the ingredients. for this type of recipe I use a firm cream cheese, and real heavy dairy cream, and this will set up really easily, even before it is refrigerated it is firm.
      I am guessing that this is the issue for you. The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream.
      The cream cheese which I get here in the US is a firm and dry cream cheese, not a spreadable one, like you find in a tub. This a challenge for no bake cheesecake making, it may need the assistance of a gelling agent.. I am lucky to be able to get a block of cream cheese everywhere here, or I can make it, but again I know this is not always easy around the world.
      How do I add gelatin to a cheesecake? Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.You can do this over a pan of hot water too. Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      I hope this will help you,
      Gemma 🙂

  12. Sherri on May 6, 2018 at 7:31 pm

    I made a Keto version of this using almond meal, butter and erythritol for the crust. Then made a sugar free Keto brittle, and made a Keto dulce de leche sauce. Followed your recipe, only difference was that I added gelatin and erythritol. Came out great!! Sliced and froze the slices for when my sweet tooth hits. Would appreciate some Keto or diabetic friendly low carb recipes too. Some of us love sugar but can’t eat much of it due to diabetes. Thanks.

    • Gemma Stafford on May 7, 2018 at 3:22 am

      Hi Sherri.
      Thank you for this post. Keto is HUGE, and the issue around a lot of baking is finding a low carb/no carb sugar which will caramelize, as this matters for lots of things.
      I would be interested to know how you make a keto brittle, what did you use for the sugar? This will be a help to lots of other people.
      i am delighted you got this to work so well for you,
      Gemma 🙂

  13. Gilraen on April 18, 2018 at 2:30 am

    Hi Gemma,

    i want to try this lovely cheesecake and i have a question about the Almond Brittle. In some of your youtube videos you say, that you always use salted butter. Since there is a lot of butter in the brittle and a teaspoon of salt in addition I wonder wheather its salted butter in this recipe too.
    Unfortunately this is no recipe where I can try and taste it and add the additional salt later, so I would be very happy if you could answer this.
    Thank you in advance!

    P.S. I just found your channel some days ago and I think I watched almost every video already, I became a big fan, very quickly, Thanks for all the great work, the ideas and the perfect instructions (love the cup + oz + gram and degree in F and C in the directions! That makes it so easy for me!) Thanks!

    • Gemma Stafford on April 18, 2018 at 3:32 am

      Hi there,
      welcome to the Bold Baking community, we will appreciate your questions, and suggestions. Other Bold Bakers appreciate your input too. This is a good question.
      I tend to add salt to everything, and I know this comes from my background as a chef, where flavor is everything.
      For this recipe the salt is not crucial to the flavor, so you can choose, if you use salted butter, you can omit, or reduce the salt.
      for some people salt is a dietary issue, and people who do not use salt quickly get used to it, and appreciate their food without it. So, the message is adjust your recipes to your own taste, this is possible with almost all of them. I can be a bit heavy handed with salt!
      Gemma 🙂

      • Gilraen on April 18, 2018 at 5:08 am

        Hi Gemma,

        thank you so much for the fast reply and the warm welcome!

        With salt I am very like you. I put it in everything, it enhances the flavors so much. I love salt and I don’t think half of a teaspoon will have that much health impacts. The real problem with salt is if you only eat store bought food and never cook anything on your own, you could probably eat huge amounts of it.

        So I will try this at the weekend with salted butter and a bit in addition. I was just a bit afraid it could turn out too salty in the end and cooking caramel wont be good to taste midway 😀

        I cant wait to try it!

        Gilraen

        • Gemma Stafford on April 19, 2018 at 3:55 am

          A woman after my own heart!
          Great, do please let us know how you get on with this, it is a nice recipe,
          Gemma 🙂

  14. ARPITA PATEL on March 24, 2018 at 6:00 am

    For the fresh cream / heavy dairy cream : do I have to use heavy cream or heavy whipping cream. I do not want to use gelatin.
    If using agar agar powder how much to use and how ?

    Please advise

    Thank you

    • Gemma Stafford on March 24, 2018 at 9:34 am

      Hi there,
      Really I find it difficult to advise on agar agar as it depends on the type you use. Read the pack, this usually will tell you.
      For your information this is how you would treat gelatin: Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      However, if you are making a cheesecake according to my recipe you need to use fresh, dairy, double cream, 35% or over fat content, and a good cream cheese, not a spread, which is too soft for this, then it will not need setting. Depending on where you live this may not be too easy to find,
      Gemma 🙂

      • ARPITA PATEL on March 24, 2018 at 11:03 pm

        Hi Gemma

        Thank you for your prompt reply. My daughter birthday is next week. She wants to eat this cheesecake. Plus we do not eat geletin or eggs. I really liked your receipe and want to give a try.

        I live in north east ( Pennsylvania). I’ve been searching online for the double cream or fresh cream . Can not find

        Is there anyway you can share what brand cream you used or which store I brought it from? So that way I get an idea where I should look for .

        Thank you

        • Gemma Stafford on March 25, 2018 at 2:03 am

          Hi there,
          Pennsylvania is the 6th larges producer of dairy in the US. This means that in all of your stores, bug and small, you should b able to find fresh, double, dairy cream.
          You will find it in the cold cabinet, with the fresh milk. Any of the major supermarkets will have it, and it is not about brand, this is produce, it may come from a particular local dairy, but it is just cream, really the fat of the milk, which has been skimmed off.
          Ask in your store for this, not UHT cream, FRESH, which will spoil at room temperature, it has to be refrigerated and in date.
          I hope this helps and that your daughter has a lovely birthday,
          Gemma 🙂

  15. Shif on March 10, 2018 at 9:04 am

    Hi Gemma

    I couldn’t find fresh double cream. Can i use whipping cream instead? If so what are the changes should be made?

    • Gemma Stafford on March 11, 2018 at 6:45 am

      Hi there,
      This is, I think a manufactured product. It can be used in this cake, but it may need to be set up with gelatin.
      This is easy to do. Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      Gemma 🙂

      • Marilyn Harms on February 17, 2019 at 5:41 pm

        Here in the US heavy whipping cream is fresh cream. I use it all the time in cheesecake and even making butter etc

        • Gemma Stafford on February 18, 2019 at 2:23 am

          Hi Marilyn,
          I know. This is what I use too. There is a powdered version in other parts of the world with the same name, and this causes some confusion. We are the lucky ones!
          Gemma 🙂

  16. Mora on February 28, 2018 at 3:41 am

    Hi Gemma,
    I would like to make this for my mum on her birthday in a few weeks and I thought that replacing the almond brittle for a peanut brittle would be a good idea, since we love peanuts. My question is, will it work as well?
    Thank you

    • Gemma Stafford on February 28, 2018 at 5:13 am

      Hi Mora,
      Yes! I really think it will be good, it is a great combination.
      do try, even a little sample, and let us know how you get on,
      Gemma 🙂

  17. ThibaultL. on January 25, 2018 at 1:57 pm

    I love this recipe, I’ve tried with caramel and it worked as Well. Unfortunally, few of my friends liked cheesecake and I came home with half of it. I sliced it and froze each slice. It freeses really well and I used to have an amazing single service dessert all the time.

    • Gemma Stafford on January 26, 2018 at 3:48 am

      Good job you!
      Now that is a great tip, I hate waste, and this allows you to have something to hand when your sweet tooth kicks in.
      Thank you for letting us know,
      Gemma 🙂

  18. maria on November 14, 2017 at 3:04 am

    hi Gemma

    i’ve just made this and the mixture is way too runny! I have followed your recipe to the T but its come out soooo runny! anyways to save it?
    this is the second time this has happened:(

    • Gemma Stafford on November 14, 2017 at 3:26 am

      Hi maria,
      Sounds like you changed something in this recipe!
      The cream you use for this recipe needs to be double fresh dairy cream. The higher the fat content the better it will set up in your cheesecake.
      A manufactured whipping cream will not work for this recipe without using a gelatin/agar agar or such.
      I am going back to the recipe now to make that clear. I will also add a note about adding the gelatin. Thank you for bringing this to my attention,
      Gemma 🙂

  19. Nadia on August 13, 2017 at 12:30 pm

    Hi Gemma. I made this cheesecake today. But as i’m done l was a little bit confused. In this recipe you mentioned 8oz of cream cheese or 675g. Isn’t 8oz equals to 226g? Which one is the correct measurement? Thank you

    • Gemma Stafford on August 14, 2017 at 2:41 am

      Hi Nadia,
      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
      The recipe calls for 1 lb 8 oz of cream cheese – not 8 oz!
      I hope you managed this in your bake!
      Gemma 🙂

  20. Cookinglove on May 8, 2017 at 8:05 pm

    How to toast almonds plz tel. Me without baking as i m not good at it

    • Gemma Stafford on May 9, 2017 at 1:48 am

      hi there,
      On a hot dry pan, on the stove. Stand over them, and shake the pan, remove to a cool plate when you see them slightly browning,
      Gemma 🙂

  21. 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!

    • 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 🙂

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

    Hi can I use other nuts like cashew or peanuts?

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

    Hi gemma,

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

    • 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. 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??

    • 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

  25. 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?

    • 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 🙂

  26. 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

    • 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 🙂

  27. 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

  28. 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

    • 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 (https://www.biggerbolderbaking.com/?s=Homemade+whipping+cream) will guide you as this is a set milk!
      Gemma 🙂

  29. 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

    • 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 🙂

  30. 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.

    • 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 🙂

  31. roshniabraham on September 20, 2016 at 1:46 am

    What about some gooey and moist Dates cake?

    • 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 🙂

  32. 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!

    • 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 🙂

  33. 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. 🙂

    • 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 🙂

  34. 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

    • 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 🙂

  35. 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

    • 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 🙂

  36. 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?

    • 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! 🙂

  37. MinahilIshaq 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

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

      Thank you for your kind comment 🙂

  38. 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.

  39. 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

  40. 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

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

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

    • 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 🙂

  42. 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.

    • 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 🙂

  43. 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

    • 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 :

  44. 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.

    • 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 🙂

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

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

    • 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 🙂

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