NO BAKE DULCE DE LECHE CHEESECAKE
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.
Provided by Gemma Stafford
Categories Dessert
Time 35m
Number Of Ingredients 14
Steps:
- 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 temeperature 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).
NO-BAKE DULCE DE LECHE CHEESECAKE
A rich and creamy no-bake caramel cheesecake on a Cinnamon Toast Crunch™ and graham cracker crust. This impressive-looking dessert only takes 20 minutes to prep, but we won't tell if you don't.
Provided by Hungry Happenings
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 9
Steps:
- Place graham crackers and Cinnamon Toast Crunch™ Cereal in the bowl of a food processor.
- Pulse until you have fine crumbs. If you don't have a food processor you can simply place the graham crackers and cereal in a large zip-top bag and smash into crumbs using a rolling pin or the back of a pan.
- Add the melted butter to the crumbs and mix until well combined. Using the flat bottom of a drinking glass to form an even layer, press the mixture into the bottom and up the sides of an 8-inch springform pan. You'll want the crumbs to go at least an inch up the side so you have a nice edge to your cheesecake. Freeze until the filling is ready.
- Beat the cream cheese using an electric mixer until it's light and fluffy. Add the dulce de leche and beat until well combined. Spoon in the whipped topping and beat until smooth and creamy. Spoon the filling over top of the crust.
- Spread into an even layer and chill until set. If you are in a hurry, pop the cheesecake into the freezer for 2 hours; otherwise, refrigerate for at least 8 hours. Once the cheesecake is set, remove it from the pan.
- Break Cinnamon Toast Crunch™ cereal into small pieces. Spoon whipped topping into a zip-top bag and snip off one corner. Pipe whipped topping in a swirl over the cheesecake, sprinkle on the cereal pieces, and drizzle the caramel or dulce de leche sauce over the top.
- If frozen allow the cheesecake to thaw for 30-60minutes before serving. If refrigerated, cut, serve, and enjoy.
Nutrition Facts : Calories 420, Carbohydrate 40 g, Cholesterol 65 mg, Fat 5, Fiber 1 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 27 g, TransFat 1 g
NO-BAKE DULCE DE LECHE CHEESECAKE RECIPE BY TASTY
Here's what you need: chocolate cream cookies, butter, dulce de leche, cream cheese, vanilla extract, heavy cream, strawberries
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 7
Steps:
- Crush cookies and mix with butter.
- Spread mixture over pie pan, pressing down to make a compact crust. Refrigerate crust while making filling.
- Mix filling ingredients, (dulce de leche, cream cheese, and vanilla extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped cream into filling ingredients.
- Spread mixture over pie crust.
- Refrigerate the pie for at least 4 hours or overnight. (If you're in a hurry, you could also freeze the pie for 1-2 hours.)
- Top with strawberries, cut, and serve.
- Enjoy!
Nutrition Facts : Calories 647 calories, Carbohydrate 52 grams, Fat 47 grams, Fiber 1 gram, Protein 9 grams, Sugar 44 grams
NO-BAKE DULCE DE LECHE CHEESECAKE
Think cheesecake is a complicated dessert? Think again! This creamy, layered no-bake cheesecake comes together in just 15 minutes.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings
Number Of Ingredients 9
Steps:
- For the crust
- Pulse crackers and butter in the food processor until combined, with a texture similar to brown sugar.
- Press onto bottom of 9-inch springform pan. Chill in the refrigerator.
- For the cheesecake
- Mix condensed milk and gelatin in a small pan. Heat over very low heat just until it starts to boil (about 2 minutes).
- Meanwhile, combine the cream cheese and lemon zest in a mixer bowl. Beat on mid-high speed until it turns into a smooth mixture (about 2 minutes). Add condensed milk mixture and mix until blended.
- Using a spatula, lightly mix in half the dulce de leche, just enough to give it a marbleized look. Gently pour into the pan, smooth into an even layer.
- Chill covered for two hours, best overnight. Cover with the remaining dulce de leche and serve chilled.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
DULCE DE LECHE CHEESECAKE
This luscious No Bake Dulce De Leche Cheesecake is a simple recipe and will leave your mouth watering for more.
Provided by Michelle Minnaar
Categories Dessert
Time 6h20m
Number Of Ingredients 12
Steps:
- Prepare your 23cm (9 inch) springform pan by putting a layer of greaseproof paper over the base and then clasping the springform pan ring around the outside as I find this easier when removing the cheesecake at the end.
- Remove the biscuit base from the fridge.
- Pour the filling onto the biscuit base.
- Transfer to the fridge and leave to set for around 6 hours or preferably overnight.
- Remove the cheesecake from the fridge and remove the springform tin. I use a blowtorch but you can just run a cloth soaked in hot water around the edge.
- Transfer the cheesecake to the serving plate of your choice.
- To decorate, mix together the milk and dulce de leche, this will loosen the dulce de leche which will allow an easy pour.
- Portion up. Enjoy!
Nutrition Facts : Calories 541 kcal, Carbohydrate 33 g, Protein 7 g, Fat 43 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 133 mg, Sodium 535 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 14 g, ServingSize 1 serving
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