No-Bake Dulce de Leche Cheesecake – a delicious recipe with crust, graham crackers, butter, cheesecake, condensed milk, Unflavored Gelatine. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the crust Pulse crackers and butter in the food processor until combined, with a texture similar to brown sugar.
2
Press onto bottom of 9-inch springform pan.
3
Chill in the refrigerator.
4
For the cheesecake Mix condensed milk and gelatin in a small pan.
5
Heat over very low heat just until it starts to boil (about 2 minutes).
6
Meanwhile, combine the cream cheese and lemon zest in a mixer bowl.
7
Beat on mid-high speed until it turns into a smooth mixture (about 2 minutes).
8
Add condensed milk mixture and mix until blended.
9
Using a spatula, lightly mix in half the dulce de leche, just enough to give it a marbleized look.
10
Gently pour into the pan, smooth into an even layer.
11
Chill covered for two hours, best overnight.
12
Cover with the remaining dulce de leche and serve chilled.
839
kcal
Calories
65
g
Fat
11
g
Carbs
56
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: For the crust, 12 whole graham crackers, broken in pieces, 6 Tbsp. butter, diced, For the cheesecake, and more.
Yes, No-Bake Dulce de Leche Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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