Dulce de Leche No-Bake Cheesecake

I tend to gravitate toward fruit desserts in warmer weather. That is most assuredly due to the presence of fresh local berries seemingly everywhere I look. I find it just too difficult to resist stocking up and enjoying them while I can. But occasionally, it’s nice to throw in some other flavors, too, for some variety and to avoid berry burnout. (Is that a thing?)

Despite the presence of so, so many blueberries, raspberries, lemons, and more in my kitchen, I decided to take a bit of a fruit break for a special dessert to serve for a recent dinner with friends. For these cheesecakes, I went with two of my favorite flavors – chocolate and dulce de leche. If that’s not enough to convince you, there’s cheesecake. That’s always a good idea.

This is one of those recipes that is so simple yet so amazingly good that it doesn’t even make sense. A two-ingredient crust plus a no-bake cheesecake? Oh, yeah. Sign me up for that.

If you want to fill the crusts with the cheesecake and stop there, you’ll be very happy indeed. Of course, for the sake of the fancy factor, I topped them with a little chocolate whipped cream and some extra cookie crumbs.

I made four small cheesecakes to make serving a bit simpler. The smaller size will definitely serve two. Or maybe just one if you’re ambitious. But if you prefer, you can make one 9-inch round cheesecake using a pie or tart pan.

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Dulce de Leche No-Bake Cheesecake

Yield 6 to 12 servings

Prep Time 25 minutes

Cook Time 12 minutes

Dulce de leche, chocolate, and cheesecake are a tasty trio in this Dulce de Leche No-Bake Cheesecake!

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Ingredients

For the crust:

• 10 ounces chocolate wafer crumbs*
• 6 tablespoons unsalted butter, melted

For the filling:

• 16 ounces cream cheese, softened
• 1 cup dulce de leche
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy cream

For the chocolate whipped cream:

• 1/2 cup heavy cream
• 1 tablespoon granulated sugar
• 1 teaspoon unsweetened cocoa powder
• chocolate cookie crumbs, for garnish

Instructions

To make the crust:

1. Preheat oven to 350°F.**
2. Combine the cookie crumbs and butter until thoroughly mixed. Divide the crust mixture evenly among 6 4.75-inch round tart pans with removable bottoms. Alternately, you can use a 9-inch round tart or pie pan. Press the mixture firmly and evenly into the bottom of the pan(s).
3. Bake for 12 minutes. Set aside to cool completely.

To make the filling:

1. Using an electric mixer on medium speed, beat the cream cheese, dulce de leche, sugar, and vanilla until smooth.
2. In a separate bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the cheesecake mixture.
3. Transfer the filling to the crust(s) and spread evenly. Refrigerate for at least 4 hours before serving.

To make the chocolate whipped cream:

1. Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
2. Sprinkle the sugar over the cream. Whisk until combined. Gradually add the cocoa powder.
3. Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.
4. Spread the whipped cream over the top of the chilled cheesecake. Sprinkle with cookie crumbs.

Notes

*I used Nabisco's Famous Chocolate Wafers. **I prefer to bake cookie crusts briefly just to help them hold together a bit better. But if you prefer to go truly no-bake, you can skip the oven time. Just mix the crust, press into the pan(s), and place in the refrigerator while you prepare the filling.

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Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!

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