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Dulce de Leche No-Bake Cheesecake

Dulce de Leche No-Bake Cheesecakes

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.

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

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!

Dulce de Leche No-Bake Cheesecakes


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


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.


*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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    9 Comments on “Dulce de Leche No-Bake Cheesecake”

  1. Where do you buy dulce de leche? Is it in a can? Like by the sweetened condensed milk?

  2. If you have a Trader Joe’s they have it and it’s great. Usually in the baking area in their store. I highly recommend it.

    Jennifer, these look amazing. I might have to change the pan option with a new USA cheesecake pan. I think they would work. I don’t have the tart pans with the removable bottoms. I thought maybe the crumb paper baking cups but they would be hard to press the crust. But the USA pans do have the removable bottom to get them out intact. Love this recipe. Can’t wait to try it. Anything with dulce de leche is a good thing!

  3. Oh, that cake looks awesome. I love dulce de leche, but never have used it for a cheesecake before. This is something that I definitely have to try. I am already looking forward to your upcoming baking recipes!

    Warm wishes,

  4. I just put this cheesecake in the fridge. Can’t wait to taste it’complete. (Spoon licking was great.)
    Congrats on the cookbook!

  5. I would say one of these little guys will serve ONE…because there is no way I’m sharing!

  6. We dont have that caramel here, however we have caramel top and fill would that be the same? Or should I boil a tin of condensed milk for a few hrs and use that?

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