Dulce de Leche No-Bake Cheesecake
Prep
20 mins
Cook
0 mins
Servings
8
Difficulty
Easy
A creamy, sweet dessert with a caramel twist, perfect for special occasions.
Ella x
Ingredients
- 200digestive biscuits
- 100butter
- 400cream cheese
- 600granulated sugar
- 200dulce de leche
- 300heavy cream
- 4eggs
- 1vanilla extract
- 1salt
Detail level
Instructions
- 1
Crush the Digestive biscuits and mix with the butter until well combined. Press the mixture into the bottom of a 20cm springform tin.
Tip: Use a food processor or place the biscuits in a plastic bag and crush with a rolling pin.
- 2
Beat the cream cheese until smooth, then add the granulated sugar and beat until combined.
Tip: Use a stand mixer or beat with a hand mixer until light and fluffy.
- 3
Pour the dulce de leche into the cream cheese mixture and beat until well combined.
Tip: Use a hand mixer or whisk until smooth.
- 4
Beat in the heavy cream until well combined, then add the eggs one at a time.
Tip: Use a hand mixer or whisk until smooth and creamy.
- 5
Add the vanilla extract and salt, then beat until combined.
Tip: Use a hand mixer or whisk until well combined.
- 6
Pour the cheesecake batter into the prepared tin and smooth the top.
Tip: Use a spatula or offset spatula to smooth the top.
- 7
Refrigerate the cheesecake for at least 4 hours or overnight.
Tip: Use a water bath to prevent cracking and ensure even cooking.
- 8
Release the cheesecake from the tin and slice into servings.
Tip: Use a sharp knife and cut into slices immediately after serving.
- 9
Serve chilled and enjoy!
Tip: Garnish with whipped cream or a sprinkle of cinnamon if desired.
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