No-Bake Dulce De Leche Cheesecake

No-Bake Dulce De Leche Cheesecake  from  Pinay In Texas Cooking Corner


For the crust:

  • 10 pcs. graham crackers, crushed
  • 1/4 cup sugar
  • 1/2 cup melted butter

For the cheesecake:

  • 1 envelope (7g) unflavored gelatin
  • 1/2 cup hot water
  • 2 cups heavy whipping cream + 1 Tbsp more
  • 2 Tbsp sugar
  • 1 package (8oz.) cream cheese, at room temperature
  • 1 can (13.4 oz.) NESTLÉ LA LECHERA Dulce de Leche
  • 2 tsp vanilla extract


For the crust:

1. Combine crust ingredients in a bowl. Mix until well combined. Using a rice cooker spoon, press onto the bottom and halfway to the sides of a  7" springform pan. Chill in the refrigerator while preparing the cheesecake.

For the cheesecake:

1. Mix gelatin and hot water in small bowl until gelatin is dissolved. Set aside.

2. In a bowl, whip cream and 2 Tbsp sugar using whisk attachment of mixer until soft peaks form. 

3. Beat cream cheese and 1 cup dulce de leche in a large bowl until creamy. 

4. Stir in gelatin mixture and vanilla extract. Fold in whipped cream, saving about 1 cup for topping.

5. Pour into prepared graham cracker crust. Refrigerate for at least 3 hours or until set. Run a thin knife around the cheesecake before releasing the springform pan. Transfer to a cake stand or serving platter.

To decorate:

1. In a small bowl, mix remaining dulce de leche and 1 Tbsp whipping cream. Heat in the microwave for 30 seconds. Stir until well combined. Allow to cool down then put in a piping bag (or sandwich bag and cut the corner off). Pipe on top of the cheesecake as desired.

2. Put remaining whipped cream in another piping bag and use to decorate the cheesecake according to your liking. Refrigerate until ready to serve.