By Lindy Van Schalkwyk, last updated on December 14, 2022
Today’s no-bake dulce de leche cheesecake recipe is made with a shortbread crust, uber creamy, rich caramel filling, and vanilla caramel mousse.
Despite how fancy and luscious it sounds, this cheesecake is actually very easy to make. The most technical part is the mousse. However, you can always just buy a ready-made product as well.
What Is A Dulce De Leche Cheesecake Recipe?
Today, we drew our inspiration from the famous cheesecake franchise, The Cheesecake Factory. We will be making a dulce de leche Cheesecake Factory copycat recipe.
Their dulce de leche cheesecake recipe consists of a classic vanilla cracker crust filled with an uber creamy caramel cheesecake. Then, the cheesecake is topped with a beautiful caramel-swirled vanilla mousse and whipped cream piped rosettes.
This is truly an all-time favorite. And, when you’ve finally managed to get a recipe that balances the sweet flavors, it’s worth every second of making!
One last thing: this is a dulce de leche no-bake cheesecake. Meaning, that it won’t take nearly as long as a baked cheesecake does. However, many people underestimate these recipes and don’t put in that much effort.
That being said, let’s jump right in! How to make a delicious “cheesecake dulce de leche.”
What You Need To Make This Creamy Rich Dulce De Leche Cheesecake Recipe
Ingredients for the vanilla crust
- 3 cups shortbread cookies
- 1 1/2 tablespoons caster sugar
- 7 1/2 tablespoons salted butter, melted
- 1 teaspoon vanilla extract
Ingredients for the filling
- 1 1/2 cans (15 ounces each) dulce de leche
- 24 ounces cream cheese, softened at room temperature
- 1 1/2 tablespoons vanilla extract
- 2 cups heavy whipping cream
Ingredients for the mousse and garnish
- 1 1/4 cup heavy cream, divided
- 3 tablespoons caster sugar
- 2 large egg yolks, room temperature
- 7 ounces white chocolate, chopped
- 1 tablespoons vanilla extract
- 1/2 can dulce de leche
- 1 cup heavy whipping cream, whipped to stiff peaks
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray
- Measuring cups and spoons
- Food processor, optional
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Step by step instructions
Step 1: Prepare the cheesecake crust
Line a 10-inch springform pan with baking paper at the base. Then, spray the sides with cooking spray to ensure the cheesecake doesn’t stick there. Set the pan aside.
Next, make the crumb. To start, place the shortbread biscuits inside the food processor. Pulse them until you have a uniform fine crumb. Add the sugar and make sure it gets mixed in well.
Then, add the melted butter and vanilla extract. Mix the crumb very well to ensure the entire mixture is coated.
Step 2: Shape the crust into the pan
Next, press the crumbs into your lined pan. You can use the back of a flat cup to help pack the crumbs tightly.
Don’t forget to add crumbs to the sides. It doesn’t have to be as thick as the base. But it shouldn’t be wafer-thin!
Once the crust has been made, place it inside the fridge to set. Leave it until you are ready to add the cheesecake filling.
Step 3: Make the dulce de leche cheesecake recipe
To start, cream together the dulce de leche and softened cream cheese in a large mixing bowl. Use a medium-high speed to whip the cream cheese.
Add the vanilla and mix it in well. Then, in a separate large mixing bowl, whip the heavy cream to medium-stiff peaks.
Add a third of the whipped cream to the dulce de leche cheesecake base. Mix it in roughly with the electric whisk. Then, more carefully, fold in the second this. And finally, super gently, fold in the final third.
Step 4: Pour and set the cheesecake
Once you have a uniform caramel cheesecake batter, carefully pour it into your crust-lined cake pan. Smooth it out at the top.
Wrap the entire cheesecake pan in plastic or saran wrap. Place it inside the fridge so it can be set for at least 5 hours.
Step 5: Make the mousse topping custard base
Combine 1/4 cup of heavy cream and caster sugar in a medium saucepan over medium heat. Heat it until the cream starts forming foam around the sides.
In a separate small bowl, whisk the egg yolks. Then, add a thin stream of heated cream to the yolks while whisking constantly. Do not add too much hot cream. It can curdle the eggs.
Once your yolks are completely incorporated into some cream, return the yolks to the medium saucepan.
Cook the base over low heat while slowly whisking. When the mixture is thick enough to coat a metal spoon (without running off), you can remove it from the heat.
Step 6: Finish your vanilla mousse
Whisk in the chopped white chocolate and vanilla until it forms a smooth creamy mixture. Allow it to cool for 20 minutes in a new large mixing bowl at room temperature.
Once it is cooled, you can whip the remaining cup of cream to soft peaks. Gently fold it into the cooled chocolate mixture.
Step 7: Assemble your dulce de leche cheesecake recipe
Pour the mousse onto your set cheesecake. Smooth it out on top and clean the sides. Drizzle some extra dulce de leche onto the mousse. Use a toothpick to create swirling effects.
Wrap the cheesecake again and allow it to set for another hour.
Before serving, don’t forget to add your beautiful piped whipped cream rosettes.
Expert Tips and Tricks
- We are making a La Lechera dulce de leche cheesecake. It is a special brand of caramel that is very high quality, yet very affordable. And don’t worry, it’s relatively easy to find.
- When your cheesecake is around the 4-hour setting mark, start making your mousse topping.
- You can also test the doneness of your mousse custard base by testing its temperature. It should be about 160ºF (71ºC) when it’s ready to be removed from the heat.
Preparations Times And Servings
| Preparation Times | Setting Times | Servings |
| 35 minutes | 5 hours | 8-10 |
Final Thoughts For This In-Depth Dulce De Leche Cheesecake Recipe
We hope that you’ve enjoyed our easy no-bake dulce de leche cheesecake recipe. It’s super fun to make and is packed with deliciously sweet caramel flavors.
Let us know what you think about it in the comments below!
Uber-Creamy And Easy Dulce De Leche Cheesecake Recipe
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray
- Measuring cups and spoons
- Food processor, optional
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Ingredients
Ingredients for the vanilla crust
- 3 cups shortbread cookies
- 1 1/2 tablespoons caster sugar
- 7 1/2 tablespoons salted butter, melted
- 1 teaspoon vanilla extract
Ingredients for the filling
- 1 1/2 cans, (15 ounces each) dulce de leche
- 24 ounces cream cheese, softened at room temperature
- 1 1/2 tablespoons vanilla extract
- 2 cups heavy whipping cream
Ingredients for the mousse and garnish
- 1 1/4 cup heavy cream, divided
- 3 tablespoons caster sugar
- 2 large egg yolks, room temperature
- 7 ounces white chocolate, chopped
- 1 tablespoons vanilla extract
- 1/2 can dulce de leche
- 1 cup heavy whipping cream, whipped to stiff peaks
Instructions
- Prepare the cheesecake crustLine a 10-inch springform pan with baking paper at the base. Then, spray the sides with cooking spray to ensure the cheesecake doesn't stick there. Set the pan aside.Next, make the crumb. To start, place the shortbread biscuits inside the food processor. Pulse them until you have a uniform fine crumb. Add the sugar and make sure it gets mixed in well.Then, add the melted butter and vanilla extract. Mix the crumb very well to ensure the entire mixture is coated.3 cups shortbread cookies, 1 1/2 tablespoons caster sugar, 7 1/2 tablespoons salted butter, melted, 1 teaspoon vanilla extract
- Shape the crust into the panNext, press the crumbs into your lined pan. You can use the back of a flat cup to help pack the crumbs tightly.Don't forget to add crumbs to the sides. It doesn't have to be as thick as the base. But it shouldn't be wafer-thin!Once the crust has been made, place it inside the fridge to set. Leave it until you are ready to add the cheesecake filling.
- Make the dulce de leche cheesecake recipeTo start, cream together the dulce de leche and softened cream cheese in a large mixing bowl. Use a medium-high speed to whip the cream cheese.Add the vanilla and mix it in well. Then, in a separate large mixing bowl, whip the heavy cream to medium-stiff peaks.Add a third of the whipped cream to the dulce de leche cheesecake base. Mix it in roughly with the electric whisk. Then, more carefully, fold in the second this. And finally, super gently, fold in the final third.1 1/2 cans, (15 ounces each) dulce de leche, 24 ounces cream cheese, softened at room temperature, 1 1/2 tablespoons vanilla extract, 2 cups heavy whipping cream
- Pour and set the cheesecakeOnce you have a uniform caramel cheesecake batter, carefully pour it into your crust-lined cake pan. Smooth it out at the top.Wrap the entire cheesecake pan in plastic or saran wrap. Place it inside the fridge so it can be set for at least 5 hours.
- Make the mousse topping custard baseCombine 1/4 cup of heavy cream and caster sugar in a medium saucepan over medium heat. Heat it until the cream starts forming foam around the sides.In a separate small bowl, whisk the egg yolks. Then, add a thin stream of heated cream to the yolks while whisking constantly. Do not add too much hot cream. It can curdle the eggs.Once your yolks are completely incorporated into some cream, return the yolks to the medium saucepan.Cook the base over low heat while slowly whisking. When the mixture is thick enough to coat a metal spoon (without running off), you can remove it from the heat.1 1/4 cup heavy cream, divided, 3 tablespoons caster sugar, 2 large egg yolks, room temperature
- Finish your vanilla mousseWhisk in the chopped white chocolate and vanilla until it forms a smooth creamy mixture. Allow it to cool for 20 minutes in a new large mixing bowl at room temperature.Once it is cooled, you can whip the remaining cup of cream to soft peaks. Gently fold it into the cooled chocolate mixture.7 ounces white chocolate, chopped, 1 tablespoons vanilla extract
- Assemble your dulce de leche cheesecake recipePour the mousse onto your set cheesecake. Smooth it out on top and clean the sides. Drizzle some extra dulce de leche onto the mousse. Use a toothpick to create swirling effects.Wrap the cheesecake again and allow it to set for another hour.Before serving, don't forget to add your beautiful piped whipped cream rosettes.1/2 can dulce de leche, 1 cup heavy whipping cream, whipped to stiff peaks
Notes
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.