Uber-Creamy And Easy Dulce De Leche Cheesecake Recipe

Last Updated on December 14, 2022 by Zara R.

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.

Jump to Recipe

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.”

dulce de leche no bake cheesecake

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.

cheesecake dulce de leche

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 TimesSetting TimesServings
35 minutes5 hours8-10

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

Uber-Creamy And Easy Dulce De Leche Cheesecake Recipe

cheesecakesworld
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.
Prep Time 35 mins
Setting Time 5 hrs
Total Time 5 hrs 35 mins
Course Dessert
Cuisine American
Servings 10

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 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.
    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 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.
  • 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.
    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 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.
  • 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.
    1 1/4 cup heavy cream, divided, 3 tablespoons caster sugar, 2 large egg yolks, room temperature
  • 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.
    7 ounces white chocolate, chopped, 1 tablespoons vanilla extract
  • 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.
    1/2 can dulce de leche, 1 cup heavy whipping cream, whipped to stiff peaks

Notes

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.
Keyword cheesecake dulce de leche, dulce de leche cheesecake factory copycat recipe, dulce de leche cheesecake recipe, dulce de leche no bake cheesecake, la lechera dulce de leche cheesecake