This No-Bake Eggless Dulce de Leche Cheesecake is smooth, creamy, and delicious! Dulce de leche and cheesecake come together in one epic dessert, so be ready to fall in love.
No-Bake Eggless Dulce de Leche Cheesecake Recipe
This No-Bake Dulce de Leche Cheesecake is the BEST! It’s smooth, creamy, and delicious. Truly a combination of two of my very favorite things –Dulce de leche and cheesecake.
Super easy to make with just a few ingredients! Plus, It’s perfect for the summer because it doesn’t require you to use the stove – keeping your home nice and cool!
What is dulce de leche?
Dulce the Leche, a.k.a. Manjar de Leche, is a sweet confection made from milk and sugar. It has a golden color and a sweet and nutty flavor. You can find dulce de leche in most grocery stores (look in the international aisle).
Get ready to fall in love with this easy eggless dessert!
INGREDIENTS YOU’LL NEED
For the Crust:
- Oreo crumbs
- Unsalted butter
For the Filling:
- Unflavored gelatin – you can substitute for Agar-Agar
- Water
- Heavy whipping cream
- Sifted confectioners’ sugar
- Full fat cream cheese
- Dulce de Leche
- Pure vanilla extract
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
STEP BY STEP RECIPE PHOTO TUTORIAL
Like I mentioned above, this no-bake dulce de leche cheesecake recipe is very easy to make:
1 – MAKE THE CRUST:
- Add the Oreo crumbs to a bowl and combine with the melted butter.
- Add the mixture into your 9-inch springform pan and press into an even layer on the bottom.
- Refrigerate it while you make the filling.
2 – MAKE THE FILLING:
- Mix the water and gelatin in a small bowl. Let the mixture rest for 4-5 minutes. Set aside to cool. Microwave gelatin on high until melted, about 10 seconds. Set aside
- In a medium bowl, whip heavy cream until foamy and soft peaks with an electric mixer. Add confectioners’ sugar and continue whipping until stiff peaks form.
- Place the cream cheese in another bowl and beat over medium speed until it is smooth, creamy, and free of lumps. Add dulce de leche, vanilla extract, and gelatin mixture; beat until smooth. Scraping the bottom and sides of the bowl occasionally.
- Add whipped heavy cream and gently foil in using a spatula.
- Pour the mixture over the crust; tap gently to remove any air bubbles. Smooth the top with a knife. Cover with plastic wrap, and refrigerate until firm, at least 4-6 hours, ideally overnight.
- Decorate as your heart desires! I added shredded coconut and then drizzled more dulce de leche.
QUICK RECIPE TIPS
- Make sure that your cream cheese is at room temperature to avoid lumps but no too soft.
- Do NOT use low-fat ingredients, or the cheesecake won’t set up.
- Do NOT rush the chilling time by placing the cheesecake in the freezer to set. You really need to use the refrigerator for that step; otherwise, the crust and filling will be too-hard-to- enjoy.
NO BAKE CHEESECAKE FREQUENTLY ASKED QUESTIONS
Why Did My No-Bake Cheesecake Not Set?
Bring back your passion for baking, even if you cannot use eggs!
There are a few reasons why a no-bake cheesecake didn’t set:
- Not following the recipe or not measuring the ingredients correctly.
- Using low-fat ingredients, such as low-fat cream cheese.
- Not enough chilling time. Refrigerate the cheesecake for at least 4- 6 hours, but overnight is better.
Can I skip the gelatin?
 Yes, you can! But keep in mind that the texture might be softer.
What Pan Do You Use to Make No-Bake Cheesecake?
In my opinion, a springform pan for this recipe is the best option. I used a 9-inch springform pan, but you could use an 8-inch or a 10-inch. A deep-dish pie plate would work too if you don’t plan to unmold the cheesecake.
STORING
No-Bake Cheesecake will last up to 5 days in the refrigerator. Be sure to either store it in an airtight container or to tightly wrap the springform pan in plastic wrap when storing it.
FREEZING
No-bake cheesecake is freezing friendly! Just follow these steps:
- Chill the no-bake cheesecake as instructed (in the recipe below).
- Wrap the whole pan in 1 layer of plastic wrap, then 1 layer of aluminum foil.
- Freeze for up to 3 months.
Ready to eat it? Thaw in the refrigerator, then decorated, slice, and serve.
PRO TIP:
I don’t recommend adding any decorative whipped cream topping (or any topping) until you are ready to serve.
LOOKING FOR MORE EGGLESS CHEESECAKE RECIPES?
- Best Eggless Cheesecake (classic baked version)
- Best No-Bake Strawberry Cheesecake
- Eggless Chocolate Cheesecake
- Easy Eggless Mini Cheesecakes
- Eggless Pumpkin Cheesecake
- Mini Greek Yogurt Strawberry Cheesecake
- Easy Instant Pot Eggless Cheesecake
No-Bake Eggless Dulce de Leche Cheesecake
IngredientsÂ
Crust:
- 2 cups Oreo crumbs (270 g)
- 5 tablespoons unsalted butter (75 g)
Filling:
- 2 ½ teaspoons unflavored gelatin (7 g)
- ¼ cup water (60 ml)
- 1 cup heavy whipping cream (cold) (240 ml)
- 1 cup sifted confectioners' sugar (120 g)
- 24 oz full-fat cream cheese, softened (3 pkg 8oz. each – 678 g)
- 1 can Dulce de Leche (380 g)
- 2 teaspoons pure vanilla extract (10 ml)
InstructionsÂ
Crust:
- Add the Oreo crumbs to a bowl and combine with the melted butter.
- Add the mixture into your 9-inch springform pan and press into an even layer on the bottom.
- Refrigerate it while you make the filling.
Filling:
- Mix the water and gelatin in a small bowl. Let the mixture rest for 4-5 minutes. Set aside to cool. Microwave gelatin on high until melted, about 10 seconds. Set aside
- In a medium bowl, whip heavy cream until foamy and soft peaks with an electric mixer. Add confectioners’ sugar and continue whipping until stiff peaks form.
- Place the cream cheese in another bowl and beat over medium speed until smooth, creamy, and free of lumps. Add dulce de leche, vanilla extract, and gelatin mixture; beat until smooth. Scraping the bottom and sides of the bowl occasionally.
- Add whipped heavy cream and gently foil in using a spatula.
- Pour the mixture over the crust; tap gently to remove any air bubbles. Smooth the top with a knife. Cover with plastic wrap, and refrigerate until firm, at least 4-6 hours, ideally overnight.
- Before unmolding, run a sharp knife between the cheesecake and the side of the pan. Unclasp the sides of the pan and remove cheesecake.
- Decorate as your heart desires! I added shredded coconut and then drizzled more dulce de leche.
- Chill the no-bake cheesecake as instructed (in the recipe below).
- Wrap the whole pan in 1 layer of plastic wrap, then 1 layer of aluminum foil.
- Freeze for up to 3 months.
- Best Eggless Cheesecake (classic baked version)
- Best No-Bake Strawberry Cheesecake
- Eggless Chocolate Cheesecake
- Easy Eggless Mini Cheesecakes
- Eggless Pumpkin Cheesecake
- Mini Greek Yogurt Strawberry Cheesecake
- Easy Instant Pot Eggless Cheesecake
Nutrition
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- Electric Mixer
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- Kitchen Scale
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- Magnetic Measuring Spoons Set
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- Springform Pan
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