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No-Bake Eggless Dulce de Leche Cheesecake

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.
Course Dessert
Cuisine Latina
Prep Time 30 minutes
chilling time 6 hours
Total Time 6 hours 30 minutes
Servings 12 slices
Calories 473kcal



  • 2 cups Oreo crumbs (270 g)
  • 5 tablespoons unsalted butter (75 g)


  • 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)



  • 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.


  • 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.


STORE: No-Bake Cheesecake will last up to 5 days in the refrigerator. Be sure to either store it in an airtight container or tightly wrap the springform pan in plastic wrap when storing it.
FREEZE: 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.
Please, if you’re going to make this recipe read the whole post content to get lots of tips, tricks, and variations.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 473kcal | Carbohydrates: 32g | Protein: 6g | Fat: 37g | Saturated Fat: 20g | Sugar: 23g