This simple, no-bake Dulce de Leche Cheesecake recipe requires just 7 ingredients to create an impressive creamy dessert bursting with rich caramel flavor!
This no-bake cheesecake is the perfect easy treat for any occasion that will have you savoring every last bite.
If you are into no-bake cheesecakes, try my Blueberry Cheesecake, Christmas Cheesecake, or my Black Forest Cheesecake as well!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Velvety smooth, rich, and creamy, this foolproof Dulce de Leche Cheesecake is flavored with caramelized sweetened condensed milk, which gives the cheesecake a deep caramel flavor that goes so perfectly with the creamy cheesecake batter base.
If you have ever been to the Cheesecake Factory, I really hope you’ve tried their Dulce de Leche Cheesecake. I very rarely get any other kind, so I had to try and make my own at home!
This recipe is a no bake recipe, meaning you don’t even have to turn your oven on, there is no water bath, and you don’t have to fuss with things to ensure your cheesecake doesn’t crack.
No bake vs baked cheesecakes
Oven baked cheesecakes often require eggs (which is why you need to bake them, so they set properly). When you bake the cheesecake in the oven, the sudden change of temperature when it is done baking and when you pull it out can cause cracks. Using a no bake recipes means there’s no risk of over-baking or cracking.
Decadence combined with convenience, you will absolutely love this recipe!
Why you’ll love this recipe:
- No Oven Required. No-bake cheesecake is a perfect solution to satisfy cheesecake cravings without heating up the oven. It also means means no water bath, just a good long stay in the fridge to set properly.
- Convenience: This cheesecake can be made well in advance and simply chilled until ready to serve, making them ideal for entertaining or potlucks.
- Just 7 ingredients, all of which can be found easily at your local grocery store.
Frequently Asked Questions
Wondering if you really must chill the cheesecake overnight?
While letting it set in the fridge overnight is ideal for the perfect texture, there’s a quicker way if you’re short on time. Freeze the cheesecake for about 4 hours to firm it up faster. This method might not give you the perfectly even texture of a slowly chilled cheesecake, but it will be firm enough to slice. If cutting becomes difficult, try heating your knife first for smoother slices.
What is dulce de leche?
Dulce de leche is a rich, thick caramel sauce made by slowly cooking sweetened condensed milk until it caramelizes and thickens.
Can I use store bought dulce de leche?
Yes. I am all for using canned or jarred dulce de leche found in the baking aisle or Latin foods section for convenience.
Can I make dulce de leche cheesecake without a springform pan?
While a springform pan is ideal for cheesecakes for easy removal, you can use a regular round cake pan. Just line it with parchment paper for easier removal, or serve the cheesecake directly from the pan.
Can I make dulce de leche from condensed milk for the cheesecake?
Absolutely. You can make homemade dulce de leche by simmering a can of sweetened condensed milk in water for several hours, ensuring it’s completely submerged and the pot is covered.
How to serve Dulce de Leche Cheesecake
Just some whipped cream and an optional drizzle of extra dulce de leche or caramel sauce. You could add some candied pecans if you have them on hand, or sprinkle on some extra cookie crumbs.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
How to store cheesecake
Store the cheesecake in the fridge both before serving and for leftovers. It stays fresh for up to 2-3 days before the texture starts to change. For keeping it longer, freeze it for up to 1-2 months, and just thaw it in the fridge the night before you plan to serve it.
Freezing instructions
Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Pecan shortbread cookies. You can switch these out for graham cracker crumbs, vanilla wafers, or another type of shortbread cookie. Keep in mind that different crumbs might soak up butter differently, so you might need to tweak the butter amount to achieve a crust that’s easy to press down.
- Salted Butter. If you only have unsalted butter, just add a pinch or two of salt as a workaround.
- Cream cheese. Opt for full-fat cream cheese for the best texture and flavor. Remember to soften it by letting it sit out of the fridge for about 30 minutes before you start your cheesecake.
- Dulce de Leche. I recommend using store-bought dulce de leche. La Lechera brand is my favorite for ideal consistency. While you can find dulce de leche ice cream sauce in stores, it tends to be thinner and might result in a softer cheesecake. Homemade dulce de leche is also an option. If you are going to make dulce de leche at home, I use this recipe from Simply Stacie.
- Sour cream. Plain Greek yogurt is a great substitute.
- Whipped topping. An 8oz container of store-bought whipped topping (Cool Whip) provides enough for both filling and topping.
Recommended Equipment/Tools
(affiliate links may be used here, which helps me earn some pennies – with no increased pricing to you)
- 9-inch springform pan (aka Cheesecake Pan)
- Food processor
- Large mixing bowl
- Electric mixer or stand mixer
- Microwave safe bowl
- Measuring cups and spoons
- Plastic wrap
Tips for Perfect No-Bake Cheesecake
The beauty of this no bake cheesecake recipe is that it doesn’t require difficult baking steps or a water bath to make. However there are still a few tips that can help ensure the best results.
Use room temperature cream cheese and beat until completely smooth and creamy before adding other ingredients. This prevents lumps.
Gently fold in whipped topping by hand rather than mixing to preserve the airy texture. Overmixing deflates the whipped topping.
Heat dulce de leche just until spreadable, checking after 30 seconds then heating 10-15 seconds more if needed. Overheating the dulce de leche can affect the cheesecake texture.
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Make the crust
Add the cookies to a food processor, and pulse until crumbly. Add the melted butter and pulse again until the mixture looks like wet sand and the crumbs are evenly moistened with the butter. It will still have some lumps in it from the pecans in the cookies. That’s okay.
Press the crumbs into a springform pan, making sure you get the crust as even as possible along the bottom and sides of the pan. Cover the pan and refrigerate while you make the filling.
Make the filling
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer beat the cream cheese on medium speed until it’s fluffy and then add the first can of dulce de leche and mix, scraping down the sides of the bowl occasionally so you get it all evenly mixed.
Slowly mix in the sour cream and vanilla.
Gently fold in the whipped topping (don’t use the attachment, it will incorporate too much air into the batter).
Add the filling to the crust
Pour the cheesecake mixture into the cooled crust and smooth it evenly.
Dulce de leche topping
Add the dulce de leche (second can) to a microwave safe bowl, and heat in the microwave to make it pour easily, but isn’t hot. 30 seconds should do it. Spread the dulce de leche on top of the cheesecake batter.
Chill (you and your cheesecake)
Cover with plastic wrap or aluminum foil, and place the cheesecake in the refrigerator to chill overnight. It needs to cool completely in order to set properly.
Serve
When you are ready to serve, remove the cheesecake from the refrigerator and unbuckle the springform pan and remove. If it’s sticky, run a knife around the edges to loosen.
Decorate it as you see fit, slice it up and grab a fork!
If you’re into Cheesecake Recipes, check out the collection here!
- No Bake Blueberry Cheesecake. This No-Bake Cheesecake is a creamy, decadent dessert that comes together quickly, and is super easy! Mix up the topping to be cherry, strawberry or apple!
- Caramel Pecan Cheesecake (No Bake!). Impress your holiday crowd or your weekend guests with this spectacular no-bake caramel pecan cheesecake! It’s made with a buttery crumbly crust and a creamy smooth cheesecake filling topped with a gooey crunchy topping made from pecans and caramel sauce!
- Apple Crisp Cheesecake. Apple crisp cheesecake is a mouthwatering, showstopper of a Fall dessert that is so easy to make! With a buttery graham cracker crust, a creamy brown sugar, and cinnamon cheesecake filling, topped with an apple crisp topping, this no-bake cheesecake definitely deserves a spot on your holiday dessert menu!
- Tiramisu Cheesecake. This is what you make when you can’t decide between two classic desserts! Layered with a cream cheese and mascarpone filling, espresso-soaked ladyfingers, and topped with even more filling and a dusting of cocoa powder, this easy, no-bake dessert is sure to impress!
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Dulce de Leche Cheesecake
Recommended Equipment
Ingredients
Crust
- 22 ounces pecan shortbread cookies (2 packages)
- ⅓ cup melted butter
Cheesecake filling
- 24 ounces softened cream cheese ((3 x 8oz bricks))
- 13.4 ounces dulce de leche (canned)
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 cups whipped topping (such as Cool Whip)
Topping
- 13.4 ounces dulce de leche (canned)
- 1 cup whipped topping (such as Cool Whip)
Directions
Make the crust
- Pulse 22 ounces pecan shortbread cookies in a food processor until finely crumbled.
- Add ⅓ cup melted butter and pulse to combine until the mixture resembles wet sand, it may have lumps from the pecans.
- Press the crust mixture evenly into the bottom and up the sides of a 9-inch springform pan.
- Cover with plastic wrap and refrigerate the crust while you make the filling.
Make the filling
- Using a stand mixer or hand mixer, beat 24 ounces softened cream cheese until completely smooth and fluffy.
- Add in 13.4 ounces dulce de leche and continue beating until combined and smooth.
- Slowly mix in ½ cup sour cream and 1 teaspoon vanilla extract, continuing to beat until completely combined.
- Scrape down the sides and bottom of the bowl as needed to incorporate all the ingredients.
- Gently fold in 2 cups whipped topping by hand, mixing just until light and incorporated. Do not beat.
Add the filling to the crust
- Spread the cheesecake filling evenly into the prepared crust.
- Place the dulce de leche from the second can into a microwave-safe bowl and heat in the microwave for 30 seconds.
- Stir well and then drizzle the dulce de leche over the top of the filling. Use a spatula to gently spread it into an even layer.
Chill
- Cover the springform pan tightly with plastic wrap and refrigerate the cheesecake overnight
Serve
- When you ready to serve, remove the plastic wrap and the outside of the springform pan.
- Pipe on 1 cup whipped topping, cut into slices and serve drizzled with 13.4 ounces dulce de leche if you like!
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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