Rich and creamy caramel cheesecake with whipped cream topping on a white plate.

Dulce De Leche Cheesecake (No Bake)

Dulce de Leche Cheesecake ❤️ No-bake, super creamy, and built on a buttery Biscoff crust. That caramel swirl on top is everything. Make this one for your next gathering, it'll disappears fast!

Course Desserts

Cuisine All

Prep Time 25

Cook Time 4

Total Time 4 25

Servings slices

Calories 332kcal

Author Ana Frias

Equipment

9” springform pan
medium mixing bowl
stand mixer with whisk attachment

Ingredients

For the Crust

9 ounce (250g) Biscoff cookies (one standard size package)
½ cup (4oz, 115g) unsalted butter, melted

For the Filling:

24 ounce (680g) cream cheese (3 bricks)
1 cup powdered sugar
¾ cup (13oz, 368g) dulce de leche sauce
1 teaspoon vanilla extract
8 ounce (227g) whipped topping

For the Topping and Garnish:

4 Tablespoons dulce de leche
whipped topping

Instructions

Use your food processor to crush the Biscoff cookies into fine crumbs. It should only take a few minutes.
9 ounce (250g) Biscoff cookies (one standard size package)
Transfer the crumbs to a medium mixing bowl and add the melted butter. Stir the two together until your crumbs are like wet sand. If you press some crumbs between your fingers, it should stick together.
½ cup (4oz, 115g) unsalted butter, melted
Press the Biscoff mixture into the bottom of your springform pan. Press firmly! You can use a flat bottomed glass but I always find my fingertips work better. Place the crust in the fridge to chill while you make the filling.
In the bowl to your stand mixer, use the whisk attachment to beat the cream cheese and powdered sugar together until smooth. About 3 minutes.
24 ounce (680g) cream cheese (3 bricks), 1 cup powdered sugar
Add the dulce de leche and the vanilla extract and beat on high until mixed in. Add the whipped topping and use a spatula to fold them together.
¾ cup (13oz, 368g) dulce de leche sauce, 1 teaspoon vanilla extract, 8 ounce (227g) whipped topping
Spoon the cheesecake filling over the chilled crust and use a spatula or the back of a spoon to smooth it out evenly. Pop the cheesecake in the fridge to chill for 4 hours but up to overnight.
Once the cheesecake has finished chilling, remove it from the fridge and run a knife around the outside edge of the cake. This will help in removing it from the pan. Transfer the cheesecake to a serving plate. Top with 3-4 tablespoons of dulce de leche and whipped cream. Serve immediately.
4 Tablespoons dulce de leche, whipped topping

Notes

Storing Suggestions

Fridge: Keep covered and refrigerated for up to 5 days.
Freezer: Freeze (undecorated) for up to 2 months. Wrap tightly to avoid ice crystals.
Leftovers: Add fresh whipped topping right before serving — it softens quickly in the fridge.

Nutrition