No Bake Dulce De Leche Cheesecake Recipes

NO-BAKE DULCE DE LECHE CHEESECAKE

Steps:

• In a small bowl, combine crackers and butter. Reserve.
• Beat cream cheese in a medium bowl until creamy. Add dulce de leche and continue mixing.
• Fold in whipped cream, until well combined.
• In small mason jars or cups, layer about a tablespoon of prepared crust. Add dulce de leche cream cheese and top with a sprinkle of the crust and sliced strawberries.
• Chill for 30 minutes before serving.

NO-BAKE DULCE DE LECHE CHEESECAKE RECIPE BY TASTY

Steps:

• Crush cookies and mix with butter.
• Spread mixture over pie pan, pressing down to make a compact crust. Refrigerate crust while making filling.
• Mix filling ingredients, (dulce de leche, cream cheese, and vanilla extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped cream into filling ingredients.
• Spread mixture over pie crust.
• Refrigerate the pie for at least 4 hours or overnight. (If you're in a hurry, you could also freeze the pie for 1-2 hours.)
• Top with strawberries, cut, and serve.
• Enjoy!

NO BAKE DULCE DE LECHE CHEESECAKE

Steps:

• Start out making the Almond Brittle Line an 8″ x 8″ pan with aluminum foil
• Add butter and sugar to saucepan and heat over medium heat, stirring occasionally.
• Continue cooking and stirring until mixture is golden brown.
• Stir in the toasted almonds, vanilla extract and salt into the butter mixture and pour out onto aluminum foil. Let it sit at room temeperature and harden, roughly 10 minutes.
• Once hard, break it up into big and small pieces with a rolling pin. Store in an airtight container until needed.
• To make the Cheesecake: Blend the biscuits and pretzels in a food processor until ground to fine crumbs, and combine with melted butter. Cover the bottom of a 8 or 9 inch springform with the mixture and put in the fridge while preparing the filling.
• Using a food processor, blend the cream cheese and dulce de leche until smooth.
• Pour in the whipping cream, vanilla and salt; continue blending until your mix has thickened up well.
• Pour 1/2 the batter over the prepared crust, scatter on a generous amount of Almond Brittle and then top that with the rest of the cheesecake mix.
• Cover with plastic wrap and keep in the fridge overnight. (because the cheesecake does not contain gelatin, it's best left overnight to set and firm up)
• Decorate the cheesecake with whipped cream, dulce de leche and some brittle on top.
• Store the cheesecake for up to 3 days in the fridge. It also freezes well. Decorate with more lovely things on top to create an impressive dessert.
• (For this recipe fresh dairy cream is best. When you use other types of cream you may need to use gelatin or agar agar to set it. follow the instructions on the pack for your gelling agent).

NO-BAKE DULCE DE LECHE CHEESECAKE

Steps:

• Place graham crackers and Cinnamon Toast Crunch™ Cereal in the bowl of a food processor.
• Pulse until you have fine crumbs. If you don't have a food processor you can simply place the graham crackers and cereal in a large zip-top bag and smash into crumbs using a rolling pin or the back of a pan.
• Add the melted butter to the crumbs and mix until well combined. Using the flat bottom of a drinking glass to form an even layer, press the mixture into the bottom and up the sides of an 8-inch springform pan. You'll want the crumbs to go at least an inch up the side so you have a nice edge to your cheesecake. Freeze until the filling is ready.
• Beat the cream cheese using an electric mixer until it's light and fluffy. Add the dulce de leche and beat until well combined. Spoon in the whipped topping and beat until smooth and creamy. Spoon the filling over top of the crust.
• Spread into an even layer and chill until set. If you are in a hurry, pop the cheesecake into the freezer for 2 hours; otherwise, refrigerate for at least 8 hours. Once the cheesecake is set, remove it from the pan.
• Break Cinnamon Toast Crunch™ cereal into small pieces. Spoon whipped topping into a zip-top bag and snip off one corner. Pipe whipped topping in a swirl over the cheesecake, sprinkle on the cereal pieces, and drizzle the caramel or dulce de leche sauce over the top.
• If frozen allow the cheesecake to thaw for 30-60minutes before serving. If refrigerated, cut, serve, and enjoy.

DULCE DE LECHE CHEESECAKE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Make Crust. In 1-gallon resealable food-storage plastic bag, place cereal. Finely crush with rolling pin. In small bowl, stir crushed cereal and melted butter until well mixed. Press Crust firmly and evenly in bottom and 1 inch up side of pie plate. Bake 9 minutes; cool 20 minutes.
• Meanwhile, in medium bowl, stir Topping ingredients until well mixed; let stand while making Cheesecake so strawberries will become juicy. In separate medium bowl, beat all Cheesecake ingredients with electric mixer on medium speed until smooth; spoon over crust. Refrigerate at least 30 minutes.
• To serve, spoon Topping over Cheesecake slices. Cover and refrigerate any leftovers.