No Bake Dulce De Leche Cheesecake Recipes

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 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!

DULCE DE LECHE CHEESECAKE

Steps:

• Prepare your 23cm (9 inch) springform pan by putting a layer of greaseproof paper over the base and then clasping the springform pan ring around the outside as I find this easier when removing the cheesecake at the end.
• Remove the biscuit base from the fridge.
• Pour the filling onto the biscuit base.
• Transfer to the fridge and leave to set for around 6 hours or preferably overnight.
• Remove the cheesecake from the fridge and remove the springform tin. I use a blowtorch but you can just run a cloth soaked in hot water around the edge.
• Transfer the cheesecake to the serving plate of your choice.
• To decorate, mix together the milk and dulce de leche, this will loosen the dulce de leche which will allow an easy pour.
• Portion up. Enjoy!

DULCE DE LECHE CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 in. up sides of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull. , Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour., In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. , In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake.