Looking for the best no bake cheesecake recipe? Look no further than this Dulce De Leche White Chocolate Cheesecake. It’s rich yet light, creamy and melts on the tongue and it’s an absolute treat.
Ooohs and aaaaahs will ensue when you serve up this delightful Dulce De Leche White Chocolate Cheesecake. That’s what happened when I served it up. I even had a “That is the best cheesecake I’ve ever tasted” from one happy taste tester. Then compliment after compliment followed.
I love a baked cheesecake as much as the next person and I have a number of them here on the blog (think Baked Cheesecake with Fresh Cherry Sauce, or Salted Caramel Cheesecake) but the no bake variety always has my heart.
- 7 ingredients
- Incredibly quick and easy to make
- Sets in the fridge
- No water baths
- No long baking times.
This dulce de leche cheesecake is actually a make-ahead wonder and inspired this Caramilk cheesecake.
Why is it the best?
The white chocolate cheesecake filling is delectably soft and creamy but also light. The whipped cream helps with the lightness and with the melt in your mouth texture.
There is no setting agent and this is a cheesecake with no eggs. It’s best kept refrigerated, however, it does hold it’s shape when sliced.
The topping is a shop-bought dulce de leche but, if you can’t get that, you could substitute a thick caramel sauce.
This no bake white chocolate cheesecake requires just 7 simple ingredients.
- Biscuits / cookies: The base is made from biscuit / cookie crumbs. You can use your favourites. I’ve used chocolate before and this one is made using digestive biscuits.
- Butter: This sets the shell.
- Sour cream: Use full fat as low fat will be too runny and the cake may not be sliceable.
- Cream cheese: as above, use full fat. Low fat has a higher water content and may make the cheesecake unsliceable.
- Cream: This should be thickened, heavy or whipping cream.
- White chocolate: Use a good quality white chocolate, not a baking style chocolate. If you don’t like it’s flavour straight from the pack, don’t use it.
- Dulce de leche: True dulce de leche is difficult to find here in Australia, so I use our closest substitute, Nestle caramel top ‘n’ fill. You can also substitute for a nice thick caramel sauce or, to be honest, any topping you like.
Tools you’ll need
- A stand mixer or electric handheld beater
- A round 8 inch spring form tin. You can alter the size, however it’s important that it’s spring form if you want to put it on a cake plate. You could also serve it in a pie dish.
- Silicone spatula – these are my best friend in the kitchen. You can scrape out every little bit of mixture and leave nothing behind.
How to make it
Being no bake, dulce de leche white chocolate cheesecake is incredibly simple to make.
- Start by blitzing or crushing the cookies to crumbs, then mix through melted butter and tip it into an 8 inch spring form tin (photo 1).
- Using a glass press the base down all over and use your fingers to press it up the sides of the tin (photo 2).
- Whip the cream to soft peaks (photo 3).
- In a large bowl, beat together the cream cheese and sour cream until smooth, then add the melted chocolate.
- Gradually fold the cream into the cheesecake mixture (photo 4).
- Scoop the mixture into the cheesecake shell (photo 5).
- Level it out leaving a 2-3mm gap between the top of the filling and the top of the shell (photo 6).
How to make cheesecake and some tips and tricks
- When pressing the cookie mix into the tin, pay attention to the thickness of the corners. It can often get a little thick in the corners which can be hard to break through when you eat your cheesecake.
- Melt the white chocolate as a first step, so that it has time to cool a little before you mix it into the cream cheese mixture.
- Make sure your ingredients (except the cream) are at room temperature before you start.
- Whip the cream until it just holds it’s shape. Be careful not to over-whip it.
- Let the cheesecake filling set before trying to spread the dulce de leche on top
- To get nice clean slices, clean the knife in between slices.
Storing no bake cheesecake
Keep this no bake cheesecake in the fridge. You can remove it from the fridge 20 minutes before you want to serve as long as your kitchen isn’t hot.
This cheesecake can be made up to 2 days ahead but it does not freeze so well.
If you try this Dulce de Leche White Chocolate Cheesecake be sure to leave a rating and comment below.
Dulce De Leche White Chocolate Cheesecake recipe
- 250 g digestive biscuits (cookies) (8.8oz) (notes)
- 113 g unsalted butter, melted (1 stick / 4oz)
- 500 g full fat cream cheese, room temp (1.1lb / 17.6oz)
- 1 cup full fat sour cream, room temp (250ml / 10 fl oz)
- 400 g white chocolate (14oz)
- ¾ cup thickened cream (heavy or whipping cream) (180ml)
- 300 g dulce de leche (or caramel top n fill) (10.5oz)
For best results, always weigh ingredients where a weight is provided
- Grease and line a 8 inch round spring form cake tin with baking paper.
- Blend the cookies in a blender until they turn to crumbs (or just place the cookies in a plastic bag and bash with a rolling pin). Add the melted butter and mix well.
- Press the cookie mixture into the base and up the sides of the prepared tin until it’s about 3 inches up the side and about 4mm thick. Pay attention to the corners where the cookie mixture can get quite thick. Keep pressing it together until quite firm then place in the fridge while you prepare the filling.
- Put the white chocolate into a bowl over a pan of simmering water. Stir regularly until almost completely melted. Then take the bowl off the saucepan and continue gently stirring until it is completely melted.
- In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and sour cream. Make sure to scrape down the sides of the bowl regularly.
- With the beater on low, slowly pour in the melted white chocolate, until fully combined.
- Whip the cream until is just holding it’s shape.
- Mix a quarter of the cream into the cream cheese mixture to lighten it up. Now carefully fold in the rest of the whipped cream until just combined. Make sure not to knock all the air out of it.
- Pour the filling into the cookie base and level out as much as possible. Place it back it the fridge and let it set for at least one hour before continuing.
- Spread the dulce de leche over the top of the cheesecake then place back in the fridge for another hour or two before serving.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- Biscuits / Cookies: I use Arnotts Granita. You can use any digestive biscuit, or most sweet unfilled biscuits. Graham crackes work perfectly and you can even swap the cookies out for chocolate flavoured.
- Got too much filling? If you haven’t made the sides quite high enough you may have more filling than will fit in. You can use it to make these No Bake Blueberry Cheesecake Parfait.
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