This Dulce De Leche White Chocolate Cheesecake recipe is the best cheesecake recipe I’ve EVER! It gets better. This is an easy no bake cheesecake with only 7 ingredients.
We’re celebrating Chocolate Month here at Sugar Salt Magic this month and I’m taking leave from the brown type to the white type today.
Best Cheesecake recipe EVER!
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 cake I’ve ever tasted” from one happy taste tester. Then compliment after compliment followed.
This is hands down the best cheesecake recipe I’ve ever made. I loved my Easy Baked Cheesecake with Fresh Cherry Sauce but this one beats that. And the Salted Caramel Cheesecake, way back near the start is really delish but does not hold a flame to this easy no bake cheesecake.
What makes this White Chocolate Cheesecake
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 or eggs in this no bake cheesecake, so it is best kept refrigerated, however, it does hold it’s shape when sliced.
And that dulce de leche topping is just simple, out-of-a-can dulce-de-leche. It’s called Caramel Top n Fill here in Australia but whatever your favourite or available dulce de leche is, it will work here perfectly. Dulce de leche is just sweetened condensed milk, cooked low and slow until it turns into this soft, smooth and rich caramel, sometimes with vanilla added. You can even make it at home by slow cooking a tin of sweetened condensed milk.
All of this gorgeousness sits inside a chocolate cookie crust (also no bake) which is really simple to throw together. Buttery and chocolatey and the perfect crunch on the base of this otherwise soft, sweet treat.
How to make cheesecake and some tips and tricks
- When pressing the chocolate 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 chocolate as a first step, so that it has time to cool a little before you mix it into the cream cheese mixture.
- The cream cheese should be softened first making it easy to beat. Also make sure the sour cream is not cold straight from the fridge or it will just firm up the cream cheese as soon as you add it.
- 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.
Best cheesecake recipe EVER!!!!
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Dulce De Leche White Chocolate Cheesecake recipe
- 200 g (7oz) unfilled chocolate biscuits (cookies) (notes)
- 85 g (3oz) unsalted butter, melted
- 500 g (1.1 pound) cream cheese, softened
- 300 ml (10 fl oz) sour cream
- 400 g (14oz) white chocolate
- 300 ml (10 fl oz) whipping cream
- 300 g (10.5oz) dulce de leche (or caramel top n fill)
- 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)
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Chocolate Biscuits: I use Arnotts Chocolate Ripple, but any type of unfilled chocolate biscuit / cookie would do the trick.
TOOLS USED IN THIS RECIPE
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