Most of the most famous Spanish desserts have a strong presence of flavors like vanilla or citrus, but some hidden gems incorporate flavors from other regions, such as dulce de leche.
A popular example is dulce de leche cheesecake, a delicious dessert with South American influences.
Here, dulce de leche is the star, perfect for satisfying any sweet craving in seconds.
Continue reading this article, and you’ll learn how to make dulce de leche cheesecake, with the best tips for storing, serving, and adapting the ingredients.
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Pssst…!!?? You can’t get enough of Spanish dessert recipes? Have a look at my other posts:
- Dulce de leche filled sponge cake
- Dulce de leche layer cake
Background of the Dish
With the spread of dairy-based desserts across Europe, early cheesecake recipes evolved into creamier, richer versions that eventually made their way into Latin America, where local ingredients and flavors reshaped them.
Dulce de leche cheesecake is a prime example, one of the most popular modern Latin dessert recipes, elevating the flavors of traditional cheesecake.
Today, creative takes on classics abound, such as chocolate crema catalana, but the best part is that you can make and try them all to give a fresh twist to the region’s classics.
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Things You’ll Need for Dulce de Leche Cheesecake
To prepare dulce de leche cheesecake you will need: Maria Style cookies, butter, cream cheese, heavy cream, dulce de leche, and unflavored gelatin as the main ingredients.
Ingredients
- 1 1/2 cups (200 g) María-style cookies (Marie biscuits or Rich Tea biscuits in the UK, graham crackers in the US), crushed
- 1/2 cup (100 g) melted butter
- 1 3/4 cups (400 g) cream cheese, at room temperature
- 1 cup + 2 tbsp (300 g) dulce de leche
- 3/4 cup (200 ml) heavy cream
- 2 teaspoons (8 g) unflavored gelatin (optional)
- 2 tablespoons (30 ml) water (to hydrate gelatin)
- Extra dulce de leche (optional, for decorating)
How to Make Dulce de Leche Cheesecake – Step by Step Guide
- For the first step in this easy dulce de leche cheesecake recipe, you have to crush the cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Transfer to a bowl and mix with the melted butter until evenly moistened.
- After that, press the mixture firmly into the base of an 8–9 inch (20–22 cm) springform pan, using the back of a spoon to compact it evenly. Refrigerate while preparing the filling.
- Now, sprinkle the gelatin over the water and let it bloom for 5 minutes. Then gently heat (microwave or double boiler) until fully dissolved. Set aside to cool (but don’t let it set).
- Then, grab a large bowl and beat the cream cheese until smooth and creamy. Add the dulce de leche and mix until fully incorporated, and get a silky smooth texture.
- Using another bowl, whip the heavy cream until it reaches a soft, semi-whipped consistency.
- To continue with the dulce de leche cheesecake recipe, gently fold the whipped cream into the dulce de leche mixture using soft, enveloping motions to keep the texture light.
- After that, add the dissolved gelatin (slightly cooled) and mix well to combine. Pour the filling over the chilled cookie base and smooth the top with a spatula.
- To finish, refrigerate the dulce de leche cheesecake for at least 4 hours, or until fully set and firm. Before serving, decorate with extra dulce de leche, grated chocolate, or chopped nuts if desired.
Substitution of Ingredients
We know you’ll love this dulce de leche cheesecake with a biscuit crust because it’s super easy to adapt the ingredients or tweak the recipe.
For example, if you don’t have Maria cookies, you can use graham crackers, or even swap them for Oreos to add a more chocolatey profile to this caramel cheesecake with dulce de leche.
To turn it into a dulce de leche swirl cheesecake, you can use extra dulce de leche without mixing it with the cream cheese, and swirl it with a toothpick to create a beautiful swirl.
For the filling, full-fat cream cheese is ideal for a rich and stable texture, but you can use a lighter version if needed; just keep in mind the result may be softer.
If you prefer not to use gelatin, simply chill the dulce de leche cheesecake for a longer time (overnight works best) so it sets properly.
If you enjoyed this recipe, you can explore more dulce de leche desserts such as dulce de leche flan, dulce de leche crepes, or dulce de leche churros.
Tips on Serving Dulce de Leche Cheesecake
This dulce de leche cheesecake is delicious as is, but there are a few tweaks you can make to make it stand out even more, especially for parties and special occasions.
You can take inspiration from other viral dessert recipes and leave out small containers of toppings for your guests to add to their slices, such as M&Ms, chocolate chips, chopped nuts, or even dulce de leche sauce.
This best dulce de leche cheesecake ever can also be paired with other complementary ingredients, such as fresh berries or whipped cream on top.
Other dessert recipes you can serve alongside this one include classics like tarta de limon, orange crema catalana, or even arroz con leche with coconut milk, all of which beautifully complement the rich flavor of dulce de leche.
How to Store Dulce de Leche Cheesecake
One of the best things about this dulce de leche cheesecake is that you can prepare it in advance and enjoy it later, making it perfect for having a ready-to-serve dessert whenever a craving hits.
First, let it set completely in the fridge, then cover it tightly with plastic wrap and store it in an airtight container to prevent it from absorbing other flavors.
You can keep the cheesecake refrigerated for up to 4 days.
For best results, avoid leaving it at room temperature for too long when serving, as it may soften.
If you’re working with the baked dulce de leche cheesecake can be stored for longer, typically up to 5–6 days, thanks to its firmer structure.
If you’d like to store it for an extended period, you can freeze individual slices wrapped well in plastic wrap and placed in an airtight container.
When ready to eat, thaw them in the refrigerator overnight.
Other indulgent sweet treats you can make and store include the Spanish chocolate cake and the tarta de Santiago, both great options to prepare ahead for special occasions.
Recipe Card: Dulce de Leche Cheesecake
Dulce de Leche Cheesecake Recipe
Most of the most famous Spanish dessert recipes have a strong presence of flavors like vanilla or citrus, but some hidden gems incorporate flavors from other regions, such as dulce de leche.
A popular example is dulce de leche cheesecake, a delicious dessert with South American influences. Here, dulce de leche is the star, perfect for satisfying any sweet craving in seconds.
Continue reading this article and you'll learn how to make dulce de leche cheesecake, with the best tips for storing, serving, and adapting the ingredients.
Ingredients
- 1 1/2 cups (200 g) María-style cookies (Marie biscuits or Rich Tea biscuits in the UK, graham crackers in the US), crushed
- 1/2 cup (100 g) melted butter
- 1 3/4 cups (400 g) cream cheese, at room temperature
- 1 cup + 2 tbsp (300 g) dulce de leche
- 3/4 cup (200 ml) heavy cream
- 2 teaspoons (8 g) unflavored gelatin (optional)
- 2 tablespoons (30 ml) water (to hydrate gelatin)
- Extra dulce de leche (optional, for decorating)
Instructions
- To start, crush the cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Transfer to a bowl and mix with the melted butter until evenly moistened.
- Press the mixture firmly into the base of an 8–9 inch (20–22 cm) springform pan, using the back of a spoon to compact it evenly. Refrigerate while preparing the filling.
- If using gelatin, sprinkle it over the water and let it bloom for 5 minutes. Then gently heat (microwave or double boiler) until fully dissolved. Set aside to cool (but don't let it set).
- In a large bowl, beat the cream cheese until smooth and creamy. Add the dulce de leche and mix until fully incorporated, and get a silky smooth texture.
- In a separate bowl, whip the heavy cream until it reaches a soft, semi-whipped consistency.
- Gently fold the whipped cream into the dulce de leche mixture using soft, enveloping motions to keep the texture light.
- Add the dissolved gelatin (slightly cooled) and mix well to combine. Pour the filling over the chilled cookie base and smooth the top with a spatula.
- Refrigerate the dulce de leche cheesecake for at least 4 hours, or until fully set and firm. Before serving, decorate with extra dulce de leche, grated chocolate, or chopped nuts if desired.
Notes
The gelatin is key for this no-bake dulce de leche cheesecake, as it helps it achieve a firmer consistency. Still, you can replace it with agar (plant-based gelatin).
If you don't have Maria-style cookies, any vanilla cookie will work for the base of the creamy dulce de leche cheesecake, or you can even use crushed Oreos for it.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 569Total Fat 43gSaturated Fat 24gUnsaturated Fat 19gCholesterol 99mgSodium 371mgCarbohydrates 41gFiber 1gSugar 27gProtein 8g
All information presented and written are intended for informational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of visitsouthernspain.com are not nutritionists or registered dietitians. Statements within this site have not been evaluated or approved by the Food and Drug Administration.
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