 This easy no bake cheesecake is flavored with Dulce de Leche and topped with caramelized peaches.
Tonight Eric was telling Charlotte her nightly Star Wars story. (Yes, really.) He said, “And then Darth Vader told Luke who his father was. And Luke said Noooooo!”
Never will you hear the phrase, “Luke I am your father” in this house. Oh no. I get in trouble whenever I mention Luke’s paternity when Charlotte is within earshot. Santa Claus? Fake. Easter Bunny? Whatevs. The identity of Luke’s father? Oh heeeeck no. Our children are definitely bound for the “popular kid” life track, I think.
How to make No Bake Dulce De Leche Cheesecake
So cheesecake. Are you a fan? If not, RUN. I’ve got over 60 recipes for you today, from all over the blogosphere. Roxana over at Roxana’s Home Baking thought it would be a fun idea if we all posted cheesecake on the same day. (I think it’s National Cheesecake Day or something? Whatever, I don’t know, everyday is cheesecake day in my book.)
I have to say I’m pretty freaking excited about how mine turned out. I added an entire can of Dulce de Leche to a no bake cheesecake. Then I fried peaches in butter and sugar until they got all caramel-y and put them on top.
I’m telling you guys, I have dreams about this cheesecake. I’m not even kidding. It’s probably one of my favorite cheesecakes I’ve ever had. Plus it’s perfect for summer because you only have to bake the crust, 10 minutes tops. If you make this let me know so that we can freak out about it together.
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 Use a measuring cup or glass to press in the crust. Spoons are for idiots. (like me, until a couple weeks ago)
Be gentle when you fold in the whipped cream. You don’t want it to get all sad and deflated.
I seriously could probably eat this entire can with a spoon. UPDATE: I learned how to make this at home using a can of sweetened condensed milk! Click here to learn How to Make Dulce de Leche!
Blanch your peaches. It’s so easy, and then you don’t have to bust out the peeler if you get a stubborn peach.
In the picture on the right, the peaches on the outside of the pan are not caramelizing very well. Only the ones in the center that are getting nice and bubbly. Either move your peaches to a drier spot on the pan or you could probably try soaking up excess liquid with a paper towel.
They will look like this when they are properly caramelized.
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No Bake Dulce de Leche Cheesecake with Caramelized Peaches
Ingredients
For the crust:
- 46 vanilla wafers, about 6 ounces
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 5 tablespoons butter, melted
For the cheesecake:
- 2 8-oz packages cream cheese, room temperature
- 1 13-oz can Dulce de Leche, I used Nestle La Lechera
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1-2 tablespoons butter
- 3-4 large peaches, not too overripe
- 3-4 tablespoons brown sugar, or more
Instructions
- Make the crust first. Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until it looks like wet sand. Scrape the sides if necessary.
- Use the bottom of a glass or measuring cup to firmly press crumb mixture into the bottom and halfway up the sides of a 9 (or 9-1/2) inch springform pan.
- Bake until crust is dry and set, about 10 minutes. Let cool completely. Stick it in the freezer or the fridge to speed this up if you want.
- In a large bowl or stand mixer, beat cream cheese on high until fluffy, about 3-4 minutes. Add the can of Dulce de Leche; beat until smooth, scraping down sides.
- In a separate medium bowl, beat cream and powdered sugar on high until soft peaks form, about 3 minutes. With a rubber spatula, stir about one-third of the whipped cream into cream cheese mixture, then fold in remainder. It should be fully incorporated, but try hard not to overwork it.
- Transfer to crust and smooth the top with a spatula. Cover tightly and refrigerate until firm, 3 hours (or up to 2 days).
- Peel* and slice the peaches. In a large skillet, melt 1 tablespoon of butter over medium heat. When the butter is hot, add as many peach slices (cut side down) that will fit. Work in batches if you need to--the peaches should not touch each other. Leave plenty of space or they will steam and not caramelize. Cook the peaches for about 1 minute without stirring.
- Sprinkle the peaches with 1-2 tablespoons brown sugar, enough to cover the peaches in the pan. Flip each peach so that the sugar is on the bottom. Cook for 3-4 minutes without stirring. Sprinkle with more brown sugar and flip to brown the other side.
- The brown sugar should bubble up around the peach. If there is too much peach liquid around the peach, then it will not caramelize or bubble. Move it to a drier spot on the pan and add more sugar.
- Remove the caramelized peaches to a wax-paper lined sheet pan. Let cool complete. I put mine in the freezer for about 10-15 minutes.
- Arrange the caramelized peaches on the cheesecake just before serving. If they don't all fit on top, serve the remainder on the side.
Delicious creamy cheesecake.everyone loved it.Thank you so much for sharing this.
I’m making this for our cheesecake day work competition this week. So excited! Looks deliciousÂ
Cheesecake day work competition!!! Can I come work with you guys?? Sounds like a party! How did it go?
I finally got to make this no bake cheesecake with caramelized peaches this past weekend and it was such a hit!! I’m also gonna pin this post on my Pinterest board my followers will love it. Can i post it on my blog? Thanks for sharing, Karen!
Hey Jill! I’m so glad you got to try it out! You may post the photo but not the recipe :) (Or you can, just rewrite it in your own words and include your own photos :)
Wow karen peaches and dulce de leche, that sounds like a delish combo! I think I might try this recipe for Easter!
It’s so good Jay! Let me know how it goes! It would be perfect for Easter.
Those peaches!! I need to give this a try.
It’s so good Britt! Let me know if you try it out!
My soul is drooling, looking at these pictures…. Can’t wait to make this – thanks for the recipe!
I absolutely LOVE dulce de leche and need to use it more often in my desserts. This no bake cheesecake is so pretty.
WOW!! Those peaches are absolutely beautiful. I love the creativity going on here. GORGEOUS dessert, and I’m definitely pinning to try it out myself!
Karen ,you had me at caramelized! I just finished making caramelized pineapple with rum this weekend. Now this.. The pictures really draw you in.
I finally had time to look at your cheesecake! It looks amazing, even to a non peach lover. Well I like fruit as long as you do absolutely nothing to it, I know weird! But this is to pretty and looks too good not to make. So Im thinking the next time I go to a friends I make this and make one little piece with a chocolate ganache drizzle for myself. haha Problem solved.
Chocolate ganache would be pretty fantastic on this too, I need to try that!
Drool worthy photos! My goodness. I want to eat this entire cheesecake!
OH MY! It took me a few days to have time to look at this recipe and I wish I had seen it before now–it would have allowed for more days to love this recipe! I WILL be making this recipe this week!! Screw the diet–AGAIN!
Thanks Debbie! Can you believe I just made this again yesterday? I’m a little ridiculous I think. Let me know how it turns out!! So glad we got to meet at BlogHer!
Love that this is no bake!! Love the caramelized peaches!! Love everything about this!!!
Such a gorgeous cheesecake and the caramelized peaches makes it extra special! Gorgeous!
Oh my wow!!! This cheesecake is gorgeous Karen!! Love love love that you added an entire can of dulce de leche to this no bake deliciousness! And the caramelized peaches look mouthwatering! Pinning!