Dulce de Leche Cheesecake: Incredibly Easy to Make!
This Dulce de Leche Cheesecake is smooth, sweet, and easy to put together. With a simple biscuit base and that deep caramel flavor, it’s the kind of dessert that always hits the spot. Today, I’m baking a smaller, easy-to-handle version (baked in a 16 cm pan)—ideal for a dessert for two or a sweet ending to a dinner with friends.
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If you’re into desserts that look impressive but are secretly simple, this Dulce de Leche Cheesecake is for you.
It’s made with just a few basic ingredients—cream cheese, dulce de leche, and biscuits for the crust—but the result is stunning… and all the family loves it at home (it can disappear in hours!).
It’s smooth, and that sweet, milky caramel taste from the dulce de leche makes it addictive. Since it’s baked in a small 16 cm pan, it’s perfect for sharing with someone or keeping in the fridge for a few days of sweet reward. Let’s see how I make it!
How I Make This Cheesecake
I start by preparing the base. To do so, I crush the biscuits into fine crumbs using a mixer and then mix them with melted butter.
I press the mixture firmly into the bottom of my springform pan, previously coated with aluminum foil and a layer of parchment paper. I bake the base for about 10 minutes, and set it aside to cool.
Next, I make the filling. In a large bowl, I beat the cream cheese until it’s completely smooth – I always suggest using a stand or hand mixer. Then, add the sugar and mix again. I add the eggs one at a time, mixing gently each time, followed by the vanilla extract. I stir in the flour, and finally, I fold in the dulce de leche until the mixture is smooth and evenly blended.
To bake the cheesecake, I pour the filling over the crust and bake it inside another tray with hot water (bain-marie) in a preheated oven at 160°C (~320°F) for about 45–50 minutes. It’s ready when the edges are set, but the center still moves a little when I shake the pan.
I let it cool at room temperature, then place it in the fridge for at least 4 hours—overnight is even better—so it sets nicely.
When it’s completely chilled, I cover it with whipped cream and decorate it by piping dulce de leche and whipped cream (mixed in the same piping bag for a marble effect) for a simple two-color finish. If you have at hand, a few swirls of grated chocolate on top make it even more delicious!
Tips & Variations
- Crust ideas: Swap plain biscuits for crushed Biscoff or chocolate cookies for an extra layer of flavor.
- Topping: Instead of whipped cream, drizzle chocolate sauce or sprinkle sea salt flakes over the dulce de leche for a salted caramel touch.
- Mini versions: Make this cheesecake in individual ramekins or muffin tins—reduce baking time to about 20–25 minutes.
- No-bake option: Skip the flour and eggs, use whipped cream instead, and refrigerate the filling without baking for a soft, mousse-like cheesecake.
Dulce de Leche Cheesecake
Equipment
- 1 Stand (or hand) mixer optional
Ingredients
For the crust:
- 20-30 plain biscuits (such as Digestive or Petit Beurre)
- 70 grams melted butter
For the filling:
- 400 grams cream cheese
- 120 grams sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 tbsp all-purpose flour
- 1 cup cup dulce de leche (plus extra for decoration)
For decoration:
- 100 ml whipped cream
- Extra dulce de leche (for piping)
- Grated dark or milk chocolate (optional)
Instructions
Make the base:
- Crush the biscuits into fine crumbs using a food processor or blender. Mix them with the melted butter until evenly combined.
- Press the mixture firmly into the bottom of a 16 cm springform pan lined with aluminum foil and parchment paper.
- Bake for 10 minutes at 160°C (3~20°F), then set aside to cool slightly.
Make the filling:
- In a large bowl and using a mixer, beat the cream cheese until smooth.
- Add the sugar and mix until you get a creamy mixture.
- Beat in the eggs one by one, then add the vanilla extract.
- Stir in the flour gently, and finally, fold in the dulce de leche, Mix a few more minutes until the batter is smooth and uniform.
Bake the cheesecake:
- Pour the filling over the baked crust. Bake at 160°C (~320°F) for about 45–50 minutes, or until the edges are firm and the center is slightly soft when shaken.
- Allow the cheesecake to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set.
Decorate:
- When chilled, pipe dulce de leche and whipped cream for a simple two-tone look, optionally, you can sprinkle grated dark chocolate on top.
Nutrition
>> REMEMBER: Serve chilled straight from the fridge for the perfect creamy texture. Store covered in the refrigerator for up to 4–5 days.
Dessert doesn’t need to be complicated to impress. With just a few ingredients, you get a creamy, caramel-infused cheesecake that melts in your mouth, perfect for a weekend treat, a dinner with friends, or simply a sweet craving for the kids.
Pin for Later!
Dulce de Leche Cheesecake
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
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