No Bake Dulce de Leche Cheesecake
No bake dulce de leche cheesecake with a Golden Graham cereal crust and homemade salted caramel.
Ingredients
- 3 cups (122 g) Golden Grahams cereal, measured and then pulverized to a crumb
- 6 tablespoons (84.75 g) unsalted butter, melted
- 2 tablespoons (25 g) granulated sugar
- 1/4 teaspoon (1.5 g) salt
- 13.4 ounces (380 g) dulce de leche, usually the size of one can
- 8 ounces cream cheese
- 1 cup (240 g) heavy whipping cream
- 1/2 cup (65 g) powdered sugar, measured then sifted
Instructions
- Spray a pie dish or cheesecake dish with nonstick spray. Set aside.
- In a food processor or blender, pulse the cereal to a fine crumb. Mix in melted butter, sugar, and salt until the mixture resembles wet sand.
- Pour the cereal crumbs into your dish and press firmly to create a tight crust.
- Refrigerate the crust while you make the filling.
- In a medium bowl, combine the heavy whipping cream and powdered sugar. Beat on high until stiff peaks form.
- In a separate bowl, combine the dulce de leche and cream cheese. Beat until smooth.
- Fold the whipping cream into the dulce de leche mixture.
- Evenly spread the dulce de leche mixture onto the cereal crust and refrigerate for at least a couple hours before serving.
- Option: pour homemade salted caramel on top. Recipe linked in the post above.