No-Bake Dulce de Leche Cheesecake Pie

No-Bake Dulce de Leche Cheesecake Pie

Creamy and silky. Not overly sweet. It makes you think you can eat more than one slice.
Course Dessert
Cuisine South America
Prep Time 10 minutes
Refrigerator Time 1 hour
Total Time 10 minutes
Servings 12
Calories 146 kcal
Author Lizet Bowen


For the base:

  • 1-1/4 cups chocolate cookie crumbs (125g)
  • 1/4 cup sugar (50g)
  • 1/3 cup butter melted (75.6g)

For the cheesecake filling:

  • 3/4 cup cream cheese (170g)
  • 1 cup dulce de leche (304g)
  • 2 cups whipped cream (1 cup whipping cream -- or 2 cups cool whip)
  • 1 teaspoon vanilla extract

If desired, top with:

  • 1/4 cup whipped cream
  • 2 tablespoons dulce de leche


  1. For the base: In a medium bowl mix the cookie crumbs, sugar, and butter. Press mixture into a pie pan (if you don´t have one, use an 8×8 inch baking dish). Keep it in the freezer while making the filling.
  2. For the filling: with an electric mixer, beat cream cheese, dulce de leche and vanilla until creamy. To this, add one cup of whipped cream and fold. Add the rest of the whipped cream and fold until well incorporated.
  3. Pour the filling into the prepared crust and refrigerate for an hour before serving. If desired, serve with whipped cream and some dulce de leche (heat up the dulce de leche and drizzle over the cheesecake).

Recipe Notes

Cover with plastic film and keep in the refrigerator for up to a week.