No Bake Dulce de Leche Cheesecake with Caramelized Peaches

 This easy no bake cheesecake is flavored with Dulce de Leche and topped with caramelized peaches.

No Bake Dulce de Leche Cheesecake 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!”

No Bake Dulce de Leche Cheesecake with Caramelized Peaches 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.

No Bake Dulce de Leche Cheesecake with Caramelized Peaches

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.)

No Bake Dulce de Leche Cheesecake with Caramelized Peaches

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.

No Bake Dulce de Leche Cheesecake with Caramelized Peaches

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.

No Bake Dulce de Leche Cheesecake with Caramelized Peaches

Be sure to check out some of the other amazing cheesecake-ness going on today!

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No Bake Cheesecakes:

Cheesecake Beverages:

Cheesecake Cookies and Bars:

Cheesecake Desserts and Treats:

Frozen Cheesecakes and Treats:

No Bake Dulce de Leche Cheesecake with Caramelized Peaches

Yield: Makes one 9-inch cheesecake, serves 8-10


    For the crust:
  • 46 vanilla wafers, about 6 ounces
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 5 tablespoons butter, melted
  • For the cheesecake:
  • 2 packages (8 ounces each) cream cheese, room temperature
  • 1 13-ounce can Dulce de Leche (I used Nestle La Lechera)
  • 1 cup cold heavy cream
  • 2 tablespoons powdered sugar
  • 1-2 tablespoons butter
  • 3-4 large peaches (not too overripe)
  • 3-4 tablespoons brown sugar, or more


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer to crust and smooth the top with a spatula. Cover tightly and refrigerate until firm, 3 hours (or up to 2 days).
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Arrange the caramelized peaches on the cheesecake just before serving. If they don't all fit on top, serve the remainder on the side.


*Blanching is the easiest way to peel peaches. Boil a large pot of water. Add the peaches and boil for one minute. Remove the peaches with a slotted spoon and immediately douse them in a bowl of very cold water or an ice bath (so they stop cooking.) The skins should come right off.

Source: The Food Charlatan, adapted from this Maple Cheesecake with Roasted Pears.

No Bake Dulce de Leche Cheesecake with Caramelized Peaches

 Use a measuring cup or glass to press in the crust. Spoons are for idiots. (like me, until a couple weeks ago)

No Bake Dulce de Leche Cheesecake with Caramelized Peaches Be gentle when you fold in the whipped cream. You don’t want it to get all sad and deflated.

No Bake Dulce de Leche Cheesecake with Caramelized Peaches

I seriously could probably eat this entire can with a spoon.

No Bake Dulce de Leche Cheesecake with Caramelized Peaches

Blanch your peaches. It’s so easy, and then you don’t have to bust out the peeler if you get a stubborn peach.

No Bake Dulce de Leche Cheesecake with Caramelized Peaches

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.

No Bake Dulce de Leche Cheesecake with Caramelized Peaches They will look like this when they are properly caramelized.

Just in case that wasn’t enough cheesecake:

Maple Cheesecake with Roasted Pears

Maple Cheesecake with Roasted Pears

Oreo Cheesecake Bars Oreo Cheesecake Bars

No Bake Cheesecake Parfait Bar

No Bake Cheesecake Parfait Bar

Blackberry Lemon Cheesecake Bars In case you missed it last week, Blackberry Lemon Cheesecake Bars

9 things I learned at BlogHer

Hi guys! Head’s up: this is not a recipe post. I went to a blogging conference this weekend (BlogHer14) and wanted to record some of the tips I learned and share with my fellow bloggers. So if you have a blog (or are just kind of nosy and want to hear a little back-end of this weird-o new blogging-as-a-career-thing), keep reading. If not, come back Wednesday for an epic Cheesecake Day post, and another no-brainer weeknight meal on Friday.

BlogHer is not the best conference for food bloggers.

I mean, duh, there’s an ENTIRE OTHER BlogHer conference for food bloggers. The general sessions were somewhat helpful, but there was one afternoon that was split up into “mini-cons” like crafts, personal blogging, etc, but nothing for us foodies. Again, I totally get it, but just a heads up for my peeps. I’m glad I went to BlogHer, but I will only bother with BlogHer-Food in the future (and there are a ton of other food blog conferences besides BlogHer as well.) Also, there were only 8-10 sponsors that were food-related. They were probably tired of me hanging around their booths by the end of the weekend!

9 Things I Learned at BlogHer14

Nancy from Spiffykerms, me, Kelly from A Side of Sweet, Sarah from Snixy Kitchen, Carla from AlyssaandCarla, Ashley from Domestic Fashionista, Alyssa from AlyssaandCarla, and Jessica from Team Wiking.

Stop worrying about scrapers. No really.

It’s happened to all of us. Somebody in China copy and pasted your photo and full recipe, put it on their site, pinned it, and is getting thousands of hits a day from your content. What do you do? NOTHING. Don’t file a DMCA. Don’t email them to remove recipe instructions. I’m sure there are exceptions to this, I’m no expert (read Stephan Spencer’s book  if you want an expert), but that’s the general idea. Here’s why: your time is too valuable to go hunting down all the content stealers in the world. And here’s the bottom line: the only thing you are losing is potential. Focus your energy on something that is going to build your business.

9 things I learned at BlogHer14

My Cilantro-Lime Cucumber Salad has been scraped more than any other post on my site.

I learned about this in a small session hosted by SEO expert Stephan Spencer (recommended by Carolyn over at All Day I Dream About Food.) Probably the single most valuable hour from the entire weekend. I’m going to write a whole post about what I learned eventually, but some other tips include having lots of text above the fold (not just images), put your keywords in the first few sentences, and use > Explore In-Depth to find the best keywords to use.

Start tracking your income and expenses.

If you’re a newbie blogger and are just starting to get in the monetizing game, start itemizing your grocery receipts right away. Either make a separate transaction for blog stuff, or highlight any items you bought for your blog (including props). Trish from Mom on Timeout even uses a separate business card for all blog expenses. When tax season comes around, your life will be SO much easier.

Be friendly.

No one thinks it’s weird if you strike up a conversation with them. I wasn’t snubbed one single time. Not even the fashion bloggers. :)   Wear comfy shoes and don’t stress out too much about what to wear. (I mean, I did, but don’t be like me. Most people are so worried about what they are wearing that they could care less what you have on. Or at least that’s what I kept telling myself.)

9 Things I Learned at BlogHer14

I was so insecure about going to BlogHer that I got the 4th manicure of my life. Probably no one noticed.

Do your sponsor homework.

Check the sponsors before you go and write down the ones you would be interested in working with. Check in with them every day you are at the conference. The more they see your face the more they will remember you. Start personal conversations with the contact you might potentially work with. Like I said, there were only 8-10 sponsors I was interested in, so we got to know each other reeeeeal well.

9 Things I Learned at #BlogHer14

It’s business time.

Make your business card textured if you want to win all the “add your business card and win a prize!” contests. Tip from Sarah at Snixy Kitchen. (I’m only kind of joking. She won a pair of Sonos speakers because of it!) On a more serious note, I think it’s worth investing in a great design for your business card. Here’s mine by NiftySwank.

9 Things I Learned at BlogHer14

Sleep your way to the top.

No, really. Ariana Huffington said so. If you don’t get enough sleep, how can you coherently run a successful business? You can’t. Start with getting 30 more minutes of sleep than you are getting right now. Maybe just don’t watch House of Cards tonight. “Put your own oxygen mask on first.” This advice hit me pretty hard. 

9 Things I learned at BlogHer14

Sarah from Snixy Kitchen, me, and Ashley from Domestic Fashionista dancing it up. Thanks Sarah for the picture!

Stay for the closing party.

Seriously, I had so much fun. It was like going to an all-girls dance club. For a married person, it was absolutely ideal. I could totally get down without having to worry about getting groped or hit on. Just remember you’re dancing with bloggers, so be prepared for ALL THE SELFIES. Yes, even when Run-D.M.C. is DJing (or I guess because of that!)

9 Things I Learned at BlogHer

Hayley from Domestic Rebel, me, and Dorothy from Crazy for Crust getting a little too excited picking out donuts. Thanks to Valerie (From Valerie’s Kitchen) for the photo!

Bloggers are the best kind of people.

Okay, so maybe I’m biased. Here are some awesome people I met that you should probably check out:

Amy, Ashley, Sarah, Andi, Dorothy, Trish, Hayley, Valerie, Maryanne, Nancy, Kelly, Carla and Alyssa, and Jessica.

There’s an affiliate link up there. If you’ve gotten this far, probably you’re a blogger, so you get it, right?

Blackberry Lemon Cheesecake Bars

Blackberry Lemon Cheesecake Bars So I’m going to a BlogHer conference this afternoon. I’ve never been to a blog conference, and if you told me 6 months ago I’d be going, I would have laughed at you.

IMG_7666  I’m not nervous at all or anything. Just ask Eric. He hasn’t had to listen to me freak out about the fashion bloggers, not once.

Fashion bloggers, you guys. As in, people who exude so much fashion that they are selling their ideas. They will be at the conference. I swear, the idea of meeting them makes me more nervous than having to decide between chocolate chip cookies and Almond Roca Bars. I plucked my eyebrows in anticipation, even though I have straight-across bangs right now, so my eyebrows are not visible AT ALL.
  Blackberry Lemon Cheesecake Bars
Speaking of eyebrows, my sister Nikki said one time that when she is in a hurry and only has time to do one thing to get ready, she pencils her eyebrows. This made me very concerned because we have the exact same eyebrows and I never do ANYTHING to mine. What’s the one thing you do when you have 5 minutes to get dressed? Mascara? Blush? For me it’s powder and bangs.
I was trying to get Eric to help me pick out my nail polish color last night and he said, “Karen, if you’re going to bother doing anything to your nails, just go get a manicure.” Or in other words, “Give up now, Karen.” When I do my nails, they end up looking like I painted them using a pastry brush. It’s bad, guys.

Blackberry Lemon Cheesecake Bars

I’m kind of tempted to bring some of these Blackberry Lemon Cheesecake bars to the conference. Giving away food is the best the easiest way to win friends. Then I wouldn’t even need to tell people what The Food Charlatan is about. I’d be like here, *shoves cheesecake,* THIS is what I’m about!!
Creamy, bright lemon cheesecake with a smattering of blackberry puree on top. And the thickest crust you ever did see. It’s heaven you guys. This is a great make-ahead dessert. Absolutely no last minute prep. This is not a good last-minute dessert. Every single one of those “hurry up and cool down” minutes lasts an hour, I swear. But it’s best served completely chilled, so put your patient pants on. These bars are so worth it.

Blackberry Lemon Cheesecake Bars

Yield: Makes 1 8x8 pan, serves 9


    For the blackberry puree:
  • 6 ounces fresh or frozen blackberries
  • 1/4 cup granulated white sugar
  • 1/4 cup water
  • For the crust:
  • 12 full sheets of graham crackers (2 cups crumbs)
  • 1/4 cup granulated sugar
  • 6 tablespoons salted butter, melted
  • For the cheesecake:
  • 2 8-ounce packages cream cheese, room temperature
  • 1/2 cup granulated white sugar
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest, or more
  • 1/2 cup sour cream, room temperature
  • 2 large eggs, room temperature
  • 1/4 cup fresh lemon juice
  • fresh blackberries and lemons, to garnish


  1. Preheat the oven to 350 F. Set your cream cheese, sour cream, and eggs on the counter.
  2. Start with the blackberry puree. In a small saucepan, combine blackberries, 1/4 cup sugar, and water. Turn the heat to high and bring to a boil. Boil for 2-3 minutes, stirring occasionally, then lower the heat to medium. Continue to stir every now and then for 5-8 minutes. Break up the blackberries with the back of your spoon. The syrup should be thickened. Set aside to cool, or throw it in the fridge.
  3. Meanwhile, make the graham crackers crust. Pulse the graham crackers in a food processor (or smash them with a rolling pin) until they are very fine crumbs. Add the sugar and melted butter to the food processor (or mix it in a bowl) and pulse until it looks thoroughly moistened, like wet sand.
  4. Line an 8x8 inch pan with foil or parchment paper, if you want. (you don't have to, it's just easier to cut if you can lift it out.) Use the bottom of a glass to press the crumb mixture into the bottom of the pan (not up the sides). Bake at 350 F for about 9 minutes. Set aside to cool. Lower the oven temperature to 325 F.
  5. In a large mixing bowl or stand mixer, beat together the cream cheese, sugar, salt, and lemon zest. Beat on high for 3 or 4 minutes, scraping down the sides and bottom at least twice. You want the cream cheese to get high and fluffy.
  6. Add the sour cream and beat. Add the eggs in one at a time, beating in between. Add the fresh lemon juice and beat until smooth.
  7. Once your graham cracker crust is not too hot to touch, pour the cream cheese mixture into the pan. Smooth it out with a spatula.
  8. Use a spoon to dollop the blackberry puree all over the cheesecake. Use a sharp knife to swirl it together. Remember, less is more. You want to be able to see the white cheesecake on top, not just blackberry.
  9. Bake at 325 F for 55-60 minutes. Keep a close eye on it toward the end. When you shake the pan, the center should not be jiggling any more than the outside edges. If the cheesecake starts to brown on top, definitely take it out.
  10. Let cool for at least an hour before putting it in the fridge. Refrigerate for at least 3 hours, covered. Garnish with lemons and blackberries.


If you don't like blackberry seeds, strain the puree through a mesh sieve after it cools down.

This cheesecake might crack. They're bars though, so who cares? They're like cheesecake's kid sister, they don't need to be quite so grown up. But if you don't want it cracking then feel free to look up some water bath options.

Source: barely changed from Broma Bakery

Blackberry Lemon Cheesecake Bars

Blackberry Lemon Cheesecake Bars

Blackberry Lemon Cheesecake Bars

Here’s how I cut my lemon to get that twisty thing goin on. Thin slice, then slice it halfway through and twist.