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.
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.
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.
No Bake Dulce de Leche Cheesecake with Caramelized Peaches
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
- 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.
Just in case that wasn’t enough cheesecake:
Maple Cheesecake with Roasted Pears
No Bake Cheesecake Parfait Bar
In case you missed it last week, Blackberry Lemon Cheesecake Bars
Be sure to check out the other amazing cheesecake-ness going on today!
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No Bake Cheesecakes:
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Cheesecake Cookies and Bars:
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Cheesecake Desserts and Treats:
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Frozen Cheesecakes and Treats:
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- Chocolate Caramel Cheesecake Ice Cream from Chocolate Moosey
- Frozen PB&C Cheesecake from Noshing With The Nolands
- Frozen Peanut Butter Cheesecake with Nutter Butter Crust from Crazy for Crust
Im so excited to try this dish for tonights menu
Can you please explain step 5 a little more, do you just mix 1/3 of the whipping cream mixture to the cream cheese mixture? What do we do with the rest?
Hi Shari! it says “stir about one-third of the whipped cream into cream cheese mixture, then fold in remainder.” So first fold in about a third until it’s incorporated. Then add all the rest and gently fold it in. We are folding in in batches so that it stays fluffy and doesn’t get over beaten! hope this helps, enjoy!