I mean you can't ever go wrong with a no bake cheesecake right?! Well when we amp up the flavors with some dulce de leche and Biscoff cookies, you can just put those tupperware containers away because there are no leftovers! And this dulce de leche Biscoff cheesecake is the easiest dessert you can make! It requires a whopping total of 5 ingredients (remember and no oven! Yup, no baking at all)!
Two Ingredient Cookie Crust - Biscoff Cookie Crust
- Biscoff Cookies - These cookies are sweet, buttery and perfectly spiced. You can also substitute with graham crackers.
- Melted Butter - I prefer to use unsalted butter but salted butter is also fine.
And all you have to do make this crust is combine the two ingredients. Combine the Biscoff cookies and melted butter into a food processor. Whir it until you get a sandy mixture and pour the cookies crumbs into a pan. Press the crumbs in the pan and freeze until the filling is ready. Also try not to eat the crust while the filling is being prepared!
Ingredients for Dulce de Leche Cheesecake Mousse
- Sweetened Condensed Milk
- Cream Cheese
- Heavy Cream
The sweetened condensed milk is the only ingredient required to make the dulce de leche. But grab carefully, you do not want to get the evaporated milk (which also cans in a can). You can also grab a can of dulce de leche if it is available to you. Then you can just skip the step of making the dulce de leche altogether.
Since the only other ingredients in this cheesecake are heavy cream (which gets whipped to make whipped cream) and softened cream cheese, the texture of this cheesecake is very soft and smooth! If you're looking for a scoop-able mousse like texture (think serve in bowls), set it filling for 6 hours in the refrigerator. If you're looking for more a soft slice, set the filling the freezer for at least 6 hours.
How to Make a No Bake Dulce de Leche Biscoff Cheesecake
- First make the dulce de leche. I prefer this shortcut method to making it. It is the simplest, most fool proof way. Just take the can of sweetened condensed milk, carefully submerge the can (not the contents of the can but the entire still sealed can!) in a pot of room temperature water. Let it simmer for 2 - 3 hours, making sure to keep the can submerged underwater. (3 hours for a darker dulce de leche, 2 hours for a lighter caramel). Remove from water and let the can cool to room temperature before using. Do not open a hot can!
- Next make whipped cream. Whisk the heavy whipping cream until you get stiff peaks. Set aside.
- Whip together softened cream cheese and dulce de leche until combined.
- Gently fold the heavy whipping cream with the cream cheese & dulce de leche mixture. Pour this entire mixture into the prepared Biscoff cookie crust and freeze overnight or at least 6 hours.
- Optional topping: set aside a little bit of the dulce de leche to use as a topping. And sprinkle coarse sea salt over top to help cut through all that decadent sweetness!
Dulce de Leche Biscoff Cheesecake Mousse (No Bake)
Dulce de Leche Cheesecake
- 1 12 oz can Sweetened Condensed Milk used to make the dulce de leche
- 2 blocks Cream Cheese 8oz, softened
- 2 cups Heavy Cream
- pinch Coarse Sea Salt Optional
- 12-15 Biscoff Biscuits
- 5 tablespoons Butter melted
Make the Dulce de Leche
- Peel label off can of sweetened condense milk.
- Fill a large pot with warm water, place the can of sweetened condensed milk (unopened) on its side into the pot of water. Make sure there is at least 2 inches of water above the can. (You may need a bigger pot if there is not enough water surrounding the can).
- Set the pot to high heat and let the water come a simmer. Reduce the heat once the water reaches a simmer. Simmer for 2 hours on low heat. Check on the water level every 30 minutes, add boiling water to ensure the water level is about the can.
- Remove the can from the water, using tongs. Set the unopened can aside and allow to cool for at least 1 hour (or up to 3 months in the refrigerator).
- Once ready to use and completely cooled, pop up can.
- In a food processor, combine biscoff biscuits and melted butter. Pulse until you have fine crumbs.
- Pour the crumbs into a flat bottomed pan and press the crumbs using the bottom of a glass or bowl (The pan should be able to be placed in the freezer. Round spring form pan, square baking pans or even rectangular glass storage containers are all perfect options.) Set aside the crust in the freezer while preparing the cheesecake filling
Dulce de leche Cheesecake Filling
- Whip the heavy cream in a stand mixer with a whisk attachment or a bowl with a hand mixer until stiff peaks form. Remove the whipped cream from the stand mixer bowl and set it aside.
- Add the softened cream cheese blocks and cooled dulce de leche (reserving 2 tablespoons for topping if deserved) in a bowl. Beat with a whisk attachment until fully combined. Gently fold in the whipped cream.
- Evenly spread the cream cheese mixture over the biscoff crust and freeze overnight or at least 6 hours.
- To serve, remove the cheesecake from the freezer, spread the remaining dulce de leche over the top and sprinkle with coarse sea salt (if using).