There is something truly magical about a dessert that feels indulgent yet comes together effortlessly, which is exactly why this No Bake Dulce de Leche Cheesecake with Caramelized Peaches Recipe quickly became one of my all-time favorites. Imagine a silky, luscious cheesecake infused with rich, velvety dulce de leche, resting on a buttery vanilla wafer crust, topped with juicy peaches caramelized to golden perfection. Whether you’re craving a special treat for a cozy night in or looking to impress guests with minimal fuss, this recipe hits every note of sweet, creamy, and fruity delight that keeps everyone asking for just one more bite.
Ingredients You’ll Need
This recipe keeps things wonderfully simple but each ingredient plays a starring role, from the crunchy crust to the creamy filling and the luscious peach topping. Every component is easy to find but essential in delivering the perfect balance of texture, flavor, and vibrant color that makes this dessert so irresistible.
- Vanilla wafers (46, about 6 ounces): These create the perfect buttery and slightly sweet base for the crust.
- Sugar (3 tablespoons): Just enough sweetness to bring out the best in the crust without overpowering.
- Salt (1/4 teaspoon): A small pinch that enhances all other flavors subtly and beautifully.
- Butter (5 tablespoons, melted): This binds the crust ingredients and adds a rich, comforting depth.
- Cream cheese (2 packages, 8 oz each, room temperature): The star of the filling, delivering creamy decadence with every spoonful.
- Dulce de Leche (1 can, 13 oz): I love using Nestle La Lechera for a smooth, caramel-infused sweetness that elevates the cheesecake.
- Heavy cream (1 cup, cold): Whipped into soft peaks to lighten the filling and give it that dreamy texture.
- Powdered sugar (2 tablespoons): Adds gentle sweetness to the whipped cream without grittiness.
- Butter (1-2 tablespoons for peaches): Needed for caramelizing the peaches to golden, syrupy perfection.
- Peaches (3-4 large, firm but ripe): Their natural sweetness and juicy texture are the perfect fruity complement.
- Brown sugar (3-4 tablespoons or more): For caramelizing the peaches beautifully with that signature deep, molasses flavor.
How to Make No Bake Dulce de Leche Cheesecake with Caramelized Peaches Recipe
Step 1: Create the Perfect Crust
Start by preheating your oven to 350 degrees. Use a food processor to finely pulse your vanilla wafers into crumbs — aim for about 1 1/2 cups. Then add sugar, salt, and melted butter, pulsing until the mixture resembles wet sand. This crust is the crunchy foundation that will carry all that creamy goodness, so make sure it’s evenly combined and press it firmly into your springform pan to get that sturdy base that holds everything together.
Step 2: Bake and Cool the Crust
Scoop your crust mixture into the pan and press it firmly into the bottom and halfway up the sides using the bottom of a glass or measuring cup for even pressure. Bake for about 10 minutes until the crust sets and dries slightly. Cooling it completely is crucial—pop it into the fridge or freezer to speed this up if you’re in a hurry. A cool crust keeps the cheesecake filling firm and delicious.
Step 3: Whip Up the Creamy Cheese Filling
In a large bowl or your stand mixer, beat the cream cheese on high for about 3-4 minutes until it’s cloud-like and fluffy. Add your dulce de leche and keep beating until perfectly smooth, scraping down the sides as needed so every bit becomes a luscious caramel dream. This is the heart of your cheesecake, so don’t rush – beat it well for that irresistible texture.
Step 4: Fold in Whipped Cream
In a separate bowl, whip the cold heavy cream and powdered sugar until soft peaks form—this is what lightens the filling and makes it delightfully airy. Gently fold one-third of the whipped cream into your cream cheese mixture to loosen it, then carefully fold in the rest, maintaining all that fluffy goodness without overworking. The goal is a silky, smooth filling that melts in your mouth.
Step 5: Chill the Cheesecake
Transfer the filling into your cooled crust and smooth out the top with a spatula. Cover tightly and refrigerate for at least 3 hours or up to 2 days, allowing it to set and the flavors to meld beautifully. Patience here is rewarded with that perfectly firm but creamy bite.
Step 6: Caramelize the Peaches
Peel and slice your peaches. Heat 1 tablespoon of butter in a large skillet over medium heat. Add peach slices cut side down, making sure they don’t touch to avoid steaming instead of caramelizing—work in batches if necessary. Leave them undisturbed for about 1 minute until they start to brown.
Step 7: Add Brown Sugar for Caramelization
Sprinkle peaches with 1-2 tablespoons of brown sugar to coat the slices. Flip once so the sugar bottoms out, cooking for another 3-4 minutes without stirring to develop that rich caramel crust. Add more brown sugar and flip again to brown the other side. Be attentive: if peaches release too much liquid, shift them to a drier spot and add sugar so the caramel bubbles and thickens beautifully.
Step 8: Cool and Prepare Peaches for Serving
Transfer caramelized peaches to a wax paper-lined sheet and let them cool completely. Placing them in the freezer for 10-15 minutes helps achieve that perfect set texture. The peaches add a stunningly juicy contrast to the velvety cheesecake and provide a fresh, vibrant finish to your dessert masterpiece.
How to Serve No Bake Dulce de Leche Cheesecake with Caramelized Peaches Recipe
Garnishes
Sprinkle a few extra crushed vanilla wafers or a dusting of cinnamon atop the cheesecake for a little crunch and warmth. A small drizzle of leftover dulce de leche or a sprig of fresh mint adds an elegant touch that brightens the plate and invites people in for that first decadent bite.
Side Dishes
This cheesecake pairs wonderfully with a scoop of vanilla bean ice cream or a light citrus sorbet, which cuts through the richness and adds a refreshing contrast. A cup of strong coffee or lightly brewed tea rounds out the experience, making it a perfect ending to any meal.
Creative Ways to Present
For a showstopper, serve this cheesecake in individual jars layered with caramelized peach slices and a sprinkle of crushed wafers on top. You can also arrange the peaches in a circular pattern for a pretty, rustic look or pile them high for a more abundant, indulgent effect. However you present it, your guests will be captivated.
Make Ahead and Storage
Storing Leftovers
Wrap the cheesecake tightly in plastic wrap or keep it in an airtight container in the fridge. It will stay fresh for up to 3 days, though I promise it rarely lasts that long. Keep the caramelized peaches separate until serving to maintain their texture and flavor.
Freezing
You can freeze the cheesecake (without the peaches) for up to 1 month. Wrap it well with plastic wrap and foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving, and add fresh caramelized peaches on the day you plan to enjoy it for the best experience.
Reheating
This dessert is best served chilled. If you prefer slightly warmer peaches, gently warm them in a pan or microwave for a few seconds before placing on the cheesecake, but never heat the cheesecake itself—it’s meant to be cool and creamy.
FAQs
Can I use other fruits instead of peaches?
Absolutely! This recipe is flexible. Try caramelized pears, apples, or even plums depending on the season. Just keep in mind the cooking time and moisture content may vary slightly to achieve perfect caramelization.
Do I need a food processor to make the crust?
While a food processor speeds things up, you can crush the vanilla wafers by placing them in a sealed plastic bag and rolling over them with a rolling pin until fine. Just be sure to mix the crust well with your hands or a fork after adding butter and sugar.
Is Nestle La Lechera the only dulce de leche I can use?
Not at all! Any good-quality dulce de leche works wonderfully. Homemade dulce de leche or other canned versions will give you that signature caramel flavor. Just make sure the texture is smooth.
Can I make this recipe gluten-free?
Yes! Simply swap the vanilla wafers for gluten-free cookies or graham crackers that you enjoy. The rest of the ingredients are naturally gluten-free.
How long does it take to caramelize the peaches?
Caramelizing peaches is quick—about 8 to 10 minutes total including flipping. Watch for the sugar to bubble and the peaches to develop a rich golden crust while still keeping their juicy texture.
Final Thoughts
If you’re searching for a dessert that’s as stunning as it is effortless, the No Bake Dulce de Leche Cheesecake with Caramelized Peaches Recipe is your new best friend. It delivers big on flavor, texture, and smiles without needing hours in the kitchen or complicated techniques. Trust me, once you try this decadent yet light cheesecake, caramelized peaches and all, you’ll find it’s the perfect sweet treat to impress yourself and every lucky guest who gets a slice.
Print
No Bake Dulce de Leche Cheesecake with Caramelized Peaches Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes plus chilling time
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This No Bake Dulce de Leche Cheesecake with Caramelized Peaches is a decadent and creamy dessert combining a smooth dulce de leche-infused cream cheese filling with a crisp vanilla wafer crust. Topped with sweet, buttery caramelized peaches, it offers a perfect balance of flavors and textures without requiring baking the cheesecake itself, making it ideal for a refreshing, easy-to-make treat.
Ingredients
Crust
- 46 vanilla wafers (about 6 ounces)
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 5 tablespoons butter (melted)
Cheesecake Filling
- 2 8-oz packages cream cheese (room temperature)
- 1 13-oz can Dulce de Leche (Nestle La Lechera recommended)
- 1 cup heavy cream (cold)
- 2 tablespoons powdered sugar
Caramelized Peaches
- 1–2 tablespoons butter
- 3–4 large peaches (not too overripe, peeled and sliced)
- 3–4 tablespoons brown sugar (or more as needed)
Instructions
- Prepare the crust: Preheat your oven to 350°F. Pulse the vanilla wafers in a food processor until finely ground to yield about 1 1/2 cups. Add sugar, salt, and melted butter and pulse until the mixture resembles wet sand. Scrape down the sides as needed to ensure even mixing.
- Form the crust: Press the crumb mixture firmly into the bottom and halfway up the sides of a 9- or 9-1/2-inch springform pan using the bottom of a glass or measuring cup to compact it evenly.
- Bake the crust: Bake the crust for about 10 minutes, until it appears dry and set. Let it cool completely; you can speed this up by chilling it in the freezer or refrigerator.
- Mix the cheesecake filling: In a large bowl or using a stand mixer, beat the cream cheese on high speed until fluffy, about 3 to 4 minutes. Add the dulce de leche and beat again until smooth, scraping down the bowl sides as needed.
- Prepare whipped cream: In a separate bowl, beat the cold heavy cream with powdered sugar on high speed until soft peaks form, approximately 3 minutes.
- Combine filling and whipped cream: Stir about one-third of the whipped cream into the cream cheese mixture using a rubber spatula, then gently fold in the remainder until fully incorporated without overmixing.
- Assemble the cheesecake: Spread the filling evenly over the cooled crust and smooth the top. Cover tightly and refrigerate for at least 3 hours or up to 2 days until firm.
- Prepare caramelized peaches: Peel and slice peaches. Melt 1 tablespoon butter in a large skillet over medium heat. Add peach slices cut side down in a single layer, working in batches if necessary to avoid touching for proper caramelization. Cook without stirring for about 1 minute.
- Add brown sugar and caramelize: Sprinkle 1-2 tablespoons brown sugar over the peach slices to cover them. Flip each peach slice so the sugar is on the pan bottom and cook for 3-4 minutes without stirring. Repeat sprinkling more sugar and flipping to caramelize the other side.
- Manage caramelization liquid: If peach juices accumulate too much and prevent bubbling, move peach slices to a drier spot in the pan and add more sugar to promote proper caramelization.
- Cool the peaches: Remove caramelized peaches to a wax paper-lined sheet pan and allow to cool completely; chilling in the freezer for 10-15 minutes helps speed this process.
- Serve: Arrange caramelized peaches on top of the cheesecake just before serving. If excess peaches remain, serve them on the side.
Notes
- For best results, use room temperature cream cheese to ensure smooth filling without lumps.
- Peel peaches carefully to avoid bruising and ensure better caramelization.
- Do not overcrowd the skillet when caramelizing peaches to avoid steaming instead of browning.
- Chilling the crust before adding filling helps maintain structure and ease of slicing.
- Keep the cheesecake refrigerated until just before serving to maintain texture and freshness.
