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
Scale
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.
