No Bake Dulce De Leche Cheese Cake Recipe

No Bake Dulce De Leche Cheese Cake Recipe

In their oldest forms, cakes were modifications of bread. Today, cakes are more than just being breadlike. They share features with other pastries, such as meringues, custards, and pies. Their preparations now cover a wide range from being simple to being so much elaborate. One of the current hits is no-bake cake.

Typical cake ingredients include flour, eggs,  sugar, butter or oil, a liquid, and leavening agents, such as baking powder or baking soda. As addition, other ingredients, such as fruits, nuts, and extracts, are added to enhance flavor and appearance. In a no-bake cake, your typical cake ingredients are removed. Also, you will not need an oven. Fillings are your main attraction.

In this recipe, we will use dulce de leche, a confection prepared by slowly heating sweetened milk. Literally, dulce de leche means candy made of milk. Ready for one-of-a-kind sweetness? Enjoy!

Ingredients:
No-Bake Graham Cracker Crust:

• 8 sheets (2 squares per sheet) graham crackers
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup butter, melted and cooled

Filling:

• 16-oz (2 packages) cream cheese, room temperature
• 14-oz (1 can/bottle) dulce de leche
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Cooking Instructions:
Prepare the crust:

1. In a food processor, combine all crust ingredients except butter and whizz until graham crackers have been reduced to crumbs, about 60 seconds. Add in butter and process mixture until crumbs are thoroughly moistened and begin to stick together.
2. Turn crumb mixture out into a 9-inch springform pan and press firmly into an even layer on the base of the pan.
3. Freeze for 30 minutes.

Prepare the filling:

1. Combine all filling ingredients in the food processor and whizz until ingredients are very smooth, 1-2 minutes. Stop processor one or two times to scrape down the sides of the bowl.
2. Pour filling mixture into prepared pan and gently spread until it reaches the sides of the pan.
3. Refrigerate overnight, or until ready to serve.

Recipe Source here