Salted Dulce de Leche No-Bake Cheesecake with Biscoff Crust - The Only Cheesecake Recipe You Need
If you’re looking for a dessert that’s rich, creamy, and downright irresistible, this salted dulce de leche no-bake cheesecake has your name all over it. Think silky cheesecake filling, a buttery Biscoff cookie crust, and a glossy salted dulce topping that ties it all together. Best part? No oven required.
This recipe is perfect for special occasions, but honestly, it’s easy enough to whip up just because you feel like treating yourself.
Why You’ll Love This Recipe
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No-Bake Cheesecake – no need to fuss with a water bath or crackly tops.
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Biscoff Cookie Crust – warm spices and caramelized sweetness that pair perfectly with dulce de leche.
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Salted Dulce de Leche Topping – adds a glossy, luxurious finish and balances the richness with just the right hit of salt.
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Crowd Pleaser – this dessert feels fancy but is secretly foolproof.
Ingredients You’ll Need
Cheesecake Filling
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1500g cream cheese
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180ml yogurt
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6 sheets gelatin
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2 cups sugar
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1 cup water
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1 tbsp vanilla
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1 can sweetened condensed milk (boiled into dulce de leche)*
*To make dulce de leche: submerge the unopened can of sweetened condensed milk in a pot of simmering water for 2.5 hours, making sure the can stays fully covered. Cool completely before opening.
Biscoff Cookie Crust
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1 package Biscoff cookies
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⅓ cup melted butter
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Splash vanilla
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⅓ cup sugar
Salted Dulce Topping
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1 can dulce de leche
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200ml heavy cream
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1 tsp kosher salt
Step-by-Step Instructions
1. Make the Biscoff Crust
Blitz the cookies in a food processor until fine crumbs form. Mix with melted butter, sugar, and a splash of vanilla. Press the mixture firmly into the bottom of a parchment-lined 9" springform pan. Set aside.
2. Prep the Gelatin
Bloom the gelatin sheets in cold water. In a saucepan, make a simple syrup by combining 2 cups sugar and 1 cup water. Melt the bloomed gelatin into the syrup, then let it cool.
3. Mix the Cheesecake Filling
In a large bowl, beat the cream cheese, yogurt, and vanilla until smooth. Fold in the cooled gelatin syrup and mix until silky and well combined.
4. Assemble the Cheesecake
Pour the cheesecake filling over the crust. Swirl in a little extra dulce and sprinkle some Biscoff crumbs for texture. Chill for at least 1 hour until lightly set.
5. Make the Salted Dulce Topping
In a small saucepan, warm the dulce de leche with heavy cream over medium heat, whisking until smooth. Add kosher salt and taste.
6. Final Layer
Spread the cooled but warm salted dulce topping evenly over the cheesecake. Chill for another 6 hours (overnight is best) until firm.
Tips for Success
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Don’t rush the chill time – the longer it rests, the cleaner your slices will be.
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Adjust the salt – start with 1 tsp, then add more if you love that sweet-salty contrast.
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Make ahead – this cheesecake is even better the next day, so it’s perfect for prepping before a dinner party.
Serving Ideas
Serve this cheesecake with a drizzle of extra dulce, a sprinkle of flaky sea salt, or even some fresh berries for a little brightness. It’s indulgent on its own but plays well with toppings.
Final Thoughts
This salted dulce de leche no-bake cheesecake with a Biscoff crust is pure indulgence. It hits all the notes: creamy, sweet, salty, and crunchy. If you’re craving a show-stopping dessert without turning on the oven, this is the one to make.
Try it, and let me know how many people come back for seconds.
