No-Bake Apple and Dulce de Leche Cheesecake
Carlos Lieja
Don't miss trying this incredible no-bake apple cheesecake with dulce de leche. Three layers of amazing flavor and different textures that make this dessert something sensational. A delicious cookie and walnut base, soft apple gelatin made with homemade compote, followed by a creamy cheese cake, and finally, a rich layer of dulce de leche. It's the perfect dessert!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 2 1/2 cups cinnamon cookies, ground, for the cookie base
  • 1 cup walnuts, ground, for the cookie base
  • 3 tablespoons cinnamon, ground, for the cookie base
  • 1 1/2 cups butter, melted, for the base
  • 1/2 cups butter, for the apple jam
  • 3 cups green apple, in cubes for the apple jam
  • 1 cup raw sugar, for the apple jam
  • 1 tablespoon lime juice, for the apple jam
  • 1 teaspoon cinnamon powder, for the apple jam
  • 1 teaspoon nutmeg, for the apple jam
  • 1/2 cups apple juice, for the apple jam
  • 1/2 cups apple purée, for the apple layer
  • 3 envelopes unflavored gelatin powder, (7 grams each) hydrated and melted, for the apple layer
  • 1 cup whipping cream, for the cheese layer
  • 1/2 cups icing sugar, for the cheese layer
  • 1 cup condensed milk, for the cheese layer
  • 2 1/2 cream cheese, (190 g each) cut into cubes for the cheese layer
  • 2 tablespoons vanilla essence, for the cheese layer
  • 3 envelopes unflavored gelatin powder, (7 grams each) hydrated and melted, for the cheese layer
  • 1 cream cheese, (190 g) cut into cubes and at room temperature, for the dulce de leche layer
  • 2 cups dulce de leche, for the dulce de leche layer
  • 3 envelopes unflavored gelatin powder, (7 grams each) hydrated and melted, for the dulce de leche layer
  • dulce de leche, for decoration
  • whipped cream, for decoration
  • walnuts, chopped, for decoration
Preparation
3h
30 mins
Low
  • For the cookie base, in a bowl mix the ground cookies with the ground walnuts, cinnamon, and butter until forming a dough. Pour the mixture into a cake mold, using a spoon to create an even base. Refrigerate.
  • For the apple compote, heat a small pot over low heat with the butter; once melted, add the apples, sugar, and lemon juice and cook until soft. Add the cinnamon, nutmeg, and apple juice, cook for 10 more minutes, and let cool.
  • Blend the compote with the apple puree and the gelatin, pour over the cookie base, and refrigerate until set.
  • For the cheesecake, using a mixer, beat the heavy cream until it doubles in volume and add the powdered sugar, the condensed milk in a thin stream, the cream cheese, and the vanilla extract. When you have a smooth and fluffy mixture, gradually add the tempered gelatin while mixing until fully incorporated.
  • Pour the cheesecake over the apple layer and smooth with a spatula. Refrigerate until set.
  • For the dulce de leche layer, using a mixer, beat the cream until it doubles in volume, add the cream cheese and dulce de leche, and continue beating until you obtain a homogeneous and creamy mixture. Incorporate the gelatin in a thin stream, pour the mixture over the cheesecake, smooth with a spatula, and refrigerate until set.
  • Unmold the cake and cover with dulce de leche, decorate with whipped cream rosettes and chopped walnuts. Serve and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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