No Bake Keto Dulce De Leche Cheesecake

If you have a sweet tooth but are sugar-free, you will love this low-carb, keto-friendly Dulce De Leche Cheesecake!

This guilt-free dessert is perfect for those who love the creamy richness of cheesecake, but want to keep their carb count in check. Plus, it's crustless and requires no baking, making it an easy and stress-free dessert option.

We'll be using Allulose as our sweetener of choice, which helps to create a smooth and creamy texture that perfectly complements the rich and caramel-like flavor of dulce de leche. So, let's get started and whip up this indulgent treat!

Recipe Tips

Dulce De Leche is essentially condensed milk that is cooked for longer until caramelized. You will need to cook the ingredients for additional 10 to 20 minutes, stirring occasionally, until golden and caramelized. Other than that it's the same as our Keto Condensed Milk recipe!

This recipe will only work with Allulose or Bocha Sweet. Erythritol will not work in this recipe as it won't caramelize and would make the dulce de leche too gritty.

Want to try more easy low-carb cheesecake recipes like this one? Here are some of our readers' favorites!

• Chocolate & Mint Cheesecake Fluff, With black cacao and vibrant green swirls, this dessert is perfect for the spooky season.
• No Bake White Chocolate & Raspberry Cheesecake, a delicious flavor combination that always works.
• Fluffy Strawberry Cream, our reader's top pick.
• No Bake Pumpkin Cheesecake for those pumpkin pie cravings!

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Step-by-step

1. To make the dulche de leche, you'll need a batch of our Keto Condensed Milk. Place the butter, 2 cups cream, almond milk and Allulose into a saucepan. Bring to a boil over a medium-high heat. Once it starts simmering, turn the heat down to low. Reduce to about half of the volume. This will take 30 to 45 minutes. When done, remove from the heat and blend using an immersion blender until smooth and creamy (this will help remove any clumps).

2. Return to heat and cook the condensed milk on medium-low for 10 to 20 minutes, stirring occasionally, until golden and caramelized. The exact time will depend on the heat.

   

3. Take off the heat and set aside to cool down. Depending on how much you reduce it, you'll get anything from 1 ¹/₄ cups (300 ml) to 1 ¹/₂ cups (360 ml) of dulce de leche.

   

4. Make the cheesecake. In a small cup or bowl, sprinkle the gelatin over ¹/₄ cup (60 ml) cold water and let stand for a couple minutes to soften.

5. To a medium saucepan add ¹/₂ cup (120 ml) of cream. Heat up over a medium heat. Once hot, add the softened gelatin powder and stir until fully dissolved. Take off the heat and set aside to cool down to room temperature.

   

6. Pour the remaining whipping cream, cream cheese and vanilla extract to a mixing bowl and use an electric mixer or a stand mixer to whip until fluffy.

   

7. Add the prepared dulce de leche, reserving about ¹/₂ cup for drizzling on top. The dulce de leche needs to be room temperature and soft.

   

8. Beat until well combined. Finally, slowly drizzle the cooled gelatin cream while beating.

   

9. Pour the cheesecake mixture into a container or a pie dish. Drizzle with leftover dulce de leche. Refrigerate for at least an hour or until fully set.

   

10. To serve, spoon into a bowl and enjoy! To store, refrigerate for up to 5 days.

    

Recipe

No Bake Keto Dulce De Leche Cheesecake

★★★★★4.8 (12 ratings)

Looking for a delicious low-carb, keto-friendly dessert that requires no baking? Try this easy recipe for ...

Hands on

15m

Overall

2h

Servings

10

3.8 g

Net carbs

4.3 g

Protein

46.7 g

Fat

451

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings20 servings30 servings40 servings

US + metricMetricUS

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Ingredients makes 10 servings

• Dulce De Leche:
• ¹/₂ stick unsalted butter (57 g/ 2 oz)
• 2 cups heavy whipping cream (480 ml/ 16 fl oz)
• 2 cups unsweetened almond milk, cashew milk or poppy seed milk (480 ml/ 16 fl oz)
• ¹/₂ cup granulated Allulose (100 g/ 3.5 oz)
• Cheesecake:
• 2 cups heavy whipping cream, divided (480 ml/ 16 fl oz)
• ¹/₄ cup water (60 ml/ 2 fl oz)
• 1 tbsp gelatin powder (11 g/ 0.4 oz)
• 225 g full-fat cream cheese (8 oz)
• 1 tbsp sugar-free vanilla extract (15 ml)

Instructions

1. To make the dulche de leche, you'll need a batch of our Keto Condensed Milk. Place the butter, 2 cups cream, almond milk and Allulose into a saucepan. Bring to a boil over a medium-high heat. Once it starts simmering, turn the heat down to low. Reduce to about half of the volume. This will take 30 to 45 minutes. When done, remove from the heat and blend using an immersion blender until smooth and creamy (this will help remove any clumps).

2. Return to heat and cook the condensed milk on medium-low for 10 to 20 minutes, stirring occasionally, until golden and caramelized. The exact time will depend on the heat.

3. Take off the heat and set aside to cool down. Depending on how much you reduce it, you'll get anything from 1 ¹/₄ cups (300 ml) to 1 ¹/₂ cups (360 ml) of dulce de leche.

4. Make the cheesecake. In a small cup or bowl, sprinkle the gelatin over ¹/₄ cup (60 ml) cold water and let stand for a couple minutes to soften.

5. To a medium saucepan add ¹/₂ cup (120 ml) of cream. Heat up over a medium heat. Once hot, add the softened gelatin powder and stir until fully dissolved. Take off the heat and set aside to cool down to room temperature.

6. Pour the remaining whipping cream, cream cheese and vanilla extract to a mixing bowl and use an electric mixer or a stand mixer to whip until fluffy.

7. Add the prepared dulce de leche, reserving about ¹/₂ cup for drizzling on top. The dulce de leche needs to be room temperature and soft.

8. Beat until well combined. Finally, slowly drizzle the cooled gelatin cream while beating.

9. Pour the cheesecake mixture into a container or a pie dish. Drizzle with leftover dulce de leche. Refrigerate for at least an hour or until fully set.

10. To serve, spoon into a bowl and enjoy! To store, refrigerate for up to 5 days.

Nutrition per serving, about 115 g/ 4 oz

Carbs 3%Protein 4%Fat 93% of calories

Net carbs

3.8 g

Total carbs

13.5 g

Fiber

0.2 g

Sugars

3.1 g

Protein

4.3 g

Fat

46.7 g

Saturated fat

29.4 g

Calories

451 kcal

Sodium

117 mg · 5.07% RDA

Magnesium

14 mg · 3.41% RDA

Potassium

167 mg · 8.35% EMR

Nutrition by ingredient

Per about 115 g/ 4 oz	Net carbs	Protein	Fat	kcal
Butter, unsalted, grass-fed	0 g	0 g	4.6 g	41
Cream, heavy whipping, pouring, full-fat (30-40% fat)	1.2 g	0.9 g	18.2 g	176
Almond milk natural (unsweetened)	0.2 g	0.2 g	0.6 g	7
Allulose, natural low-carb sweetener	0.5 g	0 g	0 g	2
Cream, heavy whipping, pouring, full-fat (30-40% fat)	1.2 g	0.9 g	18.2 g	176
Water, still	0 g	0 g	0 g	0
Gelatin powder, thickening agent, unsweetened	0 g	0.9 g	0 g	4
Cream cheese, soft (full-fat)	0.6 g	1.3 g	5 g	44
Vanilla Extract, homemade (KetoDiet blog)	0 g	0 g	0 g	3
Total	3.8 g	4.3 g	46.7 g	451

Serving size about 115 g/ 4 oz

• Gluten free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free