Think cheesecake is a complicated dessert? Think again! This creamy, layered no-bake cheesecake comes together in just 15 minutes.
What You Need
Original recipe yields 10 servings
For the crust
12 whole graham crackers, broken in pieces
6 Tbsp. butter, diced
6 Tbsp. For the cheesecake
3/4 cup sweetened condensed milk
2 env. KNOX Unflavored Gelatine
2-1/2 pkg. of PHILADELPHIA Cream Cheese, softened
zest from one lemon
1/2 cup dulce de leche (sweetened milk caramel)
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Let's Make It
For the crust
Pulse crackers and butter in the food processor until combined, with a texture similar to brown sugar.
Press onto bottom of 9-inch springform pan. Chill in the refrigerator.
For the cheesecake
Mix condensed milk and gelatin in a small pan. Heat over very low heat just until it starts to boil (about 2 minutes).
Meanwhile, combine the cream cheese and lemon zest in a mixer bowl. Beat on mid-high speed until it turns into a smooth mixture (about 2 minutes). Add condensed milk mixture and mix until blended.
Using a spatula, lightly mix in half the dulce de leche, just enough to give it a marbleized look. Gently pour into the pan, smooth into an even layer.
Chill covered for two hours, best overnight. Cover with the remaining dulce de leche and serve chilled.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.