Dulce de Leche Cheesecake

Dulce de Leche Cheesecake

Dulce de Leche Cheesecake


  • For the crust:
  • 1 1/2 cups (150g) of crushed Maria cookies
  • 5 tablespoons (70g) of melted butter
  • For the cheesecake (all at room temperature):
  • 2 bars of cream cheese (440g)
  • 3/4 cup (200g) of sweetened condensed milk
  • 1/3 cup (80g) of plain Greek yogurt
  • 2 teaspoons (10g) of vanilla extract
  • 1 tablespoon (15g) of lemon juice
  • 2 large eggs (120g)
  • For the dulce de leche swirl:
  • 1 cup of the cheesecake mixture
  • 1/2 can (190g) of dulce de leche
  • For decoration:
  • 1 can (380g) of dulce de leche
  • Coarse salt to taste


For the Crust:

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix together the crushed Maria cookies and melted butter until well combined.
  3. Press the mixture evenly into the bottom of a 9-inch (23cm) springform pan.
  4. Bake the crust for about 10 minutes, then remove it from the oven and let it cool while you prepare the filling.

For the Cheesecake Filling:

  1. In a large mixing bowl, beat the cream cheese until smooth and creamy.
  2. Add the sweetened condensed milk, Greek yogurt, vanilla extract, and lemon juice, and beat until well combined.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Pour the cheesecake filling over the cooled crust in the springform pan.

For the Dulce de Leche Swirl:

  1. In a small saucepan, heat the dulce de leche over low heat until it becomes smooth and pourable.
  2. Reserve about 1 cup of the cheesecake mixture and mix it with the dulce de leche in the saucepan until well combined.


  1. Pour the dulce de leche mixture over the cheesecake filling in the springform pan.
  2. Use a knife or toothpick to gently swirl the dulce de leche mixture into the cheesecake filling, creating a marbled effect.
  3. Place the springform pan on a baking sheet and bake the cheesecake in the preheated oven for about 45-50 minutes, or until the edges are set and the center is slightly jiggly.
  4. Remove the cheesecake from the oven and let it cool completely at room temperature.
  5. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set.
  6. Before serving, decorate the top of the cheesecake with additional dulce de leche and a sprinkle of coarse salt.
  7. Enjoy your delicious Dulce de Leche Cheesecake!

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