Dulce De Leche White Chocolate Cheesecake Recipe

Dulce de leche white chocolate cheesecake is a silky, smooth, and creamy dessert experience that you will love! So simple and easy to prepare, but very rich and yummy. Let’s start with the instructions:


  • 1 can Dulce de Leche (store-bought or homemade)
  • 350 grams’ chocolate-covered digestive biscuits (like Woolies)
  • 55 grams’ butter, melted
  • 200 grams’ cream cheese
  • 300 grams’ mascarpone cheese
  • 550 grams’ white chocolate
  • 1 cup caramel sauce
  • 1 tub (½ cup) double thick cream



  • Grease and line 10” springform tin. Set aside.
  • In a food processor or blender, process biscuits. Then, add butter and blend all over again to get a nice moist mixture.
  • Press the mixture firmly into the bottom of the tin. Place in the fridge for 20 minutes to firm.
  • In the meantime, using an electric mixer, whisk cream cheese, mascarpone, and caramel sauce. Set aside.
  • Now, melt the chocolate and cream over a low heat until smooth. Add the cream cheese-mascarpone-caramel mixture and combine to incorporate. Pour onto the biscuit Open the Dulce de Leche and spread over the cheesecake. Refrigerate for at least 4 hours to set.
  • Slice and serve.


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