Dulce de Leche Cheesecake

Gluten Free
Dulce de Leche Cheesecake
70 min.
8
271kcal

Suggestions


Indulge your sweet tooth with a delightful twist on a classic dessert: the Dulce de Leche Cheesecake! This gluten-free treat is not only a feast for the eyes but also a heavenly experience for your taste buds. With its creamy texture and rich flavors, this cheesecake is perfect for any occasion, whether it's a family gathering, a dinner party, or simply a well-deserved treat after a long day.

The star of this recipe is the luscious dulce de leche, which adds a caramel-like sweetness that perfectly complements the tangy cream cheese. The crust, made from Dulce de Leche Cheerios®, provides a unique crunch that contrasts beautifully with the smooth filling. Topped with fresh strawberries, this cheesecake is not just a dessert; it's a celebration of flavors and textures that will leave everyone asking for seconds.

Ready in just 70 minutes and serving eight, this dessert is both easy to prepare and impressive enough to wow your guests. With only 271 calories per serving, you can indulge without the guilt. So, gather your ingredients and get ready to create a dessert that will become a favorite in your household. Trust us, once you try this Dulce de Leche Cheesecake, it will be hard to resist making it again and again!

Ingredients

  • 0.3 cup butter melted
  • cups dulce de leche leche cheerios®
  • oz cream cheese softened
  • 0.5 cup cream sour
  • cups strawberries fresh whole thinly sliced
  • 0.3 teaspoon vanilla 
  • oz non-dairy whipped topping frozen thawed ()

Equipment

  • bowl
  • oven
  • hand mixer
  • ziploc bags
  • rolling pin

Directions

  1. Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Make Crust. In 1-gallon resealable food-storage plastic bag, place cereal. Finely crush with rolling pin. In small bowl, stir crushed cereal and melted butter until well mixed. Press Crust firmly and evenly in bottom and 1 inch up side of pie plate.
  2. Bake 9 minutes; cool 20 minutes.
  3. Meanwhile, in medium bowl, stir Topping ingredients until well mixed; let stand while making Cheesecake so strawberries will become juicy. In separate medium bowl, beat all Cheesecake ingredients with electric mixer on medium speed until smooth; spoon over crust. Refrigerate at least 30 minutes.
  4. To serve, spoon Topping over Cheesecake slices. Cover and refrigerate any leftovers.

Nutrition Facts

Calories271kcal
Protein4.73%
Fat78.31%
Carbs16.96%

Properties

Glycemic Index
19.88
Glycemic Load
1.24
Inflammation Score
-5
Nutrition Score
4.8160869712415%

Flavonoids

Cyanidin
0.6mg
Petunidin
0.04mg
Delphinidin
0.11mg
Pelargonidin
8.95mg
Peonidin
0.02mg
Catechin
1.12mg
Epigallocatechin
0.28mg
Epicatechin
0.15mg
Epicatechin 3-gallate
0.05mg
Epigallocatechin 3-gallate
0.04mg
Naringenin
0.09mg
Kaempferol
0.18mg
Myricetin
0.01mg
Quercetin
0.4mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:270.89kcal
13.54%
Fat:24.03g
36.97%
Saturated Fat:15.25g
95.31%
Carbohydrates:11.71g
3.9%
Net Carbohydrates:10.99g
4%
Sugar:10.03g
11.14%
Cholesterol:58.02mg
19.34%
Sodium:175.07mg
7.61%
Alcohol:0.04g
100%
Alcohol %:0.03%
100%
Protein:3.27g
6.53%
Vitamin C:21.3mg
25.82%
Vitamin A:731.95IU
14.64%
Vitamin B2:0.13mg
7.42%
Phosphorus:73.16mg
7.32%
Manganese:0.14mg
7.2%
Calcium:70.19mg
7.02%
Selenium:3.89µg
5.56%
Vitamin E:0.76mg
5.09%
Potassium:141.56mg
4.04%
Folate:13.19µg
3.3%
Vitamin K:3.17µg
3.02%
Fiber:0.72g
2.88%
Vitamin B12:0.17µg
2.76%
Magnesium:10.86mg
2.71%
Vitamin B5:0.27mg
2.65%
Vitamin B6:0.04mg
2.23%
Zinc:0.28mg
1.84%
Vitamin B1:0.02mg
1.61%
Copper:0.03mg
1.39%
Iron:0.22mg
1.22%
Vitamin B3:0.21mg
1.05%