Gluten Free Dulce de Leche Cheesecake

This gluten free dulce de leche cheesecake is one of the best desserts I’ve ever made. It’s creamy, rich, and has that perfect caramel sweetness from the dulce de leche swirled right through it.

The crust is made with gluten free graham crackers, so you get that classic cheesecake base without any gluten. You really can’t tell the difference.

What I love about this recipe is that it’s not overly complicated. It takes a bit of patience with the baking and chilling time, but the actual hands-on work is pretty straightforward.

The whipped cream topping with a drizzle of dulce de leche and a little flaky sea salt at the end takes it to another level. That salty-sweet combo is hard to beat.

If you’ve been looking for a show-stopping gluten free dessert that doesn’t taste like a compromise, this is the one.

Why You’ll Love This Recipe

Dulce de Leche Makes It Special – The caramel-like richness of dulce de leche takes this cheesecake way beyond a basic vanilla version.

Nobody Will Know It’s Gluten Free – The buttery graham cracker crust and creamy filling taste just like a classic bakery cheesecake.

That Swirl on Top Is Stunning – The dulce de leche swirl gives it a gorgeous marbled look that will seriously impress anyone you serve it to.

Sweet and Salty Balance – The flaky sea salt on top cuts through the sweetness and makes every single bite more interesting.

Ingredients

For the Crust

• 2 cups Gluten Free Graham Cracker Crumbs
• 5 tbsp Unsalted Butter, melted
• 2 tbsp Light Brown Sugar, packed
• 1/4 tsp Fine Sea Salt

For the Filling

• 32 oz Cream Cheese, softened
• 1/2 cup Granulated Sugar
• 1 cup Dulce de Leche, plus 1/4 cup for swirling
• 4 Large Eggs
• 1 cup Sour Cream
• 2 tbsp Cornstarch
• 2 tsp Vanilla Extract

For the Topping

• 1 cup Heavy Whipping Cream
• 2 tbsp Powdered Sugar
• 1/4 cup Dulce de Leche, for drizzling
• Flaky Sea Salt, for garnish

How to Make

Step 1

Preheat the oven to 325°F and wrap a 9-inch springform pan with two layers of foil on the outside. In a medium bowl, stir together the gluten free graham cracker crumbs, melted butter, brown sugar, and fine sea salt until evenly combined.

Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then remove and let cool.

Step 2

In a large bowl, beat the cream cheese and granulated sugar on medium speed for about 4 minutes until very smooth and free of lumps. Add 1 cup of the dulce de leche and beat until completely incorporated.

Step 3

Mix in the cornstarch and vanilla on low speed. Add the eggs one at a time, beating on low after each addition just until the yolk disappears. Fold in the sour cream by hand with a spatula until smooth.

Step 4

Pour the filling over the cooled crust. Warm the remaining 1/4 cup of dulce de leche in the microwave for 10 seconds, then drop spoonfuls across the surface of the filling. Use a toothpick or skewer to gently swirl it through the batter in a decorative pattern.

Step 5

Set the springform pan inside a roasting pan and pour in enough hot water to come halfway up the sides. Bake for 60 to 65 minutes, until the outer edges are set and the center still has a gentle wobble when you lightly nudge the pan.

Step 6

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from the water bath, peel off the foil, and refrigerate for at least 6 hours or overnight.

Step 7

Whip the heavy cream and powdered sugar together until stiff peaks form. Spread it over the chilled cheesecake. Drizzle with dulce de leche and finish with a pinch of flaky sea salt before serving.

My Tips

Make Sure the Cream Cheese Is Actually Soft

This is the biggest thing that affects how smooth your cheesecake turns out. Take the cream cheese out of the fridge at least 2 hours before you start. It should be very soft when you press it with your finger.

If it’s still cool in the center, you’ll get lumps in your filling that won’t go away no matter how long you beat it. And over-beating to fix lumps adds too much air, which causes cracking later.

If you forgot to take it out early, cut the blocks into small cubes and let them sit for about 45 minutes. They’ll warm up much faster that way.

Press the Crust Down Really Firmly

Gluten free graham cracker crumbs don’t hold together as well as regular ones. So you need to pack that crust down hard, especially where the bottom meets the sides of the pan.

Use the flat bottom of a measuring cup or a glass to press it evenly across the bottom. You want it compact and tight, almost like a solid layer. If it’s loose, it will crumble apart when you try to slice the cheesecake later.

Don’t Skip the Water Bath

The water bath is what keeps the oven temperature gentle and even around the cheesecake. Without it, the outside edges cook way too fast and you end up with cracks across the top.

When you wrap the springform pan in foil, make sure there are no gaps at all. Even a tiny opening will let water seep in and make your crust soggy. Two layers of heavy-duty foil is the safest way to go.

Use hot water from a kettle when you fill the roasting pan. Starting with cold water means the oven has to work harder and your bake time won’t be accurate.

More Tasty Recipes

• Gluten Free Basque Burnt Cheesecake
• Gluten Free Dulce de Leche Sandwich Cookies
• Gluten Free New York Cheesecake
• Gluten Free Sopapilla Cheesecake Bars
• Gluten Free Tres Leches Cake

FAQ

Can I use store-bought dulce de leche or do I need to make my own?

Store-bought dulce de leche works perfectly here and is honestly the easiest way to go. Brands like La Lechera or Nestle are widely available and give great results.

If you prefer homemade, you can simmer a can of sweetened condensed milk in water for about 3 hours, but the store-bought version saves a lot of time and tastes just as good in this cheesecake.