No Bake Keto Dulce De Leche Cheesecake

Step 1To make the dulche de leche, you'll need a batch of our Keto Condensed Milk. Place the butter, 2 cups cream, almond milk and Allulose into a saucepan. Bring to a boil over a medium-high heat. Once it starts simmering, turn the heat down to low. Reduce to about half of the volume. This will take 30 to 45 minutes. When done, remove from the heat and blend using an immersion blender until smooth and creamy (this will help remove any clumps).

Step 2Return to heat and cook the condensed milk on medium-low for 10 to 20 minutes, stirring occasionally, until golden and caramelized. The exact time will depend on the heat.

Step 3Take off the heat and set aside to cool down. Depending on how much you reduce it, you'll get anything from 1 ¹/₄ cups (300 ml) to 1 ¹/₂ cups (360 ml) of dulce de leche.

Step 4Make the cheesecake. In a small cup or bowl, sprinkle the gelatin over ¹/₄ cup (60 ml) cold water and let stand for a couple minutes to soften.

Step 5To a medium saucepan add ¹/₂ cup (120 ml) of cream. Heat up over a medium heat. Once hot, add the softened gelatin powder and stir until fully dissolved. Take off the heat and set aside to cool down to room temperature.

Step 6Pour the remaining whipping cream, cream cheese and vanilla extract to a mixing bowl and use an electric mixer or a stand mixer to whip until fluffy.

Step 7Add the prepared dulce de leche, reserving about ¹/₂ cup for drizzling on top. The dulce de leche needs to be room temperature and soft.

Step 8Beat until well combined. Finally, slowly drizzle the cooled gelatin cream while beating.

Step 9Pour the cheesecake mixture into a container or a pie dish. Drizzle with leftover dulce de leche. Refrigerate for at least an hour or until fully set.

Step 10To serve, spoon into a bowl and enjoy! To store, refrigerate for up to 5 days.