Discover the enchanting Dulce De Leche Pumpkin Spice Latte No-Bake Cheesecake – a velvety symphony of cream cheese, vanilla, and sour cream, resting atop a buttery buttersnap biscuit base. After an overnight maturation, it's crowned with Finns Kitchen's Dulce De Leche, cascading elegantly, and adorned with toasted coconut. This masterpiece serves 4-6, a testament to culinary artistry and flavor fusion.
INGREDIENTS
Base
- 250g Buttersnap biscuits, crushed
- 120g unsalted butter, melted.
No Bake Cheesecake
- 1x tablespoon Finns Kitchen Dulce De Leche Pumpkin Spiced Latte
- 1 x cup thickened cream
- 500g cream cheese, softened
- 2x teaspoons vanilla extract
- ¾ cup white sugar
- ½ cup sour cream
Topping
- 100g Finns Kitchen Dulce De Leche Pumpkin Spiced Latte
- 2 x tablespoons toasted coconut
- Whipped cream optional
Method
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Combine base ingredients and press into a round, lined spring-form pan.
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Refrigerate for an hour or until firm.
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Grab two bowls. In one bowl whip the cream until soft pinks form. In the other, whip the cream cheese until smooth.
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Add remaining ingredients to the cream cheese and combine.
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Gently fold the whipped cream into the mixture and pour on top of the base. Allow to refrigerate overnight or until set.
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When ready to serve, top generously with Finns Kitchen Dulce De Leche Pumpkin Spiced Latte and toasted coconut. Whipped cream optional.
Serves 4-6
