Gluten Free Churro Cheesecake with Dulce de Leche
Some culinary confections deserve their name in big flashing Vegas neon lights. This Gluten Free Churro Cheesecake with Dulce de Leche is such a creation.
Do you remember those Delicious Gluten Free Churro Donuts I made? This creamy and luscious cheesecake not only echo’s the same warm cinnamon flavors, it builds on it with the addition of sticky decadent dulce de leche.
Dairy Free Dulce de Leche Made Easy
Can we agree anything that starts with a can of sweetened condensed milk is going to be good? In the case of this dairy free Gluten Free Churro Cheesecake with Dulce de Leche I am using condensed sweetened coconut milk.
So how do you go from the condensed sweetened coconut milk to dulce de leche? All you need is a pot, boiling water, and a little patience. You’re going to submerge you unopened can in the boiling water and let it go. for three hours. Once cooled, like magic, you have dairy free dulce de leche.
Make this for this cheesecake, but have fun being creative and using it numerous other ways. Dip those Gluten Free Churro Donuts in it. Drizzle it over your favorite dairy free ice cream. Eat it with a spoon, because it’s that good!
Gluten Free Churro Cheesecake with Dairy Free Dulce de Leche, Your New Favorite!
Can we agree that cheesecake in general is one of the best sweet treats? Creamy, decadent, that balance of sweet and a little tangy. It’s one of those things that when done right causes you to instantly close your eyes in bliss at first bite.
This cool and velvety pie will instantly become your new favorite. A warm cinnamon graham cracker crust filled with a sumptuous dairy free cream cheese and dairy free sour cream filling flecked with more cinnamon will instantly become your new favorite sweet treat.
Not only will you fall in love with the flavors in this cheesecake, you will love how easy it comes together. This is the perfect summertime dessert as it requires no baking. There’s no need to heat up your kitchen by turning on the oven. Just mix it, pour it, and chill it.
Now that I know your craving a slice of Gluten Free Churro Cheesecake with Dulce de Leche, let’s get mixing!
Gluten Free Churro Cheesecake with Dairy Free Dulce de Leche
Equipment
- Baking dish or pie dish
- Two bowls
Ingredients
Graham Cracker Crust
- 10 tbsp Dairy Free buter, melted
- 2 tsp cinnamon
- 1/2 cup sugar
- 2 1/2 cups graham crackers, crushed
Dairy Free Dulce de Leche
- 1 can Condensed sweetened coconut milk
Churro Cheesecake Filling
- 16 oz Dairy Free cream cheese
- 4 oz Dairy Free sour cream
- 1/2 cup brown sugar
- 1 tbsp cinnamon
- 2 tsp vanilla powder or vanilla extract
- Gluten Free Churro Donuts
Instructions
Graham Cracker Crust
- Combine all of the ingredients in a bowl, making sure the graham cracker crumbs are thoroughly mixed with the melted dairy free butter.
- Press mixture firmly into a pie dish or baking dish. You can use the bottom of a measuring cup to help.
- Refrigerate while you prepare the rest of the pie.
Dairy Free Dulce de Leche
- Put unopened can of condensed sweetened coconut milk in a pot filled with water. Bring to a boil and allow to boil for 3 hours.
- Remove can from pot and allow to cool completely before opening.
Churro Cheesecake Filling
- Add all of the ingredients into a bowl.
- Using a hand mixer, mix until the ingredients are completely incorporated and the filling is smooth and creamy.
- Pour into the baking dish or pie pan.
- Add a couple of tablespoons of the dulce de leche to the top of the cheesecake.
- Using a toothpick or wood skewer, swirl the dulce de leche into the top.
- Add the remaining dulce de leche.
- Allow the pie to refrigerate for at least two hours, up to overnight, before serving.
- Top with Gluten Free churro donut holes.