DULCE DE LECHE NO-BAKE CHEESECAKE

INSTRUCTIONS

TO MAKE THE CRUST:
Preheat oven to 350°F.
Combine the cookie crumbs and butter until thoroughly mixed. Divide the crust mixture evenly among 6 4.75-inch round tart pans with removable bottoms. Alternately, you can use a 9-inch round tart or pie pan. Press the mixture firmly and evenly into the bottom of the pan(s).
Bake for 12 minutes. Set aside to cool completely.

TO MAKE THE FILLING:
Using an electric mixer on medium speed, beat the cream cheese, dulce de leche, sugar, and vanilla until smooth.
In a separate bowl, whip the cream until soft peaks form. Gently fold the whipped cream into the cheesecake mixture.
Transfer the filling to the crust(s) and spread evenly. Refrigerate for at least 4 hours before serving.

TO MAKE THE CHOCOLATE WHIPPED CREAM:
Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
Sprinkle the sugar over the cream. Whisk until combined. Gradually add the cocoa powder.

Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.
Spread the whipped cream over the top of the chilled cheesecake. Sprinkle with cookie crumbs.

NOTES
I used Nabisco’s Famous Chocolate Wafers. **I prefer to bake cookie crusts briefly just to help them hold together a bit better. But if you prefer to go truly no-bake, you can skip the oven time. Just mix the crust, press into the pan(s), and place in the refrigerator while you prepare the filling.