Dulce de Leche Cheesecake

Enjoy this no-bake cheesecake that’s crusted with Dulce de Leche Cheerios® cereal and topped with strawberries – a mouthwatering dessert. MORE+ LESS-

By Betty Crocker Kitchens

June 26, 2013

Crust

cups Dulce de Leche Cheerios™ cereal

1/3

cup butter, melted

pint (2 cups) whole fresh strawberries, thinly sliced

1/4

cup sugar, if desired

package (8 oz) cream cheese, softened

container (8 oz) frozen whipped topping (thawed)

1/2

cup sour cream

1/4

teaspoon vanilla

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1

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Make Crust. In 1-gallon resealable food-storage plastic bag, place cereal. Finely crush with rolling pin. In small bowl, stir crushed cereal and melted butter until well mixed. Press Crust firmly and evenly in bottom and 1 inch up side of pie plate. Bake 9 minutes; cool 20 minutes.
2

Meanwhile, in medium bowl, stir Topping ingredients until well mixed; let stand while making Cheesecake so strawberries will become juicy. In separate medium bowl, beat all Cheesecake ingredients with electric mixer on medium speed until smooth; spoon over crust. Refrigerate at least 30 minutes.
3

To serve, spoon Topping over Cheesecake slices. Cover and refrigerate any leftovers.