Combining the creamy decadence of classic cheesecake with the rich, caramel sweetness of dulce de leche, these cheesecake bars are pure indulgence in every bite. With a buttery graham cracker crust and a luscious, velvety filling swirled with golden caramel, they’re an irresistible dessert for any occasion. Whether served at gatherings or enjoyed as a special treat, these bars strike the perfect balance between smooth, sweet, and satisfyingly rich.
Why You’ll Love This Dulce de Leche Cheesecake Bars
Buttery crust with rich, caramel-infused cheesecake filling.
Perfect handheld portion—easy to serve and eat.
Impressively elegant yet simple to prepare.
Ideal for celebrations, potlucks, or cozy nights in.
A delicious twist on traditional cheesecake.
Ingredients for Dulce de Leche Cheesecake Bars
Just a few key items are all it takes to unlock bold, beautiful flavor.
Graham cracker crumbs: These form the base of your crust, providing a sweet and crunchy texture.
Unsalted butter: Melted butter binds the crumbs together and adds richness to the crust.
Granulated sugar: A touch of sweetness enhances both the crust and the cheesecake filling.
Cream cheese: The star of the show! It gives the bars their creamy, smooth texture.
Eggs: Essential for binding the filling and giving it that perfect cheesecake consistency.
Vanilla extract: A splash of vanilla adds depth and warmth to the flavor profile.
Dulce de leche: This sweet, caramel-like sauce is what makes these bars truly special.
All-purpose flour: A small amount helps stabilize the filling, ensuring it sets nicely.
Salt: Just a pinch enhances the flavors and balances the sweetness.
For those looking to switch things up, consider adding a pinch of cinnamon to the crust for a warm, spicy kick. You can also use gluten-free graham crackers if you need a gluten-free option. All ingredient quantities are listed at the bottom of the article for easy printing!
How to Make Dulce de Leche Cheesecake Bars
Creating these Dulce de Leche Cheesecake Bars is a straightforward process that anyone can master. Follow these simple steps, and you’ll be on your way to dessert bliss!
Step 1: Preheat the Oven
Start by preheating your oven to 325°F (163°C). This step is crucial because it ensures even baking. While the oven warms up, prepare your baking pan. Grease a 9×9-inch pan or line it with parchment paper for easy removal later. Trust me, you’ll thank yourself when it’s time to cut those bars!
Step 2: Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until everything is well combined. The mixture should resemble wet sand. Now, press this mixture firmly into the bottom of your prepared pan. Use the back of a measuring cup or your fingers to create an even layer. This crust is the foundation of your bars, so make it count!
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add in 1 cup of sugar, mixing well after each addition. Next, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, dulce de leche, flour, and salt until the mixture is silky smooth. This filling is where the magic happens, so take your time to get it just right!
Step 4: Combine and Bake
Pour the luscious cheesecake filling over the prepared crust, spreading it evenly with a spatula. Now, it’s time to bake! Place the pan in the preheated oven and bake for 30-35 minutes. The edges should be set, while the center remains slightly jiggly. This slight jiggle is a good sign; it means your bars will be creamy and delicious!
Step 5: Cooling and Setting
Once baked, remove the pan from the oven and let it cool at room temperature for about an hour. This cooling period is essential for the bars to firm up a bit. After that, refrigerate them for at least 4 hours or overnight. Chilling allows the flavors to meld and the texture to set perfectly. Patience is key here, but I promise it’s worth the wait!
Tips for Success
Make sure your cream cheese is at room temperature for easy mixing.
Don’t skip the refrigeration step; it’s crucial for the bars to set properly.
Use a sharp knife to cut the bars for clean edges.
For added flavor, consider topping with whipped cream and a drizzle of dulce de leche.
Store leftovers in an airtight container in the fridge for up to a week.
Equipment Needed
9×9-inch baking pan: A square pan is ideal, but you can use an 8×8-inch pan if that’s what you have.
Mixing bowls: A large bowl for the filling and a medium bowl for the crust.
Electric mixer: A hand mixer works great, but a whisk can do the job too.
Spatula: Essential for spreading the filling evenly.
Measuring cups and spoons: Accurate measurements are key for success!
Variations
Chocolate Swirl: Add a swirl of melted chocolate to the cheesecake filling for a decadent twist.
Nutty Crunch: Mix in chopped nuts like pecans or walnuts into the crust for added texture and flavor.
Fruit Topping: Top the bars with fresh berries or sliced bananas for a fruity contrast to the rich cheesecake.
Vegan Option: Substitute cream cheese with a vegan cream cheese alternative and use flax eggs for a plant-based version.
Spiced Variation: Add a teaspoon of pumpkin spice or cinnamon to the filling for a warm, cozy flavor.
Serving Suggestions
Pair these Dulce de Leche Cheesecake Bars with a scoop of vanilla ice cream for a delightful contrast.
Serve with a side of fresh berries to add a pop of color and freshness.
Drizzle extra dulce de leche on top for an eye-catching presentation.
Enjoy with a cup of coffee or a rich espresso to balance the sweetness.
FAQs about Dulce de Leche Cheesecake Bars
Can I use store-bought dulce de leche?
Absolutely! Store-bought dulce de leche is a convenient option and works perfectly in this recipe. Just make sure to choose a high-quality brand for the best flavor.
How do I know when the cheesecake bars are done baking?
The edges should be set, while the center remains slightly jiggly. This slight jiggle indicates that your Dulce de Leche Cheesecake Bars will be creamy and delicious once cooled.
Can I freeze these cheesecake bars?
Yes, you can freeze them! Just wrap the bars tightly in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to three months. Thaw them in the fridge before serving.
What can I substitute for cream cheese?
If you’re looking for a dairy-free option, try using a vegan cream cheese alternative. It will give you a similar creamy texture without the dairy.
How long do these bars last in the fridge?
Stored in an airtight container, your Dulce de Leche Cheesecake Bars will stay fresh for up to a week. Just be sure to keep them chilled!
Final Thoughts
Creating these Dulce de Leche Cheesecake Bars is more than just baking; it’s about sharing joy and deliciousness with those you love. Each bite is a creamy, sweet reminder of the simple pleasures in life. Whether you’re celebrating a special occasion or just treating yourself after a long day, these bars are sure to bring smiles all around. The combination of flavors and textures is simply irresistible. So, roll up your sleeves, gather your ingredients, and let the magic happen in your kitchen. Trust me, you’ll be glad you did!
Delicious and creamy Dulce de Leche Cheesecake Bars with a graham cracker crust.
Ingredients
Scale
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
16 ounces cream cheese, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup dulce de leche
1 tablespoon all-purpose flour
¼ teaspoon salt
Instructions
Preheat the oven to 325°F (163°C). Grease a 9×9-inch baking pan or line it with parchment paper.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture into the bottom of the prepared baking pan.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in 1 cup of sugar, mixing well.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, dulce de leche, flour, and salt until smooth.
Pour the cheesecake mixture over the crust and spread evenly.
Bake for 30-35 minutes or until the edges are set and the center is slightly jiggly.
Let it cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight to set completely.
Once chilled, cut into bars and serve.
Notes
For a richer flavor, add a pinch of cinnamon to the crust mixture.
Top with whipped cream and a drizzle of extra dulce de leche before serving.
