If you’ve been on the hunt for a dessert that’s irresistibly creamy, filled with the rich, caramel-like goodness of dulce de leche, and perfect for sharing — then you absolutely need to try this Dulce de Leche Cheesecake Bars Recipe. These bars offer a heavenly balance between a buttery graham cracker crust and a luscious cheesecake filling swirled with smooth dulce de leche, making every bite melt in your mouth. Whether you’re hosting a special occasion or simply craving a sweet treat, this recipe will quickly become a cherished favorite.
Ingredients You’ll Need
What I love about the ingredients for this Dulce de Leche Cheesecake Bars Recipe is how simple yet essential they are. Each one plays a crucial role, from the crunchy crust to the creamy filling, building layers of flavor and texture you’ll adore.
- Graham cracker crumbs (1½ cups): Provide the perfect crunchy and slightly sweet base for the crust.
- Granulated sugar (¾ cup, divided): Sweetens both the crust and creamy cheesecake filling, balancing the richness.
- Unsalted butter (6 tablespoons, melted): Binds the crust crumbs together with a silky richness.
- Cream cheese (16 ounces, softened): The star of the show, offering that dreamy, smooth cheesecake texture.
- Large eggs (2): Help set the cheesecake bars just right while keeping them moist.
- Vanilla extract (1 teaspoon): Adds a warm aromatic note that enhances every other flavor.
- Dulce de leche (1 cup, plus extra for drizzling): Infuses the filling with its iconic caramel-like sweetness and luscious texture.
- Salt (¼ teaspoon): Balances the sweetness and deepens the overall flavor.
How to Make Dulce de Leche Cheesecake Bars Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and lining an 8×8-inch baking pan with parchment paper, making sure to leave some overhang for easy bar removal later. In a medium bowl, mix the graham cracker crumbs, ¼ cup sugar, and melted butter until the mixture looks like wet sand. Press this mixture firmly into the bottom of the pan. This crust will bake for 8 to 10 minutes until slightly golden and fragrant, setting the stage for a perfect foundation.
Step 2: Make the Cheesecake Filling
Next, grab a large bowl and beat the softened cream cheese together with ½ cup sugar until you have a super smooth and creamy mixture. Then, one at a time, add the eggs, making sure to beat well after each addition so your batter becomes silky smooth. Stir in vanilla extract and a pinch of salt to amplify all those lovely flavors.
Step 3: Incorporate the Dulce de Leche
Gently fold in the dulce de leche — not all at once, leaving some streaks visible for that gorgeous swirled look and intense flavor. Pour this luscious batter over your cooled crust and spread it evenly. This step is when those creamy, sweet vibes truly come alive.
Step 4: Bake and Chill
Bake your bars for about 35 to 40 minutes. You’ll know they’re done when the edges turn a light golden color and the center is set but still slightly jiggly. Let the bars cool completely before refrigerating for at least 4 hours—overnight is ideal—to let the flavors meld and the cheesecake perfect its firm, creamy texture.
Step 5: Serve with a Dulce de Leche Drizzle
Before slicing, drizzle extra dulce de leche on top for that final indulgent touch. Use a sharp knife wiped clean between cuts to get neat, beautiful bars that are as stunning as they are delicious.
How to Serve Dulce de Leche Cheesecake Bars Recipe
Garnishes
Adding a garnish can make your Dulce de Leche Cheesecake Bars Recipe look even more inviting. Try a sprinkle of sea salt flakes for a contrasting pop of flavor, toasted chopped pecans for crunch, or a light dusting of cocoa powder for a subtle bitterness that pairs wonderfully with caramel.
Side Dishes
These cheesecake bars shine on their own but pairing them with fresh berries or a small dollop of whipped cream can enhance their richness and add a fresh note. A cup of rich coffee or a creamy latte is another fabulous companion that helps balance the sweetness perfectly.
Creative Ways to Present
If you’re feeling fancy, serve your bars on a rustic wooden board with scattered edible flowers or a few whole dulce de leche candies for an extra wow factor. You can even cut the bars into smaller squares for a bite-sized dessert tray that will impress at any gathering.
Make Ahead and Storage
Storing Leftovers
Once you’ve enjoyed some, store any leftover Dulce de Leche Cheesecake Bars Recipe in an airtight container in the refrigerator. They keep well for up to 4 days, staying moist and creamy — perfect for snacking or last-minute dessert cravings.
Freezing
These bars freeze wonderfully. Wrap them tightly in plastic wrap and then in foil to protect them from freezer burn. They’ll keep for up to 2 months. When you’re ready, thaw them overnight in the fridge for the best texture and flavor.
Reheating
Because these are best enjoyed chilled, reheating isn’t necessary. However, if you prefer a less firm texture, let the bars sit at room temperature for 15–20 minutes before serving to soften slightly without losing their delightful creaminess.
FAQs
Can I use store-bought dulce de leche for this recipe?
Absolutely! Store-bought dulce de leche works beautifully and saves time, but if you want to try making it at home for a personal touch, feel free. The key is smooth, caramel-like consistency to swirl into the cheesecake batter.
What if I don’t have graham cracker crumbs?
You can substitute with digestive biscuits or even crushed vanilla wafers. Just keep the quantity the same, and make sure to bake the crust as directed for that essential crisp base.
How thick should the cheesecake layer be?
The filling will cover the crust fairly evenly, about an inch thick, which is just right to keep the bars creamy and decadent without being too heavy or too thin.
Can I double this recipe?
Yes! If you want to make a larger batch, simply double the ingredients and bake in a 9×13-inch pan. Keep an eye on bake times since they might vary slightly due to size differences.
Is this recipe suitable for vegetarians?
Definitely — this Dulce de Leche Cheesecake Bars Recipe is vegetarian-friendly since it contains no meat or gelatin, just delicious dairy ingredients and eggs.
Final Thoughts
If you’re looking to impress with a dessert that tastes like pure luxury but is surprisingly simple to make, this Dulce de Leche Cheesecake Bars Recipe will not disappoint. It’s creamy, rich, and sweet without being overwhelming — a true crowd-pleaser. Give it a go; I promise these bars will become a beloved staple in your dessert rotation!
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Dulce de Leche Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours 55 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these Dulce de Leche Cheesecake Bars, a rich and creamy dessert featuring a buttery graham cracker crust topped with luscious dulce de leche swirled cheesecake filling. Perfectly baked to set and chilled to perfection, these bars offer a decadent treat with every bite.
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dulce de leche (plus extra for drizzling)
- ¼ teaspoon salt
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 to 10 minutes until lightly set, then remove from the oven and let it cool slightly.
- Make the cheesecake filling: In a large mixing bowl, beat softened cream cheese and ½ cup sugar together until smooth and creamy using an electric mixer. Add the eggs one at a time, beating well after each addition to ensure a smooth texture. Mix in the vanilla extract and salt. Gently fold in 1 cup of dulce de leche, blending it partially to create swirls that offer a delightful texture and flavor contrast.
- Assemble and bake: Pour the cheesecake filling over the slightly cooled crust in the pan. Smooth the surface with a spatula. Bake for 35 to 40 minutes, until the center is set but still slightly jiggly and the edges start to turn a gentle golden color.
- Chill: Remove the pan from the oven and allow the cheesecake bars to cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight to let them firm up and develop flavor.
- Serve: Before serving, drizzle additional dulce de leche over the top of the bars. Using the parchment overhang, lift the bars out of the pan and slice into 16 squares with a sharp knife, wiping the knife clean between cuts for neat slices. Serve chilled and enjoy your decadent dessert bars.
Notes
- For cleaner, professional-looking slices, use a sharp knife and wipe it clean between cuts.
- These cheesecake bars freeze exceptionally well; wrap tightly in plastic wrap and aluminum foil, then store in the freezer for up to 2 months.
