Name: Dulce de Leche Cheesecake Bars Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 5 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 16 ounces cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup dulce de leche (store-bought or homemade); 1/4 cup heavy cream (optional, for drizzling)

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Let me introduce you to a treat that captures the hearts and sweet tooth of everyone who tries it: Dulce de Leche Cheesecake Bars. With a luscious swirl of creamy cheesecake and rich caramel-like dulce de leche nestled on a buttery graham cracker crust, each bite offers the ultimate blend of tangy, sweet, creamy, and crunchy. These bars are easy to prepare, look stunning on any dessert table, and promise to turn an ordinary day into something extra special.

Dulce de Leche Cheesecake Bars Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Dulce de Leche Cheesecake Bars is that you only need a handful of familiar ingredients, each bringing its own magic to the pan. From the classic graham cracker base to the indulgent dulce de leche, everything works in harmony for irresistible flavor and texture.

Graham cracker crumbs: These create a sturdy, buttery base with a bit of crunch to balance the creamy layers above.
Granulated sugar: A touch in the crust and cheesecake layer brings just the right amount of sweetness.
Unsalted butter, melted: Butter binds the crust together and adds richness to every bite.
Cream cheese, softened: This is the superstar of the cheesecake bars, so let it come to room temperature for the silkiest texture.
Eggs: Eggs lend structure and help set the creamy cheesecake without making it too dense.
Vanilla extract: Just a splash rounds out the flavors and adds aromatic depth.
Dulce de leche: Thick, sweet, and caramel-like, this swirled-in ingredient makes each bar positively dreamy.
Heavy cream (optional): When warmed and drizzled, it amplifies the decadent factor with a glossy finish.

How to Make Dulce de Leche Cheesecake Bars

Step 1: Preheat and Prepare Your Pan

Start by setting your oven to 325°F (163°C). Take a 9×9-inch baking pan and line it with parchment paper, making sure you leave an overhang—this trick will make lifting your finished bars out for slicing a breeze and helps with easy cleanup.

Step 2: Mix and Shape the Crust

In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Use a fork (or your fingers, if you like that hands-on baker feeling) to mix until the crumbs are moist. Press the mixture firmly into the bottom of your prepared pan, forming an even layer. Don’t be shy about pressing hard—a sturdy crust means easier slicing later!

Step 3: Whip Up the Cheesecake Batter

Grab your softened cream cheese and 1/2 cup sugar, and beat them together in a large bowl until everything is ultra-smooth and creamy. Add the eggs one at a time, mixing well after each addition. Finish with the vanilla extract for that lovely warm aroma. The batter should be silky with no lumps—if you see any, keep mixing!

Step 4: Layer and Swirl the Dulce de Leche

Now comes the fun part. Pour half the cheesecake batter over your prepared crust. Dollop half the dulce de leche on top in generous spoonfuls and swirl gently with a knife to create pretty ribbons. Repeat with the remaining batter and dulce de leche, swirling again on top. This step gives every bar a beautiful caramel-marble look and ensures that signature flavor runs through every bite.

Step 5: Bake, Cool, and Chill

Pop the pan into your preheated oven and bake for 40 to 45 minutes. You’re looking for edges that are set and a center that’s still just slightly jiggly—it’ll finish setting as it cools. Allow the bars to cool completely on the counter before refrigerating for at least 4 hours. This chilling time is where all the flavors come together, and it makes slicing much cleaner.

Step 6: Finish and Serve

If you want to level up the indulgence, gently warm the heavy cream and drizzle it over the chilled bars right before serving. The drizzle looks elegant and adds a final note of creamy decadence—because why not?

How to Serve Dulce de Leche Cheesecake Bars

Garnishes

Give your Dulce de Leche Cheesecake Bars a beautiful finish with a drizzle of warm dulce de leche or heavy cream. A sprinkle of flaky sea salt, a little dusting of cinnamon, or even a few chopped pecans can add extra flair and an irresistible touch of texture.

Side Dishes

These cheesecake bars are quite the showstopper on their own, but pairing them with fresh berries or a tart fruit compote gives a nice balance to their sweetness. A scoop of vanilla ice cream or a cup of strong coffee alongside makes every bite feel even more luxurious.

Creative Ways to Present

For parties, cut the Dulce de Leche Cheesecake Bars into bite-sized squares and serve on a tiered dessert tray for an elegant touch. For a fun twist, layer cubes of the bars in mini dessert glasses with whipped cream and extra caramel for a parfait-style treat that’s perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Dulce de Leche Cheesecake Bars in an airtight container in the refrigerator. They stay fresh and creamy for up to 5 days, making them perfect for make-ahead desserts or sweet snacking all week long.

Freezing

These bars freeze wonderfully! Simply arrange cut bars in a single layer on a baking sheet, freeze until solid, then wrap each piece tightly in plastic wrap and store in a freezer bag. They’ll keep for up to 2 months. Thaw overnight in the fridge before serving.

Reheating

While Dulce de Leche Cheesecake Bars are best enjoyed cold, you can let them sit at room temperature for 10 to 15 minutes for the silkiest texture. If you’ve frozen the bars, defrost them in the refrigerator overnight. No need to warm them in the oven—just drizzle with warm cream or dulce de leche if you want that fresh-baked feel!

FAQs

Can I make these bars with homemade dulce de leche?

Absolutely! Simmer a can of sweetened condensed milk until it becomes lusciously thick and caramelized. Homemade dulce de leche brings a wonderful depth and freshness to the bars, but store-bought works beautifully when you’re short on time.

What’s the best way to get clean slices of cheesecake bars?

For picture-perfect slices, use a long, sharp knife and run it under hot water (then dry it) before each cut. Wipe the blade clean between slices so each bar comes out with sharp, neat edges and those gorgeous caramel swirls intact.

Can I use a different type Dessert

Of course! If you prefer, try chocolate cookie crumbs or even crushed shortbread cookies as a twist on the classic graham crust. Just follow the same steps for mixing and pressing into the pan.

Are Dulce de Leche Cheesecake Bars gluten-free?

With a simple swap! Use gluten-free graham crackers or cookie crumbs for your base, and check that your dulce de leche and other ingredients are gluten-free as well. The cheesecake layer itself is naturally free from gluten.

Can I double the recipe for a crowd?

Definitely! Just use a 9×13-inch pan and expect a slightly longer bake time—keep an eye on the center to make sure it’s set but still slightly jiggly. These bars are always a hit at potlucks and parties, so making more is rarely a bad idea.

Final Thoughts

If you’re ready for a dessert that earns rave reviews every time, make a pan of Dulce de Leche Cheesecake Bars. They’re simple enough for any baker, incredibly decadent, and honestly, absolutely unforgettable. Give them a try—you’ll be making them for years to come!

Dulce de Leche Cheesecake Bars Recipe

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4.6 from 19 reviews

Author: admin
Total Time: 5 hours 5 minutes
Yield: 16 bars 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy goodness of these Dulce de Leche Cheesecake Bars. A buttery graham cracker crust topped with a luscious cheesecake layer swirled with decadent dulce de leche, these bars are a delightful treat for any occasion.

Ingredients

Scale

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Cheesecake Filling:

16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Topping:

1 cup dulce de leche (store-bought or homemade)
1/4 cup heavy cream (optional, for drizzling)

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Instructions

Preheat the oven: Preheat the oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper.
Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan.
Make the filling: Beat cream cheese and sugar. Add eggs and vanilla. Pour half over crust.
Add dulce de leche: Dollop half of the dulce de leche over the batter and swirl. Repeat with remaining batter and dulce de leche.
Bake: Bake for 40-45 minutes until set. Cool, then refrigerate for at least 4 hours.
Optional: Drizzle warm heavy cream over bars before serving.