Dulce de Leche Cheesecake Bars

Dulce de Leche Cheesecake Bars are the ultimate indulgent dessert, combining the creamy richness of cheesecake with the caramel-like sweetness of dulce de leche. These bars feature a buttery graham cracker crust, a luscious cheesecake layer infused with dulce de leche, and a beautiful dulce de leche swirl on top for added decadence.

Perfect for gatherings, parties, or simply treating yourself, these bars are an elegant yet approachable dessert. The smooth, creamy texture of the cheesecake complements the crumbly crust, creating a balance of flavors and textures that’s irresistible. With a little patience and attention to detail, you can create these crowd-pleasing bars with ease.

Let’s explore how to make these delightful Dulce de Leche Cheesecake Bars, complete with tips, variations, and serving suggestions to ensure your success.

Why You’ll Love This Recipe

Rich and Creamy: The cheesecake layer is smooth, luxurious, and perfectly balanced by the sweet dulce de leche.
Simple Elegance: Easy to make yet impressive enough for special occasions.
Customizable: Add a twist with chocolate, nuts, or fruit for variety.
Portable: Easy to slice and serve, making them ideal for parties or potlucks.
Make-Ahead Friendly: Prepare these bars in advance for stress-free entertaining.

Preparation Time and Servings

Prep Time: 20 minutes
Cook Time: 45–50 minutes
Chilling Time: 4–6 hours
Total Time: 5–7 hours
Yield: 12 bars
Serving Size: 1 bar

Nutritional Information (per serving)

• Calories: 310 kcal
• Carbohydrates: 28g
• Protein: 5g
• Fat: 20g
• Fiber: 1g
• Sugar: 18g

Ingredients

For the Crust:

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

For the Cheesecake Filling:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup dulce de leche

For the Dulce de Leche Swirl:

• 1/4 cup dulce de leche, warmed slightly

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (165°C). Line a 9×9-inch baking dish with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until evenly combined. The mixture should resemble wet sand.
3. Press the crust mixture firmly and evenly into the prepared baking dish. Use the bottom of a glass or measuring cup to compact it.
4. Bake the crust for 8–10 minutes, then set aside to cool slightly while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, about 2 minutes.
2. Add the granulated sugar and mix until well combined.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Mix in the vanilla extract, followed by the dulce de leche, until the filling is smooth and evenly combined.

Step 3: Assemble the Cheesecake Bars

1. Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
2. Warm the remaining 1/4 cup of dulce de leche in the microwave for 10–15 seconds to make it easier to drizzle.
3. Spoon small dollops of the warmed dulce de leche onto the surface of the cheesecake filling. Use a knife or skewer to swirl the dollops into the filling, creating a marbled effect.

Step 4: Bake the Cheesecake Bars

1. Bake in the preheated oven for 40–50 minutes, or until the edges are set and the center jiggles slightly when shaken. Avoid overbaking, as the bars will firm up as they cool.
2. Allow the bars to cool at room temperature for 1 hour.

Step 5: Chill and Slice

1. Transfer the cooled bars to the refrigerator and chill for at least 4 hours, or overnight, to set completely.
2. Once chilled, use the parchment paper overhang to lift the bars out of the pan. Place them on a cutting board and slice into 12 squares using a sharp knife. Wipe the knife clean between cuts for neat slices.

Step 6: Serve

Serve the bars chilled or at room temperature. Optionally, drizzle with additional dulce de leche or sprinkle with a pinch of sea salt for garnish.

Ingredient Background

Graham Cracker Crust

The buttery graham cracker crust provides a sturdy base and a slight crunch that complements the creamy filling. You can substitute digestive biscuits or vanilla wafer crumbs if desired.

Dulce de Leche

Dulce de leche is a sweet caramel-like sauce made from milk and sugar, offering a deep, rich flavor that pairs beautifully with the tanginess of cream cheese. Store-bought or homemade dulce de leche works equally well.

Cream Cheese

The softened cream cheese creates the rich, velvety texture of the cheesecake layer. Ensure it’s at room temperature for easier mixing and a smoother filling.

Technique Tips

Room Temperature Ingredients: Allow the cream cheese, eggs, and dulce de leche to come to room temperature before mixing to ensure a smooth filling.

Compact the Crust: Press the crust firmly into the pan to prevent it from crumbling when slicing. Use a flat-bottomed tool for even pressure.

Avoid Overmixing: Mix the filling until just combined to avoid incorporating too much air, which can cause cracks during baking.

Check for Doneness: The cheesecake should jiggle slightly in the center when removed from the oven; it will set as it cools.

Alternative Presentation Ideas

Mini Cheesecake Bars: Bake the cheesecake mixture in a mini muffin tin lined with cupcake liners for individual servings. Adjust the baking time to 15–18 minutes.

Layered Cheesecake Bars: Create a layered effect by adding a thin layer of chocolate ganache or whipped cream on top of the chilled cheesecake layer.

Dulce de Leche Drizzle: Drizzle extra dulce de leche in crisscross patterns over the top of the bars for a decorative finish.

Additional Tips for Success

Parchment Paper Overhang: Ensure the parchment extends over the edges of the pan to make lifting the bars out easier.

Prevent Cracks: Bake the cheesecake bars in a water bath or place a pan of water on the oven’s lower rack to create steam, reducing the risk of cracks.

Warm Knife for Cutting: Dip your knife in warm water and dry it before slicing for cleaner, neater cuts.

Recipe Variations

Chocolate Dulce de Leche Bars: Add 1/4 cup cocoa powder to the cheesecake filling for a chocolate twist, or sprinkle chocolate chips on the crust before adding the filling.

Nutty Crust: Mix finely chopped pecans or almonds into the graham cracker crust for added texture and flavor.

Salted Caramel Swirl: Replace dulce de leche with salted caramel sauce for a slightly less sweet and more savory option.

Tropical Variation: Add 1/2 teaspoon coconut extract to the filling and garnish with toasted coconut flakes for a tropical flair.

Freezing and Storing

Refrigeration: Store the bars in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking.

Freezing: Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Healthier Twist Ideas

Low-Fat Cheesecake: Use reduced-fat cream cheese and replace the sour cream with Greek yogurt to reduce calories and fat content.

Whole Wheat Crust: Substitute whole wheat graham crackers for regular graham crackers for added fiber.

Reduce Sugar: Use a sugar substitute like stevia or monk fruit in the crust and filling to cut back on sugar.

Serving Suggestions for Events

Elegant Dinner Parties: Serve the bars on a decorative platter with a drizzle of dulce de leche and a sprinkle of flaky sea salt for a sophisticated touch.

Holiday Gatherings: Arrange the bars on a festive tray and garnish with edible gold leaf or a dusting of powdered sugar for holiday flair.

Casual Potlucks: Pack the bars in a sturdy container for easy transport and serve them directly from the pan for simplicity.

Special Equipment

9×9-Inch Baking Dish: Provides the perfect size for thick, even layers.

Electric Mixer: Ensures the cream cheese filling is smooth and lump-free.

Offset Spatula: Helps spread the filling and swirl the dulce de leche evenly.

Sharp Knife: Essential for clean, precise cuts when slicing the bars.

Frequently Asked Questions (FAQs)

1. Can I use store-bought dulce de leche?
   Yes, store-bought dulce de leche works perfectly. Look for it in the baking or international aisle of your grocery store.
2. How do I make homemade dulce de leche?
   Simmer a can of sweetened condensed milk (unopened) in a pot of water for 2–3 hours, ensuring the can is fully submerged. Let it cool completely before opening.
3. Why is my cheesecake filling lumpy?
   The cream cheese may not have been fully softened. Let it come to room temperature before mixing.
4. How do I prevent cracks in the cheesecake?
   Avoid overbaking, and use a water bath or place a pan of water in the oven to add moisture.
5. Can I use a different crust?
   Yes, try an Oreo crust, shortbread crust, or a nut-based crust for variety.
6. How do I store leftovers?
   Refrigerate the bars in an airtight container for up to 5 days.
7. Can I double the recipe?
   Yes, use a 9×13-inch pan and increase the baking time by 5–10 minutes.
8. Can I freeze these bars?
   Absolutely! Wrap them individually and freeze for up to 3 months.

Conclusion

Dulce de Leche Cheesecake Bars are a luxurious dessert that combines creamy cheesecake, sweet caramel-like dulce de leche, and a buttery graham cracker crust into a perfectly portable treat. Whether you’re hosting a dinner party, bringing a dish to a potluck, or indulging in a homemade dessert, these bars are guaranteed to impress.

This recipe is easy to customize and ideal for make-ahead preparation, ensuring you can enjoy stress-free entertaining with minimal effort. Try this recipe today, and savor the decadent flavors of Dulce de Leche Cheesecake Bars—they’re sure to become a favorite in your dessert rotation!

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