If you have a sweet tooth and love a dessert that combines creamy richness with a touch of caramel magic, then you are going to adore this Dulce de Leche Cheesecake Bars Recipe. It’s a perfectly balanced treat where a buttery graham cracker crust meets a velvety smooth cheesecake filling infused with luscious dulce de leche. These bars bring together simple ingredients into an indulgent dessert that’s easy to make but sure to impress — truly a crowd-pleaser that feels like a warm hug in every bite.
Ingredients You’ll Need
Every ingredient in this Dulce de Leche Cheesecake Bars Recipe plays a starring role, working together to create the perfect harmony of texture, flavor, and visual appeal. From the crumbly graham cracker base to the creamy cream cheese and the dreamy dulce de leche, these essentials are straightforward but crucial.
- 1 ½ cups graham cracker crumbs: Provides a crunchy, buttery foundation for the bars that contrasts beautifully with the creamy topping.
- ½ cup unsalted butter, melted: Binds the crust together, adding richness without overpowering the other flavors.
- ¼ cup granulated sugar: Sweetens the crust slightly and helps it brown perfectly in the oven.
- 1 teaspoon vanilla extract: Adds warmth and depth of flavor both to the crust and cheesecake filling.
- 16 oz cream cheese, softened: The heart of the cheesecake filling, delivering that smooth and creamy texture everyone loves.
- 1 cup dulce de leche: Infuses the cheesecake with its signature caramel flavor that sets this recipe apart.
- ½ cup granulated sugar: Sweetens the cheesecake filling for a balanced finish.
- 2 large eggs: Help bind the cheesecake filling while keeping it silky and smooth.
- 1 tablespoon all-purpose flour: Stabilizes the cheesecake to ensure perfect bars that cut cleanly.
- ½ cup dulce de leche, for drizzling: Adds a finishing drizzle that makes the presentation as lovely as the taste.
- Whipped cream (optional): Lightens the richness and offers a fluffy counterpart to each bar.
- Chocolate shavings or crushed nuts (optional): Provide texture and a touch of sophisticated garnish.
How to Make Dulce de Leche Cheesecake Bars Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 350ºF (175ºC). In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and vanilla extract. Mix everything until the crumbs are evenly coated and the mixture feels like wet sand — this will ensure the crust binds properly. Press this mixture firmly into the bottom of a 9×13 inch baking dish, then bake for about 10 minutes until it’s just starting to turn golden. This step creates a sturdy, flavorful base for the luscious filling.
Step 2: Make the Cheesecake Filling
While the crust cools, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy – this usually takes about 2 to 3 minutes. Next, add in the dulce de leche and sugar, continuing to mix until everything is perfectly combined and glossy. The dulce de leche infuses the filling with that irresistible caramel flavor that makes these bars so special.
Step 3: Add Eggs and Flavorings
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This careful mixing helps maintain the silky texture. Then stir in vanilla extract and flour until just combined — be careful not to overmix, or your bars might turn dense instead of light and creamy.
Step 4: Bake the Cheesecake Filling
Pour the cheesecake mixture evenly over the cooled crust, smoothing out the top. Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle. Once done, turn off the oven and crack the door open, allowing the bars to cool gently right there for about an hour — this slow cooling helps prevent cracks and keeps the texture perfect.
Step 5: Chill and Final Touches
After cooling in the oven, remove the bars and let them come to room temperature before covering with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight to let the cheesecake fully set. When you’re ready to serve, cut into bars and drizzle the remaining dulce de leche over the top. For an extra treat, add a dollop of whipped cream and sprinkle with chocolate shavings or crushed nuts. These finishing touches make your Dulce de Leche Cheesecake Bars Recipe look as amazing as they taste.
How to Serve Dulce de Leche Cheesecake Bars Recipe
Garnishes
A simple drizzle of dulce de leche is already heavenly, but topping each bar with a cloud of fresh whipped cream brings a lovely lightness. For a textural contrast and a bit of indulgence, sprinkle on chocolate shavings or crushed toasted nuts like pecans or almonds — the slight crunch complements the creamy bars beautifully.
Side Dishes
Pair these cheesecake bars with a cup of rich coffee or a fragrant black tea for a perfect afternoon pick-me-up. For a more festive occasion, they also work wonderfully alongside fresh berries or a scoop of vanilla ice cream, which adds a refreshing note to balance the caramel sweetness.
Creative Ways to Present
Serve your Dulce de Leche Cheesecake Bars Recipe on a platter with decorative garnishes to impress guests. Layer the bars in a clear glass trifle dish with some dollops of whipped cream and toasted nuts in between for a show-stopping dessert display. Or, for a fun twist, cut the bars into bite-sized squares and arrange them on skewers alongside fruits for easy, elegant dessert bites.
Make Ahead and Storage
Storing Leftovers
After enjoying this Dulce de Leche Cheesecake Bars Recipe, store any leftovers in an airtight container in the refrigerator. The bars will stay fresh and delicious for up to 4 days, making them a perfect make-ahead dessert for busy weeks or unexpected guests.
Freezing
You can absolutely freeze these bars to extend their shelf life. Wrap them tightly in plastic wrap and place in a freezer-safe container. When frozen properly, they’ll maintain their creamy texture for up to 2 months. Just thaw in the fridge overnight before serving for the best results.
Reheating
Cheesecake bars are best enjoyed chilled, so reheating is usually unnecessary. However, if you prefer them a bit warmer, let the bars come to room temperature naturally or briefly warm them in the microwave for 10-15 seconds. Avoid overdoing it, as too much heat can affect their texture.
FAQs
Can I use store-bought dulce de leche?
Yes! Store-bought dulce de leche works perfectly in this recipe and saves you time. Just be sure to use a good quality, smooth dulce de leche for the best flavor and texture.
Can I make these bars gluten-free?
Absolutely. Substitute the graham cracker crumbs with a gluten-free alternative, and use gluten-free all-purpose flour or cornstarch in place of regular flour. This will keep your Dulce de Leche Cheesecake Bars Recipe just as delicious and accessible for those avoiding gluten.
Why is the cheesecake center slightly jiggly when I take it out of the oven?
The center’s slight jiggle means the bars are perfectly baked and will set up beautifully as they cool. Overbaking can dry out the cheesecake, so trust this visual cue for that ideal creamy texture.
Can I use low-fat cream cheese?
While you can use low-fat cream cheese, the texture and richness of the bars might be slightly compromised. Full-fat cream cheese yields the best consistency and flavor for this Dulce de Leche Cheesecake Bars Recipe.
How do I get clean cuts when slicing the bars?
Use a sharp knife dipped in hot water and wiped dry before each cut. This method helps achieve smooth edges and prevents the bars from crumbling or sticking to the knife.
Final Thoughts
There’s honestly nothing quite like the creamy, caramel-kissed goodness of this Dulce de Leche Cheesecake Bars Recipe. It’s a dessert that feels special but is surprisingly easy to make, perfect for sharing with friends or treating yourself after a long day. Once you taste these bars, they’re bound to become one of your go-to recipes whenever you want a decadent homemade dessert that impresses every time.
Print
Dulce de Leche Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours (including chilling time)
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Dulce de Leche Cheesecake Bars are a decadent and irresistible dessert combining a buttery graham cracker crust with a creamy, caramel-flavored dulce de leche cheesecake filling. Perfectly baked to a smooth, rich texture and topped with a luscious drizzle of dulce de leche, these bars are ideal for parties, special occasions, or whenever you crave a sweet treat.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup dulce de leche
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Topping
- 1/2 cup dulce de leche, for drizzling
- Whipped cream, for serving (optional)
- Chocolate shavings or crushed nuts, for garnish (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and cheesecake.
- Prepare the crust mixture: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated and the texture resembles wet sand.
- Press crust into pan: Firmly press the crumb mixture into the bottom of a 9×13 inch baking dish, creating an even layer.
- Bake the crust: Bake the crust in the preheated oven for about 10 minutes or until it turns lightly golden. Remove from oven and let cool while preparing the filling.
- Beat cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add dulce de leche and sugar: Mix in the dulce de leche and granulated sugar until well combined and smooth.
- Incorporate eggs: Add the eggs one at a time, beating well after each addition to maintain a smooth batter.
- Add vanilla and flour: Stir in the vanilla extract and flour until just combined, avoiding overmixing.
- Pour filling over crust: Pour the cheesecake filling evenly over the cooled crust, spreading it out with a spatula.
- Bake cheesecake: Bake in the oven for 25-30 minutes, until the edges are set and the center is slightly jiggly.
- Cool in oven: Turn off the oven, crack the door open, and let the cheesecake bars cool inside for about 1 hour.
- Refrigerate cheesecake: Remove from the oven, cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or overnight to set completely.
- Cut into bars: Once chilled and set, cut the cheesecake into 16 bars using a sharp knife.
- Drizzle dulce de leche: Drizzle the top of each bar with the remaining 1/2 cup dulce de leche for extra flavor and presentation.
- Add optional toppings: Optionally, top each bar with a dollop of whipped cream and sprinkle with chocolate shavings or crushed nuts to enhance texture and taste.
- Serve and enjoy: Serve the bars chilled and enjoy this creamy, caramel-infused dessert.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Press the crust firmly into the pan to prevent it from crumbling when cutting.
- Do not overbake the cheesecake; the center should remain slightly jiggly to achieve a creamy texture once chilled.
- Chilling overnight improves flavor and texture, making the bars easier to cut.
- For a different crust, try using crushed digestive biscuits or vanilla wafers.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
