If you are anything like me and have a soft spot for creamy, rich desserts, then you absolutely need to try this Dulce de Leche Cheesecake Bars Recipe. It’s the perfect blend of velvety cheesecake and luscious dulce de leche, all wrapped up in a slightly crunchy graham cracker crust that makes every bite pure bliss. Whether you’re hosting a party or indulging on a quiet evening, these bars hit the sweet spot with their caramel undertones and smooth texture, making them an instant favorite in any dessert lineup.
Ingredients You’ll Need
Getting these cheesecake bars just right starts with a few simple, yet carefully chosen ingredients. Each one is key to achieving that irresistible balance of flavors and textures — from the buttery graham cracker crust to the creamy filling and that signature dulce de leche swirl.
- Graham cracker crumbs: These form the perfect buttery, slightly sweet base that holds everything together.
- Granulated sugar: Adds just enough sweetness to both the crust and filling without overpowering the dulce de leche.
- Unsalted butter, melted: Binds the crust ingredients and gives it a rich, golden texture.
- Cream cheese, softened: The star of the cheesecake filling that provides creaminess and body.
- Eggs: Help set the cheesecake bars with a smooth yet firm texture.
- Vanilla extract: Enhances all the flavors with a warm, aromatic note.
- Dulce de leche: The luscious caramel-like element that is swirled throughout the cheesecake to give it its unforgettable taste.
- Sea salt flakes (optional): A little pinch on top balances the sweetness perfectly and adds a delightful crunch.
How to Make Dulce de Leche Cheesecake Bars Recipe
Step 1: Prepare the Crust
First things first, preheat your oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper, making sure to leave some overhang for effortless removal later. Mix the graham cracker crumbs, sugar, and melted butter in a bowl until the mixture feels like wet sand—that’s a great texture for packing it tightly into the pan. Press it firmly and evenly, then bake for about 8 to 10 minutes. This short bake lets the crust set before adding the rich filling, and it develops a slight golden hue that adds a subtle toasty flavor.
Step 2: Make the Filling
While your crust cools slightly, beat the softened cream cheese and sugar together until you have a smooth, creamy base. Adding the eggs one at a time helps keep the mixture silky without any lumps. Blend in the vanilla extract and a whole cup of dulce de leche, folding them gently so the caramel richness is perfectly incorporated but still smooth. Pour the filling over the crust and smooth it out so it’s ready for the show-stopping dulce de leche swirl.
Step 3: Add the Dulce de Leche Swirl and Bake
Warm the remaining 1/4 cup of dulce de leche just enough to make it pourable, then drizzle it artistically over the cheesecake batter. Use a knife or toothpick to create gentle swirls—this step not only looks stunning but also guarantees a burst of that creamy caramel flavor in every bite. Bake the bars for 35 to 40 minutes until the edges are lightly golden and the center just sets. Let them cool fully at room temperature before chilling, which allows the flavors to meld beautifully and ensures clean slicing later on.
How to Serve Dulce de Leche Cheesecake Bars Recipe
Garnishes
For a simple but stunning presentation, sprinkle a few sea salt flakes on top right before serving. The salt cuts through the sweetness and amps up the caramel notes. You can also add a dusting of powdered sugar or even some toasted coconut flakes for a bit of texture and an extra layer of flavor.
Side Dishes
Pair these decadent bars with a scoop of vanilla ice cream or a dollop of lightly whipped cream to complement the richness. Fresh berries, especially raspberries or strawberries, add a refreshing tang that balances the dessert beautifully. A cup of strong coffee or chai tea also makes a lovely companion for these bars.
Creative Ways to Present
Serving these bars on a wooden board with some caramel sauce drizzled alongside makes for a charming rustic look. You can also cut them into mini squares and place each on a decorative paper cup for elegant party bites. For a fun twist, try layering the bars in a trifle dish with whipped cream and crushed graham crackers, turning the Dulce de Leche Cheesecake Bars Recipe into a show-stopping layered dessert.
Make Ahead and Storage
Storing Leftovers
These bars keep beautifully in the refrigerator for up to 5 days when stored in an airtight container. The flavors actually deepen and become more harmonious after a day or two, so sometimes waiting to dig in is worth it! Just remember to keep them chilled until serving to maintain their creamy texture.
Freezing
If you’re planning ahead or want to save some for later, these cheesecake bars freeze exceptionally well. Wrap individual bars or the whole pan tightly in plastic wrap and aluminum foil to prevent freezer burn, and store for up to one month. When you’re ready, thaw them overnight in the fridge for best results.
Reheating
While these bars are best enjoyed cold, if you prefer a slightly softer, room-temperature bite, simply let them sit out for 15 to 20 minutes before serving. Avoid microwaving as it can alter the texture and cause the crushed crust to become soggy or the filling to melt unevenly.
FAQs
Can I use caramel sauce instead of dulce de leche in this recipe?
Absolutely! If you can’t find dulce de leche, a thick caramel sauce is a decent substitute, though the flavor won’t be quite as rich or complex. For the best taste, try to use a high-quality caramel that isn’t overly sweet or watery.
What’s the best way to get clean slices when cutting these bars?
Use a sharp knife and wipe it clean between each cut. Chilling the bars completely before slicing also helps keep the edges neat and prevents the filling from sticking to the knife.
Can I make these bars gluten-free?
Yes! Simply swap the graham cracker crumbs for a gluten-free alternative like gluten-free cookie crumbs or a mix of almond flour and crushed gluten-free crackers. Just ensure any substitutions work well with the butter to create a solid crust.
How long should I chill the Dulce de Leche Cheesecake Bars Recipe before serving?
Chilling for at least 4 hours is essential to let the bars set properly and develop their full flavor. Overnight chilling is even better and makes slicing easier.
Can I double this recipe for a larger batch?
Definitely! Just double all ingredients and use a larger baking pan, such as a 9×13-inch. Keep an eye on baking time as it might need a bit longer, and do the toothpick test to check for doneness.
Final Thoughts
There is something utterly magical about this Dulce de Leche Cheesecake Bars Recipe. It’s comfort food in its most elegant form and a guaranteed crowd-pleaser every single time. From the buttery crust to the creamy filling and that dreamy caramel swirl, these bars are pure happiness on a plate. So go ahead, whip up a batch and watch how fast they disappear — I promise everyone will be asking for your secret!
Print
Dulce de Leche Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: Latin American, American
- Diet: Vegetarian
Description
Dulce de Leche Cheesecake Bars are a luscious and creamy dessert featuring a buttery graham cracker crust topped with a smooth cream cheese filling swirled with rich dulce de leche. Perfectly baked to a golden finish and garnished with optional sea salt flakes, these Latin-inspired bars offer a delightful balance of sweet caramel flavor and tangy cheesecake, ideal for any occasion or gathering.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dulce de leche
For the topping:
- 1/4 cup dulce de leche (for swirling or drizzling)
- Optional: sea salt flakes for garnish
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, ensuring there is an overhang to help lift the bars out easily after baking.
- Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 8 to 10 minutes, then remove from the oven and allow it to cool slightly.
- Prepare the filling: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and 1 cup of dulce de leche until fully incorporated and the mixture is even.
- Assemble and swirl topping: Pour the cream cheese filling over the cooled crust and spread it evenly. Warm the remaining 1/4 cup of dulce de leche slightly to make it easier to drizzle. Drizzle this over the filling and use a knife or toothpick to gently swirl it through the batter for a marbled effect.
- Bake the bars: Place the pan in the oven and bake for 35 to 40 minutes, or until the center is just set and the edges are lightly golden brown.
- Cool and chill: Remove the pan from the oven and allow the bars to cool completely at room temperature. Once cooled, refrigerate the bars for at least 4 hours or overnight to set firmly.
- Serve: Use the parchment overhang to lift the bars out of the pan. Slice into 16 bars. Optionally, sprinkle with sea salt flakes before serving to enhance the flavors and add a touch of contrast.
Notes
- Use a clean knife wiped between cuts for neat slices.
- These cheesecake bars can be frozen for up to 1 month; thaw in the refrigerator before serving.
- If dulce de leche is unavailable, thick caramel sauce can be used as a substitute, though the flavor may differ slightly.
