If you’re a fan of cheesecake and love the sweet, rich flavor of caramel, then these Dulce de Leche Cheesecake Bars are about to become your new obsession. These bars combine the creamy, smooth texture of classic cheesecake with the deep, caramelized goodness of dulce de leche. Topped with a perfectly buttery graham cracker crust, each bite is a balance of tangy, sweet, and utterly irresistible flavors. Whether you’re making them for a special occasion or just because, these cheesecake bars are sure to wow everyone at the table.
Why You’ll Love This Recipe?
This recipe takes the best parts of a cheesecake—rich, creamy filling and a buttery crust—and gives it an extra indulgent twist with dulce de leche. The gooey caramel flavor that infuses every bite elevates the cheesecake to a whole new level. Plus, they’re easy to make and perfect for serving a crowd, so you can share (or keep them all to yourself—no judgment here). These cheesecake bars are a fun and elegant dessert that’s guaranteed to impress, but they’re also simple enough for a weeknight treat.
Ingredients
- Graham cracker crumbs
- Unsalted butter (melted)
- Granulated sugar
- Cream cheese (softened)
- Sour cream
- Eggs
- Dulce de leche (store-bought or homemade)
- Vanilla extract
- A pinch of salt
(For the full ingredient list, including precise measurements, see below, but these are the key players that’ll make your cheesecake bars absolutely dreamy!)
Directions
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs with granulated sugar and melted butter. Stir until everything is well combined and the mixture holds together when pressed. Press this mixture into the bottom of a greased 9×9-inch baking pan to form a uniform crust. Bake the crust for about 8-10 minutes, or until it’s golden and fragrant. Once done, remove it from the oven and let it cool while you prepare the cheesecake filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add in the sour cream, vanilla extract, and a pinch of salt. Beat until everything is well incorporated. Then, add the eggs one at a time, mixing well after each addition. Finally, add the dulce de leche, and mix again until the filling is smooth and everything is evenly combined.
Step 3: Assemble the Cheesecake Bars
Pour the cheesecake batter over the cooled graham cracker crust, smoothing it into an even layer with a spatula. Tap the pan gently on the counter to remove any air bubbles. This will help your cheesecake bars bake evenly and avoid any cracks.
Step 4: Bake and Chill
Bake the cheesecake bars for about 30-35 minutes, or until the center is set and no longer jiggles when you gently shake the pan. The edges should be slightly golden, and the top should have a smooth, slightly cracked appearance. Once baked, turn off the oven and let the bars cool in the pan for about 1 hour at room temperature. Then, transfer the pan to the refrigerator and chill for at least 4 hours, or overnight for best results.
Step 5: Serve and Enjoy
Once the cheesecake bars are fully chilled and set, slice them into squares and serve. You can drizzle extra dulce de leche over the top for a little extra sweetness and decoration. These bars are perfect for a dessert table, special occasion, or just an indulgent treat at home.
Expert Tips and Tricks
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This ensures that the cheesecake filling is smooth and lump-free.
- Crack-Free Cheesecake: If you want to avoid cracks in your cheesecake, don’t open the oven door during baking. Let it cool slowly in the oven for a few minutes after it’s done to help prevent sudden temperature changes that can cause cracks.
- Dulce de Leche: If you can’t find store-bought dulce de leche, you can make it at home by simmering sweetened condensed milk in a double boiler for about 1-2 hours. Just be sure to let it cool before adding it to the cheesecake mixture.
Recipe Variations and Possible Substitutions
- Chocolate Dulce de Leche Cheesecake: For a chocolatey twist, swirl in some melted chocolate with the dulce de leche into the cheesecake batter before baking.
- Nutty Crust: Add some finely chopped nuts (like pecans or walnuts) to the graham cracker crust for extra flavor and texture.
- Vegan Version: Swap the cream cheese with a vegan cream cheese alternative and use flax eggs (1 tablespoon flax meal + 3 tablespoons water = 1 egg). You can also use a non-dairy butter substitute for the crust.
Serving and Pairing Suggestions
These Dulce de Leche Cheesecake Bars are perfect on their own, but you can also serve them with a side of fresh fruit, like berries, for a burst of freshness. Pair them with a hot cup of coffee or a glass of dessert wine to really elevate the experience. If you want to get extra indulgent, top them with whipped cream or an extra drizzle of dulce de leche for that over-the-top treat.
Storage and Reheating Tips
Store your cheesecake bars in an airtight container in the fridge for up to 5 days. They’ll keep their creamy texture and sweet flavor if stored properly. If you want to keep them for longer, you can freeze them! Just wrap individual bars tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. When you’re ready to enjoy, let them thaw in the fridge overnight, or at room temperature for a few hours.
4 FAQs
- Can I use a different type of crust?
Absolutely! While the graham cracker crust is a classic choice, you can swap it for a cookie crust (like Oreos or even Biscoff cookies) if you want a different flavor. - Can I make these bars without dulce de leche?
If you can’t find dulce de leche, you can use caramel sauce as a substitute, although the flavor will be slightly different. You could also make your own dulce de leche from sweetened condensed milk. - Can I make this recipe gluten-free?
Yes, just substitute the graham crackers with gluten-free graham cracker crumbs or use gluten-free cookies for the crust. Check that your dulce de leche and other ingredients are also gluten-free. - How do I prevent the cheesecake from cracking?
One of the best ways to prevent cracking is to bake the cheesecake at a low temperature and let it cool slowly. Avoid opening the oven door during baking, and consider letting it cool in the oven with the door ajar for a few minutes after turning off the heat.
Conclusion
These Dulce de Leche Cheesecake Bars are a showstopper dessert that everyone will love. The creamy cheesecake filling with the rich, caramelized flavor of dulce de leche is a match made in dessert heaven. Whether you’re serving them at a party, bringing them to a family gathering, or enjoying them all to yourself (no judgment here!), these bars are guaranteed to impress. So, grab your ingredients, bake a batch, and let the indulgence begin!
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Dulce de Leche Cheesecake Bars: A Decadent Delight You Won’t Want to Share
- Prep Time: 15 minutes
- Cook Time: 40 minutes (includes baking time)
- Total Time: 4 hours 55 minutes (includes cooling and chilling time)
- Yield: 12–16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Dulce de Leche Cheesecake Bars combine the creamy texture of classic cheesecake with the rich, caramelized flavor of dulce de leche. Topped with a buttery graham cracker crust, they offer a perfect balance of tangy and sweet flavors, making them the ultimate indulgent dessert.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 2 large eggs
- 3/4 cup dulce de leche (store-bought or homemade)
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Prepare the Crust: Preheat oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a greased 9×9-inch baking pan. Bake for 8-10 minutes until golden and fragrant. Remove and let cool.
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Make the Cheesecake Filling: In a large bowl, beat cream cheese with an electric mixer until smooth. Add sour cream, vanilla extract, and salt, and beat until combined. Add eggs one at a time, mixing well. Finally, add the dulce de leche and mix until smooth.
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Assemble the Cheesecake Bars: Pour the cheesecake mixture over the cooled graham cracker crust. Tap the pan gently to remove air bubbles and smooth the top.
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Bake and Chill: Bake for 30-35 minutes, or until the center is set. Let the bars cool in the pan for 1 hour, then refrigerate for at least 4 hours, or overnight.
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Serve and Enjoy: Slice into bars and serve. Drizzle extra dulce de leche on top for added sweetness.
Notes
- Ensure that the cream cheese and eggs are at room temperature to avoid lumps in the filling.
- Avoid opening the oven door while baking to prevent cracks in the cheesecake.
- If desired, you can make your own dulce de leche by simmering sweetened condensed milk for 1-2 hours.
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg