These irresistible Dulce de Leche Cheesecake Bars combine the rich, creamy texture of classic cheesecake with the luxurious caramel notes of dulce de leche. Perfect for entertaining or satisfying your sweet tooth, these bars offer all the indulgence of traditional cheesecake in a convenient, hand-held format.
Why You’ll Love This Recipe
These Dulce de Leche Cheesecake Bars are the perfect dessert for anyone who loves the combination of creamy cheesecake and rich caramel flavors. The graham cracker crust provides a delightful crunch that contrasts beautifully with the smooth, velvety filling. Unlike traditional round cheesecakes, these bars are easy to cut, serve, and transport, making them ideal for potlucks, parties, or holiday gatherings. The dulce de leche adds an elegant Latin American twist that elevates this dessert beyond ordinary cheesecake bars. Plus, they’re make-ahead friendly, allowing you to prepare them a day in advance for stress-free entertaining.
Ingredients You’ll Need
For the Crust:
- 2 1/4 cups graham cracker crumbs (about 17 crackers)
- 2 tablespoons sugar
- 1/4 to 1/2 teaspoon cinnamon
- 10 tablespoons melted butter
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup dulce de leche
- 2 teaspoons vanilla extract
For the Topping:
- 2/3 cup dulce de leche
- 3–5 tablespoons heavy cream (as needed)
- Fleur de sel or flaky sea salt, for sprinkling
How to Make Dulce de Leche Cheesecake Bars
Step-by-Step Instructions:
Prepare the Pan and Oven: Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper with butter or cooking spray.
Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour in the melted butter and mix until the mixture resembles wet sand and holds together when pressed. Press the mixture firmly and evenly into the bottom of your prepared pan. Bake for 10-12 minutes until lightly golden. Remove from oven and let cool while preparing the filling.
Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar, beating until well combined. Add eggs one at a time, mixing well after each addition. Beat in the dulce de leche and vanilla extract until the mixture is completely smooth and no streaks remain.
Assemble and Bake: Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Bake for 35-40 minutes, or until the center is almost set but still slightly jiggly. The edges should be firm and lightly golden. Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Topping: In a small saucepan over low heat, warm the dulce de leche with 3 tablespoons of heavy cream, stirring constantly until smooth and spreadable. Add more cream if needed to reach your desired consistency. Let cool slightly, then spread over the chilled cheesecake bars. Sprinkle with fleur de sel or flaky sea salt.
Cut and Serve: Using the parchment paper overhang, lift the bars from the pan. Cut into squares or rectangles using a sharp knife wiped clean between cuts for the cleanest edges.
Helpful Tips
Use room temperature ingredients for the smoothest filling and to prevent lumps in your cheesecake. Take your cream cheese and eggs out of the refrigerator 1-2 hours before baking. Don’t overmix the filling once you add the eggs, as this can incorporate too much air and cause cracks. When checking for doneness, the center should still have a slight jiggle when gently shaken. For the cleanest cuts, use a sharp knife and wipe it clean with a damp towel between each slice. If your dulce de leche is too thick for the topping, gradually add heavy cream until you reach a spreadable consistency.
Details
Prep Time: 20 minutes
Bake Time: 50-55 minutes
Chill Time: 4 hours minimum
Total Time: 5 hours 15 minutes
Servings: 16-20 bars
Difficulty: Intermediate
Notes
These Dulce de Leche Cheesecake Bars can be made up to 3 days in advance, making them perfect for entertaining. The dulce de leche can be store-bought or homemade – both work equally well in this recipe. If you can’t find dulce de leche, you can substitute with caramel sauce, though the flavor will be slightly different. For extra richness, you can add a tablespoon of sour cream to the filling. The salt garnish is optional but highly recommended, as it enhances the caramel flavor and adds a gourmet touch.
Frequently Asked Questions
Can I use a different size pan? Yes, but you’ll need to adjust the baking time. For a 9×9-inch pan, increase baking time by 10-15 minutes. For an 8×8-inch pan, increase by 15-20 minutes.
How do I know when the cheesecake bars are done? The edges should be set and lightly golden, while the center should still have a slight jiggle when gently shaken. The internal temperature should reach 150°F (66°C).
Can I make these without the dulce de leche topping? Absolutely! The bars are delicious with just the dulce de leche mixed into the filling. You could also top with fresh berries or a simple dusting of powdered sugar.
What’s the best way to soften cream cheese quickly? Cut the cream cheese into small cubes and let sit at room temperature for 30 minutes, or microwave on 50% power for 1-2 minutes, checking every 30 seconds.
Can I freeze these bars? Yes, these bars freeze well for up to 3 months. Wrap individual bars in plastic wrap and store in an airtight container. Thaw in the refrigerator overnight before serving.
Storage Instructions
Store your Dulce de Leche Cheesecake Bars covered in the refrigerator for up to 5 days. For best results, cover the pan tightly with plastic wrap or transfer cut bars to an airtight container. The bars actually taste better after a day or two, as the flavors have time to meld together. If you’re planning to serve them for a special occasion, make them 1-2 days ahead for optimal flavor and texture. For longer storage, wrap individual bars in plastic wrap and freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight and bring to room temperature for 15-20 minutes before serving for the best texture.
Conclusion
These Dulce de Leche Cheesecake Bars offer the perfect combination of creamy indulgence and convenient portability. With their rich caramel flavor, velvety texture, and elegant presentation, they’re sure to become a favorite in your dessert repertoire. Whether you’re hosting a dinner party, bringing dessert to a potluck, or simply treating yourself to something special, these bars deliver restaurant-quality results that will impress every time. The make-ahead friendly nature of this recipe makes it a practical choice for busy schedules, while the luxurious dulce de leche elevates it to special occasion status. Give this recipe a try, and prepare to fall in love with these irresistible Dulce de Leche Cheesecake Bars.