Dulce de Leche Cheesecake Bars Recipe
If you adore creamy cheesecake with a luscious caramel twist, then the Dulce de Leche Cheesecake Bars Recipe is about to become your new go-to dessert. These bars bring together a perfectly crumbly graham cracker crust and a dreamy cheesecake filling swirled with rich dulce de leche, creating a delightful harmony of texture and flavor. Whether you’re baking for a special occasion or just a cozy night in, these bars deliver that sweet comfort and indulgence you crave, all in an easy-to-slice format that’s perfect for sharing.
Ingredients You’ll Need
Every ingredient in this Dulce de Leche Cheesecake Bars Recipe plays a vital role, from creating the sturdy crust to making the filling irresistibly smooth and flavorful. You’ll find these essentials are simple yet come together to build layers of texture and richness that make this dessert truly shine.
- 2 cups graham cracker crumbs: Provides a crunchy, buttery base that holds the bars together perfectly.
- 1/2 cup unsalted butter, melted: Adds moisture and richness to the crust for that classic graham cracker taste.
- 1/4 cup granulated sugar: Sweetens the crust just enough to balance its buttery nature.
- 16 ounces cream cheese, softened: The star component delivering that creamy, tangy cheesecake texture.
- 1/2 cup granulated sugar: Sweetens the cheesecake filling delicately without overpowering the dulce de leche.
- 2 large eggs, at room temperature: Helps bind the filling together for a smooth, rich consistency.
- 1 teaspoon vanilla extract: Enhances the flavors with warm aromatic notes.
- 1/2 cup dulce de leche plus 1/4 cup for swirling on top: The magical caramel-like ingredient that makes these cheesecake bars stand out.
- 1/4 cup heavy cream: Adds lush creaminess and helps give the filling a silky finish.
- 1 tablespoon all-purpose flour: Provides slight structure so the bars slice beautifully without crumbling.
- 1/4 teaspoon salt: Balances sweetness and deepens the overall flavor.
How to Make Dulce de Leche Cheesecake Bars Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and lining a 9×13-inch baking pan with parchment paper, leaving extra edges for easy removal later. Combine the graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl until everything looks evenly moistened. Press this mixture firmly into the bottom of your pan to create a solid base. Bake it for 10 minutes, then set aside so it can cool slightly before adding the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until it’s smooth and fluffy—this step ensures your filling is velvety with no lumps. Gradually add the 1/2 cup sugar and mix until creamy. Then, add eggs one at a time, blending just enough to combine without overmixing. Stir in vanilla extract, heavy cream, flour, and salt to give the filling the right balance of flavor and texture. Finally, fold in 1/2 cup of dulce de leche gently, allowing the caramel goodness to integrate beautifully into the batter.
Step 3: Assemble and Bake
Pour the cheesecake filling evenly over the prepared crust, smoothing the top with a spatula. Spoon the remaining 1/4 cup of dulce de leche in dots or lines across the surface. Take a knife and swirl the dulce de leche through the batter to create an elegant marbled effect. Bake the bars for 35 to 40 minutes, checking that the center has just set but isn’t too firm—some gentle jiggle is perfect. Let the bars cool completely at room temperature before transferring to the refrigerator.
Step 4: Chill and Slice
Once cooled, refrigerate the bars for at least 3 hours to allow the cheesecake to set firmly. For the best slices, chill overnight and use a clean, warmed knife wiped between cuts to achieve neat, beautiful bars that hold their shape.
How to Serve Dulce de Leche Cheesecake Bars Recipe
Garnishes
These cheesecake bars are a treat on their own, but a sprinkle of toasted pecans or a dusting of flaky sea salt on top adds delightful texture and highlights the dulce de leche’s caramel notes. Fresh berries or a dollop of whipped cream make a bright, fresh contrast that livens up every bite.
Side Dishes
Pair your Dulce de Leche Cheesecake Bars Recipe with a cup of strong coffee or a rich espresso to balance the dessert’s sweetness. For an extra indulgent touch, serve alongside a scoop of vanilla bean ice cream or a drizzle of chocolate sauce for varying decadent flavors.
Creative Ways to Present
Cut the bars into bite-sized squares and serve on a dessert platter for easy sharing at parties. Alternatively, layer crumbled bars with whipped cream in clear glasses for a stunning parfait presentation. You can also add a small dollop of dulce de leche or caramel sauce on each bar prior to serving for stunning visuals and added flavor.
Make Ahead and Storage
Storing Leftovers
Once cooled and sliced, tuck your leftover Dulce de Leche Cheesecake Bars into an airtight container and keep them refrigerated. They stay delicious and fresh for up to 5 days, which means you can enjoy a little sweet pick-me-up anytime without worrying about freshness.
Freezing
You can absolutely freeze these bars! Wrap them tightly in plastic wrap followed by aluminum foil or place them in a freezer-safe container. Freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator to preserve their creamy texture without any ice crystals.
Reheating
Since these bars are best enjoyed chilled, reheating is not recommended. Instead, bring them to room temperature for about 15-20 minutes before serving if they have been refrigerated or frozen. This way, the flavors and texture shine through beautifully without losing their signature creaminess.
FAQs
Can I use store-bought dulce de leche or should I make it from scratch?
Using store-bought dulce de leche is perfectly fine and convenient. It delivers the same rich caramel flavor and saves time, making your Dulce de Leche Cheesecake Bars Recipe simple and quick without sacrificing taste.
What type of pan works best for this recipe?
A 9×13-inch baking pan lined with parchment paper is ideal because it allows for even baking and easy removal of the cheesecake bars. The parchment overhang helps lift the bars cleanly out of the pan for neat slicing.
Can I make these bars gluten-free?
Absolutely! Just swap the graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies, and make sure your dulce de leche is gluten-free. This way, you can enjoy the same indulgent texture without gluten worries.
How do I prevent cracks on the cheesecake surface?
To avoid cracks, don’t overmix the batter or overbake the bars. Removing the cheesecake from the oven once the center is just set and letting it cool gradually helps keep the surface smooth and creamy.
Can I substitute the heavy cream with something else?
If you want a lighter version, you can substitute heavy cream with half-and-half or even whole milk, but know that it might slightly affect the richness and texture in the final bars. Heavy cream is ideal for that luxurious, creamy mouthfeel.
Final Thoughts
This Dulce de Leche Cheesecake Bars Recipe combines simple ingredients to create something truly spectacular that’s perfect for any sweet occasion. It’s one of those desserts that feels special yet is easy enough to make on a weekday. I hope you’ll love sharing the rich, creamy, caramel-infused goodness with your loved ones as much as I do. Go ahead and give this recipe a try—you won’t be disappointed!
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Dulce de Leche Cheesecake Bars Recipe
- Total Time: 1 hour plus chilling time
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
These Dulce de Leche Cheesecake Bars combine a rich, creamy cheesecake with the luscious flavor of caramelized dulce de leche swirled on top. Baked on a buttery graham cracker crust, they make an irresistible American dessert perfect for any occasion.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup dulce de leche
Topping
- 1/4 cup dulce de leche (for swirling on top)
Instructions
- Prepare the oven and pan: Preheat the oven to 325°F (163°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift out the bars later.
- Make the crust: In a bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar until evenly mixed. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and allow it to cool slightly.
- Mix the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add 1/2 cup sugar and continue mixing until fully incorporated and creamy. Add eggs one at a time, beating just until incorporated after each addition. Then mix in vanilla extract, heavy cream, flour, and salt until smooth.
- Incorporate dulce de leche: Gently fold in 1/2 cup of dulce de leche until the batter is uniform and smooth.
- Assemble bars: Pour the cheesecake batter evenly over the pre-baked crust. Spoon the remaining 1/4 cup dulce de leche over the top and gently swirl it into the batter with a knife to create a marbled effect.
- Bake cheesecake bars: Bake for 35 to 40 minutes, or until the center is just set and no longer jiggles excessively when gently shaken.
- Cool and chill: Let the bars cool to room temperature on a wire rack, then refrigerate for at least 3 hours, or preferably overnight, to allow them to fully set.
- Serve: Use the parchment overhang to lift the cheesecake out of the pan and slice into 16 bars. For clean cuts, chill the bars overnight and wipe the knife between slices.
Notes
- Chilling overnight results in cleaner slices and better set bars.
- Wiping the knife between cuts prevents sticking and keeps slices neat.
- Store leftover bars covered in the refrigerator for up to 5 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
