If you’re on the hunt for a dessert that’s equal parts creamy, dreamy, and utterly irresistible, look no further than these Dulce de Leche Cheesecake Bars. Imagine the silkiest cheesecake, swirled with ribbons of luscious caramelized dulce de leche, all atop a buttery graham cracker crust. They’re every bit as decadent as they look, delivering a sweet symphony of flavors in every single bite—the kind of treat you’ll want to share with friends (but might secretly hope you don’t have to).
Ingredients You’ll Need
This recipe keeps things refreshingly simple, yet every ingredient is key to creating the perfect balance of texture and flavor. From the classic graham cracker base to that glorious swirl of dulce de leche, each component builds toward the most mouthwatering cheesecake bars imaginable.
- Graham cracker crumbs: Provide a toasty, sweet foundation that’s deliciously crunchy and holds together beautifully.
- Granulated sugar: Adds just the right touch of sweetness to both the crust and the filling, enhancing every flavor.
- Unsalted butter (melted): Binds the crust, bringing richness and ensuring it sets perfectly for slicing.
- Cream cheese (softened): The heart of the filling—the key to that classic tangy, smooth cheesecake texture.
- Large eggs: Give the cheesecake its lovely structure and silkiness, holding everything together while keeping it light.
- Vanilla extract: Adds warm, aromatic undertones that take the flavor up a notch.
- Sour cream: Offers a gentle tang and extra creaminess, making the cheesecake even more luxurious.
- Dulce de leche (plus extra for drizzling): The showstopper ingredient, lending its caramel richness and gorgeously golden swirls.
How to Make Dulce de Leche Cheesecake Bars
Step 1: Prep the Pan and Oven
Start by preheating your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang on the sides. This little trick ensures that your Dulce de Leche Cheesecake Bars lift out effortlessly once they’ve chilled, so you get picture-perfect slices every time.
Step 2: Make the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix them together until the texture resembles wet sand—this will ensure your crust packs in tightly and stays crisp under all that creamy filling. Press the mixture firmly into the bottom of your prepared pan and bake for 8 minutes. Once out of the oven, set the crust aside to cool slightly; a warm crust helps the next layer settle just right.
Step 3: Whip Up the Cheesecake Filling
Grab a large mixing bowl and beat the softened cream cheese with the granulated sugar until the mixture is completely smooth and creamy. This is the secret to avoiding lumps in your cheesecake! Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream, blending just until everything is incorporated. The batter should look glossy and thick—exactly what you want for rich, velvety bars.
Step 4: Swirl in Dulce de Leche
Pour half of the cheesecake batter over your cooled crust and smooth it out evenly. Now comes the fun part: drop spoonfuls of dulce de leche across the surface, then use a knife to gently swirl it into the batter. Pour the remaining cheesecake batter over the top, followed by more generous dollops of dulce de leche. Swirl again for beautiful caramel ribbons that will taste as gorgeous as they look.
Step 5: Bake to Perfection
Slide your pan into the oven and bake for 35 to 40 minutes, or until the edges are just turning golden and the center is set but still has a gentle wobble. Let the bars cool to room temperature first—no shortcuts here or you’ll risk cracks—then pop them into the fridge for at least 4 hours (overnight is even better!). This chilling time transforms the texture from soft to perfectly sliceable and decadently creamy.
Step 6: Chill, Slice & Serve
Once fully chilled, lift the bars out of the pan using the parchment overhang. For the neatest results, use a sharp knife and wipe it clean between cuts. Drizzle extra dulce de leche over each slice for a finishing flourish—because there’s no such thing as too much caramel.
How to Serve Dulce de Leche Cheesecake Bars
Garnishes
Nothing complements Dulce de Leche Cheesecake Bars like a final flourish! Try a drizzle of warm dulce de leche, a sprinkle of flaky sea salt, or a dusting of finely chopped toasted pecans for a little nutty crunch. If you’re feeling extra fancy, a dollop of whipped cream will make each bite feel like a celebration.
Side Dishes
These cheesecake bars shine on their own, but pairing them with a vibrant fruit salad or a scoop of vanilla gelato makes for a delightful dessert platter. For a coffee lover’s twist, serve alongside strong espresso or a tall glass of iced coffee—the creamy bars and bold brew make magic together!
Creative Ways to Present
If you’re serving a crowd or hosting a special occasion, try arranging your Dulce de Leche Cheesecake Bars on a rustic wooden board with fresh berries and candied nuts. For a more playful twist, layer bite-sized bars into parfait glasses with crumbled cookies and extra dulce de leche drizzle for a deconstructed treat.
Make Ahead and Storage
Storing Leftovers
Once your Dulce de Leche Cheesecake Bars are chilled and cut, store any extras in an airtight container in the refrigerator. They’ll stay fresh, creamy, and delicious for up to 5 days, making them a perfect make-ahead dessert for any weeknight craving or gathering.
Freezing
These bars freeze surprisingly well! Simply wrap each slice individually in plastic wrap, then place them all in a zip-top freezer bag. They’ll keep their wonderful flavor and texture for up to two months. Thaw overnight in the fridge when you’re ready to enjoy a bar (or two) again.
Reheating
For the best texture, it’s best to serve Dulce de Leche Cheesecake Bars chilled or at room temperature. If you prefer them slightly softer, let a bar sit out for about 15 minutes before serving. No need for reheating in the oven or microwave, as these are designed to be enjoyed cool and creamy.
FAQs
Can I use a different kind of crust for these bars?
Absolutely! A shortbread or chocolate cookie crust is a fun way to switch things up and adds a whole new dimension of flavor. You can use the same quantity as the graham cracker crumbs—just make sure to bake the crust so it sets before adding the cheesecake layer.
What’s the difference between caramel and dulce de leche?
Though both are caramelized sweet spreads, dulce de leche is made by slowly simmering sweetened milk, giving it a super creamy, custard-like richness and a deeper golden color. Regular caramel is made by cooking sugar and sometimes water until golden, which creates a different flavor and texture.
Can I make Dulce de Leche Cheesecake Bars gluten free?
Definitely! Simply swap the graham crackers for your favorite gluten-free variety or a gluten-free shortbread cookie. Make sure all other ingredients are gluten free, and you’re good to go.
How do I get those beautiful swirls in the bars?
For the best swirl pattern, add spoonfuls of dulce de leche over the cheesecake batter and use a thin-bladed knife or skewer to gently create marbled patterns, being careful not to overmix so the layers stay distinct and pretty.
Is it important to chill the bars before cutting?
Yes! Chilling in the refrigerator helps the bars set up perfectly and ensures clean slices. If you try to cut them too soon, the filling might be too soft and you’ll miss out on those gorgeous, neat layers.
Final Thoughts
If you’re craving something showstopping yet approachable, Dulce de Leche Cheesecake Bars are bound to become your new go-to dessert. Their combination of caramel richness, creamy cheesecake, and a buttery crust is impossible to resist. Give this recipe a try, share it with loved ones, and don’t be surprised when you’re asked for it again and again!
Print
Dulce de Leche Cheesecake Bars Recipe
- Total Time: 5 hours (includes chilling)
- Yield: 12 bars 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy goodness of these Dulce de Leche Cheesecake Bars. A buttery graham cracker crust holds a luscious cheesecake filling swirled with decadent dulce de leche, creating a dessert that’s simply irresistible.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- â…“ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup dulce de leche, plus extra for drizzling
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 8 minutes.
- Make the Filling: Beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream. Pour half the batter over the crust.
- Add Dulce de Leche: Drop spoonfuls of dulce de leche over the batter and swirl. Pour the remaining batter and swirl in more dulce de leche.
- Bake and Chill: Bake for 35–40 minutes. Cool, then refrigerate for at least 4 hours before slicing into bars.
- Serve: Drizzle with extra dulce de leche before serving if desired.
Notes
- To make clean slices, wipe your knife between cuts and serve chilled.
- You can use a shortbread crust instead of graham crackers for a twist.
- Store in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 75mg
