There’s something irresistibly decadent about the combination of creamy cheesecake and rich dulce de leche. These Dulce de Leche Cheesecake Bars bring together the best of both worlds – the tangy creaminess of classic cheesecake with ribbons of caramel-like dulce de leche swirled throughout. They’re the perfect balance of sweetness and richness.
What makes these bars special is how approachable they are compared to a traditional cheesecake. No springform pan or water bath required! Just a simple square baking dish and a fraction of the baking time. These treats are perfect for satisfying your sweet tooth without spending hours in the kitchen.
Why You’ll Love This
- Easier than a traditional cheesecake with all the same indulgent flavor
- Perfect portion control with pre-cut bars
- Make-ahead friendly for entertaining or dessert emergencies
- Impressive presentation with minimal effort
- Freezes beautifully for future sweet cravings
Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup white sugar
- 1/2 cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 2/3 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (13.4 oz) dulce de leche
- A pinch of sea salt (optional, for garnish)
- 1/2 cup chopped pecans or walnuts (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal later.
- Mix graham cracker crumbs, 1/3 cup sugar, and melted butter in a medium bowl. Press mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool slightly.
- Beat cream cheese and 2/3 cup sugar with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each. Mix in vanilla extract.
- Pour cheesecake mixture over the slightly cooled crust and spread evenly. Bake for 25-30 minutes until set but still slightly jiggly in the center. Remove from oven and cool completely.
- Spread dulce de leche over the cooled cheesecake layer. (If too thick to spread, warm slightly in the microwave for about 20 seconds.) Sprinkle with sea salt and chopped nuts if using.
- Refrigerate for at least 3 hours or overnight to set fully. Use parchment overhang to lift cheesecake from the pan, cut into bars, and serve chilled.
Tips & Variations
- For a chocolate twist, add 1/2 cup mini chocolate chips to the cheesecake batter
- Try an Oreo cookie crust instead of graham crackers for a deeper flavor
- Make sure all ingredients are at room temperature for the smoothest cheesecake texture
- Can’t find dulce de leche? Simmer a can of sweetened condensed milk (label removed) in water for 2-3 hours
- Add a sprinkle of flaky sea salt on top for a sweet-salty contrast
- For cleaner cuts, freeze the bars for 15 minutes before slicing with a hot knife
Serving Suggestions
These Dulce de Leche Cheesecake Bars are perfect on their own, but for an extra special dessert, serve them with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess pairs beautifully with the rich cheesecake.
For a coffee shop experience at home, serve these bars alongside a shot of espresso or a cappuccino. The bitter coffee notes balance the sweetness of the dulce de leche perfectly.
Notes
- Store bars in an airtight container in the refrigerator for up to 5 days
- Freeze for up to 3 months wrapped individually in plastic wrap and stored in a freezer bag
- The bars are done when the edges are set but the center still has a slight jiggle
- Allow to come to room temperature for about 15-20 minutes before serving for the best flavor and texture
FAQs
Can I make these bars ahead of time?
Absolutely! These bars actually taste better after being refrigerated overnight, making them perfect for preparing a day in advance.
What if I can’t find dulce de leche at the store?
You can make your own by simmering a can of sweetened condensed milk in water for 2-3 hours, or look for it in the international foods section near Mexican ingredients.
Why did my cheesecake crack?
Cheesecake can crack if overcooked or cooled too quickly. Make sure to remove it from the oven when the center is still slightly jiggly, and let it cool at room temperature before refrigerating.
Can I double this recipe for a larger crowd?
Yes! Double all ingredients and bake in a 9×13 inch pan. You may need to increase the baking time by 5-10 minutes.
[recipe_card]
