Dulce de Leche Cheesecake Bars Recipe
If you’re searching for a dreamy, show-stopping dessert that pairs silky, sweet caramel with cloud-like cheesecake, these Dulce de Leche Cheesecake Bars are it! Think of them as bite-sized magic: a buttery graham cracker crust, a luscious cheesecake layer swirled with ribbons of golden dulce de leche, all cut into perfect squares. They’re swoon-worthy for parties or a cozy night in, and every bite brings a rich, creamy burst of caramel and tangy cheesecake—your new favorite way to indulge.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for Dulce de Leche Cheesecake Bars may be simple, but each component is absolutely crucial for achieving that unforgettable taste and texture. From the classic graham cracker crust to the star ingredient, dulce de leche, every item plays a role in layering flavor and creating that gorgeous marbled effect. Here’s what you’ll need and why:
- Graham cracker crumbs: These create a sturdy, buttery base that contrasts beautifully with the creamy cheesecake filling.
- Granulated sugar: Adds sweetness to both the crust and the filling, making every bite perfectly balanced.
- Unsalted butter, melted: Binds the crust together and gives it the golden hue and signature richness.
- Cream cheese, softened: The foundation of the cheesecake layer—softening it ensures a smooth, lump-free batter.
- Large eggs: Give structure to the cheesecake, helping it set while remaining tender and creamy.
- Vanilla extract: Adds warmth and depth, rounding out the flavors in a subtle but vital way.
- Dulce de leche: The caramel superstar—swirled into the cheesecake, it brings irresistible sweetness and that iconic marbled look.
- Salt: Just a touch enhances all the flavors and balances the rich sweetness beautifully.
How to Make Dulce de Leche Cheesecake Bars
Step 1: Preheat and Prepare the Pan
Begin by preheating your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving extra hanging over the edges for easy lifting later. This might seem like a small detail, but the parchment overhang will make removing and cutting your Dulce de Leche Cheesecake Bars a total breeze.
Step 2: Make the Graham Cracker Crust
In a medium bowl, mix together the graham cracker crumbs, ¼ cup of granulated sugar, and the melted butter. Stir until all the crumbs are moistened and the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan, taking a moment to pack it down really well so it forms a solid, non-crumbly base. Bake the crust for 8 minutes, then let it cool slightly while you prepare the filling.
Step 3: Prepare the Cheesecake Filling
With your electric mixer or a sturdy whisk, beat the softened cream cheese and ½ cup granulated sugar together until completely smooth and creamy. Don’t rush this part—a creamy base means no lumps in your bars. Add the eggs one at a time, mixing until each is fully incorporated. Next, stir in the vanilla extract and salt, followed by ¾ cup of the dulce de leche. Mix everything until you have a homogenous, caramel-kissed batter.
Step 4: Assemble and Marble
Pour the cheesecake filling evenly over your cooled crust and use a spatula to smooth out the top. Take the remaining ¼ cup of dulce de leche and dollop it in small spoonfuls over the batter. Using a knife or skewer, gently swirl the dulce de leche into the top layer, creating gorgeous, golden marbled patterns—don’t overmix, or you’ll lose those beautiful swirls.
Step 5: Bake to Perfection
Slide the pan into your preheated oven and bake for 35 to 40 minutes. The center should look just set and very slightly jiggly—don’t wait until it’s firm, or you risk overbaking. This is where patience pays off: let the bars cool to room temperature, then cover and refrigerate for at least four hours (overnight is even better). This chilling time ensures your Dulce de Leche Cheesecake Bars are beautifully sliceable and that the flavors fully develop.
Step 6: Slice and Serve
Once your cheesecake bars are cold and set, use the parchment paper overhang to lift them from the pan. Grab a sharp knife (run it under hot water for extra clean cuts), and slice into sixteen squares. Admire those caramel swirls—then share, savor, and repeat!
How to Serve Dulce de Leche Cheesecake Bars
Garnishes
Give your Dulce de Leche Cheesecake Bars a final flourish with a light dusting of powdered sugar or a drizzle of extra dulce de leche. For a pop of color and freshness, a sprinkle of flaked sea salt or even a few fresh berries on top can be absolute perfection. Not only do garnishes make your bars look irresistible, but they add extra depth of flavor and a little visual wow factor.
Side Dishes
Because these bars are so rich and decadent, they pair beautifully with lighter offerings. Serve them with a bowl of tangy, mixed berries or a scoop of vanilla bean ice cream for contrast. If you’re serving several desserts, they also shine alongside coffee or a bold espresso—there’s something magical about the combination of creamy cheesecake and bitter coffee.
Creative Ways to Present
For a party or special gathering, try cutting the bars into smaller, bite-size pieces and plating them on a fancy dessert tray. You can also layer the squares in clear jars with crushed graham crackers and a drizzle of dulce de leche for a cheesecake parfait twist. Or, for some playful fun, thread them onto skewers and serve as cheesecake “pops”—guaranteed to be a conversation starter!
Make Ahead and Storage
Storing Leftovers
Store your leftover Dulce de Leche Cheesecake Bars in an airtight container in the refrigerator. They’ll keep for up to five days, and you’ll find the flavors meld and intensify with time. Just be sure to keep them covered so they stay creamy and fresh.
Freezing
Yes, these bars freeze beautifully! Once chilled and cut, arrange them in a single layer on a baking sheet and freeze until firm. Then, transfer to a freezer-safe container with parchment between layers. They’ll last about two months—when ready to enjoy, thaw overnight in the fridge for best texture.
Reheating
While Dulce de Leche Cheesecake Bars are best enjoyed chilled or at room temperature, if you’d like to gently soften them, let the bars sit out for 10–15 minutes before serving. Avoid microwaving, as it can impact the texture and cause them to become too soft or lose their lovely marbled look.
FAQs
Can I use homemade dulce de leche instead of store-bought?
Absolutely! Homemade dulce de leche adds a personal touch and can often taste richer. Just make sure it’s thick and spreadable—the consistency should match what you’d get from a jar so your marbling stays neat and you don’t overpower the cheesecake.
What’s the best way to get clean slices?
For the cleanest, prettiest squares, use a sharp knife and rinse it under hot water (wiping between cuts) to minimize sticking. Chilling the bars thoroughly before slicing is also key to maintaining those beautiful layers and swirls.
Can I make Dulce de Leche Cheesecake Bars gluten-free?
Yes! Just substitute gluten-free graham crackers or cookies for the standard ones in the crust. The rest of the ingredients are naturally gluten-free, so you won’t miss a beat on taste or texture.
Do I need to use a water bath for baking?
No water bath needed! This recipe is designed to be fuss-free and bakes perfectly right in a standard pan. Just keep an eye on it toward the end of the bake time and check for that perfect, just-set center.
Can I double the recipe for a larger crowd?
Definitely—simply double all the ingredients and use a 9×13-inch pan. Your bake time may need a slight increase, so keep an eye and test for doneness, but you’ll have plenty of Dulce de Leche Cheesecake Bars to go around!
Final Thoughts
If you’re craving pure dessert bliss, Dulce de Leche Cheesecake Bars are the answer. They’re easy enough for a weeknight treat but elegant enough for your next celebration. Once you try this recipe, don’t be surprised if it becomes the most-requested sweet in your kitchen—go ahead and share the magic!
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Dulce de Leche Cheesecake Bars Recipe
- Total Time: 1 hour
- Yield: 16 bars 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy decadence of these Dulce de Leche Cheesecake Bars with a buttery graham cracker crust and a luscious marbled dulce de leche topping. Perfect for any occasion!
Ingredients
Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dulce de leche, divided
- ¼ teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake.
- Make the filling: Beat cream cheese and sugar, add eggs one at a time, then mix in vanilla, salt, and ¾ cup dulce de leche.
- Assemble: Pour filling over crust, swirl in remaining dulce de leche, and bake.
- Cool and chill: Let cool, refrigerate for at least 4 hours, then cut into bars.
Notes
- For best results, use room-temperature cream cheese and eggs.
- You can substitute graham crackers with crushed digestive biscuits or vanilla wafers.
- Store leftover bars in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Latin-inspired
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 18g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
