Dulce de Leche Cheesecake Bars are a rich and creamy dessert layered with buttery graham cracker crust, velvety cheesecake filling, and swirls of sweet, caramel-like dulce de leche. These bars are the perfect handheld treat for any occasion, delivering all the decadence of cheesecake in a simple, shareable format.
Why You’ll Love This Recipe
I love this recipe because it’s the best of both worlds—cheesecake and caramel, all in one neat little bar. The dulce de leche adds a deep, buttery sweetness that takes the smooth cheesecake filling to the next level. These bars are easy to make, slice cleanly, and are always a hit at parties, potlucks, or just as a sweet indulgence after dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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Graham cracker crumbs
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Granulated sugar
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Unsalted butter, melted
For the filling:
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Cream cheese, softened
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Granulated sugar
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Eggs
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Vanilla extract
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Sour cream or heavy cream
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Dulce de leche (store-bought or homemade)
Directions
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I preheat the oven to 325°F (160°C) and line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
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I mix the graham cracker crumbs, sugar, and melted butter, then press the mixture into the bottom of the pan to form an even crust. I bake it for 8–10 minutes and let it cool slightly.
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For the filling, I beat the cream cheese and sugar until smooth and fluffy. Then I add the eggs one at a time, followed by vanilla and sour cream, mixing just until combined.
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I pour the cheesecake batter over the cooled crust and smooth the top.
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I dollop spoonfuls of dulce de leche on top and swirl it gently into the batter using a knife or toothpick.
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I bake the bars for 35–40 minutes, or until the edges are set and the center is slightly jiggly.
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I let the bars cool completely at room temperature, then chill them in the refrigerator for at least 4 hours (or overnight) before slicing into squares.
Servings and timing
This recipe makes about 16 bars. It takes 20 minutes to prep, 40 minutes to bake, and needs at least 4 hours to chill, so I plan for about 5 hours total with cooling time.
Variations
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I sometimes sprinkle sea salt on top before serving for a sweet-salty twist.
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For a nutty version, I add a layer of chopped pecans between the crust and filling.
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I’ve also made these with a chocolate cookie crust instead of graham crackers for a deeper flavor.
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A swirl of Nutella with the dulce de leche gives it a chocolate-caramel vibe.
storage/reheating
I store the bars in an airtight container in the fridge for up to 5 days. They also freeze well—I wrap individual bars in plastic wrap and place them in a freezer-safe bag or container for up to 2 months. I thaw them in the fridge overnight before serving. These bars are best served chilled and don’t require reheating.
FAQs
What is dulce de leche?
Dulce de leche is a thick, sweet caramel-like sauce made by slowly heating sweetened milk. It has a smooth, creamy texture and rich flavor that pairs perfectly with cheesecake.
Can I make my own dulce de leche?
Yes, I’ve made it by simmering a can of sweetened condensed milk until golden and thick. It takes time but is easy and delicious.
Can I use a different crust?
Absolutely. I’ve used chocolate cookie crumbs, vanilla wafers, or even shortbread cookie crumbs with great results.
Do I need a water bath?
No, for bars I don’t use a water bath. They bake evenly and set nicely without one, especially in a square pan.
How do I get clean slices?
I chill the bars thoroughly, use a sharp knife, and wipe the blade clean between cuts. That gives me neat, picture-perfect squares.
Conclusion
Dulce de Leche Cheesecake Bars are a luscious, elegant treat that’s easy to make and even easier to love. I adore the way the creamy filling and sweet caramel swirl come together in every bite. Whether I’m serving them at a party or enjoying one with coffee, these bars always feel like a little moment of indulgence.
Print
Dulce de Leche Cheesecake Bars
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours (including chilling)
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Dulce de Leche Cheesecake Bars are decadent, handheld cheesecake treats with a graham cracker crust, a creamy cheesecake filling, and sweet swirls of rich dulce de leche. They’re a simple yet elegant dessert perfect for parties, potlucks, or anytime you want a sweet indulgence.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or heavy cream
- 1/2 cup dulce de leche (plus extra for drizzling, optional)
Instructions
- Preheat oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 8–10 minutes. Let cool slightly.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream or heavy cream until just combined.
- Pour the cheesecake batter over the cooled crust and smooth the top.
- Dollop spoonfuls of dulce de leche over the batter and gently swirl with a knife or toothpick.
- Bake for 35–40 minutes, until edges are set and center is slightly jiggly. Let cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight. Slice into bars and serve chilled.
Notes
- Sprinkle sea salt on top for a sweet-salty finish.
- Use chocolate or vanilla wafer crumbs for a crust variation.
- Nutella can be swirled with dulce de leche for extra richness.
- Chilling overnight gives the best texture and clean slices.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
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