Dulce de Leche Cheesecake Bars Recipe

There’s something undeniably irresistible about Dulce de Leche Cheesecake Bars: rich, creamy cheesecake swirled with ribbons of caramel-like dulce de leche, all set atop a buttery graham cracker crust. Every bite delivers that perfect balance of sweet decadence and slight tang, making these bars an instant crowd-pleaser and the star of any dessert table. Whether you’re looking to impress guests or simply indulge yourself, these bars are as simple to make as they are satisfying to eat.

this Recipe

Ingredients You’ll Need

Let’s talk about the simple but magical ingredients that create these Dulce de Leche Cheesecake Bars. Each one adds its own special touch, contributing to the texture, flavor, and beautiful presentation of this unforgettable treat.

• Graham cracker crumbs: These form the sturdy, sweet, and buttery base for the cheesecake bars.
• Granulated sugar: Adds sweetness to both the crust and creamy filling, supporting the caramel notes of the dulce de leche.
• Unsalted butter (melted): Brings the graham cracker crust together, lending richness and binding everything perfectly.
• Cream cheese (softened): The star of the cheesecake, cream cheese delivers that beloved creamy, tangy goodness.
• Large eggs: Eggs help set the filling, giving the bars that perfect dense, velvety texture.
• Vanilla extract: A splash of vanilla rounds out the flavors and heightens the sweetness of the bars.
• Sour cream: Adds extra tang and ensures the filling stays smooth and luscious.
• Dulce de leche (plus more for topping): This silky caramel creates those beautiful swirls and brings a dreamy, Latin-inspired sweetness.
• Sea salt flakes (optional): A little sea salt sprinkled on top takes these bars to gourmet heights, accenting the sweetness.

How to Make Dulce de Leche Cheesecake Bars

Step 1: Prepare Your Pan

Preheat your oven to 325°F and line a 9×9-inch baking pan with parchment paper, making sure to leave some overhang on the edges. This little trick is a lifesaver—it’ll help you lift out your finished Dulce de Leche Cheesecake Bars easily and slice them neatly once cooled.

Step 2: Mix and Press the Crust

In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and the melted butter. Stir until everything looks like wet sand—moist but crumbly. Then, dump it into your prepared pan and press it down firmly with your hands or the bottom of a measuring cup to create a compact, even layer. This will be the caramelized, buttery base for all that creamy cheesecake goodness.

Step 3: Create the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and 1/2 cup of sugar until the mixture is smooth and fluffy. Add the eggs one at a time, mixing just until each one is blended in (this keeps the texture creamy, not airy). Finally, mix in the vanilla extract and sour cream. The finished batter should be silky with a faint tang that balances the rich dulce de leche.

Step 4: Layer and Swirl the Dulce de Leche

Pour half of your cheesecake batter over the graham crust and smooth it out. Dollop half of your dulce de leche in spoonfuls over the top, then use a knife to gently swirl it into the cheesecake layer—don’t overmix, you want those gorgeous caramel streaks! Repeat with the remaining cheesecake batter and dulce de leche, swirling again. The marbled top is a feast for both the eyes and taste buds.

Step 5: Bake to Perfection

Slide the pan into the oven and bake for 35 to 40 minutes. You’re looking for edges that are set but a center that still jiggles a little when you nudge the pan. Don’t worry—it’ll firm up as it cools! Allow the bars to cool completely at room temperature, then pop them in the fridge for at least 4 hours (overnight is even better) so the flavors can meld and the bars set up for easy slicing.

Step 6: Finish with Toppings

Just before serving, drizzle a generous spoonful of extra dulce de leche over the chilled cheesecake bars and, if you like, sprinkle a pinch of flaky sea salt on top. These Dulce de Leche Cheesecake Bars promise a blend of creamy, sweet, and salty in every square.

How to Serve Dulce de Leche Cheesecake Bars

Garnishes

For a classic finish, I love a glossy drizzle of dulce de leche right over each bar, and a few sea salt flakes for a sweet-salty kick. Fresh berries—think raspberries or sliced strawberries—also look beautiful and add a pop of bright flavor that complements the sweet richness.

Side Dishes

Pair these decadent bars with freshly brewed coffee or a shot of espresso for a truly elegant dessert moment. If you’re serving lots of guests, consider including crisp almond biscotti or a light fruit salad to round out the menu without overpowering those signature caramel cheesecake flavors.

Creative Ways to Present

Transform your Dulce de Leche Cheesecake Bars into a showstopper by cutting them into small squares and arranging them on a platter with edible flowers or chocolate curls. They make a perfect addition to dessert tables, can be stacked in cupcake liners for parties, or even gifted in a decorative box lined with parchment—talk about sweet generosity!

Make Ahead and Storage

Storing Leftovers

Once your bars are fully chilled and sliced, any leftovers should be stored in an airtight container in the refrigerator. They will keep beautifully for up to five days, so you can savor them as an everyday treat or an impressive last-minute dessert for surprise guests.

Freezing

If you’d like to make Dulce de Leche Cheesecake Bars ahead, you’re in luck—they freeze wonderfully! Arrange the cut bars in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe container between layers of parchment. They’ll stay delicious for up to a month.

Reheating

No need to reheat—Dulce de Leche Cheesecake Bars are at their creamy best when served chilled. Simply thaw frozen bars overnight in the refrigerator before garnishing and serving, and you’ll enjoy the same rich, dreamy texture as the day they were made.

FAQs

Can I use store-bought dulce de leche or should I make it from scratch?

Both options work beautifully! Store-bought dulce de leche makes this dessert super easy and fast, but if you have time, homemade brings an extra depth of flavor and is totally worth the effort. Either way, your Dulce de Leche Cheesecake Bars will be incredible.

Why does cheesecake need to chill before slicing?

Chilling is essential for setting the bars so they slice cleanly and keep their gorgeous marbled appearance. It also lets the flavors meld, giving you that perfect creamy-meets-caramelized bite in every square.

How do I get neat, bakery-style slices?

The trick is to use a sharp knife dipped in hot water, wiping the blade clean between cuts. The chilling time will also help—you’ll reveal those beautiful swirls when you serve each slice!

Can I make these bars gluten-free?

Absolutely! Just swap the regular graham cracker crumbs for a gluten-free version, and double-check that your other ingredients are gluten-free. The results will be just as delicious.

How do I know when the bars are done baking?

Look for edges that are set and a center that’s just barely jiggly. This signature “wobble” means the cheesecake is creamy and won’t be overbaked once it cools and chills—trust the process and resist overbaking for the best texture!

Final Thoughts

There’s nothing quite like sharing homemade Dulce de Leche Cheesecake Bars with friends and family. If you’re ready for a dessert that’s creamy, dreamy, and full of caramel magic, give these a try—you might just find yourself with a new favorite recipe to treasure. Happy baking!

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