Dulce de Leche Cheesecake Bars (Creamy & Rich)

If you love the combination of creamy cheesecake and sweet, caramel-like dulce de leche, these Dulce de Leche Cheesecake Bars are the perfect dessert for you.

They feature a buttery graham cracker crust, a rich and velvety cheesecake filling, and decadent swirls of dulce de leche for the ultimate indulgence.

Unlike traditional cheesecake, which can be time-consuming and sometimes tricky to perfect, these bars are easy to make and require minimal effort.

They are ideal for special occasions, holiday gatherings, or simply satisfying a sweet craving, and will quickly become a favorite!

Why You’ll Love These Dulce de Leche Cheesecake Bars

• Creamy and decadent The combination of cheesecake and dulce de leche creates an ultra-rich texture.
• Easy to make No need for a water bath or springform pan, making them much simpler than a traditional cheesecake.
• Perfect for sharing These bars are easy to cut and serve, making them ideal for parties and gatherings.
• Customizable You can tweak the crust, add mix-ins, or even drizzle them with chocolate for a personalized touch.

Ingredients You’ll Need

For the Crust:

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

For the Cheesecake Filling:

• 16 oz (2 blocks) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup dulce de leche

For the Topping:

• ¼ cup dulce de leche, for drizzling
• Flaky sea salt (optional)

Step-by-Step Instructions

1. Prepare the Crust

1. Preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of the prepared pan, ensuring an even layer.
4. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool while preparing the filling.

2. Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add the eggs one at a time, beating after each addition until just combined.
3. Mix in the vanilla extract. Be careful not to overmix, as this can introduce too much air into the batter.

3. Swirl in the Dulce de Leche

1. Pour the cheesecake batter over the cooled crust, spreading it into an even layer.
2. Warm the dulce de leche slightly if needed to make it easier to drizzle. Drop spoonfuls of dulce de leche over the batter.
3. Use a toothpick or knife to swirl the dulce de leche into the cheesecake batter, creating a marbled effect.

4. Bake to Perfection

1. Bake for 35-40 minutes, or until the edges are set but the center still has a slight jiggle.
2. Turn off the oven and let the bars cool inside with the door slightly open for 10 minutes.
3. Transfer the pan to a wire rack and let cool completely at room temperature before refrigerating.

5. Chill, Slice, and Serve

1. Refrigerate for at least 3 hours, preferably overnight, to allow the cheesecake to fully set.
2. Lift the bars out using the parchment paper overhang and place on a cutting board.
3. Drizzle with additional dulce de leche and sprinkle with flaky sea salt if desired.
4. Cut into squares and serve.

Tips for the Best Cheesecake Bars

• Use room temperature ingredients This ensures a smooth, lump-free cheesecake batter.
• Do not overmix Overmixing can cause cracks and a dense texture.
• Chill completely before slicing This helps the bars hold their shape and makes clean cuts easier.
• For a firmer crust Press the crust down firmly using the bottom of a measuring cup.
• Use a sharp knife for slicing Wipe the blade with a warm, damp towel between cuts for cleaner slices.

Variations & Customizations

• Chocolate Dulce de Leche Bars Add ½ cup melted chocolate to the cheesecake batter or drizzle with melted chocolate after baking.
• Coffee-Infused Cheesecake Stir in 1 teaspoon of espresso powder into the cheesecake filling for a coffee-flavored twist.
• Nutty Caramel Bars Mix ¼ cup finely chopped pecans or almonds into the crust for extra crunch.

How to Store & Freeze

Storing

• Keep leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days.

Freezing

• Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe container. Freeze for up to 3 months.
• To serve, thaw in the refrigerator overnight or at room temperature for about 30 minutes.

More Decadent Desserts to Try

If you love Dulce de Leche Cheesecake Bars, here are some other indulgent treats to try:

• Salted Caramel Cheesecake A classic cheesecake with a thick caramel topping.
• Chocolate Caramel Brownies Fudgy brownies with a rich caramel swirl.
• Tres Leches Cake A moist, milk-soaked sponge cake topped with whipped cream.

Recipe FAQ’s

Can I use store-bought dulce de leche?

Yes, store-bought dulce de leche works perfectly for this recipe. If you prefer homemade, you can make it by simmering a can of sweetened condensed milk until it thickens and caramelizes.

Can I make these cheesecake bars ahead of time?

Yes, they actually taste better after chilling overnight, making them perfect for make-ahead desserts.

Can I freeze these cheesecake bars?

Yes! Wrap individual bars in plastic wrap, place them in an airtight container, and freeze for up to 3 months. Thaw in the fridge before serving.