Dulce de leche cheesecake bars are a sweet symphony of creamy textures and caramelized flavors that beckon you to take a bite. Imagine the luscious, velvety cheesecake melting in your mouth, harmonizing beautifully with the rich, sweet notes of dulce de leche. This dessert isn’t just a treat; it’s a celebration that deserves to be savored.
These bars bring back fond memories of family gatherings where laughter and joy filled the air. Picture everyone’s delighted faces as they take their first bite, their eyes lighting up with each delicious layer. Ideal for potlucks or cozy nights in, these cheesecake bars promise an unforgettable flavor experience that will have everyone asking for seconds.
Why You'll Love This Recipe
- The simplicity of making dulce de leche cheesecake bars makes them perfect for any skill level
- Their irresistible flavor profile balances sweetness and creaminess without overwhelming your palate
- With stunning layers, they become an eye-catching dessert at any gathering
- Versatile enough to be enjoyed year-round, they fit any occasion perfectly
I remember bringing these dulce de leche cheesecake bars to a friend’s birthday party, and the rave reviews were unforgettable!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
-
Graham Cracker Crumbs: Choose finely crushed crumbs for a smooth crust that holds together beautifully.
-
Dulce de Leche: Opt for store-bought or homemade; either adds a sweet, caramel-like flavor that’s simply divine.
-
Cream Cheese: Use full-fat cream cheese for a rich and creamy texture that enhances the cheesecake.
-
Sugar: Granulated sugar balances the creaminess of the cheese and complements the sweetness of the dulce de leche.
-
Vanilla Extract: Pure vanilla extract elevates the flavors and adds depth to your cheesecake mixture.
-
Eggs: Eggs ensure your cheesecake bars set firmly while keeping them rich and fluffy.
-
Salt: Just a pinch enhances all the flavors without making it salty.
-
Butter: Melted butter binds graham cracker crumbs into a tasty crust that adds richness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Pan: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal later.
Create the Crust: In a mixing bowl, combine graham cracker crumbs and melted butter until evenly moistened. Press this mixture firmly into the bottom of your prepared pan.
Mix the Cheesecake Filling: Beat cream cheese with sugar until smooth and fluffy. Add eggs one at a time, mixing well after each addition. Finally, stir in vanilla extract and salt until fully combined.
Add Dulce de Leche: Gently fold half of the dulce de leche into your cheesecake batter so that swirls remain visible—this will create beautiful ribbons when baked.
Bake Your Bars: Pour cheesecake mixture over the crust in your pan and smooth with a spatula. Bake for 30-35 minutes or until set but slightly jiggly in the center.
Cool and Serve!: Allow bars to cool completely in the pan before refrigerating for at least two hours. Once chilled, lift out using parchment overhang, slice into squares, drizzle with remaining dulce de leche, and enjoy!
You Must Know
- Achieving the perfect texture for your Dulce de Leche Cheesecake Bars is key; a smooth, creamy filling complements the crumbly crust beautifully
- The aroma of caramelized sugar fills your kitchen, making it feel like a cozy café
- Remember to chill them thoroughly for the best flavor
Perfecting the Cooking Process
Start by preparing the crust first while preheating your oven. Mix the ingredients and let it bake until golden brown before adding the filling to ensure each layer shines in its full glory.
Add Your Touch
Feel free to swap regular cream cheese for mascarpone for an extra creamy texture. Adding a sprinkle of sea salt can enhance the sweetness of the dulce de leche too!
Storing & Reheating
Store leftover bars in an airtight container in the refrigerator for up to five days. For a quick treat, enjoy them cold or warm them briefly in the microwave.
Chef's Helpful Tips
- For perfect cheesecake bars, use room temperature ingredients; they blend seamlessly
- Avoid overmixing to prevent cracks and ensure a smooth finish
- Chill bars overnight for richer flavors and a firmer texture that’s easier to slice
Every time I make these Dulce de Leche Cheesecake Bars, I think of my friend Carlos who can’t resist sneaking bites before they’re even cooled!
FAQ
Can I use store-bought dulce de leche?
Absolutely! Store-bought options save time and are deliciously convenient.
How do I know when my cheesecake bars are done?
They should be set around the edges but still slightly wobbly in the center when finished baking.
Can I freeze Dulce de Leche Cheesecake Bars?
Yes, wrap them well and store in the freezer for up to three months for later enjoyment!
Dulce de Leche Cheesecake Bars
- Total Time: 50 minutes
- Yield: 16 servings 1x
Description
Dulce de leche cheesecake bars are a heavenly dessert that combines creamy cheesecake with the irresistible sweetness of caramelized dulce de leche. Each bite offers a rich, velvety texture complemented by a buttery graham cracker crust, making them perfect for any occasion—from family gatherings to cozy evenings at home. With their stunning layers and delightful flavors, these cheesecake bars are sure to impress and have everyone coming back for more.
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup dulce de leche (plus extra for drizzling)
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, combine graham cracker crumbs and melted butter until moistened. Press firmly into the bottom of the prepared pan to form the crust.
- Beat cream cheese and sugar in a separate bowl until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and salt.
- Fold half of the dulce de leche into the cheesecake batter, creating swirls.
- Pour the cheesecake mixture over the crust and smooth it out. Bake for 30-35 minutes until set but slightly jiggly in the center.
- Let cool completely in the pan before refrigerating for at least two hours. Slice into squares, drizzle with remaining dulce de leche, and serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (60g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
