Introduction
If you love the rich, creamy taste of cheesecake and the sweet, caramel-like goodness of dulce de leche, then you’re in for a treat! These Dulce de Leche Cheesecake Bars combine the best of both worlds—a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a luscious dulce de leche topping that will make your taste buds dance.
Perfect for parties, special occasions, or just because you need a little indulgence, these cheesecake bars are easier to make than a full cheesecake but just as impressive. Plus, they’re easier to slice and share—if you’re willing to share, that is. 😉
Want more easy cheesecake recipes? Try this No-Bake Cheesecake or these Mini Cheesecakes.
Why You’ll Love These Cheesecake Bars
✅ Super creamy, rich, and decadent
✅ Easier than making a whole cheesecake
✅ Perfect balance of sweet and tangy flavors
✅ Great for make-ahead desserts
✅ Customizable with different crusts and toppings
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 crackers, finely crushed)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream (for extra creaminess!)
For the Dulce de Leche Topping:
- 1 cup dulce de leche (store-bought or homemade)
- ¼ teaspoon sea salt (optional but enhances flavor!)
Directions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared pan. Use the back of a spoon or a flat-bottomed glass to make it even.
- Bake for 8 minutes, then remove from the oven and let it cool while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs, one at a time, mixing on low speed after each addition. Avoid overmixing to prevent cracks.
- Mix in the vanilla extract and sour cream until just combined.
Step 3: Assemble & Bake
- Pour the cheesecake filling over the pre-baked crust, spreading it evenly.
- Bake for 30-35 minutes, or until the edges are set and the center has a slight jiggle.
- Remove from the oven and let the bars cool to room temperature before chilling.
Step 4: Add the Dulce de Leche Topping
- Once cooled, spread the dulce de leche evenly over the cheesecake layer.
- Sprinkle with a pinch of sea salt if desired.
- Cover and refrigerate for at least 4 hours, preferably overnight.
Step 5: Slice & Serve
- Once fully chilled, lift the cheesecake out using the parchment paper overhang.
- Cut into 12-16 bars using a sharp knife (wipe the blade clean between cuts for neat slices).
- Serve chilled and enjoy!
Servings & Timing
- Servings: 12-16 bars
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Chilling Time: 4+ hours
- Total Time: 4 hours 50 minutes
Variations & Add-Ins
- Chocolate Lovers: Add a layer of melted chocolate ganache on top of the dulce de leche.
- Nutty Crunch: Sprinkle chopped pecans, almonds, or toasted coconut over the topping.
- Spiced Version: Add ½ teaspoon cinnamon to the graham cracker crust for a warm flavor.
- Oreo Crust: Swap graham crackers for crushed Oreo cookies for a chocolatey twist.
- No-Bake Option: Skip baking the cheesecake layer and use whipped cream cheese and gelatin for a no-bake version!
Storage & Reheating
How to Store Cheesecake Bars
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap bars individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
How to Serve from Storage
- If frozen, let the bars thaw in the fridge overnight before serving.
- Cheesecake bars are best enjoyed chilled, but you can let them sit at room temperature for 5-10 minutes before eating.
Frequently Asked Questions (FAQs)
1. Can I make these bars ahead of time?
Yes! They actually taste better the next day, so feel free to make them a day in advance.
2. Can I use store-bought dulce de leche?
Absolutely! But if you want to make it at home, simmer a can of sweetened condensed milk for a few hours.
3. Why did my cheesecake crack?
Overmixing the batter or baking at too high of a temperature can cause cracks. Don’t worry—dulce de leche will cover them up!
4. Do I have to bake the crust?
Baking helps it set, but if you prefer a no-bake version, just chill the crust in the fridge for 30 minutes before adding the filling.
5. Can I make this recipe gluten-free?
Yes! Just use gluten-free graham crackers or a nut-based crust.
6. What’s the best way to cut clean slices?
Use a sharp knife and wipe it clean between each cut for neat, picture-perfect bars.
7. Can I use caramel instead of dulce de leche?
Yes, but dulce de leche is thicker and richer. If using caramel, slightly reduce the amount to avoid a runny topping.
8. Can I use a different pan size?
Yes! A 9×9-inch pan will make slightly thinner bars, while a 9×13-inch pan will double the recipe.
9. What can I serve these bars with?
They pair perfectly with coffee, tea, or a scoop of vanilla ice cream!
10. How long do these bars last?
They stay fresh in the fridge for up to 5 days and in the freezer for up to 3 months.
Conclusion
These Dulce de Leche Cheesecake Bars are the perfect combination of creamy, rich, and indulgent. The buttery graham cracker crust, smooth cheesecake filling, and sweet caramelized dulce de leche topping make every bite absolutely heavenly!
Whether you’re making them for a party, a holiday gathering, or just a treat-yourself moment, these bars are guaranteed to impress. Give them a try and let me know what you think! 🍮💛
More Delicious Desserts to Try:
Would you try these cheesecake bars? Let me know in the comments! 💬✨