Dulce de Leche Cheesecake Bars

why make this recipe

Dulce de Leche Cheesecake Bars are creamy, sweet, and easy to share. They need simple ingredients and little work. You can make them for a party, a weeknight treat, or a sweet gift.

introduction

This recipe mixes a crunchy graham crust with smooth cream cheese and rich dulce de leche. It bakes in one pan and cuts into bars for easy serving. If you enjoy cheesecake bars, you might also like a similar option like our chocolate chip cheesecake bars recipe for another simple dessert.

how to make Dulce de Leche Cheesecake Bars

Follow the steps below in order. Press the crust into the pan, make the cream cheese filling, swirl in the dulce de leche, bake, cool, and chill. Cut into bars when cold.

Ingredients :

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 tablespoons sugar
• 2 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup dulce de leche

Directions :

1. Preheat your oven to 325°F (163°C).
2. In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture into the bottom of a greased 9×13 inch baking dish.
3. In another bowl, beat the cream cheese until smooth. Add 1 cup sugar and mix until creamy.
4. Beat in the eggs one at a time, then stir in vanilla extract.
5. Pour the cream cheese mixture over the crust.
6. Drop spoonfuls of dulce de leche on top and swirl with a knife for a marbled effect.
7. Bake for 30-35 minutes or until the center is set.
8. Cool completely, then refrigerate for at least 2 hours before cutting into bars.

how to serve Dulce de Leche Cheesecake Bars

Cut into squares and serve cold. Add a dollop of whipped cream or a light dusting of cocoa powder if you like. Serve with coffee or milk.

how to store Dulce de Leche Cheesecake Bars

Store bars in an airtight container in the fridge for up to 4–5 days. You can freeze the bars for up to 2 months; wrap each piece in plastic wrap and place in a freezer bag.

tips to make Dulce de Leche Cheesecake Bars

• Soften the cream cheese to room temperature so the filling is smooth.
• Press the crust evenly to avoid cracks while cutting.
• Don’t overbake. The center should be slightly jiggly when you take it out; it will set while cooling.
• Chill well before cutting for clean slices.

variation (if any)

• Add 1/2 cup chopped pecans or toasted coconut to the crust for texture.
• Stir 1/3 cup chopped chocolate into the filling for a chocolate twist.
• Use caramel sauce instead of dulce de leche for a lighter swirl.

FAQs

Q: Can I use store-bought dulce de leche?
A: Yes. Store-bought dulce de leche works well and saves time.

Q: Can I make these in a smaller pan?
A: Yes. Use an 8×8 inch pan for thicker bars and adjust baking time (add 5–10 minutes).

Q: Do I need to chill the bars before cutting?
A: Yes. Chilling for at least 2 hours helps the bars set and cuts cleaner.

Q: Can I make this dairy-free?
A: You can try dairy-free cream cheese and butter substitutes, but texture and flavor will change.

Q: How do I fix a cracked top?
A: Cracks happen if the oven is too hot or you overmix. Serve with toppings like whipped cream to hide cracks.

Dulce de Leche Cheesecake Bars

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Creamy and sweet cheesecake bars with a crunchy graham crust and rich dulce de leche, perfect for parties or as a delightful treat.

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Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 tablespoons sugar
• 2 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup dulce de leche

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Instructions

1. Preheat your oven to 325°F (163°C).
2. Mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a bowl. Press the mixture into the bottom of a greased 9×13 inch baking dish.
3. Beat the cream cheese until smooth in another bowl. Add 1 cup sugar and mix until creamy.
4. Beat in the eggs one at a time, then stir in vanilla extract.
5. Pour the cream cheese mixture over the crust.
6. Drop spoonfuls of dulce de leche on top and swirl with a knife for a marbled effect.
7. Bake for 30-35 minutes or until the center is set.
8. Cool completely, then refrigerate for at least 2 hours before cutting into bars.

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Notes

Soften the cream cheese to room temperature for a smooth filling. Don’t overbake; the center should be slightly jiggly when removed. Chill well before cutting for clean slices.

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Nutrition

• Serving Size: 1 bar
• Calories: 280
• Sugar: 10g
• Sodium: 300mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg