Enjoy these creamy Dulce de Leche Cheesecake Bars with a crunchy graham cracker crust. Rich and perfectly sweet, they make a delightful treat for any occasion!
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- 1 cup dulce de leche
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- ½ cup dulce de leche (for drizzling)
- Whipped cream (optional, for serving)
- Chocolate shavings or cocoa powder (optional, for garnish)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9×9-inch baking pan.
- Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly golden.
- Once baked, remove the crust from the oven and let it cool while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add in the dulce de leche and granulated sugar. Continue to beat until well combined and smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and flour until just combined.
- Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
- Place the baking pan back in the oven and bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake bars cool in the oven for about 1 hour.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Once the cheesecake has chilled and set, cut it into bars using a sharp knife.
- Drizzle the remaining dulce de leche over the top of the cheesecake bars.
- Optionally, top each bar with a dollop of whipped cream and sprinkle with chocolate shavings or cocoa powder.
Servings: 16, 16 bars
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 5 hours
Dulce de Leche Cheesecake Bars: A Decadent Dessert Recipe You Must Try
If you’re craving a dessert that’s rich, creamy, and utterly indulgent, these Dulce de Leche Cheesecake Bars will steal your heart (and your taste buds). With a buttery graham cracker crust, luscious cheesecake filling, and a silky dulce de leche drizzle, this dessert delivers big flavor in every bite. Whether you’re entertaining guests or treating yourself, these bars are always a crowd-pleaser.
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and straightforward steps make this recipe approachable for all skill levels.
- Make-Ahead Friendly: These bars need to chill, making them the perfect prep-ahead dessert for parties or events.
- Rich and Creamy Texture: The velvety filling pairs perfectly with the crunchy crust for a balanced bite.
- Show-Stopping Flavor: Dulce de leche adds deep caramel notes that elevate this classic cheesecake treat.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup dulce de leche
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
For Topping:
- ½ cup dulce de leche (for drizzling)
- Whipped cream (optional)
- Chocolate shavings or cocoa powder (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and vanilla extract. Mix until the texture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9×9-inch baking pan to form an even crust.
- Bake for 10 minutes, or until lightly golden. Remove from oven and let cool.
- In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy (2-3 minutes).
- Add dulce de leche and sugar. Beat until well combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and flour until just incorporated.
- Pour the filling over the cooled crust and spread evenly.
- Bake for 25-30 minutes, or until edges are set and the center is slightly jiggly.
- Turn off the oven and crack the door open. Let bars cool in the oven for 1 hour.
- Remove from oven, cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Once chilled and set, slice into 16 bars using a sharp knife.
- Drizzle with remaining dulce de leche before serving.
- Optionally, top with whipped cream and a sprinkle of chocolate shavings or cocoa powder.
Expert Tips for Perfect Cheesecake Bars
- Room Temperature Ingredients: Let your cream cheese and eggs come to room temp before mixing for the smoothest texture.
- Don’t Overbake: A slightly jiggly center is ideal—cheesecake sets as it cools.
- Clean Cuts: For perfect slices, wipe your knife clean between each cut.
Storage and Serving
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze individual bars (without toppings) for up to 2 months. Thaw overnight in the fridge before serving.
- Serving Suggestion: Serve chilled or slightly softened, with toppings added just before serving.
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Final Thoughts
These Dulce de Leche Cheesecake Bars are everything a dessert should be—rich, creamy, sweet, and easy to make. Whether you’re baking for a special occasion or just satisfying your sweet tooth, this recipe is guaranteed to impress. Don’t forget to save it to Pinterest and share with fellow dessert lovers!