If you’re a fan of rich, creamy desserts that strike the perfect balance between sweet and salty, then Dulce de Leche Cheesecake Bars are about to become your new favorite treat.
These bars combine the luscious creaminess of cheesecake with the buttery caramel goodness of dulce de leche, all topped off with a sprinkle of sea salt for that irresistible contrast. Whether you’re entertaining guests or indulging in a quiet night at home, this dessert is guaranteed to impress.
Why You’ll Love Dulce de Leche Cheesecake Bars
There’s something magical about the combination of flavors and textures in these bars. The buttery cinnamon graham cracker crust provides the perfect base, while the creamy cheesecake layer melts in your mouth. The crowning glory is the dulce de leche topping, which adds a rich caramel sweetness that’s perfectly offset by a pinch of sea salt. It’s a dessert that feels both indulgent and refined, yet it’s surprisingly easy to make.
What Is Dulce de Leche?
If you’re not already familiar with dulce de leche, let’s take a moment to appreciate this culinary treasure. Dulce de leche, which translates to “sweet milk” in Spanish, is a thick caramel-like sauce made by slowly heating sweetened milk until it turns golden brown. Its rich, velvety texture and deep caramel flavor make it a popular ingredient in desserts across Latin America and beyond. In this recipe, it takes center stage as both a subtle addition to the cheesecake filling and a glossy topping.
How to Make Dulce de Leche Cheesecake Bars
Ingredients You’ll Need
For the crust:
- 1½ cups cinnamon graham cracker crumbs (finely ground)
- 1/4 cup brown sugar
- 1/4 cup melted butter
For the cheesecake filling:
- 2 (8-ounce packages) cream cheese, softened to room temperature
- 2/3 cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/3 cup sour cream
- 2 tablespoons dulce de leche (from a 13-ounce can)
For the topping:
- Remaining dulce de leche (from the 13-ounce can)
- Sea salt (for sprinkling)
Step-by-Step Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with aluminum foil, allowing the foil to hang over the edges for easy removal later. Lightly mist the foil with cooking spray.
- In a large mixing bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until the mixture is evenly moistened.
- Pour the crumb mixture into the prepared pan and press it firmly into an even layer. Bake for about 12 minutes, then set aside to cool slightly.
Step 2: Make the Cheesecake Filling
- While the crust bakes, prepare the cheesecake filling. Using a stand mixer or hand mixer, beat the softened cream cheese and sugar together on medium speed for about 2 minutes, or until light and fluffy.
- Add the eggs one at a time, mixing just until combined after each addition.
- Mix in the vanilla extract, sour cream, and two tablespoons of dulce de leche until smooth and creamy.
Step 3: Assemble and Bake
- Pour the cheesecake filling over the baked crust, spreading it into an even layer.
- Return the pan to the oven and bake for 35–40 minutes, or until the center is set but still slightly jiggly when gently shaken. If the top begins to brown too quickly, tent it with aluminum foil to prevent over-browning.
- Remove from the oven and allow the cheesecake bars to cool completely at room temperature.
Step 4: Add the Topping
- Once cooled, spread the remaining dulce de leche evenly over the top of the cheesecake layer.
- Sprinkle with sea salt for that perfect sweet-and-salty finish.
Step 5: Chill and Serve
- Refrigerate the bars for at least 4 hours or overnight to allow them to fully set. This chilling time is crucial for achieving clean slices and a firm texture.
- Once chilled, lift the bars out of the pan using the foil overhang and cut into squares or rectangles. Serve and enjoy!
Tips for Perfect Dulce de Leche Cheesecake Bars
- Room Temperature Ingredients: Make sure your cream cheese is fully softened before mixing to avoid lumps in your cheesecake filling.
- Don’t Overbake: The cheesecake should still have a slight jiggle in the center when you take it out of the oven; it will firm up as it cools. Overbaking can lead to cracks or a dry texture.
- Chill Time Is Key: Resist the temptation to cut into your bars too soon! Chilling them for several hours ensures they hold their shape and taste their best.
- Sea Salt Magic: Don’t skip the sea salt—it’s what elevates these bars from delicious to unforgettable by balancing out the sweetness of the dulce de leche.
FAQs About Dulce de Leche Cheesecake Bars
Q: Can I make these bars ahead of time?
Absolutely! These bars are perfect for making ahead since they need several hours to chill in the refrigerator. You can prepare them up to two days in advance and store them covered in the fridge until ready to serve.
Q: Can I use a different type of crust?
Yes! While cinnamon graham crackers add a lovely warmth to the flavor profile, you can substitute regular graham crackers, chocolate wafer cookies, or even crushed digestive biscuits.
Q: Where can I find dulce de leche?
Dulce de leche is often sold in cans or jars in the baking aisle or international foods section of most grocery stores. You can also make it at home by simmering sweetened condensed milk until it thickens and caramelizes.
Q: Can I freeze these bars?
Yes! To freeze, wrap individual bars tightly in plastic wrap and place them in an airtight container or freezer bag. Thaw in the refrigerator before serving.
Q: What’s the best way to cut clean slices?
For neat slices, use a sharp knife dipped in hot water and wiped clean between each cut.
Final Thoughts
Dulce de Leche Cheesecake Bars are everything you could want in a dessert—creamy, buttery, sweet, salty, and utterly indulgent. They’re easy enough for beginners but impressive enough for special occasions, making them a versatile recipe to add to your repertoire. So grab your ingredients, preheat your oven, and get ready to fall in love with this decadent treat!
PrintDulce de Leche Cheesecake Bars
These Dulce de Leche Cheesecake Bars are a dream come true! Rich, creamy, and loaded with buttery caramel and sea salt, they’re the perfect balance of sweet and salty.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 9 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust:
1½ cups cinnamon graham cracker crumbs, finely ground
1/4 cup brown sugar
1/4 cup melted butter
Cheesecake Filling:
2 (8-ounce) packages cream cheese, softened to room temperature
2/3 cup sugar
2 eggs
1 Tbsp vanilla extract
1/3 cup sour cream
1 (13 oz) can prepared dulce de leche
Sea salt for sprinkling
Instructions
Prepare the Crust: Preheat the oven to 325°F (163°C). Line an 8×8-inch pan with foil, allowing excess to hang over the edges. Lightly spray with cooking spray.
In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until combined. Press evenly into the prepared pan. Bake for 12 minutes, then set aside.
Make the Cheesecake Filling: In a large mixing bowl, beat cream cheese and sugar for 2 minutes until fluffy. Add eggs one at a time, mixing after each. Stir in vanilla, sour cream, and 2 Tbsp of dulce de leche.
Bake the Cheesecake: Pour the filling over the crust and bake for 35-40 minutes, or until the center is just set and slightly jiggly. Tent with foil if browning too quickly.
Cool & Add Topping: Let the cheesecake cool completely. Spread the remaining dulce de leche evenly over the top and sprinkle with sea salt.
Chill & Serve: Refrigerate for at least 4 hours or overnight before slicing and serving.
Notes
- To easily cut the bars, run a sharp knife under hot water before slicing.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For a firmer texture, freeze the cheesecake bars for 30 minutes before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 30g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
