Dulce de Leche Cheesecake Bars are a delightful treat that combines the creamy richness of cheesecake with the sweet, caramel-like flavor of dulce de leche. As I first took a bite of these bars, I was transported to a world where every dessert is a celebration. Originating from Latin American cuisine, dulce de leche has a rich history, often made by slowly heating sweetened milk until it transforms into a luscious caramel. This dessert not only pays homage to that tradition but also brings a modern twist that everyone can enjoy.
People love Dulce de Leche Cheesecake Bars for their irresistible taste and velvety texture. The creamy cheesecake layer is perfectly balanced by the sweet, gooey dulce de leche, creating a harmonious blend that dances on your palate. Plus, they are incredibly convenient to make, allowing you to whip up a batch for any occasion, whether it’s a family gathering or a cozy night in. Join me as we dive into this delectable recipe that is sure to become a favorite in your home!
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 the topping:
- ½ cup dulce de leche (for drizzling)
- Whipped cream (optional, for serving)
- Chocolate shavings or cocoa powder (optional, for garnish)
Preparing the Crust
- Preheat your oven to 350°F (175°C). This is an important step to ensure that your cheesecake bars bake evenly.
- 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. I like to use the bottom of a measuring cup to really pack it down. This will create a solid base for our cheesecake bars.
- Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly golden. This step helps to set the crust and adds a nice crunch.
- Once baked, remove the crust from the oven and let it cool while you prepare the cheesecake filling.
Preparing the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. This usually takes about 2-3 minutes. Make sure there are no lumps!
- Add in the dulce de leche and granulated sugar. Continue to beat until well combined and smooth. The dulce de leche will add a rich flavor and creamy texture to the filling.
- Next, add the eggs one at a time, mixing well after each addition. This helps to incorporate air into the mixture, making the cheesecake light and fluffy.
- Stir in the vanilla extract and flour until just combined. Be careful not to overmix at this stage, as it can lead to cracks in your cheesecake.
Assembling the Cheesecake Bars
- Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. I like to tap the pan gently on the counter to remove any air bubbles.
- 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. The cheesecake will continue to firm up as it cools.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake bars cool in the oven for about 1 hour. This gradual cooling helps prevent cracks from forming.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight if you can wait!
Finishing Touches
- Once the cheesecake has chilled and set, it’s time to cut it into bars. Use a sharp knife and wipe it clean between cuts for neat edges.
- Drizzle the remaining dulce de leche over the top of the cheesecake bars. You can use a spoon or a squeeze bottle for more control.
- If you’re feeling fancy, top each bar with a dollop of whipped cream and sprinkle with chocolate shavings or a dusting of cocoa powder for an elegant touch.
Serving Suggestions
- Serve the cheesecake bars chilled, and enjoy them with a cup of coffee or tea. They make a perfect dessert for gatherings or a sweet treat
Conclusion:
In summary, these Dulce de Leche Cheesecake Bars are an absolute must-try for anyone who loves a sweet, creamy dessert with a delightful twist. The rich, caramel-like flavor of the dulce de leche perfectly complements the smooth cheesecake filling, creating a heavenly combination that will leave your taste buds dancing with joy. Plus, the buttery graham cracker crust adds just the right amount of crunch, making each bite a delightful experience. For serving suggestions, I recommend drizzling a little extra dulce de leche on top for an extra indulgent touch, or even adding a sprinkle of sea salt to enhance the flavors. If you’re feeling adventurous, you can experiment with variations by incorporating different flavors, such as chocolate or fruit purees, to create your own unique twist on these bars. I truly encourage you to give this recipe a try! Whether you’re hosting a gathering, celebrating a special occasion, or simply treating yourself, these Dulce de Leche Cheesecake Bars are sure to impress. Once you’ve made them, I’d love to hear about your experience—feel free to share your thoughts and any creative variations you come up with. Happy baking! Print
Dulce de Leche Cheesecake Bars: A Decadent Dessert Recipe You Must Try
- Total Time: 300 minutes
- Yield: 16 bars 1x
Description
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
Scale- 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.
Notes
- For best results, ensure the cream cheese is at room temperature to avoid lumps in the filling.
- Allowing the cheesecake to cool gradually in the oven helps prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
