Dulce de Leche Cheesecake Bars
These Dulce de leche cheesecake bars are decadent and easy to make. Imagine a creamy cheesecake over a buttery graham cracker crust with a swirl of dulce de leche, and you’re on the right track. It’s truly a perfect dessert!
As with so many recipes, the origins of Dulce de leche are not clear. Did Napoleon’s cook really overcook a combination of milk and sugar, causing it to caramelize? Or was this creamy goodness discovered much earlier in the 1600s in Indonesia? I can tell you from experience that Indonesian desserts are incredible, so it’s a plausible theory.
Regardless of where it was first created, it is pretty clear that it was a mistake, and one we’re grateful for every time we taste it. Cheesecake fans will want to try this Biscoff Cheesecake and these Lemon Cheesecake bars, too.
Why We Love These No Bake Cheesecake Bars
- No bake: if we can make a decadent dessert without turning on the oven, we’re in!
- Easy: even new bakers will have no problem with these cheesecake bars. No water bath needed!
- Creamy cheesecake with a buttery graham cracker crust and a swirl of dulce de leche: enough said.
What You Need To Make Dulce de Leche Cheesecake
Key Ingredients
- Graham crackers: make sure they are fresh and crisp or buy fresh crumbs.
- Butter: use either salted or unsalted butter to give the crust a buttery flavor and help hold it together.
- Granulated sugar: adds sweetness
- Cream cheese: room temperature, to create that creamy cheesecake.
- Dulce de leche: for decadent caramel flavor
Scroll to the recipe card at the bottom for a full list of ingredients and directions.
How To Make These Cheesecake Bars
Place parchment paper in the bottom of a 9×9 square pan.
In a medium sized bowl, mix Graham crackers crumbs with melted butter and sugar.
Place the crust mixture into the pan. Using a measuring cup, press down into the bottom of the pan to flatten the crust so it’s firmly packed into an even layer, going all the way to the sides of the pan.
Don’t skip this part, even if it looks like your crust is packed after pressing in with your hands. Place the cookie crust in the fridge while making the cheesecake.
Add cream cheese, vanilla extract, heavy cream, and dulce de leche into the bowl of a stand mixer or large bowl.
Beat with an electric mixer on low speed until creamy. Scrape down the sides of the bowl as you mix.
Slowly pour the mixture over the graham cracker crust, making sure to spread evenly.
To make the swirl, add 3-5 drops of dulce de leche around the cheesecake filling. Note: the dulce de leche must be runny to swirl. If it’s too thick, add a little milk to thin it—no more than a couple of tablespoons.
Using a toothpick, gently extend the lines to make a swirl.
These cheesecake bars need to be chilled for 4 to 6 hours until firm before serving. Refrigerating overnight is the best option.
Cut the cheesecake into squares. This recipe makes 9 servings. For small bites, cut the cheesecake into 16 mini cheesecakes.
Variations & Substitutions
Though we love this delicious Dulce de Leche cheesecake with a graham cracker crust, it would also be delicious with other types of crust. Try the Linzer crust we used in our Key Lime Pie recipe. Vanilla wafers, chocolate wafers, Oreos (just the cookie), or ginger snaps would all be good, too.
You could top this dessert with fresh fruit like strawberries, raspberries, or blueberries. Whipped cream would be delicious, too.
For sugar-free version, you can easily find a no sugar Dulce de leche made with Stevia.
Top Tips
Make sure your graham crackers are fresh. Stale graham crackers become soft and you could end up with a soggy crust.
Gluten-free cookies are readily available, so feel free to use them for the crust. You can buy graham cracker crumbs and can sometimes find other types of cookie crumbs, but cookies are easy to pulverize yourself in a food processor.
Don’t have a food processor? Just place the cookies in an airtight baggie and roll with a rolling pin until you have fine crumbs. Don’t leave any pieces uncrushed as it could leave holes in the crust.
For best results, make sure to use room temperature cream cheese when making this cheesecake.
Heavy cream and heavy whipping cream are not the same thing. Heavy cream will help to hold the shape of these cheesecake bars better.
Feel free to add your favorite spice, like cinnamon or ginger. Just don’t overdo it. If you’re adding an extract, keep in mind that too much liquid can change the consistency of the crust and cheesecake. A little extract goes a long way.
Storage Recommendations
- These Dulce de Leche cheesecake bars should be stored in an airtight container in the fridge for no more than 4-5 days. If you don’t have an airtight container, wrap it tightly with plastic wrap.
- If you want to freeze the cheesecake bars, place them in an airtight container for up to 2-3 months. For the best cheesecake texture, thaw overnight in the refrigerator. Believe it or not, cheesecake is actually good frozen! Leave it out on the counter for 30-45 minutes before serving.
Dulce de Leche Cheesecake Recipe
Equipment
- 1 Square pan 6 x 6
Ingredients
Base
- 2 cups Graham Cracker Crumbs
- ½ cup melted butter
- 2 tbsp granulated sugar
Filling
- 16 oz cream cheese softened to room temperature
- ½ cup dulce de leche
- ½ cup heavy cream
- 1 tsp vanilla extract
Toppings
- ¼ cup dulce de leche
- ⅛ whole milk only if needed
Instructions
- Place parchment paper in the bottom of a 9×9 square pan.
- In a medium sized bowl, mix Graham crackers crumbs with melted butter and sugar.
- Place the crust mixture into the pan. Using a measuring cup, press down to flatten the crust so it’s firmly packed. Don’t skip this part, even if it looks like your crust is packed after pressing in with your hands. Use the bottom of a measuring cup or a flat-bottomed glass to press the crumb mixture firmly into the pan. Place the crust in the fridge while making the cheesecake.
- Add cream cheese, vanilla, heavy cream, and dulce de leche into a large bowl and beat with a mixer on medium speed until creamy. Slowly pour the mixture over the graham cracker crust, making sure to spread evenly.
- The dulce de leche must be runny to swirl. If it’s too thick, add a little milk to thin it—no more than a couple of tablespoons.
- To make the swirl, add 3-5 drops of dulce de leche around the cheesecake. Using a toothpick, gently extend the lines to make a swirl.
- These cheesecake bars need to be chilled for 4 to 6 hours until firm before serving. Refrigerating overnight is the best option.
- Cut the cheesecake into squares. This recipe makes 9 servings. For small bites, cut the cheesecake into 16 portions.
