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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!

Pieces of cheesecake on white plates with small bowl of caramel in background.

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

Labeled ingredients for cheesecake bars.
  • 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.

Parchment lined square pan.

In a medium sized bowl, mix Graham crackers crumbs with melted butter and sugar.

Graham crackers, melted butter, and sugar in a white bowl.
Graham crackers, melted butter, and sugar mixed together in a white bowl.

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.

Cheesecake mixture in a stainless bowl.

Beat with an electric mixer on low speed until creamy. Scrape down the sides of the bowl as you mix.

Cheesecake mixture in a stainless bowl.

Slowly pour the mixture over the graham cracker crust, making sure to spread evenly.

Cheesecake batter in a square pan.

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.

Dots of Dulce de leche over cheesecake batter.

Using a toothpick, gently extend the lines to make a swirl.

Cheesecake with swirls of dulce de leche.

These cheesecake bars need to be chilled for 4 to 6 hours until firm before serving. Refrigerating overnight is the best option.

Dulce de leche cheesecake bar on a white plate.

Cut the cheesecake into squares. This recipe makes 9 servings. For small bites, cut the cheesecake into 16 mini cheesecakes.

Dulce de leche cheesecake bars on parchment paper.

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.

Dulce de leche cheesecake bar on white plates with sauce in background.

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.
Pieces of cheesecake on white plates with small bowl of caramel in background.

Dulce de Leche Cheesecake Recipe

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.
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Course: Dessert
Cuisine: Indonesian
Prep Time: 30 minutes
Cook Time: 0 minutes
Chill time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 9
Calories: 327kcal

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
  • 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.

Notes

Make sure your graham crackers are fresh. Stale graham crackers become soft and do not make a good 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 won’t make a good crust.
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. A little extract goes a long way.

Nutrition

Serving: 1 | Calories: 327kcal | Carbohydrates: 21g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 389mg | Potassium: 174mg | Fiber: 1g | Sugar: 10g | Vitamin A: 788IU | Vitamin C: 0.1mg | Calcium: 101mg | Iron: 1mg
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