Delicious Dulce de Leche Cheesecake bars will be your new favorite dessert. A delicious crunchy graham cracker crust is topped with a luscious, creamy cheesecake with dollops of dulce de leche swirled throughout. Easily made a day head these cheesecake bars are perfect for your next party!
For this recipe I used homemade dulce de leche leftover from my banoffee pie recipe, you are more than welcome to use store-bought dulce de leche. If you want to make dulce de leche from a can of sweetened condensed milk then please check out the
How do you make dulce de leche Cheesecake Bars?
First things first, make sure your cream cheese is very soft. If your cream cheese is too cold it will not blend into a smooth creamy texture, this is necessary for a delicious cheesecake. When in doubt let it get to room temperature a bit more.
Now let’s start with the crust. I opted for a good ol’ graham cracker crust, you are more than welcome to use digestives or crushed golden Oreo’s- although if using Oreo’s I would omit the sugar and reduce the butter ever so slightly.
You’ll want a large bowl and add your graham cracker crumbs- I use a food processor to make sure the crumbs are finely ground. These days you can also buy store-bought graham cracker crumbs too. Add a bit of sugar you want to just slightly sweeten it. Then add melted butter and mix to combine.
Make sure the crust mixture is fully combined, the butter is what helps hold it all together so you want it evenly dispersed. For this recipe I used a 9-inch sqaure pan, I then lined it with foil- two pieces so the foil went up all four sides- this makes it easier to remove from the pan later. I also spray the pan wtih non-stick cooking spray, Baker’s Joy is my fave. Using a cup or measuring cup helps you to pack the crust tightly and evenly.
Bake the crust for 5-10 minutes, just until lightly golden. Let cool while you make the cheesecake.
In the bowl of an electric mixer fitted with the paddle attachment or large bowl with a hand held mixer beat the cream cheese for a minute or two until smooth. Add the granulated sugar and beat again for another minute or two- the mixture will become a lot more loose.
Next add in the pure vanilla extract and heavy whipping cream (double cream). Then gently mix in the eggs, one at a time, but do not over mix.
Pour the batter into the prepare pan and using a small spoon or tablespoon dollop some dulce de leche on top. Use a knife to swirl the dulce de leche around- usually less swirling the better- too many swirls and you won’t see the pretty swirls as much.
To ensure no cracking I always like to bake my cheesecakes in a water bath. The steam of the water bath helps create a more even cooking experience for the cheesecake which helps prevent cracking.
For this recipe I just placed my cheesecake pan on a baking tray with about 1 inch sides- placed it in the oven then pulled it out slightly and poured hot water from the kettle in baking tray.
I have had success with cheesecake bars without a water bath but I have also had cracks too, so I don’t mind just doing the water bath to help prevent.
Tips for baking a cheesecake bars:
- Let the cheesecake rest in the oven when baked
- When about the inner 2-inch diameter of the cheesecake is jiggly and the rest is set I turn the oven off and let the Cheesecake rest in the oven for 30 minutes, I usually prop the oven door open with a wooden spoon.
- Cooling the cheesecake
- Take cheesecake pan out of the baking tray and let the cheesecake bars cool further on a wire rack for 30 more minutes.
- After the cheesecake has cooled wrap it in plastic wrap and let the cheesecake chill for a minimum of 2 hours or overnight
What is the best way to serve cheesecake with clean slices?
- When cutting the cheesecake to serve always have a hot cloth nearby to wipe the knife clean after each cut
- When serving let the cheesecake sit for 5-10 minutes before serving
Please let me know if you make this Dulce de Leche Cheesecake Bars recipe by leaving a rating and review below!
Craving more cheesecake? Check out my cheesecake category page
Sign up to get recipes in your inbox- click here to sign up! And make sure to follow us on Pinterest, Instagram, Facebook & Twitter!Print
Divine Dulce de Leche Cheesecake bars will be your new favorite treat. A delicious crunchy graham cracker crust is topped with a luscious, creamy cheesecake with dollops of dulce de leche swirled throughout. Easily made a day head these cheesecake bars are perfect for your next party!
- 1 ½ cups graham cracker crumbs
- 1 Tablespoon Granulated Sugar
- 5 Tablespoons Butter Melted
- 16oz Cream Cheese, at room temp
- 150 Grams (3/4 cup) Granulated Sugar
- 1 Tablespoon (0.5oz) Pure Vanilla Extract
- 2 Tablespoons (1oz) Heavy Whipping Cream
- 2 Large Eggs, at room temp.
- 4oz (1/2 Cup) Dulce de Leche
- Preheat oven to 325F/163C and line a 9-inch square pan (affiliate link) with foil and grease it heavily, including up the sides.
- In a food processor crush the Graham Crackers into fine crumbs. In a small bowl combine the crushed graham crackers and sugar, mixing to combine. Add the melted butter. Once combined press into prepared pan, use the bottom of a cup to help tightly pack the crust.
- Bake crust for 5-10 minutes, until lightly golden then let cool while you make the crust.
- In the bowl of an electric mixer fitted with a paddle attachment, or large bowl with a hand held electric mimxer beat the cream cheese for two minutes. Add the granulated sugar and mix for another 2 minutes, make sure to scrape sides of the bowl so all is incorporated evenly. Add the heavy cream and vanilla, mix for another 30 seconds or so then add the eggs, one at a time, but do not over mix after they are added.
- Pour on top of prepared crust. Spoon 8 tablespoon sizes dollops of dulce de leche and use a knife to swirl into bars. Place cheesecake pan on a deep baking tray to create a water bath. Place the tray on the oven rack then add hot water to the pan to create a steam bath. Bake for 30-35 minutes or until the center stops jiggling a lot. Open the oven door and let the bars cool inside for 30 minutes. Then set the pan on a wire rack and let cool for 30 minutes, then place in the fridge to chill for 2 hours or overnight.
- Drizzle more dulce de leche on top, if desired, or serve with whipped cream. Store in the fridge