Dulce de Leche Cheesecake Bars

By Elizabeth Waterson // Mar 1, 2019 (Updated Jul 23, 2022) // Leave a Comment

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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!

two dulce de leche cheesecake bars on a small white plate

If you've spent any time at all on my website then you know that I am cheesecake lover whether its blueberry, coffee, peppermint, plain, lemon, basically any kind of cheesecake I am down for.

The bitersweet thing with most cheesecakes is they need a full 8+ hours to chill in the fridge overnight. That's where cheesecake bars come into the picture, they only need to chill for 2 hours.

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 banoffe pie post for step-by-step photos. You gotta try my banoffee cupcakes recipe.

Let's get to the recipe.

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How do you make dulce de leche Cheesecake Bars?
Tips for baking a cheesecake bars:
Recipe Card
Recipe Ratings & Comments

close up of a dulce de leche cheesecake bar on a white plate

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.

graham cracker crumbs and granulated sugar in a glass bowl

melted butter added to graham cracker crumbs and granulated sugar in a glass bowl

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.

graham cracker crust ingredients all mixed together in a glass bowl

measuring cup on top of graham cracker crust in a foil lined square pan

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.

cream cheese whipped in a metal bowl for a dulce de leche cheesecake

granulated sugar added to whipped cream cheese cream cheese whipped in a metal bowl for a dulce de leche cheesecake

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.

heavy cream and vanilla extract added to cheesecake batter cream cheese whipped in a metal bowl for a dulce de leche cheesecake

egg added to cheesecake batter cream cheese whipped in a metal bowl for a dulce de leche cheesecake

dulce de leche in a bowl next to a pan of cheesecake cream cheese whipped in a metal bowl for a dulce de leche cheesecake

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.

hand holding a knife swirling dulce de leche into cheesecake batter

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.

dulce de leche cheesecake bars before baking

dulce de leche cheesecake bars in a square pan in a metal dish for a water bath

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

three dulce de leche cheesecake bars stacked on top of each other on a white surface

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

Next time, try my pumpkin cheesecake bar recipe, it's delicious all year round!