these Dulce de Leche Cheesecake The bars are decadent and easy to make. Imagine a creamy cheesecake topped with dulce de leche on a buttery graham cracker crust. You are on the right path. This is truly the perfect dessert!
![Cheesecake slices on a white plate with a small bowl of caramel in the background.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-14.jpg)
![Cheesecake slices on a white plate with a small bowl of caramel in the background.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-14.jpg)
Like many recipes, the origins of Dulce de leche are unclear. Did Napoleon's cook really caramelize the combination of milk and sugar by overcooking it? Or maybe this creamy flavor was discovered much earlier, in Indonesia in the 1600s? It's a plausible theory because I can tell you from experience that Indonesian desserts are truly amazing.
Regardless of where it was first created, it's pretty clear that it was a mistake, and we're grateful every time we taste it. If you're a cheesecake fan, you'll also want to try these Biscoff Cheesecake and Lemon Cheesecake Bars.
Why We Love These No-Bake Cheesecake Bars
- Do not bake. If you can make a delicious dessert without turning on the oven, you've won!
- EASY: Even novice bakers will have no problem using these cheesecake bars. No water bath required!
- Creamy cheesecake with a buttery graham cracker crust and swirls of dulce de leche.
What you need to make dulce de leche cheesecake
main ingredient
![Labeled with ingredients for cheesecake bars.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-ingredients.jpg)
![Labeled with ingredients for cheesecake bars.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-ingredients.jpg)
- Graham crackers: Make sure they are fresh and crispy or buy fresh crumbs.
- butter: To give the crust a buttery taste and help it stick together, use salted or unsalted butter.
- Granulated sugar: add sweetness
- cream cheese: Leave it at room temperature to make a creamy cheesecake.
- caramel sauce: For a decadent caramel flavor
Scroll to the recipe card below 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.
![Square pan lined with parchment paper.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-2.jpg)
![Square pan lined with parchment paper.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-2.jpg)
In a medium bowl, mix graham cracker crumbs with melted butter and sugar.
![Place graham crackers, melted butter, and sugar in a white bowl.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-3.jpg)
![Place graham crackers, melted butter, and sugar in a white bowl.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-3.jpg)
![Mix graham crackers, melted butter, and sugar together in white bowl.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-4.jpg)
![Mix graham crackers, melted butter, and sugar together in white bowl.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-4.jpg)
Place crust mixture in pan. Using a measuring cup, press down on the bottom of the pan to flatten the crust, packing it tightly in an even layer to the sides of the pan.
Don't skip this part, even if the crust looks lumpy when you press it with your hand. Place the cookie crust in the refrigerator while you make the cheesecake.
Mix cream cheese, vanilla extract, heavy cream, and dulce de leche in a stand mixer or large bowl.
![Place the cheesecake mixture in a stainless steel bowl.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-6.jpg)
![Place the cheesecake mixture in a stainless steel bowl.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-6.jpg)
Beat on low speed with an electric mixer until creamy. Scrape down the sides of the bowl as you mix.
![Place the cheesecake mixture in a stainless steel bowl.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-7.jpg)
![Place the cheesecake mixture in a stainless steel bowl.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-7.jpg)
Slowly pour the mixture over the graham cracker crust, making sure to spread it evenly.
![Put the cheesecake batter into a square pan.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-25.jpg)
![Put the cheesecake batter into a square pan.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-25.jpg)
To create a swirl, add 3-5 drops of dulce de leche around the cheesecake filling. Note: Dulce de leche needs to run for it to swirl. If it's too thick, add a little milk to thin it out. Less than two tablespoons.
![Dot dulce de leche on top of cheesecake batter.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-26.jpg)
![Dot dulce de leche on top of cheesecake batter.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-26.jpg)
Use a toothpick to slightly stretch the lines to create a swirl.
![Dulce de leche swirl cheesecake.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-8.jpg)
![Dulce de leche swirl cheesecake.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-8.jpg)
These cheesecake bars should be chilled for 4-6 hours until firm before serving. Refrigeration overnight is the best option.
![Dulce de leche cheesecake bars on a white plate.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-12.jpg)
![Dulce de leche cheesecake bars on a white plate.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-12.jpg)
Cut the cheesecake into squares. This recipe serves 9. For a light meal, cut the cheesecake into 16 mini cheesecakes.
![Dulce de leche cheesecake bars on parchment paper.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-16.jpg)
![Dulce de leche cheesecake bars on parchment paper.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-16.jpg)
Variants and Substitutions
We love this delicious dulce de leche cheesecake with a graham cracker crust, but it would be delicious with any other type of crust, too. Try the Linzer crust I used in my Key Lime Pie recipe. Vanilla wafers, chocolate wafers, Oreos (cookies only), or ginger snaps would all be good too.
You can also top this dessert with fresh fruits like strawberries, raspberries, or blueberries. I think whipped cream would be delicious too.
For a sugar-free version, you can easily find sugar-free dulce de leche made with stevia.
Top Tips
Make sure your graham crackers are fresh. Old graham crackers can become soft and have a hard crust.
Gluten-free cookies are readily available, so feel free to use them in your crust. You can buy graham cracker crumbs, and sometimes you can even find other types of cookie crumbs, but cookies can be easily ground up in a food processor.
Don't have a food processor? Place the cookies in an airtight bag and use a rolling pin to roll them until they form fine crumbs. Do not leave the pieces unmashed as this may cause holes in the shell.
For best results, be sure to use room temperature cream cheese when making this cheesecake.
Heavy cream and heavy whipping cream are not the same thing. Heavy cream helps the cheesecake bars hold their shape better.
Feel free to add your favorite spices, such as cinnamon or ginger. Don't overdo it. When adding extract, keep in mind that adding too much liquid may change the consistency of the crust and cheesecake. A little extract goes a long way.
![Dulce de leche cheesecake bars on white plate with sauce on background.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-9.jpg)
![Dulce de leche cheesecake bars on white plate with sauce on background.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-9.jpg)
Storage Recommendations
- Dulce de Leche Cheesecake Bars should be stored in an airtight container in the refrigerator for at least 4-5 days. If you don't have an airtight container, wrap it tightly with plastic wrap.
- If you want to freeze your cheesecake bars, store 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 delicious when frozen! Let sit on the counter for 30-45 minutes before serving.
![Cheesecake slices on a white plate with a small bowl of caramel in the background.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-14-500x500.jpg)
![Cheesecake slices on a white plate with a small bowl of caramel in the background.](https://kellystilwell.com/wp-content/uploads/2024/06/Dulce-de-leche-cheesecake-14-500x500.jpg)
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Place parchment paper in the bottom of a 9×9 square pan.
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In a medium bowl, mix graham cracker crumbs with melted butter and sugar.
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Place crust mixture in pan. Using a measuring cup, flatten the crust to pack it tightly. Don't skip this part, even if the crust looks lumpy when you press it with your hand. Using the bottom of a measuring cup or flat-bottomed glass, press the crumb mixture firmly into the pan. Place the crust in the refrigerator while you make the cheesecake.
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In a large bowl, beat cream cheese, vanilla, heavy cream, and dulce de leche with a mixer on medium speed until creamy. Slowly pour the mixture over the graham cracker crust, making sure to spread it evenly.
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Dulce de leche needs to be runny to swirl. If it's too thick, add a little milk to thin it out. Less than two tablespoons.
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To create a swirl, add 3 to 5 drops of dulce de leche around the cheesecake. Use a toothpick to slightly stretch the lines to create a swirl.
-
These cheesecake bars should be chilled for 4-6 hours until firm before serving. Refrigeration overnight is the best option.
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Cut the cheesecake into squares. This recipe serves 9. For a light meal, cut the cheesecake into 16 equal pieces.
Gluten-free cookies are readily available, so feel free to use them in your crust. You can buy graham cracker crumbs, and sometimes you can even find other types of cookie crumbs, but cookies can be easily ground up in a food processor.
Don't have a food processor? Place the cookies in an airtight bag and use a rolling pin to roll them until they form fine crumbs. Do not leave the pieces uncrushed as this will not create a good crust.
Feel free to add your favorite spices, such as cinnamon or ginger. Don't overdo it. If you're adding extract, keep in mind that adding too much liquid can change the consistency of the crust. A little extract goes a long way.
clothing material: One | calorie: 327calorie | carbohydrate: 21g | protein: 6g | province: 25g | Saturated Fat: 14g | Polyunsaturated fat: Oneg | Monounsaturated fat: 7g | trans fat: 0.4g | cholesterol: 69mg | salt: 389mg | potassium: 174mg | fiber: Oneg | sugar: 10g | Vitamin A: 788IU | Vitamin C: 0.1mg | calcium: 101mg | steel: Onemg