Dulce de Leche Cheesecake Bars: A Beginner’s Guide to a Decadent Dessert

Cheesecake is one of those classic desserts that feels both indulgent and comforting. The combination of a crunchy, buttery graham cracker crust and a smooth, creamy filling is irresistible. When you add the rich caramelized flavor of dulce de leche and a hint of sea salt, the result is a dessert that looks sophisticated but is surprisingly simple to make.

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If you are a beginner in the kitchen, this recipe is a great introduction to baking. Unlike traditional cheesecakes that require a water bath and precise baking techniques, these bars are much more forgiving. They bake evenly, cool quickly, and slice easily, making them an excellent choice for anyone new to baking.

One of the best things about this recipe is its balance of textures and flavors. The crust is crisp and slightly spiced with cinnamon, the filling is smooth and creamy, and the topping is a glossy layer of dulce de leche that adds an extra layer of sweetness. A final sprinkle of fleur de sel enhances the caramel notes, creating a dessert that is both rich and well-balanced.

Whether you are making these cheesecake bars for a family gathering, a holiday dessert table, or simply to satisfy a sweet craving, they are sure to impress. Since they can be made ahead of time and stored in the refrigerator, they are also a convenient option for entertaining.

Ingredients and Preparation

This recipe is designed with beginner cooks in mind, so each ingredient serves an essential purpose without unnecessary complexity.

Crust

• Nonstick spray (for greasing the pan)
• 2 ¼ cups finely ground graham crackers (about 17 crackers)
• 2 tablespoons sugar
• ¼ to ½ teaspoon ground cinnamon
• 10 tablespoons melted butter (1 ¼ sticks)

Filling

• 3 (8-ounce) packages cream cheese, room temperature
• 1 cup sugar
• 3 large eggs, room temperature
• ½ cup dulce de leche, room temperature (store-bought or homemade)
• 2 teaspoons vanilla extract

Topping and Finishing

• About ⅔ cup dulce de leche (remainder of the can)
• 3 or more tablespoons heavy whipping cream
• Fleur de sel for garnish

Ingredient Substitutions and Notes

• If graham crackers are not available, digestive biscuits or vanilla wafers can be used.
• The cinnamon in the crust is optional but adds a warm depth of flavor.
• Full-fat cream cheese is recommended for the best texture, but low-fat versions can work.
• Store-bought dulce de leche is convenient, but homemade can be used if preferred.
• Heavy whipping cream helps loosen the dulce de leche for spreading. Milk can be used in a pinch but will result in a thinner consistency.
• Fleur de sel is a delicate sea salt that enhances the caramel flavor. If unavailable, a small pinch of any coarse sea salt works.

Step-by-Step Instructions

This recipe is divided into three easy sections: preparing the crust, making the filling, and adding the topping.

Making the Crust

1. Preheat the oven to 350°F (175°C). Grease a 13×9-inch baking pan with nonstick spray. If desired, line the pan with foil and then spray the foil for easy removal.
2. In a medium mixing bowl, combine the graham cracker crumbs, sugar, and cinnamon. Stir to mix.
3. Add the melted butter and stir until all the crumbs are evenly coated. The mixture should resemble wet sand.
4. Transfer the crumb mixture to the prepared pan. Use the back of a spoon or a flat-bottomed cup to press the mixture firmly into an even layer.
5. Bake for about 10 minutes, or until the crust is lightly golden. Remove from the oven and let it cool completely on a wire rack.

Preparing the Filling

1. In a food processor or a mixing bowl with a hand mixer, blend the cream cheese and sugar until smooth and creamy. This should take about one minute. Stop occasionally to scrape down the sides of the bowl.
2. Add the dulce de leche and blend until fully incorporated. The mixture should be smooth and uniform in color.
3. Add the eggs one at a time, blending for 3 to 5 seconds after each addition to ensure even mixing. Do not overmix, as this can introduce too much air into the batter.
4. Add the vanilla extract and process for about 10 seconds until just combined.
5. Pour the filling over the cooled crust. Use a spatula to spread it evenly.
6. Bake for about 38 minutes, or until the center is just set and the edges are slightly puffed and cracked. The center should feel firm to the touch but still have a slight jiggle.
7. Remove from the oven and let the cheesecake cool completely on a wire rack.

Adding the Topping and Finishing

1. In a microwave-safe bowl, combine the dulce de leche with 3 tablespoons of heavy cream. Microwave for 10 seconds, then stir gently. Repeat in 10-second intervals until the mixture is smooth and pourable. If it is too thick, add more cream one teaspoon at a time until the desired consistency is reached.
2. Pour the dulce de leche mixture over the cooled cheesecake, spreading it evenly with an offset spatula or the back of a spoon.
3. Refrigerate the cheesecake for at least one hour, allowing the topping to set.
4. Once chilled, cut the cheesecake into 24 bars by slicing it into four long strips and then cutting each strip into six smaller squares.
5. Just before serving, sprinkle each bar with a small pinch of fleur de sel for added flavor contrast.

Beginner Tips and Notes

• Room Temperature Ingredients: Using room temperature cream cheese and eggs ensures a smooth filling without lumps. Let them sit out for about 30 minutes before using.
• Avoid Overmixing: Overmixing the batter can introduce excess air, leading to cracks. Blend just until ingredients are combined.
• Baking Time Awareness: The cheesecake should be set but slightly jiggly in the center. Overbaking can cause a dry texture and cracks on the surface.
• Cutting Clean Bars: For clean edges, wipe the knife with a damp paper towel between cuts. Chilling the bars longer can also help with neater slicing.
• Make-Ahead Option: These bars can be made a day in advance and stored in the refrigerator. The flavors deepen over time, making them even better the next day.

Serving Suggestions

• With Fresh Fruit: Serve with sliced strawberries, raspberries, or a drizzle of berry sauce for a refreshing contrast.
• Paired with Coffee or Tea: The caramelized sweetness of the dulce de leche pairs well with strong coffee or black tea.
• With a Chocolate Drizzle: For a more decadent treat, drizzle melted dark chocolate over the bars before serving.
• As a Frozen Treat: These bars can be frozen for up to a month. Wrap each slice individually in plastic wrap and store them in an airtight container. Thaw in the refrigerator before serving.

Conclusion

Dulce de Leche Cheesecake Bars are a perfect introduction to baking for beginners. They are simple to make, requiring only basic techniques while delivering a rich and indulgent dessert. The buttery graham cracker crust, creamy cheesecake filling, and luscious dulce de leche topping come together in a dessert that feels sophisticated yet approachable.

Whether you are baking for a special occasion or just treating yourself, these bars are a foolproof way to impress. The straightforward process, minimal equipment requirements, and easily accessible ingredients make this an excellent recipe for new bakers.

If you try this recipe, share your experience. Did you make any modifications? Did you find the process easy to follow? Leave a comment to connect with fellow home bakers and keep the conversation going. Happy baking!