Grandma always had a sweet tooth, and some of my fondest memories are watching her drizzle dulce de leche over fresh pan dulce or flan. These Dulce de Leche Cheesecake Bars bring those same comforting flavors together in one rich, creamy bite. A perfect blend of tradition and indulgence, easy to make and even easier to love.
Why You’ll Love This Dulce de Leche Cheesecake Bars
These bars are everything you want in a dessert—smooth, creamy cheesecake on a buttery graham cracker crust, topped with silky dulce de leche. Inspired by the flavors of Mexican flan and traditional cajeta, this recipe adds warmth, richness, and just the right amount of sweetness. You’ll love how they slice cleanly, hold together perfectly, and pair beautifully with café con leche or even a glass of cold horchata. They’re a showstopper for holidays, parties, or quiet moments with family.
Ingredients for Dulce de Leche Cheesecake Bars
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup packed brown sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon (optional)
Cheesecake Layer:
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 teaspoon Mexican vanilla extract
- 1/4 cup dulce de leche (for the batter)
Topping:
- 1/2 cup dulce de leche, warmed slightly for spreading
Key Mexican Ingredients Explained
Dulce de Leche
This caramel-like spread made from sweetened condensed milk is popular across Latin America. In Mexican kitchens, you’ll also hear it called cajeta when made from goat’s milk. It adds deep caramel flavor and a creamy texture to both the batter and the topping.
Mexican Vanilla Extract
Richer and more complex than standard vanilla, Mexican vanilla deepens the flavor of the cheesecake with warm, floral notes.
Cinnamon in the Crust
A pinch of cinnamon in the graham cracker crust gives a nod to classic Mexican dessert spice blends.
Ingredient Substitutions and Tips
- Graham crackers: You can substitute with Maria cookies or galletas Marías for a more authentic base.
- Sour cream: Replace with plain Greek yogurt if needed.
- Dulce de leche: Store-bought is perfect, but you can also boil a can of sweetened condensed milk as a homemade alternative.
- Cream cheese: Always use full-fat for the best texture—low fat may result in a thinner filling.
How to Make Dulce de Leche Cheesecake Bars
Step 1
Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment, leaving overhang on the sides.
Step 2
Mix graham cracker crumbs, brown sugar, melted butter, and cinnamon (if using). Press firmly into the bottom of the pan.
Step 3
Bake the crust for 10 minutes. Remove and let cool slightly while preparing the filling.
Step 4
In a mixing bowl, beat cream cheese until smooth. Add sugar and beat until fluffy.
Step 5
Add eggs one at a time, mixing well. Then add sour cream, Mexican vanilla, and 1/4 cup of dulce de leche.
Step 6
Pour the batter over the crust and smooth the top.
Step 7
Bake for 35–40 minutes, until the center is just set. Cool to room temperature.
Step 8
Spread the remaining 1/2 cup of warmed dulce de leche evenly on top.
Step 9
Chill for at least 4 hours or overnight before slicing into bars.
Step-by-Step Cooking Tips
- For an even crust, use the bottom of a measuring cup to press the crumbs firmly.
- Don’t overbeat the eggs to avoid cracks.
- Always cool completely before adding the topping or slicing.
- Run a knife under hot water before slicing clean bars.
Common Mistakes to Avoid
- Skipping the parchment lining. It makes clean removal and cutting much easier.
- Using cold cream cheese. Always let it soften fully for a smooth batter.
- Overbaking. The center should still jiggle slightly when removed from the oven.
- Not chilling long enough. Give the bars time to set fully for clean cuts.
Tips for Success
- Use high-quality dulce de leche for the best flavor—read the label and choose one with minimal ingredients.
- Make the bars a day ahead. They taste even better after chilling overnight.
- Garnish with sea salt or toasted pecans for a twist.
- Store in the fridge up to 5 days, or freeze slices individually wrapped for up to 2 months.
Variations
- Cajeta Cheesecake Bars: Use goat’s milk cajeta instead of dulce de leche for a more traditional Mexican flavor.
- Spiced Chocolate Swirl: Swirl in melted Abuelita chocolate for a cinnamon-cocoa layer.
- Coffee Dulce Bars: Add a teaspoon of instant espresso to the batter for café de olla vibes.
- No-Bake Version: Skip the eggs and use whipped cream plus gelatin for a chilled version.
Serving and Suggestions
These Dulce de Leche Cheesecake Bars are lovely on a dessert platter, served with fresh fruit or alongside a small cup of café de olla. For parties, cut them into bite-sized squares and serve with mini forks or toothpicks. They also make a delicious holiday dessert, especially when sprinkled with cinnamon sugar or sea salt before serving.
FAQs
Can I make these bars ahead of time?
Yes! They need time to chill, so making them a day ahead is perfect.
Do I have to use dulce de leche in the batter?
No, but it adds a deeper caramel flavor. You can use it just for topping if preferred.
Can I freeze these cheesecake bars?
Absolutely. Freeze in a single layer, then transfer to a freezer bag. Thaw overnight in the fridge.
What’s the difference between cajeta and dulce de leche?
Cajeta is made from goat’s milk and has a slightly tangier, richer flavor. Dulce de leche is usually made from cow’s milk.
What size pan should I use?
An 8×8-inch pan works best for thick bars. Double the recipe for a 9×13-inch pan.
Final Thoughts
These Dulce de Leche Cheesecake Bars bring together everything I love about Mexican desserts—creamy texture, deep caramel sweetness, and rich vanilla warmth. They’re simple enough for everyday treats and special enough to share at family gatherings. Whether you’re honoring tradition or just craving something indulgent, these bars are pure comfort from the first bite to the last crumb.
Print
Dulce de Leche Cheesecake Bars with a Mexican Twist
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-Inspired
Description
These Dulce de Leche Cheesecake Bars are rich, creamy, and infused with warm Mexican vanilla and silky dulce de leche for a dessert everyone will love.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
6 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon (optional)
16 oz cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/3 cup sour cream
1 teaspoon Mexican vanilla extract
1/4 cup dulce de leche (for the batter)
1/2 cup dulce de leche (for topping)
Instructions
1. Preheat oven to 325°F and line 8×8-inch pan with parchment.
2. Mix graham cracker crumbs, brown sugar, butter, and cinnamon.
3. Press crust into pan and bake for 10 minutes.
4. Beat cream cheese until smooth, add sugar and beat again.
5. Add eggs one at a time, then sour cream, vanilla, and 1/4 cup dulce de leche.
6. Pour batter over crust and smooth top.
7. Bake 35–40 minutes until just set.
8. Cool to room temperature.
9. Spread 1/2 cup warmed dulce de leche over top.
10. Chill at least 4 hours before slicing.
Notes
Use cajeta for a goat’s milk twist.
Chill overnight for best results.
Sprinkle sea salt or toasted nuts for garnish.