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Dulce de Leche Cheesecake Bars

5 from 2 votes
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Course: Dessert
Cuisine: Medium
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 20 bars in a 20x20cm mould
Author: Lorena Salinas from Cravings Journal


For the crust

  • 130 g graham / vanilla crackers or similar taste them! If they need an extra oomph add ground ginger, cinnamon, vanilla essence and/or sugar
  • 3 tbsp melted unsalted butter
  • ¼ tsp salt

For the filling

  • 440 g cream cheese about 2 packages, at room temperature
  • 100 g sugar
  • 110 g sour cream at room temperature
  • 2 eggs at room temperature
  • ¼ tsp salt
  • 200 g dulce de leche
  • 1 tsp vanilla paste or vanilla extract or vanilla essence or the seeds from ½ a vanilla pod

To cover

  • 8 tbsp dulce de leche


For the crust

  • Process the crackers until fine.
  • Add salt and butter and mix.
  • Cut a piece of baking paper to the side of the mould, including the sides. Grease the mould and use it to stick the paper in place.
  • Place the cracker mix inside and flatten on the base. Take to the freezer for at least 15min while we make the filling

For the filling

  • Mix the cream cheese with the sugar and vanilla with a stand or handheld mixer with the whisk attachment until really smooth. Every once in a while stop to scrape the sides with a spatula so you know everything is getting mixed in.
  • Add the sour cream and salt and mix some more.
  • With the speed on minimum add the eggs one by one. You know you can add the next egg when the previous one has mixed in.
  • Add the dulce de leche and mix it but carefully and only until it looks marbled.
  • Put the filling in the mould and take to a preheated oven at 150C.
  • Cook for 20-30min or until it jiggles like gelatin if you move it.
  • Wait for it to cool down completely and leave in the fridge overnight or at least 8 hours.
  • On the next day unmould the cheesecake and spread the extra dulce de leche on top. Use a damp knife to cut the cheesecake bars. Mine were 5cm wide. Make sure you clean the knife in between cuts so your bars stay nice and clean.
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