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Dulce de Leche Cheesecake bars
Laura

Dulce de Leche Cheesecake Bars

Creamy cheesecake bars with a buttery biscuit crust, dulce de leche swirls, and optional flaky sea salt.
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Prep Time 25 minutes
Cook Time 42 minutes
Chilling time 4 hours
Total Time 5 hours 7 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 18 sheets digestive biscuits or graham crackers Finely crushed
  • 1/2 cup unsalted butter Melted
  • 2 tablespoons granulated sugar For the crust
  • 24 ounces full-fat cream cheese Softened
  • 1 cup granulated sugar For the filling
  • 3 large eggs Room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 3/4 cup dulce de leche Slightly warmed if firm
  • to taste flaky sea salt Optional garnish

Equipment

  • 9 by 13-inch baking pan
  • parchment paper
  • Food processor
  • Mixing bowls
  • electric mixer
  • Rubber spatula
  • sharp knife

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 9 by 13-inch pan with parchment paper, leaving an overhang.
  2. Mix biscuit crumbs, melted butter, and sugar. Press firmly into the pan and bake for 8 minutes.
  3. Beat softened cream cheese and sugar until smooth. Add the eggs one at a time, then mix in vanilla and sour cream.
  4. Pour the filling over the crust. Spoon dulce de leche over the top and swirl gently with a knife.
  5. Bake for 35 to 42 minutes, until the edges are set and the center has a slight wobble.
  6. Cool completely, then refrigerate for at least 4 hours. Cut into bars and garnish with flaky sea salt if desired.

Notes

  • Use softened cream cheese to prevent lumps.
  • Do not overbake. The center should wobble slightly when removed from the oven.
  • For clean cuts, chill thoroughly and wipe the knife between slices.
  • Store covered in the refrigerator for up to five days.