Dulce De Leche Cheesecake Bars

Print Friendly, PDF & Email

Happy Friday! How was your Christmas celebration? My Christmas went completely different as I thought it was going to be because my plan was to go to Peru and spend it with my parents, but things changed and I moved my trip for next month. So, on Christmas Eve we went to my husband’s brother house to have dinner and we played white elephant. We just stayed home on Christmas day, hubby cooked prime rib and I made a couple of sides. We had hot chocolate and ate lots of cookies and panettone.

Now that Christmas is gone, we are all thinking on what to do for New Years. I don’t have plans yet BUT it’s very possible that I see a friend with her family on January 1st. She is traveling all the way from Peru to attend her cousin’s wedding and she is going to be in Sacramento which is kinda close to where I live. Hope I can get to see her!

Let’s talk about this recipe. These cheesecake bars have an animal cracker crust (or you can make it with graham crackers too), topped with a silky dulce de leche cheesecake which contains gelatin and topped with a wonderful smooth dark chocolate glaze.

Recipe? Of course. And don’t forget to follow me on Instagram so you can watch how I make my recipes @Pastry_Tales


For the crust

1 and 1/3 cup animal cracker crumbs

2 tablespoons white granulated sugar

5 tablespoons unsalted butter, melted

For the filling

1 teaspoon unflavored gelatin

1/4 cup whole milk, room temperature

8 oz cream cheese (full fat), room temperature

2 eggs, room temperature

1/2 teaspoon salt

1 can of dulce de leche (I used La Lechera brand)

For the chocolate glaze

3 oz. good quality dark chocolate or bittersweet chocolate, finely chopped. Please, don’t use chocolate chips.

4 tablespoons unsalted butter, cut into small pieces

2 teaspoons light corn syrup


For the crust

1.- Preheat oven to 325 F. Line an 8×8 square baking pan with aluminum foil.

2.- In a small bowl mix cookie crumbs, sugar and melted butter. Mix with a fork.

3.- Spread crumb mixture in the bottom of your prepared pan and press down really good to create an even layer.

4.- Bake for 10 minutes and then let it cool completely.

For the filling

1.- Preheat oven to 325 F.

2.- In a small bowl, add your milk and then sprinkle the gelatin over the top. Let it rest.

3.- In a bowl of a mixer beat the cream cheese on medium – high speed until smooth. Add eggs, one by one. Add salt and gelatin mixture and beat well until all is well combined. Don’t forget to scrape down the sides as needed.

4.- Add in dulce leche and mix on low speed. At this point, I changed the beater for my whisk attachment so the mixture doesn’t have any cream cheese lumps left.

5.- Pour the filling on top of the crust and smooth it out with a knife. Place this dish inside a bigger one and add hot water to the larger pan so you create a water bath. Bake for 50 minutes or until the center is JUST set. Remember that when the cheesecake cools off and goes into the fridge it will set more.

6.- Turn off the oven and leave your cheesecake there for 30 minutes with the oven door semi open. This will help your cheesecake not to crack. After this 30 minutes, take it out from the water bath dish and place it on a cooling rack for 2 hours and then to the fridge overnight.

For the chocolate glaze

1.-In a pan combine chocolate butter and corn syrup and in low heat mix it really good until chocolate and butter are melted and everything looks like a nice shiny chocolate sauce.

2.- Pour this sauce on the top of your cheesecake, tilting the pan to coat the top evenly. Chill in the fridge for 1 hour.

3.- Lift the cheesecake from the pan using the foil. Transfer to a cutting board and cut the squares in the size that you prefer.

One trick to have clean cuts is to wipe your knife after each cut , you can use warm water too.


Leave a Reply