Dulce De Leche Cheesecake Bars

dulche del leche homemade

I’d live to share another great recipe from my friend Danielle’s blog, Hugs&CookiesXOXO.  She is an *amazing* baker and I often use her recipes when entertaining. This fabulous Dulce De Leche bar recipe was part of a holiday dessert buffet I contributed to this past season.  So many people asked for the recipe I lost count!

Mexican dessert recipes often call for dulce de leche, also known as ‘milk caramel’.  Your grocery store may carry it, however, Danielle shares how to make dulce de leche below.

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  1. Jeri Maltby says:

    Making this now didn’t want to heat up the house for 90 minutes cooking the sweetened condensed milk so making it in pressure cooker in 30 minutes. Can’t wait to try this..

  2. Debra Rosenberg says:

    Hi Beverly,

    I’ve never had my chocolate layer separate; I’m sorry I don’t have any recommendations.

    To help with the stickiness you may want to: 1) spray your pan really well with a baking spray that includes flour, 2) line with parchment, or 3) line with non-stick foil.

    Hope this helps!

  3. I made these but used caramel instead of Dulce De Leche as I did not have time to make my own… really sticky on the bottom and hard to cut so I will have to try again as the rest of the flavor and textures were great. One question… my chocolate topping made it’s own layer and separated when I tried to cut them. Any suggestions?

  4. No problem…making this right now. Can’t wait to see how it turns out.

  5. Debra Rosenberg says:

    Thank you for letting me know:)!


  6. there is a typo in the word cheesecake right above the For The Crust recipe. Just thought I would let you know

  7. I needed a last minute dessert to take to a friend’s house where we would be having Mexican food. I thought a dulce de leche cheesecake sounded perfect-not too heavy and fitting with the theme. I did have a problem with the sweetened condensed milk-I followed the recipe directions, but it came out chunky and unspreadable. I still used it, it still tasted good, just not the texture I was going for. I added a bit of spiciness to the chocolate topping using a bit of cayenne and some cinnamon. Thank you so much for the idea!

  8. I made for a mexican themed dinner party last night and got rave reviews. I baked at 325 for 55 minutes and turned out perfect. So delicious, thanks for sharing.

  9. Debra Rosenberg says:

    Hi Sarah,

    It bakes at 350 degrees F. No need for a water bath.

  10. At what temperature do you bake the cheesecake for 45-55 minutes? And do you need to bake the cheesecake in a pan of water too?

  11. Yes – I coat it with nonstick spray. Thanks for asking Linda!

  12. They look delish! And that is the easiest method I’ve seen for Dulce De Leche, other than the boil a sealed can method that sounds kind of dangerous to me! Do you spray the Pyrex dish before making the Dulce? Thanks for sharing!

  13. I made these too. They are so delicious – you remind me that I need to make them again!

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