Dulce de Leche Cheesecake Bars


I know that I make A LOT of Paleo desserts, but I’m also good at sharing with husband, friends, coworkers. Keep in mind that sweets should be consumed sparingly.

I thought this one looked delicious. Dulce de Leche is essentially “milk candy” which in its simplest way can be made by boiling a can of sweetened condensed milk, becoming caramel. The author of this one found a recipe for Paleo-free Dulce de Leche cheesecake bars on Smitten Kitten’s site and revamped the recipe to be Paleo.  Before I started eating clean, I LOVED Smitten Kitten’s site.  I was pleasantly surprised to find a Paleo version of one of her recipes.   

This recipe is for dulce de leche cheesecake bars. You make Paleo graham cracker crust, then Paleo caramel, then Paleo cheesecake, then chocolate ganache for the top.  This takes time.  Mixing, baking, cooling, mixing, pouring, cooling…..



IMAG2582Graham cracker crust:
almond flour
coconut flour
baking soda
baking powder

Dulce de Leche sauce:
coconut milk

coconut oil
lemon juice
coconut milk

Chocolate Ganache:
dark chocolate
coconut milk


IMAG2588You mix the graham cracker ingredients, bake, then cool.  This is pretty delicious.  It smells wonderful.  While the graham cracker crust is cooling (or even while it is baking), mix the ingredients for the Dulce de Leche sauce in a pan.  Boil until it reduces to half and becomes golden and syrupy. Allow this to cool until it becomes thick and creamy.  Pour over the graham cracker crust then put back into the fridge/freezer.  Next, the cheesecake.  Apparantly, cashews are how vegans make cheesecake.  With this recipe, add everything into the food processor and mix until it becomes thick and creamy.  I was intrigued by how this would taste, and was pleasantly surprised at how delicious this was.  Once this is mixed, pour the cheesecake over your graham cracker/dulce de leche bars.  Back into the fridge/freezer it goes.  Finally, mix the last 2 ingredients.  Once the chocolate is melted, pour over the top of the bars. The hardest part is allowing the bars to cool for a few hours.  Trust me, this is important if you want it to come out in bar form.  On the flip side, the best part is licking the spoon for each layer. 

I really enjoyed the flavor layers of this dessert.  The graham cracker, the sweetness of the dulce de leche, the complexity of the cheesecake, the chocolate.  It’s fun.  I hope you enjoy this one.

Recipe HERE.


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