Layered White Chocolate Caramel Cheese Fingers with Dulce de Leche
These indulgent layered bars feature a buttery crumb base topped with rich dulce de leche, creamy white chocolate cheese filling, and a final caramel glaze. The combination of tangy quark and cream cheese with sweet white chocolate creates a perfectly balanced dessert that's both elegant and satisfying. Perfect for special occasions or when you want to impress guests with a sophisticated treat that can be made ahead.
Ingredients
- ¾ cup flour
- ½ teaspoon baking powder
- ⅓ cup confectioners' sugar
- 6 tablespoons butter, cut into pieces
- 7 ounces dulce de leche, dividedthick caramel sauce1:1vegetarian
similar sweetness
- 2 eggs, room temperature
- ¼ cup sugar
- ⅝ cup quark cheese, 9%, room temperaturecream cheese1:1vegetarian
slightly denser texture
- ¼ cup cream cheese, room temperature
- 2 ¾ ounces white chocolate, melted
- ½ teaspoon lemon zest
- 1 tablespoon cornstarch
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit and line a rectangular springform pan with aluminum foil and parchment paper
- 2
Combine flour, baking powder, and confectioners' sugar in mixer bowl or food processor
- 3
Add butter pieces and mix until large, moist crumbs form
- 4
Scatter crumbs over lined pan without pressing down
- 5
Bake for 20 minutes then remove and cool completely
- 6
Spread half the dulce de leche over cooled crust, leaving a half-inch border around edges
- 7
Freeze for 10 minutes
- 8
Beat eggs and sugar in a bowl until combined
- 9
Add quark cheese, cream cheese, melted white chocolate, and lemon zest, mixing well
- 10
Add cornstarch and mix well again
- 11
Pour cheese layer over cold dulce de leche without leaving a border
- 12
Bake for 20 minutes until cheese layer is set but hasn't changed color
- 13
Cool on rack then separate cake from pan walls with sharp knife
- 14
Release from pan and chill until completely set, preferably in freezer
- 15
Heat remaining dulce de leche in microwave for 30 seconds until soft
- 16
Spread over cooled cake with metal spatula until smooth
- 17
Cool again then cut into three-quarter-inch wide rectangles
Tips
Don't press down the crumb base as it will flatten naturally during baking for the perfect texture.
Freeze the dulce de leche layer briefly to prevent mixing when adding the cheese layer.
Chill completely in the freezer for cleanest cuts when slicing into fingers.
Good to Know
Refrigerate up to 5 days or freeze for longer storage
Can be made completely ahead and chilled until serving
Cut into rectangles and serve chilled
Common Mistakes
Don't press crumb base to avoid dense texture
Leave border on first caramel layer to prevent sticking
Substitutions
similar sweetness
FAQ
Can I use regular cream cheese instead of quark?
Yes, substitute with equal amount of cream cheese for a slightly denser but still delicious result.
How long do these keep in the freezer?
These bars freeze well for up to 3 months when properly wrapped in plastic wrap and stored in airtight container.
Can I make my own dulce de leche?
Yes, you can make homemade dulce de leche but store-bought works perfectly and saves significant time for this recipe.