Save Pin
Bring out these Dulce de Leche Cheesecake Bars and watch everyone dive in. That creamy center mixed with a dreamy caramel glaze is just a hit every time. I whip these up for friends or family since they’re so much easier to serve than a big cheesecake and they always spark smiles.
Every time I share these bars, they vanish before you know it. The very first time I made them was for a reunion, and now my family keeps asking me to bring another batch.
Irresistible Ingredients
- Cream cheese: Go for the regular full-fat kind and let it warm up on the counter—skip the whipped or tub stuff for best results
- Sugar: This keeps things sweet and holds your crust together, I grab superfine sugar when I can
- Dulce de leche: Pick out your favorite brand or simmer a sealed can of sweetened condensed milk until it turns golden and smooth
- Melted butter: Unsalted tastes cleanest, just melt it down and let it cool off a minute before you toss it in
- Vanilla extract: I prefer pure vanilla since it leaves everything smelling so good
- Eggs: Use big eggs and set them out so they're not cold; they help the cheesecake set up nice
- Heavy whipping cream: Makes the caramel topping just thin enough to pour nicely—fresh is best
- Fleur de sel: Sprinkle a pinch on top for a gentle crunch and to cut the sweetness
- Graham cracker crumbs: I pulse whole crackers in my food processor for a fine, sturdy layer at the bottom
- Ground cinnamon: Just a touch in the crust makes the flavor a little warmer—freshly opened spice is perfect
Easy Instructions
- Slice and Finish:
- Cut into two dozen squares and wipe your knife after each slice. Sprinkle each bit with a tiny pinch of fleur de sel before you serve.
- Chill and Glaze:
- Put the pan in the fridge for at least an hour so the top firms up before you slice.
- Pour on the Dulce de Leche:
- Warm your dulce de leche in the microwave with a splash of cream, stirring between short bursts. The topping should seep but not run everywhere—add more cream one teaspoon at a time until it’s right.
- Let the Bars Cool:
- Set the pan out on a wire rack and let your cheesecake chill out until it’s at room temp. That way the topping won’t melt into the bars.
- Bake the Filling:
- Scoop the thick batter onto your cooled crust, spread across to the corners, then bake around thirty-eight minutes at 350—watch for puffy sides and a middle that jiggles (not sloshes).
- Add Eggs and Vanilla:
- Drop eggs in one at a time, mixing gently between each. Finish with vanilla, but don’t overmix—you want it just combined.
- Mix the Filling:
- Beat your cream cheese and sugar until everything’s super smooth—no lumps. Toss in the dulce de leche and blend till completely mixed through.
- Cool the Crust:
- Take your pan out after about ten minutes in a 350 oven—edges should look just a bit golden. Let it cool completely on a rack before adding anything else.
- Make the Crust:
- Stir together graham cracker crumbs, a bit of sugar and cinnamon (spread that spice around). Mix in the melted butter until it looks like wet sand, then push it firmly into your prepared pan with a cup or your fingers.
- Get the Pan Ready:
- Spray a 9x13 pan with nonstick—if you want easy lifting, lay down foil first and spray that too.
Save Pin
Good to Know
- Every bar packs plenty of calcium from all the cream cheese
- Double dose of caramel means it always fixes a sweet tooth
- Perfect to grab and go for parties or events
I’m totally obsessed with dulce de leche—it reminds me of sneaking spoonfuls from my grandma’s fridge as a kid. Serving these bars feels like passing on that cozy memory to everyone else.
Keeping Them Fresh
For best results, cover the cheesecake bars and stash them in the fridge up to five days. If you’re adding layers to a container, slide parchment between so they don’t stick. Want them to last longer? Freeze for a month and thaw in the fridge overnight whenever cravings hit.
Swap Outs
No graham crackers? Use digestive biscuits and cut the sugar back a smidge. For the caramel, homemade works or try a thick bought caramel sauce—it still tastes awesome, but the flavor might shift a little.
How to Serve
These bars steal the show on a dessert table or at a laid-back get-together. They even dress up tea or coffee time if you want to feel a bit fancy. Sometimes I top them with whipped cream or fresh berries for extra color and a little less sweetness.
Save Pin
A Little Background
Dulce de leche comes from Latin America where sweetened milk gets simmered extra slow to turn thick, creamy, and caramel-y—way more depth than American-style caramel. Layering it on a cheesecake feels like a tasty combo of old-school comfort and new favorites.
Common Questions
- → What keeps my crust together?
Really press down the graham mix in the pan so it holds its shape. Give it a chance to cool before adding the next layer.
- → Is homemade dulce de leche okay to use?
Definitely! Toss in your own or the store-bought kind for both layers. The flavor and creamy texture still shine.
- → Do these bars taste better cold or at room temp?
Chill them until you're ready to slice and enjoy. That way you get neat slices and the creamiest bite.
- → How can I get my topping super smooth?
Warm up the dulce de leche with a splash of cream, stirring now and then. Don’t let it get too hot. If you see a few lumps, no big deal!
- → Why add fleur de sel anyway?
The touch of fleur de sel pops some crunch in there and makes that caramel flavor stand out even more.