Dulce de Leche Cheesecake bars are the ultimate indulgent treat, combining a buttery graham cracker crust with a creamy cheesecake layer and a rich caramel finish. These bars offer a sophisticated twist on a classic dessert, making them perfect for potlucks, holidays, or a special weekend treat. Topped with a sprinkle of Fleur de Sel, they achieve a perfect balance of sweet and salty flavors that will keep everyone coming back for more.
Why You Will Love This Recipe
You will absolutely love these Dulce de Leche Cheesecake bars because they offer all the decadence of a traditional cheesecake without the need for a springform pan or a water bath. The addition of Dulce de Leche provides a deep, caramelly goodness that is far more complex than standard caramel. Plus, these bars are incredibly easy to transport and serve, making them a “cook’s favorite” for gatherings. The hint of cinnamon in the crust and the flaky sea salt on top create a multi-layered flavor profile that tastes like it came from a high-end bakery.
Ingredients
- Nonstick cooking spray
- 2 1/4 cups finely ground graham crackers (about 17 whole crackers)
- 2 tablespoons granulated sugar
- 1/4 to 1/2 teaspoon ground cinnamon
- 10 tablespoons unsalted butter, melted
- 3 eight-ounce packages cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup Dulce de Leche (store-bought or homemade) at room temperature
- 2 teaspoons vanilla extract
- 2/3 cup Dulce de Leche (for the topping)
- 3 or more tablespoons heavy whipping cream
- Fleur de Sel or flaky sea salt for finishing
Step-by-Step Instructions
- Preheat your oven to 350°F. Coat a 13 x 9 x 2-inch baking pan with nonstick spray. For easier removal, you can line the pan with foil and spray the foil.
- In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and cinnamon. Stir in the melted butter until the crumbs are evenly coated.
- Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for about 10 minutes or until the crust is light golden. Remove from the oven and let it cool completely on a wire rack.
- In a food processor or using a stand mixer, blend the room-temperature cream cheese and 1 cup of sugar until smooth and creamy, about 1 minute. Scrape down the sides as needed.
- Add 1/2 cup of Dulce de Leche and blend until fully incorporated.
- Add the eggs one at a time, processing for 3 to 5 seconds after each addition. Mix in the vanilla extract for about 10 seconds until the batter is smooth.
- Dollop the cheesecake batter over the cooled crust and spread it into an even layer.
- Bake for approximately 38 minutes. The center should feel slightly firm to the touch, and the edges may be puffed and slightly cracked. Transfer to a rack and cool completely.
- For the topping, combine the remaining Dulce de Leche and 3 tablespoons of heavy cream in a microwave-safe bowl. Microwave in 10-second intervals, stirring in between, until melted and smooth. Add more cream by the teaspoon if it is too thick to pour.
- Pour the topping over the cooled cheesecake and spread evenly. Refrigerate for at least 1 hour until chilled.
- Cut into 24 bars and sprinkle with Fleur de Sel immediately before serving.
Expert Tips / Pro Tips
To ensure your Dulce de Leche Cheesecake bars turn out perfectly, always use room-temperature cream cheese and eggs to avoid lumps in your batter. If you see the cheesecake puffing up alarmingly in the oven, do not panic; it is normal for this recipe and will settle into a flat, even layer as it cools. For the cleanest slices, wipe your knife with a warm, damp cloth between every cut. If you want to save money, keep an eye out for cream cheese sales during the holidays, as it has a long shelf life in the refrigerator.
Variations & Substitutions
If you cannot find Dulce de Leche at your local grocery store, you can easily make your own by slow-cooking sealed cans of sweetened condensed milk in a crockpot overnight. For a different flavor profile, try substituting the graham crackers with gingersnaps or chocolate wafers. If you prefer a more intense salt flavor, you can fold a small amount of sea salt directly into the cheesecake batter before baking. For a festive touch, drizzle a little melted dark chocolate over the caramel topping before chilling.
Serving Suggestions
These bars are very rich, so it is best to cut them into small squares as directed. They look beautiful when served on a white platter to highlight the golden caramel topping. Since the caramel remains soft, these bars should be served chilled. They pair wonderfully with a cup of strong espresso or a glass of cold milk. For a fancy plated dessert, serve a bar with a dollop of unsweetened whipped cream on the side.
Storage, Freezing & Reheating
Store these bars in an airtight container in the refrigerator for up to 5 days. Because the Dulce de Leche topping remains soft and slightly tacky, do not stack the bars directly on top of each other; use parchment paper between layers if necessary. You can freeze these bars for up to 3 months by wrapping them tightly in plastic wrap and foil. To serve from frozen, thaw them in the refrigerator overnight. Reheating is not recommended as these are best enjoyed cold.
Nutrition Information
| Nutrient | Amount Per Serving (1 Bar) |
|---|---|
| Calories | 285 kcal |
| Total Fat | 18g |
| Saturated Fat | 11g |
| Cholesterol | 65mg |
| Sodium | 210mg |
| Total Carbohydrates | 27g |
| Sugars | 20g |
| Protein | 4g |
FAQ
Can I use regular caramel sauce instead of Dulce de Leche?
While you can use caramel sauce, Dulce de Leche is thicker and has a more milky, mellow flavor. Regular caramel sauce may be too thin and could run off the sides of the bars.
Why did the top of my cheesecake turn golden brown?
Unlike some cheesecakes that stay pale, the sugar and Dulce de Leche in this recipe tend to brown slightly. This is perfectly normal and adds to the flavor.
What is Fleur de Sel?
Fleur de Sel is a high-quality, flaky sea salt. It provides a delicate crunch and a burst of saltiness that balances the sweetness of the caramel perfectly.
How do I make the crust in a Ziploc bag?
Simply place the graham crackers in a large bag, crush them with a rolling pin, then add your sugar, cinnamon, and melted butter directly to the bag. Massage the bag to mix, then pour into your pan to save on dishes!
Dulce de Leche Cheesecake bars
Ingredients
Method
- Preheat oven to 350°F. Coat a 13 x 9 x 2-inch baking pan with nonstick spray or line with foil for easier removal.
- Mix graham cracker crumbs, sugar, and cinnamon in a medium bowl. Add melted butter and stir until coated. Press evenly onto the bottom of the pan and bake for 10 minutes. Cool completely.
- Blend cream cheese and sugar in a food processor or mixer until smooth. Add 1/2 cup dulce de leche and blend until incorporated.
- Add eggs one at a time, processing briefly between additions. Add vanilla and process until blended.
- Spread the batter over the cooled crust. Bake for about 38 minutes until the center is just set and edges are puffed. Transfer to a rack and cool completely.
- Mix the remaining dulce de leche and cream in a microwave-safe bowl. Microwave in 10-second intervals until melted and smooth. Pour over the cooled cheesecake.
- Refrigerate for at least 1 hour. Cut into 24 bars and sprinkle with Fleur de Sel immediately before serving.