Get ready to fall in love—these Dulce de Leche Cheesecake Bars are what dessert dreams are made of! Imagine layers of buttery graham cracker crust, a luxuriously creamy cheesecake filling gently swirled with rich, golden dulce de leche, and a final silky caramel topping with just a whisper of sea salt. Every bite strikes the perfect balance between sweet and slightly salty, creamy and crunchy. Whether you’re making these for a special gathering or just a Wednesday treat, these bars deliver that wow factor, yet they’re surprisingly easy to make at home.

Dulce de Leche Cheesecake Bars Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Dulce de Leche Cheesecake Bars lies in their straightforward ingredients—each one brings something important to the table. From the comforting warmth of cinnamon in the crust to the lush swirl of dulce de leche in the filling and topping, every component is essential for that irresistible flavor and dreamy texture.

Nonstick spray: Ensures your cheesecake bars come out of the pan without a fuss—don’t skip it for clean slices!
Graham crackers: The foundation for your crust; finely ground for the perfect crumbly base that holds together.
Sugar (for crust): Adds just a touch of sweetness to balance the graham cracker flavor.
Ground cinnamon: Infuses the crust with a cozy, aromatic depth that plays off the caramel notes.
Melted butter: Binds the crust and infuses it with richness, making every buttery bite melt in your mouth.
Cream cheese: The heart and soul of the filling—use full-fat, room-temperature cream cheese for the creamiest results.
Sugar (for filling): Sweetens the filling just right and blends smoothly into the cream cheese.
Large eggs: At room temperature, they help the cheesecake set smoothly and give it that lovely silkiness.
Dulce de leche: This rich, caramel-like milk spread is used both in the filling and as the star topping; homemade or quality store-bought both work beautifully.
Vanilla extract: Adds a layer of warmth and rounds out the sweetness, elevating every bite.
Heavy whipping cream: Helps loosen the dulce de leche for a dreamy, pourable topping.
Fleur de sel: A finishing sprinkle of flaky sea salt heightens all the flavors and gives these bars a sophisticated touch.

How to Make Dulce de Leche Cheesecake Bars

Step 1: Prep Your Pan and Gather Ingredients

Start by preheating your oven to 350°F. Coat a 13 x 9 x 2-inch metal or glass baking pan with nonstick spray for easy release later. If you want an even breezier cleanup, line the pan with foil first, then spray the foil too. Make sure all your ingredients—especially your cream cheese and eggs—are at room temperature. This is the secret to a silky-smooth cheesecake filling!

Step 2: Make the Graham Cracker Crust

In a medium bowl, mix together the finely ground graham crackers, sugar, and cinnamon. Pour in the melted butter and stir until all the crumbs are evenly coated and starting to look like wet sand. Transfer the mixture to your prepared pan and press it firmly and evenly into the bottom—your hands or the bottom of a measuring cup both work well. Bake the crust for about 10 minutes, until it’s just turning golden and smells inviting. Set it aside and let it cool completely while you work on the filling.

Step 3: Whip Up the Creamy Filling

In the bowl of a food processor or just using an electric mixer, beat the cream cheese and sugar together until completely smooth and creamy—about one minute should do it, with an occasional scrape down of the sides. Add in the dulce de leche and blend until it’s fully incorporated and no streaks remain. Next, add the eggs one at a time, blending for just a few seconds between each addition, then pour in the vanilla and blend until the mixture is velvety and unified.

Step 4: Bake the Bars

Spoon dollops of the cheesecake filling across your cooled crust—this helps spread it out evenly. Gently nudge and smooth the batter into an even layer with a spatula. Slide the pan into the oven and bake for about 38 minutes. The center should be just set (it’ll still look puffed and may jiggle a little) and the edges should be lightly browned and perhaps slightly cracked. Let the bars cool completely in the pan on a wire rack.

Step 5: Make and Add the Dulce de Leche Topping

Combine the remaining dulce de leche and three tablespoons of heavy cream in a microwave-safe bowl. Microwave in ten-second bursts, stirring gently after each, until the mixture is melted and smooth. It should be pourable—add more cream by the teaspoon if it’s still a bit too thick; the amount needed can vary. Pour this lush caramel topping over your cooled cheesecake and spread evenly to every edge with an offset spatula or the back of a spoon.

Step 6: Chill and Cut the Bars

Refrigerate the cheesecake until the topping is set and the bars are thoroughly chilled, about one hour. Don’t worry if the topping stays a little soft—it’s meant to be a gooey, dreamy finish! Once cold, remove the bars from the pan using the foil to lift them out, if you lined it. Cut the cheesecake lengthwise into four strips, then crosswise into six, for a total of 24 perfect squares. Just before serving, scatter a pinch of fleur de sel across the top of each bar for that magical sweet-salty bite.

How to Serve Dulce de Leche Cheesecake Bars

Garnishes

These bars look stunning just as they are, but you can add your own flair! A sprinkle of extra fleur de sel, a few curls of dark chocolate, or a dusting of cocoa powder all play up the caramel flavors. For something special, a tiny dollop of whipped cream or a little drizzle of chocolate sauce gives each bar a bakery-worthy finish.

Side Dishes

Since these Dulce de Leche Cheesecake Bars are rich and decadent, something fresh on the side works beautifully. A simple bowl of mixed berries, some tangy pineapple, or a few slices of ripe mango brighten up the plate and balance the bars’ sweetness. For a party or special dinner, serve with a pot of strong coffee or espresso—the deep flavors are a match made in heaven.

Creative Ways to Present

For a gathering, arrange the bars on a tiered cake stand or a rustic wooden board, scattered with a few edible flowers or berries for color. Or, serve each square on an individual dessert plate with a flourish of dulce de leche and a pinch of salt on the side. You can also cut them into even smaller bites for a sweet addition to a dessert buffet or brunch table.

Make Ahead and Storage

Storing Leftovers

Transfer leftover Dulce de Leche Cheesecake Bars to an airtight container and refrigerate. They’ll keep their luscious texture and flavor for up to five days—if you can resist eating them all before then! Just be sure to stack them with a piece of parchment or wax paper between layers, so the topping doesn’t get messy.

Freezing

These bars freeze beautifully. To freeze, arrange them in a single layer on a baking sheet to firm up, then wrap each tightly in plastic wrap and transfer to a freezer bag or container. They’ll last up to two months. Thaw overnight in the fridge for the best texture and flavor—perfect for making ahead!

Reheating

There’s really no need to reheat these Dulce de Leche Cheesecake Bars—if anything, they’re best enjoyed chilled, straight from the fridge. If you prefer them closer to room temperature, just let them sit out for 10 to 15 minutes before serving. This softens the topping just a touch for that gorgeous, melt-in-the-mouth texture.

FAQs

Can I use homemade dulce de leche instead of store-bought?

Absolutely! Homemade dulce de leche brings an even more authentic flavor to these bars. Just make sure it’s smooth and at a pourable consistency for both the filling and topping steps.

What if I don’t have a food processor?

No worries at all! You can easily make the filling using an electric mixer or even by hand with a sturdy whisk—just be sure to blend everything until it’s completely smooth and creamy before pouring onto the crust.

Can I make these Dulce de Leche Cheesecake Bars gluten-free?

Yes! Simply swap the graham crackers for a gluten-free variety and double check that your dulce de leche and vanilla extract are gluten-free. The results are just as delicious and no one will notice the difference.

How do I know when the cheesecake is baked through?

Keep an eye on the center of the pan—it should look set but slightly wobbly, while the edges will have puffed and might be just a little cracked. Overbaking can make the bars dry, so it’s better to err on the side of doneness as described.

Can I double this recipe for a crowd?

You sure can! Just use two pans and rotate them halfway through baking for even results. These bars are always a hit at parties, and the recipe scales up with no trouble at all.

Final Thoughts

There’s something truly magical about sharing a homemade treat like these Dulce de Leche Cheesecake Bars with friends or family. Their playful contrast of creamy, sweet, and salty hits all the right notes—and they’re every bit as fun to make as they are to eat! Give them a try, and you’ll see just how easily these decadent bars become a treasured favorite in your own kitchen.