Name: Dulce de Leche Cheesecake Bars
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups graham cracker crumbs (or Nilla wafers for variation); 1/2 cup unsalted butter, melted; 24 oz cream cheese, softened; 3/4 cup granulated sugar; 3 large eggs; 1 1/2 tsp vanilla extract; 1 cup dulce de leche (plus extra for topping); 2 tbsp heavy cream; Flaky sea salt, for garnish

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These Dulce de Leche Cheesecake Bars are a decadent treat that combines the rich creaminess of cheesecake with the caramel-like sweetness of dulce de leche. A buttery graham cracker crust anchors the dessert, while a luscious cheesecake filling flavored with dulce de leche is baked to perfection. Topped with more dulce de leche and a sprinkle of flaky sea salt, these bars strike the perfect balance between sweet and slightly salty.

Why You’ll Love This Recipe

I love this recipe because it gives me all the flavor of a classic cheesecake without the fuss of making a full-sized one. The bars are perfectly portioned, making them ideal for sharing at gatherings or packing up for picnics. I also like how the dulce de leche gives the cheesecake a richer depth compared to traditional sugar-based fillings. That final touch of sea salt makes each bite pop with flavor and keeps the dessert from feeling too heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham crackers (or Nilla wafers for a twist)
Unsalted butter
Cream cheese
Granulated sugar
Large eggs
Vanilla extract
Dulce de leche (store-bought or homemade)
Heavy cream
Flaky sea salt (such as fleur de sel)

Directions

I start by preparing the crust: finely grind graham crackers and mix with melted butter, then press the mixture firmly into the bottom of a lined baking pan.
I bake the crust briefly until set.
For the filling, I beat the cream cheese until smooth, then add sugar, eggs, and vanilla. Next, I blend in dulce de leche until the batter is creamy.
I pour the filling over the baked crust and smooth the top.
The bars bake until set but still slightly jiggly in the center. After cooling, I refrigerate them to firm up.
For the topping, I warm some dulce de leche with a splash of cream and spread it over the chilled bars.
Just before serving, I sprinkle the top lightly with sea salt to enhance the flavors.

Servings and timing

This recipe makes about 24 bars when baked in a standard 9×13-inch pan. The total time is roughly 1 hour and 30 minutes, including baking and cooling (with additional chilling time recommended for best texture).

Variations

I like to experiment with different crusts, such as chocolate wafer cookies or Nilla wafers, which give a slightly different flavor. Sometimes I swirl a bit of extra dulce de leche into the batter before baking for a marbled effect. If I want a nutty twist, I add finely chopped toasted pecans to the crust. For a holiday version, a pinch of cinnamon or nutmeg in the filling works beautifully.

storage/reheating

I keep leftover bars in an airtight container in the refrigerator for up to 5 days. They also freeze well—I wrap them individually and store them for up to 2 months, thawing in the fridge overnight when I’m ready to enjoy them again. I don’t reheat them since they’re best served chilled.

FAQs

Can I make these bars ahead of time?

Yes, I often prepare them a day in advance. In fact, they taste even better after chilling overnight.

What type of dulce de leche should I use?

I prefer using high-quality brands like La Salamandra or San Ignacio, but any thick, spreadable dulce de leche works well.

Can I substitute caramel sauce for dulce de leche?

Caramel sauce won’t give the same flavor or texture. Dulce de leche has a creamier, milkier richness that’s essential for this recipe.

How do I cut clean slices?

I chill the bars thoroughly, then use a sharp knife wiped clean between each cut for neat edges.

Can I make mini versions of these bars?

Yes, I sometimes bake them in a muffin tin lined with paper cups for individual cheesecake bites. The baking time is shorter, around 20 minutes.

Conclusion

These Dulce de Leche Cheesecake Bars are one of my favorite desserts to bake when I want something impressive but not overly complicated. The creamy filling, caramel-like topping, and touch of sea salt make them irresistible every time. Whether I’m bringing them to a party or keeping them at home for family, they always disappear quickly.