If ever there were a dessert that wraps you in a warm, caramel-scented hug, it would be Dulce de Leche Cheesecake Bars. Just the name alone brings to mind late afternoons with family, the air sweet with the scent of something special baking in the oven. Growing up in a multicultural household, dulce de leche wasn’t just a pantry item—it was a rite of passage. From spreading it over toast to drizzling it over flan, this golden caramel had a starring role in many cherished dishes.

And then came the discovery: the marriage of this Latin staple with the silky richness of classic cheesecake. Dulce de Leche Cheesecake Bars became an instant favorite at birthdays, holidays, and simple Sunday gatherings. The crackling crust of graham crackers beneath a velvet layer of cream cheese and swirled dulce de leche is nothing short of divine. Topped with a gentle sprinkle of sea salt, each bite is creamy, sweet, salty, and utterly unforgettable.

Whether you’re reliving the flavors of childhood or discovering them for the first time, these cheesecake bars invite you to slow down, savor, and share.

Why You’ll Love This Recipe

• A Cultural Classic with a Twist: Dulce de leche is beloved across Latin cultures. Pairing it with cheesecake gives this dessert a cross-cultural charm.
• Simple Yet Show-Stopping: These bars may be easy to make, but they look elegant and taste like they came from a high-end bakery.
• Perfect Texture Combo: Crunchy crust, creamy filling, and silky topping create the ideal mouthfeel in every bite.
• Make-Ahead Friendly: Great for prepping ahead of time—just chill and cut before serving.

INGREDIENTS YOU’LL NEED

For the Crust:

• 2 1/4 cups graham cracker crumbs (about 17 crackers)
• 2 tablespoons sugar
• 1/4 to 1/2 teaspoon cinnamon
• 10 tablespoons melted butter

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/2 cup dulce de leche
• 2 teaspoons vanilla extract

For the Topping:

• 2/3 cup dulce de leche
• 3–5 tablespoons heavy cream (as needed)
• Fleur de sel or flaky sea salt, for sprinkling

HOW TO MAKE DULCE DE LECHE CHEESECAKE BARS

Step-by-Step Instructions

1. Craft the Crust:
Begin with the base that gives the bars structure and crunch. Mix the graham cracker crumbs, sugar, and cinnamon in a bowl. Pour in the melted butter and stir until the mixture resembles wet sand. Press this evenly into a greased 13×9-inch pan and bake at 350°F for 10 minutes. Let it cool while you make the filling.

2. Make the Cheesecake Layer:
In a food processor or stand mixer, blend the cream cheese and sugar until silky smooth—no lumps allowed! Add the dulce de leche and vanilla, then the eggs one at a time. Be gentle here—just mix until incorporated. This helps keep the batter creamy without too much air.

Pour the cheesecake batter onto your cooled crust and smooth out the top. Bake at 325°F for about 35–38 minutes. The edges will be slightly puffed, and the center should jiggle just a bit—like setting custard.

3. Make It Golden:
Let the bars cool completely. Meanwhile, gently warm your dulce de leche topping with heavy cream. It should be pourable but not runny. Pour and spread over the cooled cheesecake layer.

4. Chill and Slice:
Refrigerate the bars for at least an hour, ideally longer. When you’re ready to serve, sprinkle with a touch of fleur de sel. Slice into clean, elegant squares using a sharp knife dipped in warm water.

HELPFUL TIPS

• Make Your Own Dulce de Leche: Simmer a can of sweetened condensed milk (unopened and label removed) in a pot of water for 2-3 hours for homemade goodness.
• No Cracks Here: Don’t overbake! The center should still jiggle slightly when done.
• Chilling is Key: These bars need time to set properly. Plan to refrigerate at least a few hours, or overnight if you can.
• Clean Slices Every Time: Use a hot knife and clean between cuts to keep those cheesecake squares picture-perfect.

DETAILS

• Prep Time: 30 minutes
• Cook Time: 38 minutes
• Total Time: 1 hour 8 minutes + chill time
• Yield: 24 bars
• Category: Dessert
• Method: Baking
• Cuisine: Latin-American Fusion
• Diet: Vegetarian

NOTES

• Add crushed pecans to the crust for a nutty twist.
• If you don’t have fleur de sel, flaky sea salt works just as well.
• For a flavor twist, stir a bit of espresso powder into the dulce de leche topping.

NUTRITIONAL INFORMATION (per bar)

• Calories: ~250
• Total Fat: 16g
• Saturated Fat: 9g
• Carbohydrates: 22g
• Sugar: 17g
• Protein: 3g

FREQUENTLY ASKED QUESTIONS

Can I use store-bought dulce de leche?
Absolutely. Use your favorite jarred variety, or try making your own for a deeper, homemade flavor.

Do I have to use fleur de sel?
Not at all—any high-quality flaky sea salt adds the right contrast.

Can these be frozen?
Yes. Wrap individual bars tightly and freeze for up to two months. Thaw in the fridge before serving.

STORAGE INSTRUCTIONS

• Refrigerate in an airtight container for up to 5 days.
• Freeze wrapped individually in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Blueberry Crumble Cheesecake
• Salted Caramel Pumpkin Cheesecake Bars
• Cinnamon Roll Cheesecake Bars
• Nutella Cheesecake Bars

CONCLUSION

Dulce de Leche Cheesecake Bars are more than a dessert—they’re a celebration of heritage, warmth, and sweet moments shared. Whether you’re baking them for a crowd or just for yourself, each bar brings a bite of comfort and joy. The balance of creamy cheesecake and golden caramel with just a hint of salt makes this a dessert worth savoring.

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