Dulce de Leche Cheesecake Bars

Imagine biting into a silky, creamy cheesecake with swirls of golden caramel and just the right touch of salt to wake up your taste buds. That, my friend, is the magic of these Dulce de Leche Cheesecake Bars.

They bring together everything we love about indulgent desserts: a buttery graham cracker crust, a rich and luscious cream cheese filling, and a glossy dulce de leche topping that melts in your mouth. Whether you’re baking for a celebration or just want to treat yourself (because you deserve it!), these bars will never fail to impress.

Plus, they slice beautifully, making them perfect for sharing—though we wouldn’t blame you for keeping a few extras for later!

Why You’ll Love This Recipe

• Dreamy Layers: Buttery crust, creamy cheesecake, and silky dulce de leche topping.
• Crowd Pleaser: Easy to make in batches and always a hit at parties or potlucks.
• Make-Ahead Friendly: Chill overnight for even better flavor and texture.
• Balanced Sweetness: Just enough sugar, with fleur de sel to balance the richness.

Dulce de Leche Cheesecake Bars Recipe

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Chill Time: 1 hour
• Servings: 24 bars
• Equipment: 13×9 inch pan, food processor or hand mixer, mixing bowls, spatula, microwave-safe bowl

Ingredients

For the Crust:

• 2 1/4 cups finely ground graham crackers (from about 17 crackers) – adds a slightly sweet, crunchy base
• 2 tablespoons sugar – enhances the graham cracker flavor
• 1/4 to 1/2 teaspoon ground cinnamon – adds warmth and depth
• 10 tablespoons melted butter (1 1/4 sticks) – binds the crust and adds rich flavor
• Nonstick spray – to prevent sticking and ease removal

For the Filling:

• 3 (8-ounce) packages cream cheese, at room temperature – forms the creamy base
• 1 cup sugar – sweetens and balances the tangy cream cheese
• 3 large eggs, at room temperature – provide structure and richness
• 1/2 cup dulce de leche (plus more for topping) – gives a caramel swirl to the filling
• 2 teaspoons vanilla extract – enhances the overall flavor

For the Topping & Finishing:

• About 2/3 cup dulce de leche – for a glossy, sweet finish
• 3 or more tablespoons heavy whipping cream – helps loosen the topping to spread
• Fleur de Sel – a touch of salt to balance the sweetness and add texture

Instructions

Crust:

1. Preheat your oven to 350°F (175°C). Lightly coat a 13x9x2-inch baking pan with nonstick spray. (Optional: Line with foil for easy lifting later!)
2. In a medium bowl, mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until well combined.
3. Press the crumb mixture firmly and evenly into the bottom of your prepared pan.
4. Bake for 10 minutes, or until the crust is lightly golden. Let cool completely on a rack.

Filling:

1. In a food processor or mixer, blend cream cheese and sugar until smooth, about 1 minute. Scrape down the sides as needed.
2. Add the 1/2 cup dulce de leche and blend until fully incorporated.
3. Add eggs, one at a time, blending just until mixed between each.
4. Add vanilla and mix until just combined.
5. Pour the filling over the cooled crust and smooth into an even layer.
6. Bake for 38–40 minutes, or until the center is just set and edges are slightly puffed. The center should feel slightly firm to the touch.
7. Let cool completely on a rack.

Topping:

1. In a microwave-safe bowl, mix 2/3 cup dulce de leche with 3 tablespoons heavy cream. Microwave in 10-second bursts, stirring in between, until pourable.
2. Add more cream if needed to reach a smooth, spreadable consistency.
3. Pour over the cooled cheesecake and spread evenly.
4. Chill in the fridge for at least 1 hour.

To Serve:

1. Cut cheesecake into 24 bars (4 long strips, then crosswise into 6).
2. Sprinkle with fleur de sel just before serving.

Variations to Try

• Chocolate Swirl: Add 1/4 cup melted dark chocolate into the filling.
• Nutty Crunch: Sprinkle chopped pecans or almonds on top before chilling.
• Espresso Boost: Add 1 teaspoon instant espresso powder to the filling for a mocha kick.

Storing Leftovers & Reheating

• Store in an airtight container in the fridge for up to 5 days.
• Freeze for up to 1 month. Wrap tightly in plastic wrap, then foil.
• To reheat: Let frozen bars thaw in the fridge overnight. These bars are best served chilled or at room temp—no reheating needed!

Pro Tips

• Room Temp Everything: Make sure your cream cheese and eggs are at room temp for a smooth, lump-free filling.
• Clean Cuts: Wipe your knife with a warm, damp cloth between each slice for clean, bakery-worthy bars.
• Homemade Dulce de Leche: Simmer a can of sweetened condensed milk (label removed) in water for 2 hours. Cool before opening—you’ll never go back to store-bought!

Final Thoughts

These Dulce de Leche Cheesecake Bars are the kind of treat that make people close their eyes with the first bite. They’re elegant enough for a dinner party, yet easy enough to whip up for a cozy weekend indulgence. With layers of flavor and just the right amount of sweetness, they’re bound to become your new go-to dessert. Trust me—you’ll be coming back for seconds!

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