Dulce de Leche Cheesecake Bars

Why You’ll Love This Recipe

I love these bars because they combine the richness of cheesecake with the sweet, buttery flavor of dulce de leche. The creamy filling swirled with caramel sauce over a crisp graham crust is irresistible. Plus, they’re easier to make and transport than a whole cheesecake

ingredients

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

• Crust

  • Graham cracker crumbs

  • Granulated or brown sugar

  • Ground cinnamon (optional)

  • Melted unsalted butter

• Cheesecake Filling

  • Full‑fat cream cheese (softened)

  • Granulated sugar

  • Sour cream (optional in some versions)

  • Dulce de leche

  • Vanilla extract

  • Large eggs

• Glaze / Swirl

  • Dulce de leche

  • Heavy cream (to thin glaze)

  • Flaky sea salt (optional, for garnish)

directions

1. Preheat and prepare pan: Heat oven to 325–350 °F (depending on recipe). Line a 9 × 13 in. or 8 × 8 in. pan with foil and grease it

2. Make crust: Mix crumbs, sugar, (cinnamon), and melted butter. Press firmly into the pan and bake until lightly golden, ~10 minutes. Let cool

3. Cheesecake batter: Beat softened cream cheese and sugar until smooth. Add sour cream if using, then eggs one at a time, vanilla, and dulce de leche; mix until just combined

4. Bake: Spread batter over the cooled crust. Bake until edges are set and center slightly jiggles (~30–45 minutes depending on pan size) .

5. Add glaze and chill: Warm dulce de leche with heavy cream until pourable. Spread it evenly over the cooled bars and sprinkle with sea salt if desired. Chill for several hours or overnight to set .

Servings and timing

• Yield: ~15 bars from 9 × 13 pan, or 9–12 from 8 × 8 pan

• Prep Time: ~10–15 minutes

• Bake Time: 30–45 minutes

• Chill Time: Ideally 4 hours to overnight

• Total Time: Around 3–4 hours including chilling

Variations

• Sea salt topping: Sprinkle flaky sea salt on the caramel glaze for a sweet‑salty twist

• Chocolate swirl: Use a brownie layer underneath before adding the cheesecake batter .

• Cookie crust swaps: Try cinnamon graham, chocolate cookies, or golden Oreos instead of standard crumbs

storage/reheating

I store bars in an airtight container in the fridge for up to 5 days. They can be frozen (without glaze) for up to 2 months—thaw overnight before topping

FAQs

How do I prevent cracks in the cheesecake layer?

I mix gently after adding eggs and avoid overbaking. For added insurance, baking in a water bath can help, though bars are more forgiving than whole cheesecakes .

Can I make these ahead of time?

Absolutely—I often bake them a day ahead. They hold their shape better when chilled and are easier to slice next day .

Do I need sour cream?

Some versions include sour cream for tang and creaminess (e.g., Mel’s Kitchen Café), while others omit it. It’s optional depending on preference

Can I use homemade dulce de leche?

Yes! You can make it by simmering sweetened condensed milk or buy it jarred—either works beautifully

What kind of pan is best?

Use a metal baking pan for even baking. Line with foil for easy removal—especially helpful for slicing clean squares

Conclusion

These Dulce de Leche Cheesecake Bars give me everything I crave—smooth cheesecake, buttery crust, and luscious caramel—all in easy-to-handle bars. They’re perfect for parties or a decadent everyday treat. Once I tried them, they instantly became a favorite go-to dessert.