Dulce de Leche Cheesecake Bars

I recently came across this dreamy dessert from Frugal Hausfrau—a rich cheesecake bar swirled with silky dulce de leche and finished with a hint of sea salt. It’s truly indulgent, yet surprisingly easy to make.

Why You’ll Love This Recipe

I adore how the creamy cheesecake base contrasts with the deep caramel notes of dulce de leche. When a flake of fleur de sel hits that sweetness, it brightens the whole bar, making each bite feel luxurious yet balanced. Plus, they’re bars—not a big, fancy cake—so they’re perfect for sharing and easier to slice neatly.

ingredients

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

Crust

• finely ground graham crackers
• sugar
• ground cinnamon (optional)
• melted butter

Filling

• cream cheese, room temperature
• sugar
• large eggs, room temperature
• dulce de leche, room temperature
• vanilla extract

Topping & Finishing

• extra dulce de leche
• heavy whipping cream
• fleur de sel (optional sea salt)

directions

Crust

1. Preheat oven to 350 °F and grease a 13×9-inch pan.
2. Mix graham crumbs, sugar, and cinnamon. Stir in melted butter until combined.
3. Press mixture into the pan and bake for about 10 minutes, until lightly golden. Let cool completely.

Filling

1. Beat cream cheese and sugar until smooth.
2. Add dulce de leche; blend to combine.
3. Add eggs one at a time, then stir in vanilla.
4. Spread batter over cooled crust.
5. Bake about 38 minutes, just until center is set and edges puff slightly. It may puff up then settle—don’t worry!
6. Cool completely at room temperature.

Topping & Finishing

1. Warm dulce de leche and cream in short bursts, stirring until pourable.
2. Pour over cooled cheesecake; refrigerate for about 1 hour or until chilled.
3. Cut into 24 bars and sprinkle with fleur de sel just before serving.

Servings and timing

• Yield: about 24 bars
• Prep time: ~30 minutes
• Bake time: ~38 minutes
• Chilling time: ~1 hour
• Total time: around 2 hours

storage/reheating

I store these covered in the fridge for up to 5 days—though they rarely last that long! For longer storage, I freeze them in a single layer and use parchment paper between layers; they last about a month frozen. I let them thaw in the fridge before enjoying.

Variations

• Pan size: Bake in a smaller 8×8-inch pan for thicker bars—adjust bake time slightly.
• Crust swap: Use crushed gingersnaps or Oreos (omit extra sugar if using Oreos).
• Swirled approach: Drop dollops of dulce de leche into filling and swirl for a marbled effect.
• Sea salt: Try Maldon or fleur de sel for a gourmet finish—or skip it if you prefer fully sweet flavor.

FAQs

How can I prevent cracks on top?

I avoid overmixing and bake until the edges are set but the center still jiggles slightly. Letting the bars cool slowly—first in the oven, then on the counter—helps prevent cracks too.

Can I use homemade dulce de leche?

Absolutely. I often use homemade from slow-cooked sweetened condensed milk—it’s budget-friendly and delicious.

Can I halve the recipe?

Yes. For an 8×8 pan, I use 2 full sticks of cream cheese (16 oz), 2 eggs, about 1/3 cup dulce de leche in the filling and top with the rest.

Do I need to let ingredients come to room temperature?

Definitely. Room-temp eggs and cream cheese mean smoother, creamier bars without lumps or graininess.

Can I make these ahead?

Yes! I make them a day ahead, chill them overnight, and add the sea salt just before serving to avoid moisture dulling the sparkle.

Conclusion

I love how these cheesecake bars look elegant but bake up fuss-free. The caramel-cream contrast is simply irresistible, and a light sprinkle of sea salt gives them that extra wow factor. I hope you enjoy them as much as I do!

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