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Dulce de Leche Cheesecake Bars

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These decadent Dulce de Leche Cheesecake Bars feature a creamy cheesecake base swirled with rich dulce de leche, topped with a smooth caramel drizzle and a hint of fleur de sel for an indulgent yet balanced treat.

Ingredients

  • Crust: finely ground graham crackers
  • Crust: sugar
  • Crust: ground cinnamon (optional)
  • Crust: melted butter
  • Filling: cream cheese, room temperature
  • Filling: sugar
  • Filling: large eggs, room temperature
  • Filling: dulce de leche, room temperature
  • Filling: vanilla extract
  • Topping: extra dulce de leche
  • Topping: heavy whipping cream
  • Topping: fleur de sel (optional sea salt)

Instructions

  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.
  4. Beat cream cheese and sugar until smooth.
  5. Add dulce de leche; blend to combine.
  6. Add eggs one at a time, then stir in vanilla.
  7. Spread batter over cooled crust.
  8. Bake about 38 minutes, just until center is set and edges puff slightly. It may puff up then settle—don’t worry!
  9. Cool completely at room temperature.
  10. Warm dulce de leche and cream in short bursts, stirring until pourable.
  11. Pour over cooled cheesecake; refrigerate for about 1 hour or until chilled.
  12. Cut into 24 bars and sprinkle with fleur de sel just before serving.

Notes

  • Store in the fridge for up to 5 days.
  • Freeze for up to a month; thaw in the fridge before enjoying.
  • For thicker bars, use a smaller 8×8-inch pan and adjust bake time slightly.
  • Gingersnaps or Oreos can be used for the crust instead of graham crackers.
  • Try swirling extra dulce de leche into the filling for a marbled look.
  • For a gourmet touch, use Maldon or fleur de sel for the sea salt topping.

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