Dulce de Leche Cheesecake Bars Recipe

I’m so excited to share my all-time favorite dessert treat with you — a rich, creamy, and oh-so-decadent Dulce de Leche Cheesecake Bars Recipe that will blow your mind. These bars combine the buttery, cinnamon-spiced crust with a luscious cheesecake filling infused with dulce de leche, and then topped with a silky dulce de leche glaze sprinkled with a touch of fleur de sel. Believe me, once you make these, they’ll be requested again and again. Stick around and I’ll walk you through every step so you nail it perfectly!

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Ingredients & Why They Work

This Dulce de Leche Cheesecake Bars Recipe is built on simple, accessible ingredients that blend beautifully for the ultimate indulgent dessert. Choosing quality dulce de leche and fresh cream cheese really makes a difference, and I recommend room temperature ingredients to get that silky smooth batter.

• Graham crackers: Their natural sweetness and aroma pair perfectly with cinnamon, creating that classic cheesecake crust we all love.
• Sugar: Balances the tartness of cream cheese and brings out the caramel notes in dulce de leche.
• Cinnamon: Just a pinch adds warmth and depth to the crust, elevating the flavor profile subtly.
• Butter: Melted butter binds the crust crumbs together and gives a rich mouthfeel.
• Cream cheese: The base for the filling, smooth and tangy—room temperature ensures a lump-free mix.
• Eggs: Provide structure and help the cheesecake set without cracking, if timed and mixed well.
• Dulce de leche: The star ingredient infused in both the filling and topping, delivering that irresistible caramel essence.
• Vanilla extract: Amplifies the flavors and adds a hint of floral sweetness.
• Heavy whipping cream: Thinned into the dulce de leche topping to create a luscious, pourable glaze.
• Fleur de sel: A finishing touch that heightens the sweetness with a delicate salty crunch.

Make It Your Way

One of the best things about this Dulce de Leche Cheesecake Bars Recipe is how easy it is to tweak to your liking. Personally, sometimes I swap the crust out for crushed gingersnaps in the fall or use chocolate graham crackers for a mocha twist. You should definitely play around with flavors – life’s too short for boring desserts, right?

• Variation: I once added a handful of chopped pecans to the crust for a nutty crunch, which everyone adored. It’s an easy upgrade if you love texture!
• Dietary modification: For a gluten-free option, use almond flour or gluten-free graham crackers; just make sure the crust binds well with the butter.
• Seasonal touch: Add a touch of orange zest to the filling for a fresh citrus kick that brightens the caramel notes.

Step-by-Step: How I Make Dulce de Leche Cheesecake Bars Recipe

Step 1: Creating the Perfect Crust

First things first: preheat that oven to 350°F and prepare your baking pan by spraying it well with nonstick spray. I like lining the pan with foil first—makes lifting the bars out a breeze later! Mix together finely ground graham cracker crumbs, sugar, and just a hint of cinnamon in a bowl. Adding cinnamon is a subtle trick I learned from my abuela—it adds warmth that pairs beautifully with dulce de leche.

Pour in melted butter and stir quickly until every crumb is coated but not soggy. Press the mixture firmly and evenly into the bottom of your pan — using the bottom of a glass works wonders to get it nice and compact. Bake the crust for about 10 minutes until it’s just golden, then set it aside to cool completely on a rack. It’s key to let it cool fully so it holds up under the creamy filling.

Step 2: Mixing the Creamy Filling

Now for the luscious filling! Put three packages of softened cream cheese and sugar into a food processor (or use a mixer) and blend until silky smooth — this usually takes about a minute. Don’t forget to scrape down the bowl edges a couple times so you get an even blend (trust me, it makes a big difference!).

Next, add the dulce de leche and combine until it’s evenly mixed in. Then, add eggs one at a time, pulsing or mixing briefly with each addition so the eggs don’t overwork the batter. Finish by stirring in vanilla extract until everything is beautifully combined.

When your crust is cool, dollop the filling over it and carefully spread it out into an even layer. Pop it in the oven and bake until the edges are puffed and just the center sets with a slight jiggle—this usually takes around 38 minutes. Don’t rush checking the center; it should feel slightly firm but not dry or cracked.

Step 3: The Silky Dulce de Leche Topping

Once your cheesecake is completely cooled (patience is key here!), it’s time to make the yummy topping. Mix about two-thirds of a cup of dulce de leche with 3 tablespoons of heavy cream in a microwave-safe bowl. Gently warm the mixture in short 10-second bursts, stirring in between, until it’s smooth and pourable. Depending on the brand of dulce de leche you use, you may need to add a bit more cream to thin it out.

Pour this luscious glaze evenly over the cheesecake bars and spread it out gently. Refrigerate for at least an hour to chill — while the topping won’t firm up completely, it becomes set enough to hold together beautifully once you slice.

Just before serving, sprinkle a little fleur de sel over the top for that perfect contrast – it really makes the flavors pop!

How to Serve Dulce de Leche Cheesecake Bars Recipe

Garnishes

I keep it simple with a sprinkle of fleur de sel for balance, but I’ve also loved topping these bars with toasted coconut flakes or finely chopped toasted pecans to add some crunch and a tropical flair. A dollop of lightly whipped cream or a few fresh raspberries can also freshen it up, especially if you want a pop of color and acidity to cut through the richness.

Side Dishes

Since these bars are quite rich, I like serving them alongside fresh fruit like sliced strawberries or a simple mixed berry salad. For a gathering, a cup of strong coffee or a glass of sweet dessert wine pairs beautifully and rounds out the experience.

Creative Ways to Present

For special occasions, I sometimes cut the bars into mini squares and place them in pretty mini cupcake liners, making them perfect bite-sized treats for parties. Another fun idea is drizzling some extra dulce de leche in a zigzag on top right before serving, or layering a few of the bars with whipped cream and sliced bananas for a gorgeous dessert parfait.

Make Ahead and Storage

Storing Leftovers

I store leftover bars covered tightly in the fridge — the dulce de leche topping keeps things moist and luscious for up to 5 days. I’ve found the flavors actually deepen after a day or two, making them even better the next day!

Freezing

These bars freeze wonderfully if you want to prepare in advance. Just cut them into bars first, wrap each in plastic wrap, and store in an airtight container or freezer bag for up to 3 months. To thaw, leave them in the fridge overnight – they retain their texture beautifully.

Reheating

I usually eat these chilled, but if you want a warm version, pop a single bar in the microwave for 10-15 seconds. The edges soften beautifully, but don’t warm too long or you might lose the lovely texture of the crust and topping.

FAQs

Final Thoughts

This Dulce de Leche Cheesecake Bars Recipe holds a special place in my heart because it’s a perfect crowd-pleaser that feels fancy but is actually straightforward to make. The creamy, caramel-infused filling with the buttery crust and that glossy, salty-sweet topping is honestly addictive. It’s the kind of dessert that you want to share with friends over coffee or unwrap for special celebrations. I know you’ll love making it as much as I do — trust me, keep a batch in your fridge, and you’ll have all kinds of happy people in your kitchen asking for the recipe!

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