These Dulce de Leche Cheesecake Bars are the perfect fusion of creamy cheesecake and luxurious caramel sweetness. With a buttery graham cracker crust, a luscious dulce de leche cheesecake filling, and a glossy topping sprinkled with fleur de sel, this dessert is a showstopper. Easy to make, beautifully layered, and designed for sharing, they’re ideal for parties, holidays, or indulgent treats at home.

Full Recipe: 

Ingredients

For the Crust:

• Graham cracker crumbs

• Sugar

• Ground cinnamon

• Melted butter

For the Cheesecake Filling:

• Cream cheese (softened)

• Sugar

• Eggs

• Dulce de leche

• Vanilla extract

For the Topping:

• Dulce de leche

• Heavy cream

• Fleur de sel (for garnish)

Directions

Step 1: Prepare the Crust

1. Preheat oven to 350°F (175°C). Line a 13×9-inch pan with foil and coat with nonstick spray.

2. Mix graham cracker crumbs, sugar, and cinnamon in a bowl.

3. Stir in melted butter until mixture resembles wet sand.

4. Press evenly into the pan and bake for 10 minutes. Cool completely.

Step 2: Make the Cheesecake Filling

1. Beat cream cheese and sugar until smooth.

2. Add dulce de leche and mix until fully combined.

3. Beat in eggs one at a time, then add vanilla extract.

Step 3: Bake the Cheesecake

1. Pour filling over cooled crust and spread evenly.

2. Bake for 38 minutes, until the edges are puffed and the center slightly jiggles.

3. Cool completely on a wire rack.

Step 4: Prepare the Topping

1. Microwave dulce de leche with 3 tbsp heavy cream in 10-second intervals, stirring until smooth.

2. Adjust consistency with more cream if needed.

Step 5: Assemble the Bars

1. Spread topping evenly over cooled cheesecake.

2. Refrigerate for at least 1 hour.

3. Remove using foil, slice into 24 bars with a sharp, clean knife.

Step 6: Final Touch

1. Sprinkle fleur de sel on each bar just before serving.

Nutrients (Per bar, approx.)

• Calories: ~280 kcal

• Carbohydrates: ~22g

• Protein: ~3g

• Fat: ~20g

• Saturated Fat: ~12g

• Sugar: ~18g

• Sodium: ~120mg

Why You’ll Love This Recipe

These bars combine texture, flavor, and ease in one unforgettable dessert. The graham cracker crust brings buttery crunch and a hint of cinnamon warmth. The cheesecake layer is extra creamy thanks to a generous dose of dulce de leche, and the topping—made from melted dulce de leche thinned with cream—adds a glossy, caramel-rich finish. The final touch of fleur de sel balances the sweetness with a delicate pop of salt, elevating this dessert from delicious to absolutely divine.

They’re also make-ahead friendly, simple to slice cleanly, and ideal for both casual and formal gatherings. With a short list of pantry staples and just a few steps, they offer big reward for minimal effort.

A Flavor Profile That Melts in Your Mouth

Each layer of these cheesecake bars plays a role in the overall flavor experience:

• The crust delivers a buttery, slightly crunchy contrast with subtle cinnamon warmth.

• The filling is soft and creamy, with the tang of cream cheese perfectly balanced by sweet, silky dulce de leche.

• The topping adds a smooth, caramel sheen that enhances both the taste and the presentation.

• The fleur de sel provides a gourmet flourish, adding complexity and cutting through the richness.

The result is a perfectly balanced bite—sweet but not cloying, rich but not heavy, elegant but easy.

Origins and Influence

These bars are inspired by the classic New York-style cheesecake and Latin American dulce de leche, which is made by slowly simmering milk and sugar until it turns thick, golden, and caramelized. The two elements come together harmoniously—cheesecake’s smooth tanginess complements the deeply sweet and slightly nutty notes of dulce de leche.

Fusing French culinary elegance (like the use of fleur de sel and bar presentation) with traditional Latin flavors makes this dessert both nostalgic and sophisticated—a celebration of global dessert culture in every square.

Ideal Occasions to Serve Dulce de Leche Cheesecake Bars

• Holiday desserts (especially Thanksgiving, Christmas, or Easter)

• Dinner parties or elegant brunch buffets

• Potlucks or bake sales

• Birthday celebrations

• Make-ahead treats for meal prep or gifting

They’re visually striking and portion-perfect—cut them into neat squares or rectangles for a refined finish, or into small bites for rich-tasting dessert platters.

Common Mistakes to Avoid

Overmixing the cheesecake batter can introduce air bubbles, which may cause cracks. Mix until smooth, but don’t overbeat.

Skipping the crust cooling before adding the filling can cause the layers to separate or become soggy.

Overbaking leads to dry cheesecake. You want the center slightly jiggly when it comes out of the oven—it will firm up as it cools.

Cutting while warm can ruin the clean edges. Always chill thoroughly and use a sharp knife wiped clean between slices.

Applying topping too soon can lead to blending or runny topping. Wait until the bars are fully cooled before adding.

Tips for a Perfect Batch

• Line your pan with foil or parchment to make removal and slicing easy.

• For an ultra-smooth texture, bring cream cheese and eggs to room temperature before mixing.

• Use a food processor for the crust for even crumb texture.

• For ultra-clean slices, chill the bars completely, then dip your knife in hot water and wipe it between each cut.

• Add the fleur de sel just before serving to keep the salt crisp and flavorful.

Variations to Try

• Chocolate drizzle: Add a thin zigzag of melted dark chocolate over the dulce de leche topping.

• Nut crust: Mix chopped pecans or almonds into the graham crust for added crunch.

• Espresso twist: Add 1 tsp of espresso powder to the cheesecake filling for a mocha-caramel flavor.

• Fruit topping: Garnish with thin-sliced figs, strawberries, or roasted pear slices for a fresh contrast.

• Mini version: Make the bars in a muffin tin with liners for individual cheesecake cups.

Ingredient Spotlight: Dulce de Leche

Dulce de leche is the shining star of this dessert. Made by slow-cooking sweetened milk until it caramelizes, it delivers a uniquely deep, toffee-like sweetness that pairs beautifully with cream cheese. You can use store-bought canned dulce de leche or make your own by simmering a can of sweetened condensed milk (carefully and with supervision). Its thick, spreadable texture makes it ideal for baking, layering, or swirling.

Conclusion

Dulce de Leche Cheesecake Bars are the kind of dessert that feels indulgent yet approachable, sophisticated yet comforting. With their luscious texture, rich caramel notes, and beautifully layered presentation, they strike the perfect balance between ease and elegance. Whether you’re baking for a special gathering or simply treating yourself, these bars are guaranteed to impress—and disappear fast. One bite, and you’ll understand why this recipe belongs in your permanent dessert rotation.