If you’re on the hunt for a dessert that feels both indulgent and approachable, you’ve got to try my Dulce de Leche Cheesecake Bars Recipe. They’re the perfect combo of creamy cheesecake with that heavenly caramel richness from the dulce de leche, all baked on a buttery graham cracker crust. Trust me, once you make these, they’ll be your go-to treat for sharing with friends or just sneaking bites when no one’s watching.

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Why This Recipe Works

Perfect Balance of Flavors: The dulce de leche adds just the right touch of caramel sweetness without overpowering the creamy cheesecake.
Easy-to-Make Bars: Baking this in a pan makes portioning a breeze, and it’s so much more casual and approachable than a traditional cheesecake.
Buttery Crust Boost: The buttery graham cracker base adds a crunchy contrast to the soft filling, elevating every bite.
Simple Yet Impressive: This recipe feels fancy enough for entertaining but comes together with everyday ingredients and techniques.

Dulce de Leche Cheesecake Bars, caramel cheesecake bars, easy cheesecake bars, caramel dessert recipe, no-bake cheesecake bars - Five square pieces of dessert are placed on a white plate with gold and red floral patterns around the edge. Each piece has three layers: a bottom crumbly brown crust, a thick middle creamy beige layer, and a smooth shiny light brown topping that covers the whole top surface. The dessert pieces are arranged close to each other in the center of the plate, which sits on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When you put these ingredients together, you get that perfect chewy crust and ultra-smooth cheesecake with a rich caramel twist. Shopping tip: Try to grab room temperature cream cheese and eggs—it really helps everything blend without lumps.

Dulce de Leche Cheesecake Bars, caramel cheesecake bars, easy cheesecake bars, caramel dessert recipe, no-bake cheesecake bars - Flat lay of finely ground golden graham crackers in a small mound, a few granules of white sugar scattered nearby, a small pile of warm brown ground cinnamon, a small white ceramic bowl filled with melted golden butter, three large clean whole brown eggs, three rectangular blocks of smooth cream cheese with creamy texture, a small white bowl heaped with rich golden-brown dulce de leche, a small white bowl holding pure white heavy whipping cream, a small white bowl containing fine white fleur de sel salt crystals, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Graham crackers: Finely ground for an even, sturdy crust that crisps up just right.
Sugar: Adds sweetness to both the crust and filling, but balanced so the dulce de leche remains the star.
Cinnamon: Just a hint for warmth in the crust—tiny but mighty.
Melted butter: Binds the crust together and adds rich flavor.
Cream cheese: The base for that velvety cheesecake texture—make sure it’s softened!
Eggs: Help set the filling so bars hold shape but stay creamy.
Dulce de leche: The caramel-like magic ingredient that makes these bars so addictive.
Vanilla extract: Rounds out the flavor, enhancing the sweetness naturally.
Heavy whipping cream: Used to thin the dulce de leche topping for a smooth finish.
Fleur de Sel: A sprinkle at the end to contrast the sweetness with a subtle salty punch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love customizing this Dulce de Leche Cheesecake Bars Recipe depending on the occasion. Sometimes I swap the graham crust for a crushed chocolate cookie base if I’m craving a richer bar. Feel free to make this recipe your own—it’s super forgiving and pairs wonderfully with little personal twists.

Chocolate Cookie Crust: I swapped the graham crackers once, and the deep cocoa flavor gave the bars a lovely twist.
Salted Caramel Drizzle: A bit of extra flaky sea salt on top amps the dulce de leche’s caramel vibe even more.
Lightened-Up Version: If you want to lighten it up, try swapping half the cream cheese for Greek yogurt for a tangier but less rich texture.

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

Step 1: Make that buttery crust and get it golden

First, preheat your oven to 350°F and prep a 13×9 inch pan with nonstick spray—if you want easier removal, lining the pan with foil and spraying that works wonders. Mix your finely ground graham crackers with sugar and cinnamon, then add melted butter and stir until all crumbs are coated evenly. Press this mixture firmly into the pan in an even layer. Bake for about 10 minutes until it’s lightly golden and smelling amazing. Let it cool completely before the next step so it stays nice and crisp under the filling.

Step 2: Whip together that luscious cheesecake filling

My trick here is using a food processor to get that super creamy texture fast. Blend softened cream cheese with sugar until smooth—about a minute, and scrape down the sides so no lumps hide out. Then add half a cup of room-temp dulce de leche and blend until fully incorporated. Next, add eggs one at a time, blending briefly after each to keep things light but well mixed. Finish off with vanilla extract. If you don’t have a food processor, a mixer works just fine—just take your time to beat out lumps.

Step 3: Bake until it’s slightly puffed and just set

Dollop the batter over the cooled crust and gently spread into an even layer. Bake for about 38 minutes until the edges puff up and crack a little but the center still feels just slightly firm when you touch it (not wobbly). This way, your bars stay creamy and don’t dry out. Once done, cool completely on a rack before adding the topping.

Step 4: Finish with that silky dulce de leche topping

Warm up the remaining dulce de leche in a microwave-safe bowl with 3 tablespoons of heavy whipping cream—start with 10 seconds at a time, stirring in between, until it’s easily pourable. Add a bit more cream if it’s too thick—that depends on the brand you use. Pour this luscious caramel over the cooled bars, spreading evenly. Pop them into the fridge to chill for at least an hour so the topping sets but doesn’t harden completely. Just before serving, sprinkle with fleur de sel—it’s a little salty surprise that makes the flavors really pop.

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Pro Tips for Making Dulce de Leche Cheesecake Bars Recipe

Room Temperature Ingredients: Bringing cream cheese, eggs, and dulce de leche to room temp helps everything blend smoothly without lumps.
Don’t Overbake: Take the bars out when the center still feels slightly soft but not jiggly; they’ll firm up as they cool.
Careful with the Topping: If the topping is too thick to pour, a little extra cream thins it perfectly without watering down flavor.
Cutting Early: The dulce de leche topping can have small lumps—cutting the bars ahead lets them set and makes for cleaner slices.

How to Serve Dulce de Leche Cheesecake Bars Recipe

Dulce de Leche Cheesecake Bars, caramel cheesecake bars, easy cheesecake bars, caramel dessert recipe, no-bake cheesecake bars - The image shows square dessert pieces with three clear layers placed on a white plate with a gold and dark red decorative rim. The bottom layer is thick and crumbly, light brown in color and looks like a biscuit base. The middle layer is creamy and pale beige, smooth and firm in texture. The top layer is a shiny, smooth caramel-colored glaze that slightly drips over the edges. The pieces are neatly cut and arranged close together on the plate, which is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

My go-to garnish is definitely a sprinkle of fleur de sel right before serving—it adds that subtle crunch and cuts through the sweetness beautifully. Sometimes I add a few toasted pecans or a drizzle of melted dark chocolate for a festive touch.

Side Dishes

These bars are so rich and satisfying, I like pairing them with something light and fresh like a mixed berry salad or a dollop of whipped cream with fresh mint. It balances out the sweetness and makes the dessert feel a little lighter.

Creative Ways to Present

For special occasions, I’ve layered these bars in clear glass trays with fresh berries around the edges, or served them on slate boards topped with edible flowers for an elegant touch. They also make cute mini portions in cupcake liners if you want to spice up your dessert table.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 4 days. These bars actually taste better the next day once all the flavors have had time to meld. Just make sure to keep them chilled so the topping stays creamy but stable.

Freezing

Freezing works well if you want to save some. Wrap bars individually in plastic wrap, then store in a freezer-safe container. When you’re ready to enjoy, thaw in the fridge overnight. The texture remains surprisingly creamy, though I recommend skipping the topping if freezing since it can get a bit grainy.

Reheating

I prefer to eat these bars chilled, but if you like them a bit warm, pop them in the microwave for 10-15 seconds. Avoid overheating—they’ll get too soft and lose their signature texture. A quick warm bite with the dulce de leche drizzle makes for a real treat.

FAQs

Can I make Dulce de Leche from scratch for this recipe?

Absolutely! Homemade dulce de leche made by gently simmering sweetened condensed milk works beautifully in this recipe and adds an extra layer of homemade goodness, though store-bought versions save a lot of time.
What if I don’t have a food processor?

No worries! A stand mixer or hand mixer works just fine—just be patient while beating to get a smooth, lump-free filling. Softening your cream cheese well beforehand really helps.
Can I use a different crust instead of graham crackers?

Yes! Crushed digestive biscuits or even an Oreo cookie crust give a deliciously different spin. Just keep it finely crushed so your bars hold together well.
Why is my cheesecake cracking on top?

Some cracking is normal, especially around the edges, and actually adds charm. To minimize it, avoid overbaking and cool the cheesecake gradually. A water bath can help, but it’s not necessary for this bar style.
How should I cut these bars for the cleanest slices?

Make sure the bars are well chilled, then use a sharp knife warmed under hot water and wiped dry. Cut slowly and clean the blade between cuts for perfect edges.

Final Thoughts

Honestly, this Dulce de Leche Cheesecake Bars Recipe is like a warm hug in dessert form. I’ve made it countless times for friends, family, and even when I just need a little pick-me-up. The creamy texture, caramel notes, and that buttery crust come together to make something truly comforting yet special. Give it a try—you’ll love slicing into these bars and sharing smiles (and maybe sneaking a few extra for yourself, no judgment here!). Happy baking!