Dulce de Leche Cheesecake Bars
These Dulce de Leche Cheesecake Bars are rich, creamy, and caramel-filled! Made in 6 easy steps, they’re the perfect dessert for any occasion.
Equipment
- 13×9-inch baking pan
- Food processor or mixer
- Microwave-safe bowl
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1 tsp ground cinnamon optional
- 1/2 cup melted butter
Cheesecake Filling
- 16 oz cream cheese room temperature
- 1/2 cup sugar
- 2 eggs large
- 1 cup dulce de leche
- 1 tsp vanilla extract
Topping & Finishing
- 1/2 cup dulce de leche
- 2 tbsp heavy whipping cream
- 1 tsp fleur de sel for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 13×9-inch baking pan with nonstick spray. Line with foil and spray again for easy removal.
- In a bowl, mix graham cracker crumbs, sugar, and cinnamon. Add melted butter and stir until evenly coated.
- Press the crust mixture into the prepared pan, creating an even layer. Bake for 10 minutes, then let cool completely.
- In a food processor or mixer, blend cream cheese and sugar until smooth.
- Add dulce de leche and mix until combined. Add eggs one at a time, blending after each addition. Mix in vanilla extract.
- Pour the cheesecake filling over the cooled crust and spread evenly. Bake for 38 minutes until the edges are puffed and the center is just set.
- Let the cheesecake cool completely at room temperature.
- In a microwave-safe bowl, combine dulce de leche and heavy cream. Microwave in 10-second intervals, stirring between each, until smooth and pourable.
- Pour the dulce de leche topping over the cooled cheesecake. Spread evenly, then chill in the refrigerator for at least 1 hour.
- Cut into 24 bars. Sprinkle with fleur de sel before serving.
Notes
For best results, chill overnight before serving. You can swap graham cracker crust with Oreo or Biscoff crumbs for variation. Bars can be stored in the fridge for up to 5 days or frozen (without topping) for up to 3 months.